Spiced Chai Latte Cakes with Figs and Toasted Almonds Recipe
These Spiced Chai Latte Cakes are infused with a warm chai spice blend and brewed espresso, creating moist and flavorful mini loaf cakes or round cakes. Topped with a creamy almond cream cheese frosting, fresh figs, toasted almonds, and a drizzle of honey, they are a delightful treat perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 35 minutes for mini loaves / 60 minutes for round pans
- Total Time: 60 minutes for mini loaves / 85 minutes for round pans
- Yield: 16 mini loaves or 2 nine-inch round cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chai Spice Blend
- 2 tbsp ginger
- 2 tbsp ground cinnamon
- 1 tbsp ground allspice
- 1 tbsp ground cardamom
- 1.5 tsp ground nutmeg
- 1.5 tsp ground cloves
Spiced Chai Latte Cake
- 1/3 cup brewed espresso
- 1 2/3 cup all purpose flour
- 1/2 cup almond flour
- 2-3 tsp chai spice blend (prepared above)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup canola oil or other neutral baking oil
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
Almond Cream Cheese Frosting
- 4 tbsp unsalted butter, room temperature
- 4 oz. cream cheese, room temperature
- 2 tbsp honey
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp salt
- 1 cup powdered sugar
- 1 tbsp milk
Toppings
- Honey
- Fresh figs, halved
- Toasted sliced almonds
Instructions
- Brew espresso: Prepare brewed espresso according to package directions and allow it to cool to room temperature before using in the cake batter.
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease your mini loaf pans or two 9-inch round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together all-purpose flour, almond flour, baking powder, chai spice blend, and salt until well combined. Set aside.
- Combine fats: Beat the unsalted butter and canola oil together until smooth and creamy.
- Add sugars: With the mixer on low speed, slowly add both light brown sugar and granulated sugar to the butter and oil mixture. Increase speed to medium and beat until the mixture becomes light and fluffy.
- Add eggs and extracts: Add the eggs one at a time, mixing well after each. Then add vanilla extract and almond extract, mixing until incorporated.
- Combine wet and dry ingredients: Stir in half of the dry ingredient mixture, followed by the brewed espresso and milk. Then mix in the remaining dry ingredients until just combined.
- Fill pans and bake: Pour the batter evenly into the greased pans. For mini loaf pans, bake 25-35 minutes checking doneness with a toothpick. For two 9-inch round pans, bake 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes: Allow the cakes to cool completely in the pans before removing them to avoid breakage.
- Prepare frosting: Beat together room temperature butter, cream cheese, honey, vanilla extract, almond extract, and salt until creamy and well combined, about 4-5 minutes. Gradually add powdered sugar and milk, mixing until smooth.
- Toast almonds: In a pan over medium-high heat, toast sliced almonds, stirring frequently, until golden brown but not burnt. Remove from heat immediately.
- Assemble cakes: Spread the almond cream cheese frosting evenly on top of each cooled cake. Garnish with halved fresh figs, toasted almonds, and a drizzle of honey for a beautiful and flavorful finish.
Notes
- Ensure espresso is fully cooled before adding to batter to prevent cooking eggs prematurely.
- You can adjust chai spice quantity between 2 to 3 teaspoons based on your desired spice intensity.
- Room temperature ingredients help achieve better mixing and texture.
- When toasting almonds, keep a close eye to avoid burning, tossing every minute.
- This recipe yields both mini loaf cakes and larger round cakes, so adjust baking time accordingly.
- Leftover frosting can be stored in the refrigerator for up to 3 days.
