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Chai Cake Recipe

Chai Cake Recipe
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★★★★★

4.8 from 19 reviews

This Chai Cake is a moist, flavorful spice cake infused with ground cardamom, cinnamon, ginger, and other warming spices, layered with a luscious brown sugar cream cheese frosting. Perfect for fall or any time you want a cozy, aromatic dessert that combines the comforting taste of chai tea spices with a tender crumb and creamy frosting.

Ingredients

Scale

Chai Cake

  • 180 g butter, room temperature
  • 150 g granulated sugar
  • 150 g dark brown sugar
  • 4 large eggs, room temperature
  • 330 g all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 240 g sour cream, room temperature
  • 60 g vegetable oil (e.g. canola oil)
  • 1 ½ teaspoon vanilla extract

Brown Sugar Cream Cheese Frosting

  • 200 g butter, room temperature
  • 280 g powdered sugar
  • 30 g dark brown sugar
  • 115 g full-fat cream cheese, room temperature
  • ½ teaspoon vanilla bean paste

Instructions

  1. Preheat and Prepare Pans: Preheat your conventional oven to 170ºC (340ºF) and line two 20 cm (8 inch) baking pans with parchment paper.
  2. Sift Dry Ingredients: In a bowl, sift together all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: Using an electric hand mixer or stand mixer, beat butter, granulated sugar, and dark brown sugar on medium to high speed for about 3 minutes until light and fluffy.
  4. Add Eggs: Add the eggs one at a time to the butter mixture, mixing well after each addition until fully incorporated.
  5. Incorporate Flour and Wet Ingredients: Scrape down the bowl. Add half of the sifted dry ingredients and mix on low speed until just combined. Then add sour cream, vegetable oil, and vanilla extract and mix until just combined, avoiding overmixing.
  6. Finish Batter: Add the remaining flour mixture and stir until just combined. Use a rubber spatula to gently fold the batter ensuring all ingredients are integrated evenly.
  7. Bake: Divide the batter evenly between the two prepared pans. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Note that the cake layers will remain light in color when done.
  8. Cool Cakes: Let cakes cool in the pans for 5 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
  9. Prepare Frosting: If you live in Europe, press cream cheese between paper towels to remove excess moisture. Sift powdered sugar. In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, and dark brown sugar on high speed for 3 minutes. Scrape down sides and mix for another minute.
  10. Add Cream Cheese and Vanilla: Add vanilla bean paste and cream cheese. Mix on low speed for 1 minute until smooth.
  11. Remove Air Bubbles: Take the bowl off the mixer and beat the frosting by hand with a spatula or wooden spoon to remove air bubbles and achieve a smooth texture.
  12. Assemble Cake: Trim the tops of the cake layers to make them flat. Place the first layer on a serving plate or cake board. Spread about 3 large scoops of frosting evenly on top with an offset spatula. Add the second layer.
  13. Frost Cake: Apply a thin crumb coat over the entire cake. For a “naked” cake look, scrape down the sides to reveal some cake beneath.
  14. Decorate: Finish by dusting the top with ground cinnamon and decorating with star anise and cinnamon sticks.
  15. Storage: Store the assembled cake in an airtight container in the refrigerator. Before serving, bring it to room temperature for best flavor. The cake can be kept refrigerated for 2-3 days.

Notes

  • If sour cream is unavailable, substitute with full-fat Greek yogurt in a 1:1 ratio.
  • To prevent a soggy bottom, ensure pans are properly lined with parchment paper and do not overmix batter.
  • Because cake layers remain light without browning, rely on a toothpick test rather than color to check doneness.
  • Let the cake come to room temperature before serving for optimal flavor and texture.
  • For a single cake version, halve the recipe for one 20 cm (8 inch) pan or bake in a 22×33 cm (9×13 inch) sheet pan for the full recipe.
  • The spices can be adjusted slightly to taste if you prefer a milder chai flavor.
  • Remove excess moisture from cream cheese helps achieve a stable, creamy frosting.

Nutrition

Keywords: chai, cream cheese frosting, spice cake, chai cake, layered cake, autumn dessert, spiced cake

Find it online: https://kitchenwithkai.com/chai-cake-recipe/