Chai Sheet Cake with Espresso Buttercream
This Chai Sheet Cake with Espresso Buttercream is soft, tender, and spiced with warm chai flavors, then topped with creamy espresso frosting. It’s the perfect cozy cake for gatherings, holidays, or just a sweet treat with coffee.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- 9×13-inch cake pan
- Parchment Paper
- Wire cooling rack
- Offset spatula
Ingredients
For the cake
- 240 g all-purpose flour 2 cups
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- Pinch of black pepper optional, for a subtle bite
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 170 g unsalted butter softened (¾ cup)
- 200 g granulated sugar 1 cup
- 100 g brown sugar packed (½ cup)
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 240 ml whole milk or buttermilk 1 cup
- 120 g sour cream ½ cup
For the espresso buttercream
- 170 g unsalted butter softened (¾ cup)
- 360 g powdered sugar sifted (3 cups)
- 2 teaspoon espresso powder
- 2–3 tablespoon warm water or milk for dissolving espresso powder
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch cake pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, chai spice blend, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Beat in vanilla.
- Finish the batter: Add dry ingredients in three additions, alternating with milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Bake: Spread batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- Make the buttercream: Dissolve espresso powder in hot water or milk. In a large bowl, beat butter until creamy. Gradually add powdered sugar, mixing on low to combine. Add espresso mixture, vanilla, and salt, then beat on high for 2–3 minutes until fluffy.
- Frost: Spread buttercream evenly over the cooled cake. Slice and serve.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Audrey’s Tip: For a stronger coffee flavor, dissolve up to 1 tablespoon of espresso powder in the hot water before adding it to the buttercream. You can also sprinkle a pinch of chai spice on top before serving for extra coziness.
Storage: Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days (let it come to room temp before serving for best texture). To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and bring to room temperature before enjoying.
Nutrition
Calories: 436kcalCarbohydrates: 58gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 171mgPotassium: 52mgFiber: 1gSugar: 44gVitamin A: 617IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!
