Chai Cake with Spiced Apple Filling
Serves 14
60 mins prep
30 mins cook
90 mins total
This chai cake is soft, fluffy, moist, and packed full of chai flavor. It has a gooey spiced apple filling and is frosted with a creamy cream cheese frosting. The gooey apple filling complements the fluffy chai cake layers perfectly, and I topped it off with a caramel drip. It combines all of the best fall and winter flavors in one cake!
Spiced Apple Filling
Cake Layers
Frosting & Assembly
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Spiced Apple Filling
Combine sugar and cornstarch in a medium saucepan and stir to combine and break up any lumps.
⅕ ⅓ granulated sugar⅕ 1 cornstarchPeel, core, and cut the apples into small cubes. Place cubed apples into the saucepan.
⅕ 4 medium applesAdd spices, water, and lemon juice. Bring to a simmer on medium heat and cook until thickened. Set aside in a non metal container to cool completely and refrigerate if making ahead.
⅕ 1 cinnamon⅕ ¼ cardamom⅕ ⅛ cloves⅕ ¼ nutmeg⅕ ¼ water⅕ 1 lemon juice
Cake Layers
Preheat oven to 355°F (180°C). Grease the sides and bottoms of three 8” round baking pans with a piece of cold butter. Line the bottoms with a round of parchment paper.
Heat milk and tea bags to a simmer in a small saucepan.
⅕ 1 milk⅕ 2 teabags black teaAdd spices and stir, remove from heat and let steep for 10 minutes. Remove teabags and star anise pods. Let cool to room temperature.
⅕ 2 cinnamon⅕ 1 ginger⅕ 1 cardamom⅕ ¼ cloves⅕ 1 anise podIn a large bowl or stand mixer, use an electric mixer to beat butter, sugar, salt, and oil until creamy and lightened in color.
⅕ ¾ unsalted butter⅕ ¼ vegetable oil⅕ 1 granulated sugar⅕ ⅛ sea saltAdd vanilla, and eggs one by one, beating well between each addition.
⅕ 4 large eggs⅕ 1 pure vanilla extractScrape down the sides of the bowl with a spatula and beat again. Add sour cream and beat well to combine.
⅕ ½ sour creamSift flour, baking soda, and baking powder right into the same bowl. Fold the batter together until mostly combined.
⅕ 3 all purpose flour 400g⅕ 2 baking powder⅕ ¼ baking sodaAdd the tea and spice mixture made earlier, and fold until no more dry streaks of flour remain.
Transfer to prepared baking pans and spread the batter evenly to the edges. Bake for 15-18 minutes or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached.
Let them cool inside the cake pans for 10 minutes before carefully flipping over onto a wire rack to release and cool completely.
Frosting & Assembly
In a large bowl or stand mixer, use an electric mixer to beat the butter until light and creamy. Add cream cheese and vanilla, and beat to combine. Use a paddle attachment to prevent whipping too much air into the frosting.
⅕ 1 unsalted butter⅕ 6 cream cheese⅕ 1 pure vanilla extractAdd powdered sugar, half a cup at a time, beating well and scraping down the bowl frequently. Stop adding sugar until you get the consistency you prefer.
⅕ 5-6 powdered sugarPlace a small dollop of frosting on a serving plate or cake stand. Place the first cake layer down. Top with an even layer of frosting. Use a piping bag or a zippered bag with the end cut off to pipe a tall border along the outside edge of the cake layer. Fill with cooled apple filling. Be careful not to overfill!
Repeat with the next cake layer. Place the last cake layer bottom side up. Cover the outside of the cake with a thin layer of frosting and freeze for 10 minutes. Cover with a thick layer of frosting and slowly smooth out the sides and top with a metal spatula until you get the finish you like.
Use a star tip to pipe a border on top of the cake with the remaining frosting. Drizzle caramel off the edges of the cake to create a drip (optional). Sprinkle with cinnamon and add star anise on top to decorate.
⅕ ¼ caramel sauce⅕ 5 anise pods
