Bake until a toothpick inserted in the center comes out clean, 35 to 38 minutes. Pour the batter into the prepared pan and smooth the top. Add the bananas and beat just until combined. Add the vanilla.Īdd the flour mixture alternately with the milk in three additions, beginning and ending with the flour. Add the eggs, one at a time, beating just until the yellow disappears after each addition. Beat the butter and granulated sugar at medium speed with a heavy-duty stand mixer until light and fluffy. Whisk together the cake flour, baking powder, salt and baking soda in a medium bowl. It’s the perfect time of year for baking all of the above.For the banana sheet cake: Preheat the oven to 350 degrees F. What are some of your favorite Fall cake recipes? I particularly love this Caramel Apple Cake and this Matcha Cake (another tea lover’s dream!). When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. The Vanilla Chai Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks.
Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting. The cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days.When you’re ready to use it, bring it back to room temperature before adding it to the cake batter. The chai milk mixture can be made ahead and stored in an airtight container in the refrigerator for up to one week.I have all the heart eyes for speckled buttercream! My favorite part of all of it is the little specks of Chai Spice Mix that come through in the buttercream. Then, I topped it all off with some cinnamon sticks and more Speculoos cookie crumbles. To decorate, I crumbled up some Speculoos Cookies and added them to the sides of the cake after frosting, then piped some simple stars ( Wilton Tip 4B) and rosettes ( Wilton Tip 1M) on top of the cake in a crescent moon design. The combination is Fall flavor heaven! You can choose to pair this cake with all sorts of buttercreams ( cream cheese, chocolate, vanilla, or anything that pairs well with chai tea), but if you want the full-on chai cake experience, this is it. It’s basically my vanilla buttercream recipe with homemade Chai Spice Mix added, and oh my. To really up the flavor, I’ve filled and frosted this delicious cake with Vanilla Chai Buttercream. Both of these methods add tons of spicy chai flavor, and combined with a good dose of vanilla extract, the result is Spiced Vanilla Chai Cake perfection. And by infusion, I mean pouring boiled whole milk over a chai tea bag and letting it steep before adding it to the batter at the end. By adding, I mean mixing up a blend of cinnamon, ginger, cardamom, allspice, and cloves and whisking it into the cake flour. The flavor of this Vanilla Chai Cake is created by both adding the perfect spice blend to the dry ingredients and infusing the liquid with chai goodness. So when I decided to bake up those spices in cake form, not only did my kitchen smell amazing, but this Spiced Vanilla Chai Cake tasted like an Autumnal dreamscape! It’s the perfect cake for welcoming the changes of the season whether you’re a tea lover or not.
The aromatic spices in a cup of chai are unreal and totally reminiscent of Autumn. I’m a tea lover all year round, but once Fall hits and things start to get cozy, chai is a staple in my tea cabinet.
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