A fluffy and moist 8 inch cake. The sponge is flavored with espresso and frosted with chai spiced buttercream.
Dirty chai latte cake has a fluffy and moist espresso flavored sponge topped with a silky smooth chai spice buttercream frosting. All the cozy warming spices make it the perfect Fall cake!
Flour, sugar, baking powder, baking soda, salt, butter, oil, eggs, vanilla, espresso powder, and buttermilk.
Unsalted butter, powdered sugar, cinnamon, ginger, cardamom, cloves, nutmeg, black pepper, and salt.
Whisk the dry ingredients together. Then beat in the softened butter until the texture looks like wet sand.
Next, add the oil, eggs, and espresso powder. Mix until a batter forms and slowly stream in the buttermilk.
Portion the cake batter into pans and bake for 25-30 minutes. Let them cool on a wire rack while you make the frosting.
To make the chai spice buttercream, first cream softened unsalted butter on medium high speed until light and fluffy.
Gradually add the powdered sugar and then beat in the spices and salt. Add milk a teaspoon at a time until the desired consistency is reached.
Let the cakes cool completely before frosting and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.