Vanilla Spice Cake – Delicious vanilla spice cake made with real chai tea & topped with a cinnamon cream cheese frosting!
Happy Friday the 13th!
More specifically, Friday the 13th in October, which is pretty cool and like, suuuper spooky.
To be honest, I don’t really care too much about Friday the 13th. But what I do like (love) about Friday the 13th is counting the amount of phone calls Mike will get today at work to see if he’s running any Friday the 13th specials. I’m not talking about the calls asking if they have any shop specials or he has any flash pieces available, that is a totally reasonable question. I’m talking about the people who call because they want a discount. Yes, fun stuff, people will call the tattoo shop to ask if Friday the 13th means half off tattoos all day.
Sometimes I like to bet on how many calls I think he’ll get.
Edit: I have been informed! He got a call today asking if he could do an entire sleeve for $130 because today is a “holiday”. For anyone who doesn’t know much about tattoos, that’s about… $870 less than the minimum for a full sleeve. Ahem. See what I mean?
Since Friday the 13th doesn’t happen in October very often, I wanted to do something fun! This is a vanilla spice cake, made with Yogi tea. I am a coffee lover through and through but I’m not kidding when I say that since I tried this tea (the Vanilla Spice ‘Perfect Energy’), I barely drink coffee anymore. It’s sooo good, hot or cold. Plus it has caffeine! Which is always a plus. That’s honestly the main reason I don’t drink tea: because I can’t find a tea with enough caffeine to wake me up in the morning. Well, that, plus I always make it in the microwave and then forget it’s in there until 5pm.
Also yes, I know making tea in the microwave is a sin. I’m sorry to any of my viewers in the UK.
But back to this cake! It’s a vanilla spice cake, super moist and with a great flavor that pairs well with the cinnamon cream cheese frosting without overwhelming it. I’m obsessed, and you bet I ate that entire piece after I took the photos.
To make the planchette cake, I just found a planchette I liked on Google Images, printed it, cut it out, and used it as a template to cut the cake to the right shape. I crumb-coated it, then stuck it in the freezer for about 10 minutes before I did the final frost. I colored some of the frosting with black food coloring, which actually turned it this beautiful purple color (score), and did a light coat over the final frost to create a marble effect. Then I piped on the letters and little details, and voila!
♡ What’s your favorite odd holiday?
Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)
- 1 cup nondairy milk I used vanilla almond milk
- 2 Yogi Vanilla Spice teabags
- 1 3/4 cups all-purpose flour
- 1 cup brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup nondairy milk
- 1/2 cup chai concentrate recipe below
- 1/3 cup olive oil
- 2 tsp. vanilla extract
- 1 Tbsp. white vinegar
Cinnamon Cream Cheese Frosting
- 1/2 cup vegan butter
- 8 oz. vegan cream cheese I like Trader Joe's version the best
- 1 tsp. ground cinnamon
- 1 1/2 tsp. vanilla extract
- 3 cups powdered sugar
- food coloring
For the chai concentrate:
- Add the 1 cup of nondairy milk & the teabags to a small saucepot. Bring to almost a simmer (small bubbles will form and the milk will be steaming, but not boiling), then turn off the heat, cover, and let sit for 30 minutes. After the 30 minutes, squeeze the teabags to get all the flavor, then let cool.
For the cake:
- Preheat oven to 350℉.
- Sift together the flour, baking soda, salt, & spices (cinnamon, nutmeg, allspice, & ginger).
- Add the brown sugar and mix well.
- Add the milk, chai concentrate, olive oil, vanilla, & vinegar and mix until smooth, being careful not to overmix.
- Pour the batter into a greased and parchment-lined 8x8 square baking pan.
- Bake for 35-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
For the frosting:
- Add the butter & cream cheese to the bowl of a stand mixer and beat on medium speed until creamy.
- Add the vanilla & cinnamon.
- Gradually add the powdered sugar on a low speed and mix until smooth.
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