Chai Cake Recipe

Introduction

This Chai Cake is a fragrant and moist dessert that brings the warm, spicy flavors of chai tea into a tender cake. Layered with a smooth cream cheese frosting and dusted with cinnamon, it’s perfect for any cozy occasion or a special treat.

Ingredients

• 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 tbsp cornstarch
• 1 tbsp ground cardamom
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ¼ tsp ground black pepper
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 240 g sour cream (room temperature)
• 60 g vegetable oil (e.g. canola oil)
• 1 1/2 tsp vanilla extract
• 200 g butter (room temperature, for frosting)
• 280 g powdered sugar
• 30 g dark brown sugar (for frosting)
• 115 g full-fat cream cheese (room temperature)
• 1/2 tsp vanilla bean paste

Instructions

1. Step 1: Preheat the oven to 170ºC (340ºF) for a conventional oven and prepare two 20 cm (8 inch) round baking pans by lining them with parchment paper.
2. Step 2: Sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, use an electric mixer to cream the 180 g butter with granulated sugar and dark brown sugar on medium-high speed for 3 minutes until fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition until combined.
5. Step 5: Scrape down the bowl sides. Add half of the flour mixture and mix on low speed until just combined.
6. Step 6: Mix in the sour cream, vegetable oil, and vanilla extract until combined, being careful not to overmix the batter.
7. Step 7: Add the remaining flour mixture and mix until just combined. Use a rubber spatula to gently fold the batter to ensure everything is incorporated.
8. Step 8: Divide the batter evenly between the prepared pans and bake for 28-30 minutes. The cakes will stay light in color; use a skewer or cake tester to check if done—it should come out clean.
9. Step 9: Allow the cakes to cool on a rack. After 5 minutes, remove them from the pans and let cool completely.
10. Step 10: To make the cream cheese frosting, if you live in a humid climate, gently wrap the cream cheese in paper towels to remove excess moisture.
11. Step 11: Sift the powdered sugar. In a stand mixer with a paddle attachment, beat the 200 g butter, powdered sugar, and dark brown sugar on high speed for 3 minutes.
12. Step 12: Scrape down the bowl, add vanilla bean paste and cream cheese, then mix on low speed for 1 minute until smooth.
13. Step 13: Remove the bowl and beat the frosting by hand with a spatula or wooden spoon to remove air bubbles for a smooth texture.
14. Step 14: Trim the tops off the cake layers to create flat surfaces.
15. Step 15: Place one cake layer on a serving plate or cake board. Spread a generous amount of frosting evenly over the top.
16. Step 16: Place the second layer on top and cover the entire cake with a thin, even layer of frosting for a “naked” cake look.
17. Step 17: Decorate with a light dusting of cinnamon, star anise, and cinnamon sticks as desired.

Tips & Variations

• Use room temperature ingredients to help the batter come together smoothly and avoid curdling.
• For a vegan version, substitute butter and cream cheese with plant-based alternatives and eggs with flax eggs.
• Add finely chopped nuts or dried fruit to the batter for extra texture.
• The spices can be adjusted to your taste; try adding a pinch more cardamom or ginger for a punchier chai flavor.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 2-3 days. Before serving, let the cake sit at room temperature for about 30 minutes to bring out its full flavor and soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble and frost the next day for best results.

What if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with an equal amount of vanilla extract. The paste adds a bit of texture and a more intense vanilla flavor, but extract works well too.

Chai Cake Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

This Chai Cake is a warm, spiced layered dessert infused with the rich flavors of cardamom, cinnamon, ginger, and other traditional chai spices. The moist cake layers are delicately balanced with a smooth cream cheese frosting, making it a perfect treat for tea time or any special occasion.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: International/Western

Ingredients

Scale 1x2x3x

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 tbsp cornstarch
• 1 tbsp ground cardamom
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ¼ tsp ground black pepper
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 240 g sour cream (room temperature)
• 60 g vegetable oil (e.g. canola oil)
• 1 1/2 tsp vanilla extract

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)
• 1/2 tsp vanilla bean paste

Instructions

1. Preheat and prepare pans: Preheat your conventional oven to 170ºC (340ºF) and line two 20 cm (8 inch) round baking pans with parchment paper for easy removal and even baking.
2. Sift dry ingredients: Sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt into a bowl and set aside. This ensures even distribution of the spices and leavening agents.
3. Cream butter and sugars: Using an electric hand mixer or stand mixer with the paddle attachment, cream the butter with granulated sugar and dark brown sugar on medium-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. Combine flour and wet ingredients: Scrape down the bowl sides and add half the sifted flour mixture, mixing on low speed until just combined. Add the sour cream, vegetable oil, and vanilla extract, then mix gently. Finally, add the remaining flour mixture and blend until combined, taking care not to overmix.
6. Fold batter: Use a rubber spatula to gently fold the batter to ensure even mixing without deflating it.
7. Pour and bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28-30 minutes or until a cake tester inserted in the center comes out clean. The cake layers will remain light in color, so don’t rely on browning to determine doneness.
8. Cool cakes: Remove the cakes from the oven and allow to cool on a cooling rack for 5 minutes. Then gently remove from the pans and cool completely.
9. Prepare cream cheese frosting: (If in Europe, drain excess moisture from cream cheese by placing it between paper towels.) Sift the powdered sugar. In a stand mixer with paddle attachment, beat butter, powdered sugar, and dark brown sugar on high speed for 3 minutes. Scrape the bowl and mix 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 stand mixer and beat the frosting by hand with a spatula or wooden spoon to eliminate air bubbles for a smooth finish.
12. Trim cake layers: Level the tops of the cooled cake layers by cutting off any domed tops to create flat surfaces for stacking and decorating.
13. Assemble cake: Place the first cake layer on your serving platter or cake board (a turntable helps but is optional). Spread three large scoops of frosting evenly over the layer with an offset spatula.
14. Add second layer and crumb coat: Place the second cake layer on top and cover the entire cake with a thin layer of frosting, scraping down the sides for a naked cake appearance.
15. Decorate: Finish by dusting the cake with cinnamon and decorating with star anise and cinnamon sticks for an elegant chai-inspired look.
16. Store: Keep the cake in an airtight container in the refrigerator. Before serving, allow the cake to come to room temperature for best flavor and texture. The cake will keep for 2-3 days refrigerated.

Notes

• The cake layers remain pale even when fully baked, so rely on a toothpick test rather than color to check doneness.
• If you live in Europe, removing excess moisture from cream cheese prevents a runny frosting.
• Do not overmix the batter once the wet and dry ingredients are combined to maintain a tender crumb.
• Allowing the cake to warm slightly after refrigeration enhances the flavor and texture of the frosting.
• For a dairy-free variation, substitute butter and cream cheese with plant-based alternatives.

Keywords: Chai Cake, Spiced Cake, Cream Cheese Frosting, Cardamom Cake, Cinnamon Cake, Layer Cake, Tea Cake