If you have a soft spot for warm spices and tender, moist cake, you’re going to fall head over heels for this Chai Cake. It’s a beautiful blend of fragrant chai spices like cardamom, cinnamon, and ginger infused into a delightfully tender crumb that practically melts in your mouth. The balance of spices with a touch of black pepper creates a cozy depth that makes this cake more than just dessert – it’s an experience. Topped with a luscious brown sugar cream cheese frosting, this Chai Cake is perfect for any occasion when you want something comforting yet impressively flavorful.

Ingredients You’ll Need

Getting ready to make this Chai Cake is simple because the ingredients are straightforward but thoughtfully chosen. Each component plays a key role, whether it’s the richness of butter, the spice complexity from chai powder, or the tangy creaminess from sour cream and cream cheese that keeps this cake incredibly moist and decadent.

Butter (180 g, room temperature): Provides richness and helps create a tender texture, crucial for that moist crumb.
Granulated sugar (150 g): Adds sweetness and helps with the cake’s structure when creamed with butter.
Dark brown sugar (150 g): Infuses the cake with deeper caramel notes and moisture.
Large eggs (4, room temperature): Bind the ingredients together and add lift, essential for a fluffy cake.
All-purpose flour (330 g): Forms the base of the cake’s structure while remaining tender with the right mix of leaveners.
Cornstarch (1 tablespoon): Softens the flour’s protein, creating an extra delicate crumb.
Ground cardamom (1 tablespoon): One of the signature chai spices that adds that fruity, floral warmth.
Ground cinnamon (1 tablespoon): Brings a cozy familiar spice with a sweet woody flavor.
Ground ginger (1 ½ teaspoons): Offers a spicy zing that brightens the cake.
Ground allspice (½ teaspoon): Adds depth with its complex notes of clove, cinnamon, and nutmeg.
Ground nutmeg (½ teaspoon): Warms the palate with its sweet and slightly nutty flavor.
Ground black pepper (¼ teaspoon): An unexpected punch that beautifully enhances the chai spices’ nuances.
Baking powder (¾ teaspoon): Helps the cake rise evenly and remain light.
Baking soda (¾ teaspoon): Works alongside baking powder to give this cake its perfect texture.
Salt (½ teaspoon): Balances the sweetness and amplifies the spice profile.
Sour cream (240 g, room temperature): Adds moisture and a subtle tang, which contrasts and balances the sweetness.
Vegetable oil (60 g, e.g., canola oil): Keeps the cake extra moist and soft, preventing it from drying out.
Vanilla extract (1 ½ teaspoons): Enhances all the other flavors with a gentle sweetness and aromatic quality.
Butter for frosting (200 g, room temperature): Provides richness and a creamy base for the frosting.
Powdered sugar (280 g): Ensures a smooth and sweet frosting texture.
Dark brown sugar (30 g): Adds caramel undertones to the frosting for extra flavor complexity.
Full-fat cream cheese (115 g, room temperature): Gives the frosting that luxurious tang and velvety texture.
Vanilla bean paste (½ teaspoon): A flavorful and aromatic boost to the frosting’s sweetness.

How to Make Chai Cake

Step 1: Cream Butter and Sugars

Start by beating the room temperature butter together with the granulated and dark brown sugars until the mixture is pale, fluffy, and smooth. This step is key because it traps air in the batter, leading to a light and tender cake. The sugars not only sweeten but also add complex caramel flavors that marry beautifully with the spices.

Step 2: Add Eggs

Next, add the eggs one at a time, beating well after each addition. This ensures they fully incorporate into the batter and help stabilize the mixture. The eggs play a vital role in structure while enriching the flavor and texture.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, chai spices (cardamom, cinnamon, ginger, allspice, nutmeg, black pepper), baking powder, baking soda, and salt. This not only evenly distributes the spices but keeps the leaveners balanced for an even rise and delicious chai aroma in every bite.

Step 4: Alternate Adding Dry Ingredients and Wet Ingredients

Add about one-third of the dry ingredients to the wet butter-sugar-egg mixture, followed by half of the sour cream mixed with the vegetable oil and vanilla extract. Repeat this process, ending with the dry ingredients. Mixing in stages avoids overmixing, preserving a tender crumb while fully blending all the flavors.

Step 5: Bake to Perfection

Pour the batter into a prepared cake pan and bake at 350°F (175°C) until a toothpick inserted into the center comes out clean, usually about 45 to 50 minutes. The kitchen will fill with that irresistible chai spice scent, making it hard to wait for the cake to cool.

Step 6: Make the Brown Sugar Cream Cheese Frosting

While the cake bakes and cools, whip together the softened butter and cream cheese until smooth. Add the powdered sugar and dark brown sugar gradually until fluffy, then stir in the vanilla bean paste. This frosting’s sweet tang is the perfect finishing touch, complementing the chai spices and adding cascade of smooth texture.

Step 7: Frost and Finish

Once the cake is completely cool, generously frost the top with the brown sugar cream cheese frosting. If you like, decorate the top with a sprinkle of extra spices or chopped nuts for a pretty, rustic look.

