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Dirty Chai Spice Cake

Heavenly Dirty Chai Spice Cake to Cozy Up Your Fall

Indulge in the Dirty Chai Spice Cake, a warm blend of chai spices and espresso, perfect for fall gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour All-purpose flour can be substituted.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1 teaspoon Cardamom
  • 1/2 teaspoon Nutmeg
  • 1 cup Butter (room temp) Adds richness and moisture.
  • 1 cup Brown Sugar Enhances sweetness and moisture.
  • 1 cup Granulated Sugar Contributes sweetness.
  • 3 large Eggs (room temp) Must be at room temperature.
  • 2 teaspoons Vanilla Extract
  • 1 cup Sour Cream (room temp)
  • 1 cup Buttermilk (room temp)
  • 2 tablespoons Espresso Powder Can use strongly brewed espresso.
  • 1/2 cup Hot Water Used to dissolve espresso powder.
For the Espresso Buttercream
  • 3 cups Powdered Sugar
  • 1/2 cup Heavy Cream
  • 1/4 cup Caramel Sauce For decorative swirls.

Equipment

  • Stand mixer
  • 8-inch Baking Pan
  • mixing bowls
  • Wire rack

Method
 

Step-by-Step Instructions for Dirty Chai Spice Cake
  1. Preheat your oven to 325°F (163°C) and prepare an 8-inch square or round baking pan by greasing it and lining the bottom with parchment paper.
  2. Sift together the cake flour, baking powder, salt, cinnamon, ginger, cardamom, and nutmeg in a medium bowl.
  3. In a stand mixer, cream together the room-temperature butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract and sour cream until combined.
  5. Gradually mix in half of the dry ingredients, then the buttermilk, and finally the remaining dry ingredients, mixing until just combined.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
  7. Once baked, cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Prepare the espresso buttercream by dissolving espresso powder in hot water. Cream together room-temperature butter, powdered sugar, and heavy cream until smooth.
  9. Mix in the cooled espresso until fully incorporated.
  10. Frost the cooled cake with the espresso buttercream and swirl in caramel sauce for decoration.

Notes

Ensure all refrigerated ingredients are at room temperature for best results. Sift dry ingredients to avoid lumps and aerate the mixture.