Masala Chai Layer Cake with Orange-Dulce de Leche Buttercream - A Recipe from Scratch

      Elevate your standard spice cake with this masala chai-spiced layer cake. The rich, flavorful cake layers are infused with spices such as cinnamon and cloves, enhanced by a zesty touch of cardamom and ginger, and topped with swirls of Orange-Dulce de Leche Buttercream. This cake comes together quickly, making it an ideal choice for a weeknight dessert.

      **Yield: 1 (9×5-inch) cake**

      **Ingredients:**

      - 2 cups (250 grams) unbleached cake flour

      - 1½ teaspoons (7.5 grams) baking powder

      - 1½ teaspoons (3 grams) Masala Chai Spice Mix (recipe below)

      - ½ teaspoon (1.5 grams) kosher salt

      - 1 cup (220 grams) firmly packed light brown sugar*

      - ¾ cup (180 grams) whole milk, at room temperature

      - ⅓ cup (75 grams) neutral oil

      - ¼ cup (50 grams) granulated sugar

      - 2 large eggs (100 grams), at room temperature

      - 1 teaspoon (3 grams) tightly packed orange zest

      - 1 teaspoon (4 grams) vanilla extract

      - Orange-Dulce de Leche Buttercream (recipe below)

      **Instructions:**

      1. Preheat the oven to 325°F (170°C). Grease a 9-inch square baking pan with baking spray that contains flour. Line the base with parchment paper.

      2. In a medium bowl, whisk together the flour, baking powder, Masala Chai Spice Mix, and salt.

      3. In another medium bowl, whisk together the brown sugar, milk, oil, granulated sugar, eggs, orange zest, and vanilla extract. Combine the sugar mixture with the flour mixture, whisking just until blended. Pour this into the prepared pan.

      4. Bake for 30 to 35 minutes, or until the edges are golden and a wooden pick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Trim ½ inch off each side of the cake and set aside. Slice the cake in half. Place one half on a cake plate and spread 1 cup (180 grams) of Orange-Dulce de Leche Buttercream on top. Place the remaining half on top and spread the rest of the buttercream on the top and sides, creating desired texture with swoops.

      5. Crumble the cake trimmings and use them to decorate the bottom edges of the cake. Chill for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 5 days. If the cake has been in the fridge for over 30 minutes, allow it to sit at room temperature to soften the buttercream before serving.

      *We used C&H Light Brown Sugar.

      **We’d love to hear your feedback!**

      **Masala Chai Spice Mix Ingredients:**

      - 4 tablespoons (24 grams) ground cinnamon

      - 2 tablespoons (12 grams) ground ginger

      - 1 tablespoon (6 grams) ground cloves

      - 1½ teaspoons (3 grams) ground cardamom

      - 1½ teaspoons (3 grams) ground black pepper

      **Instructions:**

      Combine all ingredients in a small bowl and whisk until well mixed. Store in an airtight container.

      **We’d love to hear your feedback!**

      **Orange-Dulce de Leche Buttercream Ingredients:**

      - 1 cup (200 grams) granulated sugar

      - ½ cup (120 grams) egg whites (about 4 large), at room temperature

      - 3 tablespoons (42 grams) firmly packed light brown sugar

      - 1⅓ cups (303 grams) unsalted butter, softened

      - ½ cup (144 grams) dulce de leche

      - 1 teaspoon (3 grams) tightly packed orange zest

      **Instructions:**

      In a heatproof bowl of a stand mixer, combine granulated sugar, egg whites, and brown sugar, whisking by hand. Set the bowl over a saucepan of simmering water. Cook while whisking occasionally until the temperature reaches 120°F (49°C) to 130°F (54°C). Carefully place the bowl back on the stand mixer. Using the whisk attachment, beat at high speed for 7 to 8 minutes until stiff peaks form and the bowl is cool. Add butter gradually, 2 tablespoons (28 grams) at a time, mixing until fully combined. If the buttercream appears broken or loose, beat for another 2 to 3 minutes until it comes together. Mix in the dulce de leche and orange zest. Use immediately.

      **We’d love to hear your feedback!**