Take your typical spice cake a few steps further with this masala chai-spiced layer cake. The gorgeously rich cake layers are warmed with spices like cinnamon and cloves, accented with a bright kick of cardamom and ginger, and then covered in swoops of Orange-Dulce de Leche Buttercream. Quick to come together, this cake is a perfect weeknight bake.
Masala Chai Layer Cake with Orange-Dulce de Leche Buttercream
Makes 1 (9×5-inch) cake
Ingredients
- 2 cups (250 grams) unbleached cake flour
- 1½ teaspoons (7.5 grams) baking powder
- 1½ teaspoons (3 grams) Masala Chai Spice Mix (recipe follows)
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (220 grams) firmly packed light brown sugar*
- ¾ cup (180 grams) whole milk, room temperature
- â…“ cup (75 grams) neutral oil
- ¼ cup (50 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (3 grams) tightly packed orange zest
- 1 teaspoon (4 grams) vanilla extract
- Orange-Dulce de Leche Buttercream (recipe follows)
Instructions
- Preheat oven to 325°F (170°C). Spray a 9-inch square baking pan with baking spray with flour. Line bottom of pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, Masala Chai Spice Mix, and salt.
- In another medium bowl, whisk together brown sugar, milk, oil, granulated sugar, eggs, orange zest, and vanilla. Add sugar mixture to flour mixture, whisking just until combined. Pour into prepared pan.
- Bake until edges are golden and a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Trim ½ inch off each side of cake; set aside. Cut cake in half. Place half of cake on a cake plate. Spread 1 cup (180 grams) Orange-Dulce de Leche Buttercream on top. Place remaining half of cake on top. Spread remaining buttercream on top and sides of cake, swooping and texturing as desired.
- Crumble cake trimmings. Decorate bottom edges of cake with cake crumbs. Refrigerate for at least 30 minutes before serving. Refrigerate in an airtight container for up to 5 days. If cake has been refrigerated for longer than 30 minutes, let stand at room temperature to soften buttercream before serving.
Notes
*We used C&H Light Brown Sugar.
Tried this recipe?Let us know how it was!
Masala Chai Spice Mix
Ingredients
- 4 tablespoons (24 grams) ground cinnamon
- 2 tablespoons (12 grams) ground ginger
- 1 tablespoon (6 grams) ground cloves
- 1½ teaspoons (3 grams) ground cardamom
- 1½ teaspoons (3 grams) ground black pepper
Instructions
- In a small bowl, whisk together all ingredients until combined. Store in an airtight container.
Tried this recipe?Let us know how it was!
Orange-Dulce de Leche Buttercream
Ingredients
- 1 cup (200 grams) granulated sugar
- ½ cup (120 grams) egg whites (about 4 large egg whites), room temperature
- 3 tablespoons (42 grams) firmly packed light brown sugar
- 1â…“ cups (303 grams) unsalted butter, softened
- ½ cup (144 grams) dulce de leche
- 1 teaspoon (3 grams) tightly packed orange zest
Instructions
- In the heatproof bowl of a stand mixer, whisk together granulated sugar, egg whites, and brown sugar by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
- Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 7 to 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. (If buttercream breaks or looks loose, beat for 2 to 3 minutes, and the emulsion will come back together.) Beat in dulce de leche and orange zest. Use immediately.
Tried this recipe?Let us know how it was!
How long will the frosting hold up if you don’t plan on eating it for a day or two? Best way to store? Thank you!
Susan
Hi Susan,
Thank you for reaching out. The entire cake can be stored in the refrigerator assembled for a day or two. Just let it come to room temperature for 30 minutes to 1 hour before serving. You can also make the frosting and store that by itself in the fridge for 3 days. Let that come to temperature and then rewhip it in the mixer before using. Hope this helps and happy baking!
Can this be baked in another size pan by chance?
Hi Shelby,
We have not tested baking this cake in another size pan, but you are welcome to experiment. Happy baking!