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slice of spice cake on plate

Chai Spice Cake with Cinnamon Buttercream (Amish Recipe)

This moist and tender Amish chai spice cake is bursting with incredible flavor from all the warm spices. And even though it's a perfect Autumn cake recipe, it's also great for any day of the year.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cakes, Dessert
Cuisine American, Amish
Servings 24 servings
Calories 448 kcal

Ingredients
  

Spice Cake:

  • 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)

Cinnamon Buttercream:

  • 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

Instructions
 

Spice Cake:

  • 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.

Cinnamon Buttercream:

  • 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.

Notes

If desired, the applesauce can be substituted with oil. And you can adjust the spices to your liking.
And you can easily replace the cinnamon buttercream with your favorite frosting of choice. Caramel frosting is great with this cake as well.
*Nutrition is approximate.

Nutrition

Serving: 1servingCalories: 448kcalCarbohydrates: 63gProtein: 4gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 38mgSodium: 298mgPotassium: 103mgFiber: 2gSugar: 45gVitamin A: 313IUVitamin C: 0.2mgCalcium: 77mgIron: 1mg
Keyword Amish cake recipe, Autumn Spice Cake, Chai Spice Cake Recipe
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