How to Serve Chai Cake

Garnishes

This Chai Cake is beautiful on its own, but simple garnishes like a light dusting of cinnamon or a few toasted chopped almonds bring a lovely textural contrast and hint of nutty warmth that pairs excellently with the spices in the cake.

Side Dishes

Serve slices alongside a hot cup of chai tea or your favorite coffee for a cozy afternoon treat. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream also complements the warm spice and creamy frosting, making each bite extra indulgent.

Creative Ways to Present

For a special occasion, you can slice the Chai Cake into petite squares and serve on elegant dessert plates with a drizzle of honey or caramel sauce. Alternatively, layer it into trifles with spiced poached pears and mascarpone for a dessert everyone will remember.

Make Ahead and Storage

Storing Leftovers

Cover the cake with plastic wrap or transfer leftovers to an airtight container and keep refrigerated. It will stay fresh for up to 4 days, allowing the flavors to even deepen for an even tastier experience the next day.

Freezing

You can freeze the unfrosted cake wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge before frosting. Alternatively, freeze frosted cake slices in individual containers for quick treats later on.

Reheating

If you like your Chai Cake warm, gently reheat a slice in the microwave for about 15 seconds or until just warmed through. This makes the spices become fragrant again and the frosting delightfully soft.

FAQs

Can I use all granulated sugar instead of brown sugar in Chai Cake?

While you can substitute all granulated sugar, using dark brown sugar adds important moisture and those rich caramel undertones that are signature to this chai-flavored treat, so it’s best to use both if possible.

Is the ground black pepper necessary in the recipe?

Yes! The black pepper adds a subtle warmth and depth that enhances the chai spices without making it spicy. It balances the sweetness and rounds out the flavor beautifully.

Can I make this cake dairy-free?

You can try swapping butter with dairy-free margarine and use coconut yogurt instead of sour cream, but it may alter the texture and flavor slightly. The creamy tang from sour cream is part of what makes this cake so moist and flavorful.

What’s the best way to store leftover cream cheese frosting?

Keep any leftover frosting in an airtight container in the fridge for up to a week. Before using, bring it to room temperature and give it a quick whip to restore its creamy texture.

Can I use a different frosting on the Chai Cake?

Absolutely! A simple vanilla buttercream or a spiced glaze with powdered sugar, milk, and chai spices also works wonderfully if you want to switch things up.

Final Thoughts

This Chai Cake is one of those rare desserts that feels both comforting and sophisticated at the same time. With its warm, aromatic spices and tender crumb, it’s like a hug in cake form. I truly hope you bake this soon and see how it becomes a favorite for your tea time or special gatherings. Happy baking!

Chai Cake Recipe

Print Recipe

★★★★★

4.9 from 24 reviews

This Chai Cake is a fragrant, spiced treat combining warm chai spices like cardamom, cinnamon, ginger, and nutmeg with a moist, tender crumb, complemented perfectly by a rich brown sugar cream cheese frosting. Ideal for lovers of chai tea flavors looking for a unique and delicious dessert.

Author: Zane
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert / Cake
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Chai 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 tablespoon cornstarch
1 tablespoon ground cardamom
1 tablespoon ground cinnamon
1 ½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
240 g sour cream, room temperature
60 g vegetable oil (e.g. canola oil)
1 ½ teaspoon vanilla extract

Brown Sugar 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
½ teaspoon vanilla bean paste

Instructions

Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure the cake doesn’t stick.
Cream butter and sugars: In a large bowl, beat the 180 g room temperature butter with both the granulated sugar and dark brown sugar until the mixture is light, fluffy, and pale in color. This usually takes about 4-5 minutes using an electric mixer.
Add eggs: Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. This helps maintain the batter’s smooth texture.
Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, ground cardamom, ground cinnamon, ground ginger, ground allspice, ground nutmeg, ground black pepper, baking powder, baking soda, and salt. Mixing spices well with the leavening agents ensures even flavor distribution.
Combine wet and dry mixtures: Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly to keep the batter light and avoid overmixing, which can make the cake dense.
Add oil and vanilla: Gently fold in the vegetable oil and vanilla extract until the batter is smooth and homogenous.
Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Prepare the frosting: Beat the softened butter and cream cheese together until creamy. Gradually add the powdered sugar and dark brown sugar, beating well after each addition until smooth and fluffy. Stir in the vanilla bean paste for a rich flavor.
Frost the cake: Once the cakes have fully cooled, spread a generous layer of frosting between the two layers, then cover the top and sides evenly with the remaining frosting. For best presentation, smooth with an offset spatula.

Notes

Room temperature ingredients (butter, eggs, sour cream, cream cheese) help create a smooth batter and frosting.
Adjust spice levels according to your preference, especially the black pepper for subtle heat.
Store the cake in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Bring the cake to room temperature before serving for the best flavor and texture.
You can substitute sour cream with Greek yogurt for a tangier flavor and healthier option.