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Spiced Vanilla Chai Cake with Vanilla Bean Frosting

It's August, so you know what that means? Back to school, fall approaching and this spiced vanilla chai cake!! Is it ever too early for a yummy little one-layer fall cake though? I mean, I could eat this all year! This chai cake topped with vanilla bean cream cheese frosting is just what your August needs.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling and Frosting Time 2 hours
Total Time 3 hours
Servings: 1 9-inch cake
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Vanilla Chai Cake
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • ½ tsp ground nutmeg
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce
  • ½ cup buttermilk (room temperature)
  • ½ cup vegetable or canola oil
  • 2 large eggs (room temperature)
  • 1 tsp vanilla bean paste (or vanilla extract)
For the Vanilla Bean Cream Cheese Frosting
  • 4 oz cream cheese
  • ¼ cup unsalted butter (room temperature)
  • 2 cups powdered sugar
  • ½ tbsp vanilla bean paste (or vanilla extract)
  • ¼ tsp salt

Method
 

For the Spiced Vanilla Chai Cake
  1. *Note: For high altitude directions, see the "Notes" section below!
  2. Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper and spray the sides with non-stick baking spray (I like to use Pam for Baking).
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. In a medium bowl, whisk together the sugar, applesauce, buttermilk, oil, eggs, and vanilla bean paste.
  4. Pour the wet ingredients into the dry and fold until combined (but do not overmix!). Pour batter into prepared pan and smooth the top with a spatula.
  5. Bake until a wooden toothpick inserted into the center comes out with a few moist crumbs, about 35 to 45 minutes (depending on your oven). Let cool in pan on wire rack for 10 minutes, and then remove from the pan to cool completely on the wire rack.
For the Vanilla Bean Cream Cheese Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a large bowl, beat the cream cheese on medium-low speed until smooth (about 2 minutes). Add the butter and beat until smooth (about 2 minutes).
  2. Add the powdered sugar 1 cup at a time, beating well after each addition. Increase the speed to medium-high and add the vanilla bean paste and salt. Beat for 2 minutes and then frost your cooled cake!

Notes

  • If you like a thicker layer of frosting on top of your cake, I'd recommend doubling the frosting recipe.
High Altitude Directions
  • Flour – increase by 2 tbsp
  • Eggs - use 3
  • Baking Powder – decrease to 1 tsp
  • Baking Soda – decrease to 1/4 tsp
  • Increase oven temperature to 360° F
  • Decrease baking time by 5 or more minutes
 
Helpful Tools
Mixing Bowls | Rodelle Vanilla Extract | Rodelle Vanilla Bean Paste