Happy Fall! Here’s a warm spiced cake to welcome the season.
Last year I used the same chai buttercream to top my pumpkin chai cupcakes.
Fall Chai Maple Cake
Makes one small cake.
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter(1 stick), room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract(vanilla paste or vanilla bean if you have it)
3/4 cup milk
1 tablespoon ground cinnamon
1 teaspoon nutmeg
2 teabags chai tea, torn open
1 cup milk
5 tablespoons flour
1 cup butter, room temperature
1 cup granulated sugar
1/4 cup unsalted butter
1/2 cup maple syrup
1 cup confectioner’s sugar
- Preheat oven to 350 degrees fahrenheit.
- Oil an 8-9″ cake pan.
- Mix together salt, baking powder, cinnamon, nutmeg and flour in a bowl. Set aside.
- Using an electric mixer with a paddle attachment, beat together butter and sugar until fluffy. 5-6 minutes on medium-high.
- Using a slightly lower speed, add in eggs, one at a time. Mixing each one in thoroughly before adding the next one.
- Add vanilla extract. Mix to incorporate.
- Add the flour and milk gradually into the mixer, alternating between the two. Mix on a medium speed until no lumps are visible.
- Pour batter into cake pan and bake 25-35 minutes until a toothpick inserted comes out clean.
- Transfer to a cooling rack to cool completely before icing.
- In a small saucepan whisk together the milk, and contents of the two teabags. Over medium heat bring to just steaming , then remove from heat and let sit for 5 minutes.
- Add flour and whisk until smooth. Put back over medium heat and continue whisking until a thick pudding is formed. It should look like paste and stick to a spoon when it’s ready. Remove from heat and let cool fully. You can pop it in the fridge or freezer if you want to hurry things along.
- In an electric mixer fitted with a whisk attachment, add butter and sugar.
- Beat on medium-high speed until light, fluffy, and bright white, 5-10 minutes.
- Add chilled pudding into the mixer in 2 batches. Beating thoroughly between.
- Turn mixer to high, and beat until frosting looks light and fluffy. The texture should resemble whipped cream when done.
- Melt butter.
- Whisk together butter, sugar, and maple syrup until completely smooth. Let cool and thicken to desired consistency.
- Let cake cool completely.
- If desired cut cake into two even layers, or leave as one layer.
- Frost cake with chai buttercream evenly.
- Making sure maple glaze is liquid and flowy, pour over the top of the frosted cake.
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