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Vanilla Chai Cake with Vanilla Mascarpone Frosting | URBAN BAKES

Vanilla Chai Cake with Vanilla Mascarpone Frosting


  • Author: URBAN BAKES
  • Total Time: 3 hours
  • Yield: 6 inch cake 1x
  • Diet: Vegetarian

Description

Vanilla Chai Cake is uniquely full of warmth with its softly sweetened chai spices throughout. Pairing beautifully with Vanilla Mascarpone Frosting that delivers such richness and creaminess that makes taking a bite into this chai cake, reminiscent of drinking a cup of creamy chai tea.


Ingredients

Scale

VANILLA CHAI CAKE 

  • 2 2/3 cups (320 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 2 tablespoons (16 grams) orange zest, divided
  • 1 tablespoon (8 grams) ground cinnamon
  • 2 teaspoons (4 grams) ground cardamom
  • 2 teaspoons (4 grams) ground ginger
  • 1 teaspoon (2 grams) ground cloves
  • 1 teaspoon (6 grams) salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups (339 grams) unsalted butter, softened
  • 1 1/4 cups (250 grams) granulated sugar
  • 1/2 cup (120 grams) sour cream
  • 3 large eggs (150 grams)
  • 3/4 cup (180 grams) oat milk or whole milk
  • 1 tablespoon (13 grams) vanilla bean paste or pure vanilla extract

VANILLA MASCARPONE FROSTING

  • 2 cups (480 grams) heavy cream
  • 3/4 cup (86 grams) powdered sugar
  • 8 ounces (226 grams) mascarpone cheese, room temperature
  • 2 tablespoons (26 grams) vanilla bean paste or pure vanilla extract
  • 2 teaspoons (10 grams) pure vanilla extract

SUGARED CHAI SPICE

  • 1 tablespoon (13 grams) granulated sugar
  • 1 tablespoon (8 grams) ground cinnamon
  • 2 teaspoons (4 grams) ground cardamom
  • 2 teaspoons (4 grams) ground ginger
  • 1 teaspoon (2 grams) ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper

 

  • 4 to 6 star anise
  • 4 to 6 cinnamon sticks

 


Instructions

  1. CAKE: Heat oven to 350°F (175°C).  Generously grease and flour bottom and sides of three 6-inch (15 cm) or two 9-inch (23 cm) round baking pans; set aside.  
  2. In a medium bowl, whisk flour, baking powder, 1 tablespoon of orange zest, cinnamon, cardamom, ginger, cloves, salt, nutmeg, baking soda and black pepper; set aside.
  3. In a bowl of a stand mixer using the paddle attachment on medium speed, mix butter and sugar until light and fluffy.  Add sour cream and continue to mix until just combined. Gradually mix in 1 egg at a time until well combined.  Mix in 1 cup of flour mixture on low speed alternating with half of the milk and ending with the flour mixture.  Continue to mix until just combined.  
  4. Divide batter evenly among the prepared baking pans about 2/3 full.  Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean with a few dry crumbs. 
  5. Allow cakes to rest in the pans for 15 minutes.  Then remove and transfer to a wire rack to cool to room temperature.  
  6. FROSTING: In a bowl of a stand mixer using the whisk attachment, mix heavy cream and powdered sugar on low to medium speed for 1 minute.  Gradually increase speed to medium-high and continue to mix until soft peaks begin to form.  Add in mascarpone cheese and vanilla, continue to mix until stiff peaks form. 
  7. ASSEMBLY:  Spread about 1/2 cup of vanilla mascarpone frosting on top of the bottom cake layer.  If needed, add more frosting to achieve a frosting layer that is 1/4 to 1/2 inch thick. Place a second cake layer on top and spread frosting once more.  Repeat process for any remaining cake layers. 
  8. Spread a thin coat of frosting around the sides of the cake to create a crumb coat. Chill cake uncovered for 20 minutes or up to 1 hour. Once the sides are cool to the touch and semi-dry, remove the cake and spread more frosting around the top and sides. 
  9. In a small bowl using a fork, mix all ingredients of the sugared chai spice. Add more sugar if desired. Sprinkle the chai spice over the top of the cake. 
  10. Fill a pastry or piping bag with a star tip and create a few swirls over the top of the cake.  Decorate with star anise and cinnamon sticks. Sprinkle remaining orange zest over the top for the finishing touch.  Slice and ENJOY!

 

Notes

  • Cake is best served at room temperature and should be stored covered in the fridge.
  • Depending on the number of pans baking at once, this could increase the need to add more baking time.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Cuisine: American

Keywords: chai cake, vanilla chai cake, vanilla mascarpone frosting

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