Chai Cake Recipe

Introduction

This Chai Cake is a warm and fragrant treat, infused with aromatic spices like cardamom, cinnamon, and ginger. Topped with a smooth cream cheese frosting, it’s perfect for cozy gatherings or a special dessert.

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
• 115 g full-fat cream cheese (room temperature)
• 1/2 tsp vanilla bean paste

Instructions

1. Step 1: Preheat the oven to 170ºC (340ºF) conventional. Prepare two 20 cm (8 inch) baking pans by lining them with parchment paper.
2. Step 2: Sift together the all-purpose flour, cornstarch, 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 butter, granulated sugar, and dark brown sugar on medium-high speed for 3 minutes.
4. Step 4: Add eggs one at a time, mixing until combined after each addition.
5. Step 5: Scrape down the bowl’s sides. Add half of the dry flour mixture and mix on low speed until just combined.
6. Step 6: Add sour cream, vegetable oil, and vanilla extract. Mix gently until just combined without overmixing.
7. Step 7: Add the remaining flour mixture and mix until combined. Fold gently with a rubber spatula to ensure even mixing.
8. Step 8: Divide the batter evenly between the two pans. Bake for 28-30 minutes or until a tester comes out clean. The cakes will remain light in color when done.
9. Step 9: Cool cakes in the pans for 5 minutes, then remove from pans and transfer to a cooling rack until completely cool.
10. Step 10: For the frosting, if in Europe, place cream cheese between paper towels to absorb excess moisture.
11. Step 11: Sift the powdered sugar. In a mixer with a paddle attachment, cream butter, powdered sugar, and brown sugar on high speed for 3 minutes. Scrape the bowl and mix for another minute.
12. Step 12: Add vanilla bean paste and cream cheese. Mix on low speed for 1 minute until smooth.
13. Step 13: Remove the bowl from the mixer and beat the frosting by hand with a spatula or wooden spoon to remove air bubbles.
14. Step 14: Trim the cake layers to level the tops. Place the first layer on a serving plate. Spread three large scoops of frosting evenly over it.
15. Step 15: Add the second cake layer on top. Apply a thin crumb coat all over the cake for a naked look. Decorate with a dusting of cinnamon and whole spices like star anise and cinnamon sticks if desired.

Tips & Variations

• For an extra moist cake, ensure your sour cream and eggs are at room temperature before mixing.
• If you don’t have vanilla bean paste, substitute with good quality vanilla extract.
• Try adding chopped nuts or dried fruit to the batter for extra texture and flavor.
• Use a gentle folding technique to keep the batter light and avoid overmixing which could make the cake dense.

Storage

Store the chai cake in an airtight container in the refrigerator for up to 2-3 days. Before serving, allow it to come to room temperature for the best flavor and texture. The frosting may firm up in the fridge, so letting the cake warm up makes it soft and creamy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without sour cream?

Yes, you can substitute sour cream with an equal amount of plain yogurt or buttermilk to maintain moisture and acidity.

How do I know when the cake is done baking?

The cake is done when a tester inserted into the center comes out clean. Unlike some cakes, the chai cake stays very light in color, so don’t rely on browning as an indicator.

Chai Cake Recipe

Print Recipe

★★★★★

4.5 from 383 reviews

This aromatic Chai Cake combines warm spices like cardamom, cinnamon, ginger, and allspice with a moist, tender crumb, all topped with a rich and creamy cream cheese frosting. Perfect for chai lovers, this cake offers a delightful fusion of traditional spice flavors in a comforting dessert ideal for any occasion.

• Author: Anna
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion, inspired by Indian chai flavors
• Diet: Vegetarian

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 the Oven: 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. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, 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 the room temperature butter with granulated sugar and dark brown sugar on medium-high speed for about 3 minutes until light and fluffy.
4. Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing until each is fully combined before adding the next.
5. Combine Flour Mixture: Scrape down the sides of the bowl, then add half of the flour and spice mixture to the batter on low speed, mixing until just combined.
6. Add Wet Ingredients: Add the sour cream, vegetable oil, and vanilla extract. Mix gently until combined, being careful not to overmix the batter.
7. Add Remaining Flour: Add the remaining flour mixture and mix until just combined. Use a rubber spatula to fold the batter gently, ensuring all ingredients are incorporated.
8. Bake the Cake Layers: Divide the batter evenly into the prepared pans and bake for 28 to 30 minutes, or until a cake tester inserted in the center comes out clean. Note that the cakes will remain light in color when done.
9. Cool the Cakes: Allow the cakes to cool on a rack for 5 minutes, then carefully remove them from the pans and let them cool completely.
10. Prepare Frosting: If in Europe, drain any excess water from the cream cheese using paper towels. Sift the powdered sugar. In a stand mixer fitted with a paddle attachment, beat the butter, powdered sugar, and dark brown sugar on high speed for 3 minutes until creamy. Scrape down the bowl and mix for an additional minute.
11. Add Flavor and Cream Cheese: Add vanilla bean paste and cream cheese, mixing on low speed for 1 minute to combine smoothly.
12. Remove Air Bubbles: Remove the bowl from the mixer and beat the frosting by hand with a spatula or wooden spoon to eliminate air bubbles in the buttercream.
13. Trim Cake Layers: Level the tops of the cake layers so they are flat and even.
14. Assemble the Cake: Place one cake layer on a serving plate or cake board. Spread 3 large scoops of frosting evenly over the top with an offset spatula. Add the second cake layer on top.
15. Apply Crumb Coat: Cover the entire cake with a thin layer of frosting and smooth it out. Scrape down the sides to create a naked cake look.
16. Decorate and Store: Decorate the cake with a dusting of cinnamon, star anise, and cinnamon sticks. Store the cake in an airtight container in the fridge for up to 2-3 days. Allow the cake to come to room temperature before serving for best flavor and texture.

Notes

• The cake layers remain light in color when baked, so rely on a cake tester for doneness instead of color.
• Do not overmix the batter after adding wet ingredients to maintain a tender crumb.
• If using European cream cheese, remove excess water to prevent a runny frosting.
• The cake can be refrigerated for up to 3 days; bring to room temperature before serving to enhance flavors.
• Spices like black pepper and allspice add subtle warmth and depth; adjust to your preference.
• The frosting can be gently beaten by hand after mixing to remove air bubbles for a smooth finish.

Keywords: Chai cake, spiced cake, cream cheese frosting, cardamom cake, cinnamon cake, tea-inspired dessert