Chai spice cake with cream cheese frosting

Name: Chai spice cake with cream cheese frosting
Cuisine: Indian, American, Asian
Ingredients: 170 grams unsalted butter, room temperature; 300 grams granulated sugar; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 2 1/4 cups cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon cinnamon; 2 teaspoons ginger; 2 teaspoons cardamom; 1/2 teaspoon nutmeg; 1/8 teaspoon black pepper; 237 ml buttermilk; 114 grams unsalted butter, room temperature; 113 grams cream cheese, room temperature; 420 grams powdered sugar; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 36 grams blackberries; 2 tablespoons chopped pistachios; 2 tablespoons candied ginger; 2 cinnamon sticks; 1 teaspoon black sesame seeds; edible gold leaves

9 steps

Updated at: Thu, 17 Aug 2023 12:00:53 GMT

Ingredients

0 servings

For the cake

170 gramsunsalted butter

room temperature

300 gramsgranulated sugar

4eggs

large, room temperature

1 tablespoonvanilla extract

2 ¼ cupsall-purpose flour

1 tablespoonbaking powder

1 teaspoonsalt

1 tablespooncinnamon

2 teaspoonsginger

2 teaspoonscardamom

½ teaspoonnutmeg

⅛ teaspoonblack pepper

237mlbuttermilk

For the frosting

114 gramsunsalted butter

room temperature

113 gramscream cheese

room temperature

420 gramspowdered sugar

1 tablespoonvanilla extract

½ teaspoonsalt

36 gramsblackberries

2 tablespoonspistachios

chopped

2 tablespoonscandied ginger

2cinnamon sticks

1 teaspoonblack sesame seeds

gold leaves

edible

Instructions

Step 1

Preheat oven to 350°F. Grease and line three 6-inch cake pans* with parchment paper. Set aside.

Step 2

In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.

Step 3

Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.

Step 4

In a separate bowl, combine the flour, baking powder, salt, and spices.

Step 5

Alternate folding in the flour mixture and the buttermilk, mixing only until combined.

Step 6

Pour batter evenly into prepared cake pans. Bake for 25-30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.

Step 7

In a standing mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, vanilla extract, and salt and whip to combine, about 1 minute more.

Step 8

Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting. I used a cake scraper to give my cake that unfinished, naked look!

Step 9

Last, top your cake with garnishes. I used blackberries, chopped pistachios, candied ginger, cinnamon sticks, black sesame seeds, and edible gold leaves!