180 g unsalted butter room temperature
190 grams granulatet sugar
115 grams light brown sugar
3 large eggs room temperature
240 g Chai tea milk
2 teaspoons Vanilla extract
270 grams flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
Bring 250 grams milk and 2 tablespoons chai powder to a boil and whisk to combine. Set aside to cool. (Measure out 240 grams of milk from this)
Preheat oven to 350F.
Grease and line bottom of three cake pans (20 cm).
In a bowl combine dry ingredients (flour, baking powder, spices).
Using a stand mixer, beat together butter and sugars on med-high speed until light in color, fluffy, and creamy.
Add eggs one at a time (making sure every egg is incorporated properly)
Now it's time to add the flour mixture to the butter and sugar mixture. Alternate adding the flour mixture and Chai milk, beginning and ending with flour (3 equal portions of flour and 2 equal portions of milk)
Bake for 30-40 mins or until a toothpick inserted into the center comes out clean.
Vanilla bean buttercream:
230 grams butter (room temp)
360 grams powdered sugar
50 - 70 ml heavy cream
3 teaspoons vanilla bean paste (or 1 vanilla bean or 2 teaspoons vanilla extract )
Tiny pinch of salt
In a large bowl with a handheld mixer, beat together the butter and the sugar until combined (2-3 min) add the vanilla and mix until combined.
Slowly add the heavy cream and mix until fluffy and creamy. (I like to microwave and mix it a bit before frosting the cake so it’s extra soft/creamy and easier to work with)