This Chai Cake captures the essence of a cozy cup of chai tea in dessert form. The rich, aromatic spices blend beautifully with the sweetness of the cinnamon cream cheese frosting, making this cake an inviting centerpiece for any occasion. Perfect for chai tea lovers, this cake combines warm flavors with a tender, moist crumb and a tangy, creamy frosting that will have everyone coming back for a second slice.
Why You’ll Love This Recipe
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Warm, Spicy Flavor: The blend of cardamom, cinnamon, ginger, nutmeg, cloves, and black pepper in the cake batter gives it that comforting chai flavor we all love.
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Creamy, Sweet Frosting: The cinnamon cream cheese frosting is the perfect complement to the spiced cake, offering a tangy contrast to the sweetness.
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Moist and Tender: The combination of butter, oil, and buttermilk ensures a soft, tender cake with a wonderful crumb.
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Perfect for Any Occasion: Whether it’s a fall gathering, birthday, or holiday celebration, this chai cake will wow your guests with its bold flavors and beautiful presentation.
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Make Ahead: You can bake the cake in advance and store it for up to 5 days, making it great for prepping ahead of a big event.
Ingredients for Chai Cake
For the Cake:
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115 g unsalted butter, room temperature
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115 g oil (vegetable or canola oil)
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300 g granulated sugar
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260 g buttermilk, room temperature
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300 g all-purpose flour
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3 large eggs, room temperature
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1 Tbsp cardamom
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2 tsp vanilla extract
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2 ½ tsp baking powder
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½ tsp salt
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2 tsp ground cinnamon
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2 tsp ground ginger
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½ tsp ground nutmeg
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¼ tsp allspice
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¼ tsp ground cloves
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⅛ tsp ground black pepper
For the Cinnamon Cream Cheese Frosting:
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225 g full-fat cream cheese, room temperature
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115 g unsalted butter, room temperature
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480 g powdered sugar
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2 tsp vanilla extract
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2 tsp ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Chai Cake:
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Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
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Make the Cake Batter:
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In a stand mixer or with a hand mixer, beat together the butter and oil on medium speed until well combined. It’s okay if there are small lumps in the mixture.
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Add the granulated sugar and continue to cream the mixture on medium-high speed for about 3-5 minutes until it becomes fluffy and light in color.
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Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix again.
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Gradually add the buttermilk while mixing on medium speed until smooth and combined.
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Add Dry Ingredients:
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In a separate bowl, whisk together the flour, baking powder, salt, and spices (cardamom, cinnamon, ginger, nutmeg, allspice, cloves, and black pepper).
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Slowly add the dry mixture into the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl and gently fold the batter to ensure all ingredients are incorporated.
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Bake the Cake:
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Divide the batter evenly between the prepared cake pans.
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Bake for 25-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean with a few moist crumbs attached.
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Allow the cakes to cool in their pans for 10 minutes, then invert onto a wire rack to cool completely.
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For the Cinnamon Cream Cheese Frosting:
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Make the Frosting:
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Beat the softened cream cheese and butter together on medium-high speed for about 3-5 minutes until smooth and creamy.
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Gradually add the powdered sugar, one cup at a time, mixing on low speed.
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Once all the powdered sugar is incorporated, add the vanilla extract and ground cinnamon. Increase to medium speed and beat until the frosting is light and fluffy.
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Assembling the Cake:
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Trim and Layer the Cakes: If necessary, trim the tops of the cakes with a serrated knife to create an even surface.
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Spread a small amount of frosting in the center of your cake stand or board to help anchor the first layer of cake.
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Frost the Cake:
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Place the first cake layer on the stand and spread about 1 cup of frosting evenly over it.
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Place the second cake layer on top (upside down for a flat surface) and cover the entire cake with a crumb coat of frosting. Chill the cake in the fridge for 20 minutes to set the crumb coat.
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Finish the Cake: After the crumb coat has set, apply a thick, final layer of frosting to smooth out the cake. Garnish with a dusting of cinnamon and decorate with cinnamon sticks or star anise if desired.
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Serve: Slice, serve, and enjoy the delightful chai-spiced flavors of this cozy dessert.
Servings and Timing
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Servings: 14 slices
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Prep Time: 30 minutes
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Cook Time: 30 minutes
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Chill Time: 30 minutes
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Total Time: 1 hour 30 minutes
Storage and Reheating
Leftovers:
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Refrigerator: Store any leftover cake in an airtight container in the fridge for up to 5 days. For the best flavor and texture, serve chilled or at room temperature.
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Freezing: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance, let them cool completely, and then store them in the fridge for up to 2 days. Frost before serving.
