Chai Layered Cake with Whipped Cream Cheese Frosting Recipe

Chai Spice Blend:

1. Mix together all of the spices until thoroughly mixed; set aside.

Cake Layers:

1. Preheat oven to 350 °F. Grease and line three 8- or two 9-inch round cake pans; set aside to cool.
2. In a stand mixer fitted with the paddle attachment, add all dry ingredients (flour, baking powder, baking soda, salt, spices, sugars) and blend briefly to combine.
3. Add softened shortening in small pieces. Start mixing at low speed, then medium until the mixture resembles coarse crumbs.
4. With the mixer on medium-low, slowly add wet ingredients (buttermilk and eggs) and mix until just combined. Don’t over-mix; you want a smooth, pourable batter.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. (Check around minute 30, as oven times vary.)
6. Let cakes rest in pans for 10 minutes, then turn out onto wire racks to cool completely.

Coffee Syrup:

1. Heat the coffee and sugar in a saucepan on the stove and boil for 10-15 minutes until the sugar dissolves and the coffee boils down a bit.
2. When the cakes have cooled, use a fork to poke holes over the top of the cake. Using a pastry brush, brush a generous amount of the coffee syrup on each layer of cake. This adds moisture and slight coffee flavor to the cake layers. *This is optional

Frosting:

1. In a large mixing bowl, beat cream cheese and powdered sugar until completely smooth and fluffy. About 3-4 minutes.
2. Add chai spice and coffee syrup into a small bowl and mix until the chai spice is dissolved. Add the vanilla, chai spice and coffee blend into the cream cheese mixture and mix until incorporated.
3. In a separate chilled bowl, whip heavy cream to soft-medium peaks.
4. Gently fold whipped cream into the cream cheese mixture in 3 additions until light and smooth.
5. Chill 20–30 minutes to firm before filling and frosting your cake.

How to Frost and Assemble the Cake:

1. Make sure your whipped cream cheese frosting is fluffy but still firm enough to hold its shape. If it feels too soft, chill it in the fridge for 10–15 minutes before assembling.
2. When the cakes have cooled, use a fork to poke holes over the top of the cake. Using a pastry brush, brush a generous amount of the coffee syrup on each layer of cake. *This step is optional but adds moisture and slight coffee flavor to the cake layers.
3. Place a small dollop of frosting in the center of your cake stand or serving plate to “glue” the cake in place. Set the first cake layer onto the plate.
4. Spread about 1 ½ cups of frosting evenly over the top, pushing it gently to the edges with an offset spatula.
5. Place the second cake layer on top and repeat steps 2 & 4. Add the coffee soak and spread an even layer of frosting.
6. For the final layer of cake, place the cake with the bottom side up and spread a thin layer of frosting over the entire cake (top and sides). This is the crumb coat and seals in the crumbs, so your final coat looks smooth. Don’t skip this step!
7. Chill the cake in the fridge for 20–30 minutes to set the crumb coat.
8. Apply the remaining frosting generously over the top and sides. Smooth with an offset spatula for a sleek finish or create swoops for a rustic look.
9. Decorate (optional): Dust the top lightly with cinnamon or chai spice or garnish with star anise, cinnamon sticks, or a drizzle of caramel. Refrigerate for at least 30 minutes before slicing so the frosting sets. Store leftovers covered in the fridge for up to 4 days.