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Chai Spiced Cake with Maple Cream Cheese Frosting
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Chai Tea Apple Cake

Chai Tea Apple Cake, three layers of soft apple spice sponge cake with maple cream cheese frosting, topped with fresh figs, walnuts, and a caramel drizzle.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 slices

Ingredients

Cake Batter

  • 3 Cups Self Rising Flour
  • 1 ½ Tbsp Chai Tea (dry ingredients from the bag) ~2.5 tea bags
  • 2 tsp Cinnamon
  • ½ tsp nutmeg
  • 1 tsp Ground Ginger
  • 1 Cup Light Brown Sugar
  • 3/4 Cup Coconut Oil melted and lightly cooled
  • 3 eggs
  • ¾ Cup Unsweetened Apple Sauce
  • 1 tsp Vanilla Extract
  • 3 cups Diced Peeled Granny Smith Apples
  • 3/4 Cup Fig Filling slice and scrape center out with a spoon *optional

Frosting

  • 1 Cup 16 Tbsp Unsalted Butter Softened (Room Temp)
  • 16 oz of Cream Cheese softened
  • 1 tsp Vanilla Extract
  • 2 Tbsp Light Maple Syrup
  • 3-4 cups Powdered Sugar

Caramel Drip

  • 2 Tbsp Unsalted Butter
  • ½ Cup Coconut Sugar
  • 2 Tbsp Honey
  • 1 tsp Vanilla Extract

Topping

  • 8 Figs sliced in half
  • Chopped Walnuts

Instructions

Cake Batter

  • Preheat oven to 350°F (176 C). Grease 3 (6-inch) round cake pans and line bottoms with parchment.
  • Whisk together flour, chai tea, cinnamon, nutmeg, and ginger in a medium bowl.
  • In the bowl of stand mixer with whisk attachment, beat together sugar, eggs, oil, applesauce, and vanilla on medium high.
  • Scrape sides and bottom once with spatula to incorporate all ingredients.
  • Lower speed and slowly spoon in flour and spice mixture.
  • Scrape sides and bottom as needed. Mix until even cake batter forms.
  • Fold in apples chunks and fig filling (fig filling optional) with a spatula.
  • Divide batter evenly amongst the 3 prepared pans.
  • Bake 20 to 22 minutes, or until toothpick inserted comes out clean with only small crumbs.
  • Place pans on wire rack to cool for 10 minytes.
  • Invert pans and remove cake layers. Let cool Completely.
  • Wrap layers in plastic wrap and place in freezer for 45 min,-1 hr to harden. (Makes slicing dome and frosting much easier)

Make Maple Cream Cheese Frosting

  • Clean bowl of stand mixer. Using whisk attachment whip butter until light and fluffy. Add cream cheese chunks and cream together until smooth.
  • Pour in honey and vanilla, mix on medium low until incorporated.
  • Spoon powdered sugar in a cup at a time, mixing until thick white frosting forms.
  • Frost and Layer Cake
  • Remove layers from freezer.
  • Unwrap and Peel the parchment paper from the bottom and set layers face up on counter.
  • Take serrated knife and trip the tops of each layer, just enough to create a level surface.
  • Grab your cake stand or serving dish and dollup a half dollar size of cream cheese frosting onto the center.
  • Place one layer onto cake stand, trimmed side up.
  • Spoon and smear a layer of lavender buttercream across the top. Slightly going over the edges.
  • Repeat with second layer.
  • Add top layer of cake trimmed side down. Cover with maple cream cheese frosting frosting.
  • Using an icing spatula fill in open sides with additional frosting.
  • Then take a bench scraper in one hand, while holding the cake stand in the other. Gently rotate the cake as you scrape the sides with an angled bench scraper.
  • Place cake in refrigerator to set icing before decorating.

Caramel Drip

  • Add butter coconut sugar, and honey into a small sauce pan over medium-low heat.
  • Stir until sugar dissolves, mixture turns to liquid and starts to bubble.
  • Add vanilla extract, continuing to stir.
  • (If becomes to thick, add a tsp of milk at a time, but don’t thin it too much. For this recipe I did NOT need any milk added).
  • Caramel will thicken as it cools, so make right before decorating.
  • Use a spoon or a piping bottle to drip caramel around edges of cake. (See Post for Helpful Tips)

Fig and Walnut Topping

  • Sprinkle walnut pieces edges of cake, inside the caramel drip.
  • Arrange fig halves in desired pattern.
  • Store Cake in the fridge.