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Chai Cake with Ginger Buttercream 8 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the Cake:
  • 30 - Cardamom Pods
  • 7 - Black Peppercorns
  • 6 whole - Cloves
  • 4 cups - All Purpose Flour
  • 1 1/2 teaspoons - Salt
  • 3/4 teaspoons - Baking Powder
  • 12 ounces - Unsalted Butter, at room temperature (3 sticks)
  • 2 1/2 cups - Sugar
  • 6 - Eggs
  • 2 teaspoons - Vanilla Extract
  • 1 1/2 cups - Sour Cream
  • For the Toasted Postachios:
  • 2 cups - Pistachios, shelled
  • For the Ginger Buttercream Frosting:
  • 8 ounces - Cream Cheese, softened
  • 9 tablespoons - Unsalted Butter, softened (1 stick + 1 tblsn)
  • 1/4 teaspoons - Table Salt
  • 1 1/2 pounds - Confectioners' Sugar, plus add'l if needed
  • 2 tablespoons - Ground Ginger
  • 1 teaspoons - Vanilla Extract
  • Directions:

    1. Make cake: Preheat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray and line with parchment paper rounds. On a cookie sheet, toast cardamom, peppercorns and cloves until fragrant, about 8 minutes. Once spices are cool enough to handle, grind together to a fine powder in a coffee grinder or with a mortar and pestle.

    2. In a large mixing bowl, whisk together flour, salt, baking powder and ground spices. In the bowl of a stand mixer, combine butter and sugar. Mix on medium speed until light and fluffy, 3-5 minutes. Set mixer to low speed and add eggs one at a time, followed by vanilla. Mix until fully combined, 2-3 minutes. Set mixer to low speed, add approximately one third of flour mixture and then scoop in about half of sour cream. Mix 10 seconds. With mixer at low speed, add another third of flour mixture to mixer bowl and then scoop in remaining sour cream. Mix 10 seconds. Scrape down sides of mixing bowl and paddle. Add remaining third of flour mixture, mixing only until flour is incorporated. Divide batter between prepared cake pans.

    3. Bake 25 minutes. Rotate pan in oven and bake for 25 minutes more. Test with toothpick or cake tester. If the tester comes out clean or with only a few crumbs, cake is done. Set pan to cool on a wire cooling rack. When pan is cool enough to handle, gently turn cake out onto cooling rack and remove paper liner.

    Cool cake completely before decorating.

    4. Toast pistachios: Spread pistachios on a baking sheet and toast at 350 degrees for 5 minutes. When cool enough to handle, chop.

    5. Make frosting: In the bowl of an electric mixer fitted with paddle attachment, beat cream cheese, butter and salt on medium speed 1 minute. Scrape down sides of bowl. Add 1 pound confectioners' sugar, ground ginger and vanilla and beat on medium speed until mixture is fluffy, about 3 minutes. Scrape down sides of bowl. Add remaining confectioners' sugar and continue to mix on medium speed until sugar is absorbed and frosting is smooth and spreadable. If it is too thin, add more confectioners' sugar. If it is too thick, drizzle in a very small amount of milk.

    6. Spread a thin layer of chopped pistachios between layers. Press remaining pistachios onto frosting on sides of cake. Cake can be stored in refrigerator in an airtight container with plastic wrap pressed onto surface of buttercream 3-4 days.

    Brief Description

    For the tea lover, this cake provides a balance of sugar and spice

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 1 hour(s) 35 min
    Cook Time: 25 min


    WSJ Off Duty, 2/2/2013, Dawn Casale & David Crofton, One Girl Cookies, NY

    Posted By:


    Posted On:

    February 2, 2013

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