Vanilla Chai Cake with Pumpkin-White Chocolate Ganache and Pumpkin Chai Buttercream
 
 
Two of the best flavors of fall combine to create this vanilla chai cake with pumpkin-white chocolate ganache and pumpkin spice buttercream. Perfect for any fall celebration!
Yield: 8-10 servings
Ingredients
For the vanilla chai cake
  • 1 cup whole milk
  • 1 tbsp loose chai tea
  • cooking spray or butter, for the pans
  • 2¼ cups cake flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp salt
  • ½ tsp cardamom
  • ¼ tsp nutmeg
  • ¾ cup unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 tsp vanilla bean paste
  • 4 large egg yolks
For the pumpkin-white chocolate ganache
  • 12 oz chopped white chocolate
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • 5 tbsp pumpkin puree
  • 2½ tbsp heavy cream
  • 1 tsp corn syrup
  • 1 tbsp unsalted butter
For the pumpkin chai buttercream
  • ¾ cup unsalted butter
  • 2 tbsp loose chai tea
  • 3½ cups powdered sugar, sifted
  • ⅓ cup pumpkin puree
  • 2 tbsp whole milk
  • 1 tsp vanilla bean paste
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
Instructions
For the cake
  1. Heat the milk in a small saucepan to a slow simmer over medium-low heat. Add the tea to the pan and then immediately remove from the heat. Allow the tea to steep for 8-10 minutes then strain the milk through a fine-mesh sieve. Discard the tea. Let milk cool to room temperature.
  2. Heat oven to 350F. Spray three 6-inch cake pans with baking spray and set aside.
  3. Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl and then add in the vanilla and egg yolks one at a time.
  4. Whisk together the flour, baking powder, cinnamon, ginger, salt, cardamom, and nutmeg in a large bowl. Turn the mixer to low and then add in the flour mixture in three batches, alternating with the chai-spiced milk. Scrape down the sides of the bowl and then mix just until combined.
  5. Divide the batter among the prepared baking pans. Place in the oven and bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10-15 minutes and then remove the cakes to a wire rack to cool completely.
For the pumpkin ganache
  1. Place the white chocolate in a heatproof bowl and sprinkle with the cinnamon and nutmeg. Set aside.
  2. Heat the pumpkin, cream, and corn syrup in a saucepan over medium-low heat until simmering. Allow to simmer for a few minutes and then pour over the white chocolate. Whisk until melted. Add in the butter and stir until smooth. Cover with plastic wrap and place the bowl in the refrigerator until cooled and slightly thickened, about 1-2 hours.
For the buttercream
  1. Place the butter and the tea in a medium saucepan over medium heat. Allow the butter to melt, turn the heat to low, and then simmer for 5 minutes. Remove from the heat and let the tea steep for another 5 minutes. Strain through a fine-mesh sieve into a bowl. Discard the tea and chill to room temperature, about 20-30 minutes.
  2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Turn the mixer down to medium-low and then add in the powdered sugar, pumpkin, milk, vanilla, cinnamon, ginger, and nutmeg. Mix until they are incorporated and then turn the mixer speed to medium-high. Beat until light and fluffy.
To assemble the cake
  1. Place the bottom cake layer on a cake plate or serving dish. Spread half the pumpkin ganache over the top of the cake layer with an offset spatula. Top with the next layer of cake and repeat with the remaining ganache. Top with the final layer.
  2. Frost the tops and sides of the cake with the pumpkin buttercream. Decorate as desired.
Notes
Recipe from Layered
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/10/vanilla-chai-cake-with-pumpkin-white-chocolate-ganache-and-pumpkin-chai-buttercream.html