Last week I turned 24 years old, I am not one to make a big fuss on my birthday. Just give me my close family, and a big slice of cake and I’m set!
I love making my own birthday cakes, it’s a time for me to be creative and play with different flavors and decorations. This year I wanted to do something with fall flavors, and what’s better in the fall than a warm chai latte! A simple vanilla Swiss Meringue Buttercream, sits between layers of spiced chai cake. I opted for a 6 inch cake with 4 layers, but this recipe could easily be made for an 8 inch cake pan with 2 layers. Please enjoy!
Chai Latté Cake
Prep time: 30 minutes
Bake time: 35-40 minutes
Chai Milk Mixture
- ¾ cup Tazo Chai Latte concentrate
- ¼ cup milk
- 2 ¼ cups all-purpose flour
- 2 tsps baking soda
- ¾ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground cardamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- 1 tsp ground ginger
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¾ cups light brown sugar packed
- 3 large eggs room temperature
- 1 tsp vanilla
- 1 cup Chai tea mixture
Swiss Meringue Buttercream
- 7 large egg whites
- 2 cups granulated sugar
- 1 1/2 cups 3 sticks unsalted butter, room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
Chai Tea Milk
- Warm Chai Tea Concentrate in the microwave for about 30 seconds (you want it to be warm, not hot). Add in milk, test to make sure the mixture is lukewarm (you do not want to add a cool mixture to cake mixture it will cause the butter to lump).
- Preheat oven to 350 F grease and flour four 6″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, spices, and salt until combined; set aside to use later.
- Using a stand mixer fitted with a paddle attachment, cream room temp butter and sugars on med-high until pale and fluffy
- Reduce speed to low and add eggs one at a time fully incorporating after each addition; add vanilla.
- Alternate adding flour mixture and Chai milk, beginning and ending with flour. Make sure each is fully incorporated before the next addition.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack. Allow to cool completely.
- In a medium pot, add at least 1-inch of water and bring to simmer.
- Using the stainless steel mixing bowl from your stand mixer, wash and dry making sure there is no residue of grease or water on the metal. Add 7 egg whites and 2 cups sugar and whisk together. Place the bowl over the pot of barely simmering water making sure that the water is not touching the bowl. Whisk until mixture reaches about 160˚F. Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
- Wipe remaining water from bowl and transfer to your stand mixer, use the whick attachment. Beat mixture on medium-high speed until stiff glossy peaks form (about 20-30 min) and bottom of the bowl feels room temp. It is important that your meringue is cooled or it will melt the butter when incorporated. If you are unsure if your mixture is cool enough you can place in the refrigerator for 5-10 minutes and whip for another 5 minutes.
- Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time. Once you have added all of the butter, scrape down the sides to make sure it is fully incorporated. Turning the stand mixer back on continue beating the mixture on medium speed until it reaches a thick whipped consistency (this will take a few minutes). If mixture starts to look lumpy or liquidy, keep beating until smooth, thick and whipped.
- Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated.