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Chai Cake Recipe

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★★★★★

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.

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 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

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