Take your typical spice cake a number of steps additional with this masala chai-spiced layer cake. The gorgeously wealthy cake layers are warmed with spices like cinnamon and cloves, accented with a brilliant kick of cardamom and ginger, after which lined in swoops of Orange-Dulce de Leche Buttercream. Fast to return collectively, this cake is an ideal weeknight bake.
Masala Chai Layer Cake with Orange-Dulce de Leche Buttercream
Makes 1 (9×5-inch) cake
- 2 cups (250 grams) unbleached cake flour
- 1½ teaspoons (7.5 grams) baking powder
- 1½ teaspoons (3 grams) Masala Chai Spice Combine (recipe follows)
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (220 grams) firmly packed mild brown sugar*
- ¾ cup (180 grams) complete milk, room temperature
- â…“ cup (75 grams) impartial oil
- ¼ cup (50 grams) granulated sugar
- 2 massive 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)
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Preheat oven to 325°F (170°C). Spray a 9-inch sq. baking pan with baking spray with flour. Line backside of pan with parchment paper.
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In a medium bowl, whisk collectively flour, baking powder, Masala Chai Spice Combine, and salt.
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In one other medium bowl, whisk collectively brown sugar, milk, oil, granulated sugar, eggs, orange zest, and vanilla. Add sugar combination to flour combination, whisking simply till mixed. Pour into ready pan.
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Bake till edges are golden and a wood decide inserted in heart comes out clear, 30 to 35 minutes. Let cool in pan for 10 minutes. Take away from pan, and let cool utterly on a wire rack.
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Trim ½ inch off both sides of cake; put aside. Minimize cake in half. Place half of cake on a cake plate. Unfold 1 cup (180 grams) Orange-Dulce de Leche Buttercream on prime. Place remaining half of cake on prime. Unfold remaining buttercream on prime and sides of cake, swooping and texturing as desired.
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Crumble cake trimmings. Embellish backside edges of cake with cake crumbs. Refrigerate for not less than half-hour earlier than serving. Refrigerate in an hermetic container for as much as 5 days. If cake has been refrigerated for longer than half-hour, let stand at room temperature to melt buttercream earlier than serving.
*We used C&H Gentle Brown Sugar.
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Masala Chai Spice Combine
- 4 tablespoons (24 grams) floor cinnamon
- 2 tablespoons (12 grams) floor ginger
- 1 tablespoon (6 grams) floor cloves
- 1½ teaspoons (3 grams) floor cardamom
- 1½ teaspoons (3 grams) floor black pepper
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Orange-Dulce de Leche Buttercream
- 1 cup (200 grams) granulated sugar
- ½ cup (120 grams) egg whites (about 4 massive egg whites), room temperature
- 3 tablespoons (42 grams) firmly packed mild brown sugar
- 1â…“ cups (303 grams) unsalted butter, softened
- ½ cup (144 grams) dulce de leche
- 1 teaspoon (3 grams) tightly packed orange zest
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Within the heatproof bowl of a stand mixer, whisk collectively granulated sugar, egg whites, and brown sugar by hand. Place bowl over a saucepan of simmering water. Cook dinner, whisking often, till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
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Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive velocity till stiff peaks kind and bowl is cool to the contact, 7 to eight minutes. Add butter, 2 tablespoons (28 grams) at a time, beating till mixed. (If buttercream breaks or appears unfastened, beat for two to three minutes, and the emulsion will come again collectively.) Beat in dulce de leche and orange zest. Use instantly.
