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Chai Latte With Vanilla Bean Buttercream

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French Vanilla Cake infused with Chai Tea in honor of my beloved cousin Elaine's favourite beverage(or obsession!)


  1. a few hours before baking steep 1 1/2 cups of hot water with 2 heaping tablespoons of loose chai tea leaves-strain so that you will have 2/3 cup of tea for batter(I drink the rest)
  2. preheat oven to 350
  3. grease and flour sheet cake pan
  4. cream butter in large bowl until fluffy with electric beater or stand mixer
  5. add remaining ingredients
  6. mix for one minute on low
  7. scrape down bowl
  8. mix for two minutes on medium
  9. pour into sheet cake pan
  10. bake in oven centre for approx 60-68 minutes
  11. cake is done when toothpick comes out clean
  12. cool for ten minutes on wire rack
  13. invert cake and then flip back with another rack so the top of the baked cake is up(this will reduce the risk of such a big cake cracking!)
  14. cool completely
  15. split cake into two even layers
  16. fill with vanilla bean butter cream
  17. then ice all over with buttercream


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roseon on Apr 24, 2011 11:20 a.m.

A friend of mine asked if they have to make the full recipe and no you do not hv to you can infuse the liquid for the cake mix portion with the tea and just make cupcakes or a two layer cake! This recipe is for when you hv a crowd