Chai Snacking Cake with Honey Buttercream

summer has finally peaked its head around the corner. i’ve been waiting and waiting for gardening season, and it is finally upon us. who knew rhubarb and spinach grew so fast? but, my oh my, the newly blossomed flowers have been the apple of my eye.

i absolutely adore peonies. how lucky i am to have a luscious bush of them in the softest peach-pink. it has instantly become my favorite color.


when it comes to my personal art, i don’t believe in perfection. that is to say, i add random elements that may or may not yield good results. in film photography, i throw caution to the wind, subjecting my prints and negatives to all sorts of experimental tortures. i love burying photos, or dipping then in boiling oil on a whim. awaiting results is a delicious pain.

this practice of mine expresses itself differently when cooking. i simply don’t use measuring tools. i guess this is a disclaimer that all measurements below were estimated! oops.

Chai Snacking Cake with Honey Buttercream

recipe inspired by taste and tell

serves six

cake:

  • ½ c unsalted butter, room temp.
  • scant 1 c granulated sugar
  • 1 egg, large
  • ½ tsp vanilla extract
  • 1½ c all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 2/3 cup milk
  • ½ tsp ginger
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp ground cloves

buttercream:

  • 2 c unsalted butter, room temp.
  • 1/8 c honey
  • 1/4 c brown sugar
  • 1/4 c flour
  • 3 tbs milk (i use almond)

method of preparation:

preheat oven to 350*F. prepare two cake pans with oil and a sprinkling of flour.

whisk butter, sugar, egg, and vanilla together.

add in 1/2 of the flour and all spices, baking powder, and salt. whisk then mix in rest of flour.

for a two layer cake, divide the batter into cake pans and bake for 15 minutes or until an inserted knife comes out clean.

mix all frosting ingredients together until smooth, adding honey or brown sugar to taste and flour or milk for consistency.

once layers cool, spread 1/3 of buttercream across the top of the first. place the second layer over the first, pressing down slightly, starting from the middle then to edges. spread 1/3 over top of the second layer and if desired, the rest along the sides.

decorate with in-season florals.

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