Spring is almost here! I don’t know about you, but I am ready for the cold weather to officially end. Luckily the winter
hasn’t been too bad here, although we did have several weeks where it snowed. It seems as though the cold weather is retreating, but now it’s been raining nonstop. I’m over it already. I want sunshine and flowers.
Speaking of flowers, I bought some gorgeous edible flowers through the Arkansas Local Food Network recently, and I knew I wanted to use them in a cake. Given the weather is transitioning into spring temperatures, I thought I would
make a cake showcasing the current season with the upcoming season. That’s how I came up with this French Vanilla Chai Cake with Cinnamon Frosting. Although the flavors are nice and warm and wintery (think your classic spice cake), the cake itself looks like spring; bright and colorful. I chose French vanilla because of the richer floral flavor, but you can certainly use classic vanilla. If you have access to edible flowers to use as a decoration, great! If not, that’s ok. I think solid white cakes look beautiful as well. I also used Duncan Hines Signature French Vanilla Cake mix instead of making the cake from scratch, because I honestly just wanted to try the mix out, and I like saving time. The cake itself was perfectly moist. I have no complaints.
Goodbye winter, hello spring.
- 1 box Duncan Hines French Vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 2 tbsp chai masala powder (if you don’t have chai masala, use the ingredients below)
- 1/3 tsp of cardamom powder
- 1/3 tsp cinnamon powder
- 1/3 tsp pepper powder
- 1/3 tsp ginger powder
- 1/3 tsp nutmeg powder
- 1/3 tsp clove powder
- 1 1/2 cups butter (3 sticks), room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon extract
- 5 cups powdered sugar
- 1/4 cup milk or water
Follow the directions on the box of cake mix, adding the Chai masala powder to the dry ingredients first, and bake cake in your desired pans.
Set aside to cool.
Make the icing. In a mixer, beat the butter until light and fluffy. The butter will turn a creamy white color. Add the vanilla and cinnamon and mix until incorporated. Mix in the powdered sugar a cup at a time. Add in a little milk at a time to thin the icing out to desired consistency. Cover with damp cloth until ready to use. If you use milk, make sure to keep the cake cool to avoid sour milk.
Frost the cake however you want.