One bowl cakes are the best. This is a simple cake recipe with a hint of vanilla and chai spices thats great for when you want something that isn’t overwhelmingly sweet. I top mine with a light whipped cream/cream cheese frosting, but it can also be topped with a buttercream.
Ingredients:
- 2 cups granulated sugar
- 2 1/2 cups all purpose flour
- 3 teaspoons baking powder
- pinch of salt
- 1 tsp ground ginger
- 1/2 tsp cardamom
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1 1/3 cup almond milk (you can also use nonfat or 2%)
- 3 eggs
For Frosting:
- 1 block cream cheese (room temp)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups cold heavy whipping cream
Directions for Cake:
- Preheat oven to 350 degrees.
- Combine all your dry ingredients in a large bowl and whisk them together.
- Add in all the wet ingredients and whisk until the batter is mostly smooth.
- Pour the batter into two buttered 8 inch diameter cake pans. I like to cut a piece of parchment paper to put on the bottom just to make sure the cake doesn’t stick.
- Bake the cakes for 32-35 minutes, until an inserted knife comes out clean.
- Let the cakes cool completely before frosting them.
Directions for Frosting:
- Using a standing mixer or handheld electric mixer, mix the room temperature cream cheese and powdered sugar until fully combined (around 2 minutes).
- Add in the vanilla extract and mix again.
- Add in the cold cream, 1/4 cup at a time, until it is all combined.
- Continue to mix the frosting until it forms semi stiff peaks like the photo below.
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