Vanilla Chai Tea Cake Recipe
If you love chai tea lattes you are going to love this vanilla chai tea cake! It's moist and yet has the perfect texture.
Ingredients
- ½ cup milk room temp
- ½ cup buttermilk room temp
- ⅔ cup sour cream
- ⅓ cup vegetable oil
- 3 eggs room temp
- 1 Tbsp vanilla
- 3 Tbsp Instant vanilla chai powder
- 1 tspn cinnamon
- ¼ tspn ground cardamom
- ¼ tspn ground ginger
- 1 box Betty Crocker golden vanilla cake mix
Instructions
- Preheat oven to 325° F and prepare two deep 8" cake pans (or 3 6" cake pans) by lightly greasing the sides with shortening and dusting with all purpose flour. Set aside.
- In the bowl of a stand mixer whisk together all the wet ingredients until well combined.
- Sift in the vanilla cake mix, chai powder, cinnamon, cardamon and ginger. Mix until just combined. The batter should be smooth and completely combined but do not overmix!
- Evenly divide batter between your prepared cake pans and bake for 23-26 minutes.
- When the cake is done, the top should spring back to the touch and when inserting a toothpick in the center it should come out clean with no wet batter.
- Remove from the oven, go around the sides with a small offset spatula to separate the cake from the pan but not removing it from the cake pan just yet.
- Allow cakes to cool in the cake pans for about 5 minutes, then carefully flip the pans and remove the layers from the cake pans onto a cooling rack to cool completely before decorating.