Go Back
Print

Chai Spiced Cake with Brown Butter Buttercream

A fluffy, tender Chai infused cake sandwiched between a creamy browned butter buttercream.

Course Dessert
Cuisine Dessert
Keyword brown butter, buttercream, cake, chai latte, chai tea, layer cake
Prep Time 15 minutes
Cook Time 35 minutes
Assembly 1 hour 10 minutes
Total Time 2 hours
Servings 16 servings
Calories 504 kcal
Author Lauren Harris | Homemade Eatery

Ingredients

Wet Ingredients (Sponge)

  • ¾ Cup (180 ml) Chai tea, (see notes) *
  • ¾ Cup (180 ml) Oil
  • 1 ¼ Cups (360 g) Condensed milk, from 1 can
  • 2 Tsp Vanilla extract
  • ½ Tbsp Lemon juice

Dry Ingredients (Sponge)

  • 2 ½ Cups (330 g) Self raising cake flour (see notes)**
  • ¼ Cup (45 g) Light brown sugar
  • 1 Tsp Baking powder
  • 1 Tsp Cinnamon powder
  • ½ Tsp Ginger powder
  • ½ Tsp Ground cardamom
  • ¼ Tsp Ground cloves, (optional)
  • Tsp Ground black pepper
  • ¼ Tsp Salt

Brown Butter Buttercream

  • 8 Tbsp (125 g) Butter, for browning
  • 6 Tbsp (90 g) Unsalted Butter, room temperature
  • 4 Cups (500 g) Icing sugar
  • 3 Tbsp Whipping cream
  • 1 Tsp Vanilla extract

Instructions

Cake

  1. Add parchment paper to 3 x 6-inch cake tins or 2 x 8-inch cake tins. Preheat the oven to 180 C (350 F).

  2. Prepare chai tea and set aside. (see notes)* Add oil, condensed milk, vanilla extract and lemon juice into a bowl and use a hand whisk to mix all of the ingredients together until completely combined.

  3. In a separate bowl add all of the dry ingredients and mix them together.

  4. Add chai tea to the wet ingredients and mix again. Spoon half of the dry ingredient into the wet ingredients and use the whisk to mix the ingredients. Add the other half and gently mix just until a batter forms. (Don't over mix.)

  5. Evenly split the batter between the baking tins and place in the oven for 20 minutes. Turn the tins around and bake for another 10 - 15 minutes. Check that the cake is finished by placing a toothpick in the middle of each layer. It should come out clean.

  6. While the cake is baking, you can start preparing the buttercream. (Starting at this stage will allow time for the browned butter to cool)

  7. By now the layers should've finished baking. Remove tins from the oven and allow them to cool for at least 15 minutes before removing the cake layers from their tins. Allow them to cool completely to room temperature.

  8. Once cooled, level the cake layers using a large serrated knife and set aside for assembling.

Buttercream

  1. Begin browning the butter by placing 125 g (½ cup) into a small saucepan on a medium heat. Swirl the butter around gently until it's melted. The butter will begin to foam and turn quickly from a golden yellow to medium brown.

  2. At the point when you begin to smell a fragrant, nutty aroma remove the saucepan from the heat and strain of the residue and pour into a heatproof bowl to cool, this should take less than 5 minutes. Once the brown butter is warm to the touch, place it in the freezer for approximately 10 minutes.

  3. Once the brown butter is cooled beat it along with unsalted butter until its white and forms stiff peaks similar to a meringue. Add 1 cup of icing sugar and beat. Repeat this process 3 more times then add the whipping cream and vanilla extract. Beat again until all of the ingredients are combined.

  4. Assemble by adding a thin layer of buttercream to your serving board/plate. Begin to layer, ice and decorate your cake as desired.

Recipe Notes

* Add 2 chai tea bags to 180 ml of hot water and set aside.   

** I use Mcdougall's Supreme Sponge. Any self-raising cake flour will work though. If you can't find self-raising cake flour, you can make your own by adding 2 Tsp of baking powder to 2 ½ Cup (330 g) cake flour. This recipe will have 3 Tsp of baking powder in total.