2 cups all-purpose flour (or whole wheat flour)
1 cup sugar (or brown sugar)
2 tsp baking powder
1 tbsp chai spices (cinnamon, cardamom, ginger, nutmeg)
½ cup unsalted butter (or vegetable oil)
2 large eggs (or flax eggs)
1 tsp vanilla extract (or almond extract)
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, chai spices, and sugar.
Create Wet Mixture: In another bowl, cream the butter until fluffy. Add the eggs one at a time, and mix well. Incorporate the vanilla extract.
Combine Mixtures: Gradually mix the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
Pour into Pans: Divide the batter evenly between the prepared cake pans.
Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare Frosting: While the cakes are cooling, beat together the softened butter, vanilla bean, and powdered sugar until creamy.
Assemble: Once the cakes are cool, place one layer on a serving plate, frost the top, then add the second layer and frost the top and sides of the cake.
Decorate: Optionally, sprinkle extra chai spices or edible flowers on top for an elegant finish.
