Description
This Caramel Chai Spice Cake features layers of moist chai-spiced cake, a creamy filling, and a decadent caramel swirl frosting. A perfect treat for any occasion.
Ingredients
Scale
- 1 3/4 cups (250g) all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 6 tablespoon (84g) unsalted butter, softened
- 3 tablespoon (45ml) sunflower oil
- 1 cup (200g) granulated sugar
- 1/3 cup (70g) packed dark brown sugar
- 1 teaspoon (5ml) pure vanilla extract
- 3 large eggs at room temperature
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) whole milk
- 2/3 cup (160ml) 35 percent heavy whipping cream
- 1 tablespoon (15g) packed dark brown sugar
- 2 teaspoon (4g) skim milk powder
- 1/2 teaspoon pure vanilla extract
- 2 tablespoon (30ml) Salted Caramel Sauce
- 1/2 block (125g) cream cheese, softened
- 1 cup (237ml) 35 percent heavy whipping cream
- 3–4 tablespoon (45-60g) packed dark brown sugar
- 1/2 teaspoon pure vanilla extract
- extra Salted Caramel Sauce
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans and line with parchment paper.
- Sift flour, baking powder, baking soda, spices, and salt into a bowl. Whisk to blend.
- Combine butter, oil, sugar, and vanilla in a bowl. Beat with a mixer for 2 minutes until fluffy. Beat in eggs one at a time. Mix in sour cream.
- Add half of the flour mixture to the wet mixture and mix slowly. Gradually beat in half of the milk. Mix in remaining flour and then rest of the milk. Beat on high speed for 5 seconds.
- Divide batter evenly between pans and bake for 25-27 minutes. Transfer pans to a wire rack and let cool completely.
- Combine cream, brown sugar, milk powder, and vanilla in a bowl. Beat until firm peaks form.
- Beat cream cheese until smooth. Add 1 tablespoon of cream and beat until smooth. Continue beating in 1 tablespoon of cream at a time until it forms soft peaks. Add brown sugar and beat to stiff peaks, then mix in vanilla.
- Place one cake layer on a plate. Spread filling over top leaving a 1/2 inch border. Swirl caramel sauce over the filling. Place the second cake layer on top.
- Spread frosting evenly over the cake. Swirl more caramel sauce on top. Refrigerate until ready to serve. Chill frosting for 15-20 minutes to firm it up if too soft.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of caramel sauce to your preference.
- For a stronger chai flavor, increase the amount of spices.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg