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    Home > Blog > Holiday > Holiday Desserts > Apple Cake with a Chai Spiced Buttercream

    Apple Cake with a Chai Spiced Buttercream

    by Teri Lyn Fisher · Published: Nov 14, 2016 · Modified: Sep 24, 2021

    Jump to Recipe

    A whole apple cake with chai spiced buttercream on a cake stand with apples and plates.I love apples….like really really love apples. I think when people think about their favorite fruit, things like apples, oranges and bananas get overlooked because they’re just so “everyday” (at least in the states!). Well for me apples are very high on the list! I love to eat them as a daily snack and I love to cook and bake with them too! They’re so pleasant, totally not intimidating, versatile, and delicious. This is the best time of year for apples too because there are about a bajillion varieties out right now!

    I really love the small chunks of apple you get within the cake and think it goes so well with the bold flavored buttercream. If you’re lookin’ to bake something other then a pie this thanksgiving, I highly recommend this cake. If you’re still intent on making a pie, we’ve got you covered their too! Just type “pie” into the search bar on this page and you’ll be directly to a bevy of yummy pie recipes!! Enjoy! xx, Jenny
    A close up of an apple cake with chai buttercream frosting with visible interior layers.

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    A whole apple cake with chai spiced buttercream on a cake stand with apples and plates.

    Apple Cake with a Chai Spiced Buttercream

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 45 minutes mins
    Cook Time: 20 minutes mins
    Cool Time: 1 hour hr
    Servings: 12

      INGREDIENTS  

    apple cake

    • 1 ½ cups all purpose flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon salt
    • ¾ cup sugar
    • ¼ cup light brown sugar
    • ¾ cup (1 ½ sticks) unsalted butter, softened
    • 2 large eggs
    • ¼ cup whole milk
    • 1 teaspoon vanilla extract
    • 1 medium apple, peeled, cored and finely diced such as jazz or gala

    chai spiced buttercream

    • 1 cup (2 sticks) unsalted butter, softened
    • 4 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cardamom
    • ½ teaspoon ground allspice
    • ½ teaspoon ground cloves
    • ¼ teaspoon salt
    • 3 ½ tablespoons whole milk

    garnish

    • shaved white chocolate

      INSTRUCTIONS  

    • Preheat oven to 350°F. Line three 8” round cake pans with parchment paper and lightly grease. Set aside.
    • In a mixing bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
    • In another mixing bowl cream together sugars and butter. Add eggs, one at a time, followed by the vanilla.
    • Pour half the dry ingredients into the wet ingredients and mix together. Add half of the milk and continue to mix the batter together. Repeat with the remaining flour mixture and milk.
    • Mix until no lumps remain, making sure not to over mix the batter.
    • Fold in the diced apple until evenly spread throughout the batter.
    • Evenly divide cake batter into the prepared cake pans and bake for 15-18 minutes or until a toothpick comes out clean when inserted into the center of each cake round.
    • Allow cake rounds to cool, about 30 minutes to an hour.
    • For chai spiced buttercream: Place butter into a large mixing bowl and add 1 cup of sugar. Beat until smooth. Add another cup of sugar and continue to beat until smooth. Repeat until all the sugar has been incorporated and buttercream is very thick. Pour vanilla extract and spices into a measuring cup with the milk and whisk together. With the motor running, pour the milk mixture into the buttercream and beat together until fully incorporated and the buttercream is light and fluffy.
    • To assemble: Using a piping bag fitted with a large star piping tip, fill with buttercream. Pipe uniform stars over the entire surface of one of the cake rounds and top with another cake round. Repeat. Spread a small layer of the buttercream over the top cake round and pipe stars around the perimeter. Flood the center of the cake surface with the shaved white chocolate and serve.

      NOTES  

    • *Makes 1 10” cake
    Calories: 544kcal Carbohydrates: 72g Protein: 3g Fat: 28g Saturated Fat: 17g Cholesterol: 99mg Sodium: 312mg Potassium: 70mg Fiber: 1g Sugar: 58g Vitamin A: 890IU Vitamin C: 1mg Calcium: 33mg Iron: 1mg

    November 14, 2016 / 12 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    Reader Interactions

    November 14, 2016 / 12 Comments

    Comments

      5 from 4 votes (3 ratings without comment)

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    1. Dana C

      November 28, 2020 at 4:32 pm

      5 stars
      WONDERFUL RECIPE!!! I made it for my parents and boyfriend for Thanksgiving– it was a huge hit! Funny because I’ve been looking for this recipe for a long time, and I was so happy to find it. I worked at a catering company a few years ago that made this dessert, and I’ve been trying to find something similar… This recipe is actually better because of the small pieces of apple in the cake. It’s a great fall or winter dessert, and the frosting is amazing. I used two 9in cake pans instead of three 8in pans, and it was still great! It’s a nice alternative to the usual pies on Turkey Day. Thank you for the recipe! ♡

      Reply
      • Teri Lyn Fisher

        November 28, 2020 at 8:23 pm

        Yay! Thanks Dana! So you glad you like this one as much as us. What a great addition to your Thanksgiving table!

        Reply
    2. yuko

      November 22, 2017 at 3:03 pm

      It says it makes one 10″ cake but also says to use 3 8″ cake pans. I’m going to assume 8″ will be fine and that 10″ is a typo but thought I would point it out :)

      Reply
      • Jenny Park

        November 22, 2017 at 6:24 pm

        Thanks for letting us know! Yes, it’s 3 (8”) pans…the layers will each be thin, FYI :)

        Reply
    3. Katie Stansky

      November 20, 2017 at 7:26 am

      this looks great, I want to make it this week! I don’t have cake rounds–do you think I could put all the batter in a large pan and cook in one sheet?

      Reply
    4. Tori

      November 17, 2016 at 7:41 pm

      Lovely recipe! But you forgot the egg count. I used 3 (to balance butter weight)? Hopefully the cakes turn out well!

      Reply
      • Jenny Park

        November 18, 2016 at 6:31 am

        Thanks! Will update the recipe! The eggs needed is 2, but using 3 shouldn’t be a problem at all!

        Reply
    5. Jacintha

      November 16, 2016 at 2:26 am

      I am also a big fan of apples and I think this recipe is going on my to do list because I also like chai!

      Reply
    6. Amanda

      November 14, 2016 at 9:45 am

      This is beautiful! What a gorgeous fall cake.

      Reply
    7. heather (delicious not gorgeous)

      November 14, 2016 at 9:06 am

      apples and spices pair so nicely together, that this combo just seems meant to be! and i love cakes with chunks of apples strewn through them; they always come out so moist.

      Reply
    8. Erica

      November 14, 2016 at 7:01 am

      I would love to try this! Do you have any recommendations on replacing the milk? I have a dairy allergy so I cannot do milk, but I wonder if almond milk would pair nicely with the chai?

      Reply
      • Jenny Park

        November 14, 2016 at 7:27 am

        Yep! Almond milk will work just find for this recipe!

        Reply

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