Gingerbread Chai Latte Layer Cake

Warm spices meet creamy goodness in this Gingerbread Chai Latte Layer Cake, a delightful dessert that beautifully marries two of our favorite winter treats. Each layer of this moist gingerbread cake is infused with the cozy flavors of chai, making it a perfect centerpiece for holiday gatherings or cozy evenings at home.

The chai-infused frosting adds a creamy texture that contrasts beautifully with the spiced cake, ensuring every bite is a harmonious blend of flavor and warmth. With its stunning layers and aromatic spices, this cake is not just a treat for the palate but also a feast for the eyes.

Gingerbread Chai Latte Layer Cake

Serves: 10-12 Prep Time: 30 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 450 calories 22g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup molasses
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 2 tablespoons chai tea concentrate
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in the molasses and buttermilk until well combined. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
6. For the frosting, whip the heavy cream with powdered sugar, chai tea concentrate, and vanilla extract until soft peaks form.
7. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of chai frosting on top. Repeat with the second layer and top with the third layer.
8. Frost the top and sides of the cake with the remaining chai frosting. Decorate as desired with crushed gingerbread cookies or additional spices. Serve and enjoy!

Notes

This cake can be made a day in advance and stored in the fridge for optimal flavor.

For the best flavor, allow the cake to cool completely before frosting. This will help the frosting adhere better and prevent it from melting. If you’re short on time, you can use store-bought chai tea concentrate to simplify the frosting process.

Try adding crushed gingerbread cookies on top for extra crunch and a festive touch! This cake can be stored in an airtight container in the fridge for up to three days, but believe me, it won’t last that long!