2. Can I use regular cream cheese instead of full-fat?
Full-fat cream cheese is best for the frosting’s texture, but you can substitute with reduced-fat cream cheese if needed. Keep in mind the texture might be slightly different.
3. Can I use non-dairy milk in the cake?
Yes, you can substitute buttermilk with a non-dairy milk (such as almond milk) and add a teaspoon of lemon juice or vinegar to mimic the acidity of buttermilk.
4. How do I store the cake for longer periods?
Wrap the cake tightly in plastic wrap and store it in an airtight container or a cake carrier for longer storage. Keep in the fridge for up to 5 days.
5. Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but the texture of the cake may vary slightly.
6. Can I add extra chai spices to the frosting?
Yes, you can enhance the frosting with additional chai spices like cardamom or cinnamon for an extra flavorful kick.
7. Is this cake suitable for vegans?
This recipe contains eggs and dairy, but you could try using vegan substitutes like flax eggs and non-dairy butter and cream cheese to make it vegan-friendly.
8. Can I make this cake in a single layer?
You can bake the cake in a larger pan (such as a 9×13-inch) for a single layer, but make sure to adjust the baking time accordingly.
9. How do I make the cake more moist?
Make sure to properly measure your flour and avoid overmixing the batter, as that can make the cake dry. The buttermilk and oil help keep the cake moist.
10. Can I make this cake into cupcakes?
Yes, you can turn this cake into cupcakes. Bake for 18-20 minutes or until a toothpick comes out clean.
Conclusion
This Chai Cake is a warm, spiced treat that brings the cozy flavors of chai tea into dessert form. The soft, flavorful cake paired with the creamy cinnamon frosting is the perfect combination for any occasion. Whether you’re celebrating a special event or enjoying a simple family meal, this cake will definitely be the highlight of the day!
Print
Chai Cake
- Total Time: 1 hour 30 minutes
- Yield: 14 slices
Description
This Chai Cake brings the cozy warmth of chai tea into dessert form. Packed with aromatic spices like cardamom, cinnamon, and ginger, paired with a tangy cinnamon cream cheese frosting, it’s the perfect cake for any occasion. Whether for a special event or an everyday treat, this cake will surely impress with its rich flavors and inviting appearance.
Ingredients
For the Chai Cake:
115 g unsalted butter, room temperature
115 g vegetable or canola oil
300 g granulated sugar
260 g buttermilk, room temperature
300 g all-purpose flour
3 large eggs, room temperature
1 tbsp cardamom
2 tsp vanilla extract
2 ½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground nutmeg
¼ tsp allspice
¼ tsp ground cloves
⅛ tsp ground black pepper
For the Cinnamon Cream Cheese Frosting:
225 g full-fat cream cheese, room temperature
115 g unsalted butter, room temperature
480 g powdered sugar
2 tsp vanilla extract
2 tsp ground cinnamon
Instructions
Preheat the oven:
Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
Make the chai cake batter:
In a stand mixer or using a hand mixer, beat the butter and oil on medium speed until well combined, with some small lumps remaining.
Add the sugar and beat on medium-high for 3-5 minutes, until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually pour in the buttermilk while mixing on medium speed until smooth.
In a separate bowl, combine flour, baking powder, salt, and spices. Add this mixture to the wet ingredients and mix on low speed until just combined.
Gently fold the batter with a spatula until smooth, making sure there are no streaks of flour.
Bake the cakes:
Divide the batter evenly between the two prepared pans. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Let the cakes cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.
Make the frosting:
Beat the softened cream cheese and butter in a stand mixer on medium-high speed for 3-5 minutes, until smooth and creamy.
Gradually add powdered sugar, one cup at a time, mixing on low speed.
Once fully incorporated, add the vanilla and cinnamon, and beat on medium until fluffy and smooth.
Assemble the cake:
Trim the tops of the cakes if needed to create an even surface.
Place the first cake layer on a cake board and spread 1 cup of frosting evenly over it.
Flip the second cake layer upside down and place it on top.
Apply a thin crumb coat over the entire cake to seal in crumbs. Chill the cake in the fridge for 20 minutes.
After chilling, apply a thick layer of frosting to smooth the finish.
Decorate and serve:
Dust the cake with cinnamon, and garnish with cinnamon sticks and star anise for a decorative touch. Slice, serve, and enjoy!
- Prep Time: 30 minutes
- Chill Time:: 30 minutes
- Cook Time: 30 minutes
- Category: 1 hour 30 minutes
- Method: Baking
- Cuisine: American
