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Dirty Chai Spice Cake with Espresso Buttercream

A delicious slice of dirty chai spice cake with creamy frosting on a white plate.
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A moist and flavorful cake infused with chai spices and espresso, topped with a rich espresso buttercream. Perfect for cozy fall baking or holiday gatherings.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¼ cup strong brewed chai tea, cooled
  • 2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water, cooled
  • For the Espresso Buttercream:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, cardamom, and salt.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk, cooled chai tea, and cooled espresso mixture.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 30-35 minutes for a round pan, or 35-40 minutes for a square pan, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the buttercream: In a large bowl, beat the softened butter until creamy.
  11. Gradually add the powdered sugar, alternating with the cooled coffee, beating until smooth and fluffy. Stir in the vanilla extract and salt.
  12. Once the cake is completely cool, frost with the espresso buttercream. You can swirl it on top or use a piping bag for a more decorative finish.

Notes

  • For a moist crumb, ensure you don’t overmix the batter after adding the dry ingredients.
  • You can use a bundt pan, but adjust the baking time as needed.
  • For a sheet cake option, bake in a 9×13 inch pan for approximately 35-40 minutes.
  • Experiment with different chai tea blends for varied spice profiles.
  • Consider adding chopped pecans or walnuts to the batter for extra texture.

Nutrition

Find it online: https://www.purecookingjoy.com/dirty-chai-spice-cake/

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