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–+ servings
A cake decorated with star anise on a marble platter.

Dirty Chai Latte Cake

Megan Weimer
This dirty chai latte cake has a fluffy and moist espresso flavored sponge topped with a silky smooth chai buttercream frosting. All the cozy warming spices make it the perfect Fall cake!
5 from 5 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 796.4 kcal

Equipment

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Ingredients
 
 

Cake

Chai Buttercream

  • 228 grams unsalted butter room temperature
  • 480 grams powdered sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon black pepper
  • ½ teaspoon salt
  • 2-4 tablespoon milk optional

Instructions
 

Cake

  • Preheat the oven to 350°F/180°C and line 2 8-inch cake pans with parchment paper rounds.
  • Add flour, sugar, baking powder, baking soda, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low, spinning about 5 times.
    300 grams all purpose flour, 300 grams granulated sugar, 1 ½ teaspoon baking powder, ⅜ teaspoon baking soda, ½ teaspoon salt
  • Add butter and beat on low for 5 minutes until the texture looks like wet sand.
    114 grams unsalted butter
  • Add oil, eggs, vanilla, and espresso powder. Mix on low until a batter forms. Slowly pour in the buttermilk and mix until well combined.
    105 grams neutral oil, 3 large eggs, 1 tablespoon vanilla extract, 2 tablespoon espresso powder, 240 grams buttermilk
  • Evenly portion the batter between the cake pans. Bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
  • Remove the cakes from the oven and cool for 20 minutes on a wire cooling rack. Turn the pans upside down onto the rack to release them. Let cool completely before frosting.

Chai Buttercream

  • Add softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat for 5 minutes on medium high speed until creamy.
    228 grams unsalted butter
  • Add half of the powdered sugar and mix on low for 2 minutes. Beat in the second half on medium speed until smooth. Mix in vanilla, spices, and salt.
    480 grams powdered sugar, 2 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon ground ginger, ⅛ teaspoon nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt
  • Pour in the milk 1 teaspoon at a time until the desired consistency is reached.
    2-4 tablespoon milk

Assembly

  • Add a tablespoon of buttercream to the middle of a cake board or stand. Fan it out with an offset spatula. 
  • Place one cake layer on the board and spread an even layer of frosting over it. Place the second cake layer on top with the flat side up.
  • Spread a thin layer of frosting (crumb coat) all over the cake. Chill in the freezer for 20 minutes or until the frosting is solid.
  • Apply a final layer of frosting. Pipe a boarder and add cinnamon sticks and star anise as decoration if desired. Slice and enjoy!

Video

Notes

Use room temperature butter, eggs, and buttermilk for an evenly combined batter.
Weigh the flour in grams with a kitchen scale for the most accuracy. This ensures a fluffy, moist cake.
Let the cakes cool to room temperature before frosting or the buttercream will melt off.
Storage: Store leftovers in the refrigerator in an airtight container for 3-5 days. Let warm slightly at room temperature for 30 minutes before eating.
Freezing: Slice the cake and wrap individual pieces tightly in plastic wrap. Place in an airtight container and freeze for up to 2 months. Thaw at room temperature for a couple hours before serving.

Nutrition

Serving: 1sliceCalories: 796.4kcalCarbohydrates: 103.7gProtein: 6.1gFat: 40.8gSaturated Fat: 19.3gPolyunsaturated Fat: 4.4gMonounsaturated Fat: 14.6gTrans Fat: 1.2gCholesterol: 125.6mgSodium: 388.7mgPotassium: 139.9mgFiber: 1gSugar: 78.6gVitamin A: 971.3IUVitamin C: 0.03mgCalcium: 92.2mgIron: 1.9mg
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