Print

Chai Cake Recipe

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add oil and vanilla: Gently fold in the vegetable oil and vanilla extract until the batter is smooth and homogenous.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Nutrition

Keywords: chai cake, spiced cake, cream cheese frosting, chai spices, cardamom cake, cinnamon cake, homemade cake, dessert recipe

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