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Chai Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

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