Thursday, July 7, 2016

Chai Spice Layer Cake With Black Tea Buttercream


Imagine your favorite sort of latte speaking cake to you. That's what happened for me this weekend when the question of “how would you make a latte-shaped cake?” turned into, “how would you make a latte flavored cake?” Within three hours and a brief trip to the grocery store, I had my answer:

chai spice layer cake with black tea buttercream

I mean, cake for no good reason isn't really how I operate, but my birthday's coming up and anything is possible. In a world crazed with matcha everything, I'm still a black tea girl. Sure I like a cup of rooibos, herbal, or even green tea, but black tea is the boy for me. Assam, English Breakfast, Darjeeling, Earl Grey. I love black tea in its many forms. Icing's just one more manifestation of the tea craze, right? A generous handful of brown sugar and chai spices plus a tea-spiked buttercream frosting to cut the sweetness equals an iced chai latte in pastry form. I can't wait for you to try it yourselves - with a glass of iced black tea, unsweetened of course.

 








Chai Spice Layer Cake
two-three 8” rounds
½ cup butter, softened
1 ¼ cups firmly packed brown sugar
3 large eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 Tablespoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon black pepper
¾ cups sour cream

  1. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating after each addition.
  2. Combine flour, baking powder, baking soda, and spices; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix until well-combined. Pour into two or three greased and floured 8” pans, depending on how thick you want your layers.
  3. Bake at 350 F. for 12-15 minutes or until a toothpick inserted in the center of a layer comes out clean. Cool layers in pans on wire racks ten minutes before turning out. Assemble with:

Black Tea Buttercream Frosting
2 lb. powdered sugar
½ cup butter, softened
½ cup milk
3 teabags black tea
½ teaspoon vanilla


  1. Scald milk in a small saucepan on the stove. When steaming but not boiling add tea bags and allow to steep for five minutes. Remove tea bags and set milk aside to cool. Stir in vanilla extract.
  2. Cream butter with electric mixer. Mix in powdered sugar and milk, alternating additions of each. Beat until fluffy.

5 comments:

  1. Oh, my word. This looks and sounds amazing.

    ReplyDelete
  2. This gives "tea cake" a whole new {wonderful} meaning! I can't wait to try this out next time I need to bake a cake. I'm thinking it would be fab in early September especially...<3

    ReplyDelete
    Replies
    1. September would be top-notch, since it's veering off toward autumn!

      Delete
  3. I need this, wow does it look good.

    ReplyDelete

 

My StatCounter