Autumn Spice Cake
This Amish chai spice cake has a moist, tender crumb and incredible flavor! Every bite explodes with those warm autumn spices that we all love so well.
And even though this is a perfect Autumn cake recipe, it's also great for any time of the year. And there is no reason we can't enjoy fall flavors on any given day.
Dutch Spice Cake Recipe from Scratch
I typically enjoy store-bought cake mixes. But to be honest, I have yet to try a spice cake from box mixes that I like. All of the spice cake mixes that I have ever tried had a weird artificial flavor. So I refuse to make them from mixes.
But I love a good homemade spice cake! And this easy spice cake recipe has the perfect balance of spices, along with a beautiful texture, to make a scrumptious cake.
Chai Tea Cake
I don't know if you're a Chai kind of person or not. But I happen to love a good Chai Latte! And I love coffee shops! I'd go there almost every day if it wouldn't kill my bank account.
And both of my daughters are baristas at our local coffee shop, so you know that good drinks are our thing. We love to try out coffee shops in every town that we visit.
And sometimes I get adventurous and try new drinks. But on days that I feel like playing it safe, Chai is always my go-to. And even though it has slight variations in flavor from shop to shop, you can never go wrong with this delightfully spiced drink.
And this recipe for Chai spice cake literally has chai tea incorporated into it. Although it is an optional addition. If you don't have any chai tea bags on hand, you can make it without since most of the flavor comes from the spices anyways.
Don't let the long list of ingredients deter you from making this cake. I understand that it appears lengthy and requires numerous ingredients to gather.
Since I frequently bake, my cupboard is well-stocked with many spices. However, you may not have an extensive collection of spices in your pantry. Consequently, you might be wondering if it's possible to make this cake without all the different spices.
In all honesty, you should purchase the necessary spices because they add so much flavor, and they can also be used in numerous other delicious recipes. 😉
Nevertheless, you can still make this cake even if you don't have all the spices. As long as you have cinnamon, it will taste great. However, it won't be a true spice cake but more of a cinnamon cake. The additional spices undoubtedly contribute to a rich and delightful flavor that truly enhances this spice cake.
Spice Cake with Cinnamon Buttercream Frosting
If you're watching your calories or trying to cut back on sugar, go ahead and enjoy this cake without any frosting.
But we all know that frosting on top of a cake makes it extra delightful! It adds that bit of flavor and texture that takes the cake to another level.
And cinnamon buttercream pairs great with this Chai cake. But caramel frosting or my cream cheese frosting that I use for carrot cake would also be great options.
9x13" or Layered Spice Cake
You can easily make this recipe into either a two-layered spice cake or a 9x13" cake.
While baking it in a 9x13" pan is a quick and straightforward process, making a layered cake (by baking it in round cake pans) adds a touch of elegance.
The baking times will vary depending on what size pans you use.
When baking in a 9x13" pan, it needs to be baked for approximately thirty minutes.
But if you are making a layered cake, you will need to spray and line your 8 or 9" round cake pans with parchment paper for easy removal. And bake them for approximately 23 - 25 minutes.
Allow the cakes to cool, then remove and place one of them onto a plate or tray. Spread a layer of frosting over the first cake and top it with the second one. Frost as desired and serve.
I hope you enjoy this Amish recipe for Chai Spice Cake. And if you get to try it, I would love it if you left a comment and star rating below.
Chai Spice Cake with Cinnamon Buttercream (Amish Recipe)
- 1 c. milk (whole or 2%)
- 1 or 2 chai tea bags (optional)
- 2 c. all-purpose flour
- 1 Tbsp. baking powder (3 tsp.)
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. cardomom (optional)
- 1 c. white sugar
- 1/2 c. brown sugar
- 1/2 c. canola or vegetable oil
- 1/4 c. applesauce
- 2 large eggs (room temperature)
- 1 tsp. vanilla extract
- 1 c. chopped pecans (optional)
- 1 c. softened butter (2 sticks)
- 3 c. powdered sugar
- 1/4 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 3 - 4 Tbsp. heavy cream
- Preheat the oven to 350°,
- Heat the milk and steep the chai tea bag for at least 5 - 10 minutes. (If you're not using chai tea bags, there's no need to heat the milk.)1 c. milk (whole or 2%), 1 or 2 chai tea bags (optional)
- Whisk the flour, baking powder, soda, and spices in a separate bowl.2 c. all-purpose flour, 1 Tbsp. baking powder (3 tsp.), 1 tsp. baking soda, 1 tsp. salt, 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground allspice, 1/2 tsp. nutmeg, 1/4 tsp. ground cloves, 1/4 tsp. cardomom (optional)
- In a large mixing bowl, beat the sugars and oil. Add the applesauce, eggs, and vanilla. Mix well.1 c. white sugar, 1/2 c. brown sugar, 1/2 c. canola or vegetable oil, 1/4 c. applesauce, 2 large eggs (room temperature), 1 tsp. vanilla extract
- Add half of the flour mixture and milk. Mix. Then add the remaining half and mix only to combine.
- Stir in the pecans, if desired.1 c. chopped pecans (optional)
- Spread the batter into a greased 9x13" baking dish and bake at 350°F for 30 - 35 minutes.
- Or use two 9" round cake pans that are greased and lined with parchment paper. Bake for approx. 25 minutes.
- In a mixing bowl, with whisk attachment, beat softened butter until pale and fluffy.1 c. softened butter (2 sticks)
- Add the powdered sugar, salt, cinnamon, and vanilla. Mix on low speed.3 c. powdered sugar, 1/4 tsp. salt, 1 1/2 tsp. ground cinnamon, 1 tsp. vanilla extract
- Add 3 Tbsp. heavy cream. Mix and scrape the sides of the bowl. You can add more cream if it seems too thick.3 - 4 Tbsp. heavy cream
- Whip on high speed for at least 3 minutes.
- Spread over the cooled cake. Serve.
- Keep covered and store at room temperature for up to four or five days.
- This cake can also easily be stored in an airtight container and frozen to keep it fresh for later.