Mini Chai Cake with Chai Buttercream

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 1 tsp ground cinnamon (For the cake)
• 0.5 tsp ground ginger (For the cake)
• 0.25 tsp ground cardamom (For the cake)
• 0.25 tsp ground nutmeg (For the cake)
• 0.25 cup unsalted butter (Room temperature; for the cake)
• 2 tbsp vegetable oil (For the cake)
• 0.75 cup granulated sugar (For the cake)
• 100 g large eggs (Room temperature)
• 2 tsp vanilla extract (For the cake)
• 0.25 cup chai-infused milk (Prepared by steeping 1–2 chai tea bags in warm milk for 5–10 minutes, then cooling slightly)
• chai tea bags (1–2 tea bags, used to infuse the milk)
• 0.5 cup unsalted butter (Room temperature; for the buttercream)
• 2 cups powdered sugar (For the buttercream)
• 1 tsp ground cinnamon (For the buttercream)
• 0.5 tsp ground ginger (For the buttercream)
• 0.25 tsp ground cardamom (For the buttercream)
• 0.25 tsp ground nutmeg (For the buttercream)
• 1 tsp vanilla extract (For the buttercream)
• heavy cream (Use 1–2 tbsp in the buttercream)
• salt (A pinch, for the buttercream)

Steps

1. 1

   Steep 1–2 chai tea bags in warm milk for 5–10 minutes. Remove the tea bags and let the chai-infused milk cool slightly.

2. 2

   Preheat the oven to 350°F (175°C) and grease a 6-inch cake pan.

3. 3

   Whisk together the flour, baking powder, salt, cinnamon, ground ginger, cardamom, and nutmeg in a bowl.

4. 4

   In a separate bowl, cream the room-temperature butter, vegetable oil, and granulated sugar until light and fluffy.

5. 5

   Add the eggs one at a time, mixing after each addition, then mix in the vanilla extract.

6. 6

   Add the dry ingredients and chai-infused milk alternately, mixing until just combined. Do not overmix.

7. 7

   Pour the batter into the greased 6-inch cake pan.

8. 8

   Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted into the cake comes out clean.

9. 9

   Let the cake cool completely before frosting.

10. 10

    For the buttercream, beat the room-temperature butter until fluffy.

11. 11

    Add the powdered sugar, cinnamon, ground ginger, cardamom, nutmeg, vanilla extract, salt, and heavy cream. Beat until smooth and fluffy.

12. 12

    Frost the cooled cake, then slice and serve.

Notes

The source does not specify the amount of warm milk used before infusion beyond the final 1/4 cup (60 ml) of chai-infused milk. Use the heavy cream amount according to the desired buttercream consistency, within the stated 1–2 tbsp range.

Nutrition per serving

• dessert
• cake
• mini cake
• baked
• fall dessert
• chai-spiced
• vegetarian