Warming, welcoming flavors of fall take over this sliceable, shareable cake. Each slice of Honey Chai Cake with Orange Zest, Fresh Fig, Toasted Walnuts, and Creamy Brandy Buttercream tastes like all you could ever dream of fall to be.
If one could taste the feeling Gilmore Girls gives me during the fall season, a slice of this cake would be it. And, I am happily enjoying a piece of this cake whilst writing this and watching Gilmore Girls.
The other day, I was dreaming of a cake to throw together as the perfect pairing for fresh figs from my grandparents' old house. I knew I wanted something warmly spiced and comforting but not too sweet. This cake was the result, and I was so happy with how it turned out. It's an easy cake made in one bowl, and you'll see just how irresistible it is when you make it for yourself.
Ingredients for Honey Chai Spice Cake
- light brown sugar
- fresh orange zest
- raw honey
- olive oil
- eggs, room temperature
- white vinegar
- ground cinnamon
- ground cardamom
- ground nutmeg
- baking powder
- baking soda
- kosher salt
- all purpose flour (or gluten free flour blend + ¾ teaspoon xanthan gum)
- strongly brewed masala chai (or regular black tea)
Ingredients for Brandy Italian Buttercream
- granulated sugar
- brandy
- fresh egg whites, not from a carton
- unsalted butter, softened
- vanilla extract
- kosher salt
- fresh lemon juice
Find the full recipe & helpful tips for Brandy Italian Buttercream here!
Garnish Ingredients
- fresh figs, some halved and quartered
- toasted walnuts, roughly chopped
- thyme sprigs
- honey, for drizzling
Steps to Make Gluten Free (or Regular) Honey Chai Spice Cake
1. Preheat oven to 350°F. Grease and line a loaf pan with parchment.
2. In a large bowl, whisk together the brown sugar and orange zest. This helps to bring out the oils from the zest. Add the honey, oil, eggs, and vinegar. Whisk to combine.
3. In a medium bowl, combine the flour, xanthan gum (if gluten free), spices, baking powder and soda, and salt. Stir 1/3 of the dry mixture into the wet, along with 1/2 of the tea, until almost combined. Add another 1/3 dry and remaining tea, stir until almost combined. Add the last addition of dry ingredients and stir until just combined. (If gluten free, allow batter to rest for 10 minutes before baking to allow starches to hydrate. This step in gluten free baking helps the final cake not be grainy.)
4. Pour batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean when inserted. If the cake is starting to get too dark while baking, loosely tent with aluminum foil. Remove from the oven and cool for 15 minutes before removing from the pan and cooling completely on a cooling rack.
5. While the cake is baking and cooling, prepare the brandy buttercream.
How to Make Brandy Italian Buttercream
For full tips and tricks - see the full recipe post here
1. Wipe the inside of a stand mixer bowl and whisk attachment with a halved lemon or splash of white vinegar to get rid of any remaining fat that might be in the bowl.
2. Combine the #1 (larger) portion of sugar and the brandy in a saucepan with a candy thermometer, making sure there are no granules of sugar on the sides of the saucepan. This would encourage crystallization.
3. Bring the sugar and brandy mixture to a boil over medium-high heat. Just after beginning to cook the syrup, add the egg whites to the clean mixing bowl. Begin whipping on low until frothy and slowly add the #2 (smaller) portion of sugar.
4. When sugar syrup has reached approximately 230°F, raise the mixer speed to medium and whip the egg whites and sugar mixture until it reaches medium peaks. If this meringue mixture reaches medium peaks before your syrup is ready, keep mixing but on a slower speed until the syrup is ready. Do not stop mixing.
5. Once the sugar syrup has reached 239°F (soft ball stage), turn the mixer speed up to medium-high and begin pouring the syrup in a steady stream towards the outer edge of the bowl. Add all the syrup and let the mixture whip to cool down - it will increase in volume.
6. Once the whipping meringue has cooled to room temperature, about 10-15 minutes, begin adding the softened butter. Add all the butter pretty quickly. Let whip on medium speed until completely combined. This could take 3-4 minutes. If the buttercream separates, give the mixture time to cool down and come back together, while whipping. If there are still chunks of butter that remain, it means your butter was not soft enough when it was added in. Simply heat the bowl of your mixer (only if it is metal. Do not heat glass) with a blow torch for a few seconds or over warm water and continue to whip until it combines. (Read the full recipe post for more tips and tricks for making Italian buttercream.)
7. Add the vanilla, salt, lemon juice, and heavy splash of brandy. (No more than 2 Tablespoons or the buttercream might split.) Mix for 1-2 minutes, or until combined.
Cake Assembly & Decoration
Top the cooled cake with buttercream and decorate with fresh sliced figs, toasted walnuts, thyme sprigs, and a nice drizzle of honey. Slice and enjoy!
Tools & Essentials for Making a Honey Chai Loaf Cake
- a rubber spatula: here's my very favorite one. I have it in many colors, and I've never found a better spatula. Worth. Every. Penny.
- glass measuring cups for measuring liquids
- digital scale : I use this for measuring everything.
- glass bowls for mixing dry ingredients
- whisks for dry ingredients
- favorite stand mixer: Kitchen Aid always
- favorite gluten free flour blend without xanthan gum
- xanthan gum is essential for gluten free baking
Shop all of my favorites for making desserts & meals here on Amazon.
Shop my must have ingredients here on Amazon.
Shop my must have kitchen gadgets & tools here on Amazon.
Shop my gluten free must haves here on Amazon.
Note: This post contains affiliate links to which I may earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting Rosemary Whisk.
Other Loaf Cake Recipes to Enjoy
- Love citrus? Add this Iced Lemon Loaf (with instructions for both gluten free and regular) to your baking list. It's tender, moist, and so flavorful. It's essentially lemonade in sliceable cake form.
- Pumpkin Bread is one of the best things fall has to offer. Perfect Pumpkin Bread every time with this recipe, and plus - it's gluten free.
- Another favorite pumpkin bread of mine is this Chocolate Chip Olive Oil Pumpkin Bread (gluten free, too!) It's moist, tender, and so flavorful.
- As an all-time favorite recipe, there's nothing like a slice of Pistachio Grapefruit Loaf. It's loaded with crushed pistachios, grapefruit zest, and olive oil. I sure love a sliceable loaf cake, and this one is always a hit.
- The Best Ever Gluten Free Zucchini Bread can be made any time of the year, but I especially love it during the end of summer harvest. It freezes very well, and I make a few batches during the summer to fill up my freezer for winter.
- and, if you love chai - these Masala Chai Spiced Cupcakes with Brown Butter Buttercream are an incredible treat for any day.
Mention @rosemarywhisk or tag #rosemarywhisk!
This post may contain affiliate links. Please read my disclosure policy.
0 comments