Recipe for Dirty Chai Spice Cake

Set out all your ingredients and preheat your oven to 350°F.

Butter and flour three 6” round cake pans or coat with baking release spray.

I use damp cake strips on my pans for more evenly baked layers.

Next, in a small bowl or ramekin, combine all ingredients for your homemade chai spice mix with espresso and set aside.

To a large bowl, add and whisk together these dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt.

Using the paddle attachment in the bowl of a stand mixer, beat sugar, butter, and vanilla extract together on medium speed for 4 minutes. Occasionally stop mixer and scrape sides of bowl to ensure all ingredients are well-combined.

Put eggs and canola or vegetable oil to your primary mixing bowl. Slowly mix for about 3 minutes.

Add half of your buttermilk and half of your flour to primary bowl. Mix, repeat, and gently mix all dry and wet ingredients together until just combined.

Pour batter, evenly spreading half into your pans. Add chai espresso mix before pouring remaining batter into each pan.

Use a butterknife to marble batter before baking for 35-40 minutes. Cake is done once layers begin pulling away from the pans’ sides.

Leave layer cakes in pans about 10-15 minutes before flipping them out to fully cool on a wire rack before frosting.

Swipe up for the full recipe for baking and decorating this dirty chai spice cake!