Chai Cake Recipe

If you adore the comforting flavors of chai tea and crave a dessert that wraps you in a warm hug with every bite, this Chai Cake is your new best friend. It’s a wonderfully spiced, moist cake that perfectly balances sweet and aromatic notes thanks to a blend of cardamom, cinnamon, ginger, and other warm spices. Paired with a luscious cream cheese frosting, this cake is ideal for cozy afternoons, special occasions, or anytime you want to share something truly memorable. Once you try this Chai Cake, you’ll understand why it’s quickly become a personal favorite and an irresistible treat for anyone lucky enough to taste it.

Ingredients You’ll Need

The magic of this Chai Cake starts with a handful of simple but essential ingredients that each play a crucial role. From the rich butter giving it moistness and flavor, to the blend of warming spices that create its signature chai essence, every component is perfectly balanced to build layers of taste, texture, and color.

• Butter (180 g, room temperature): Provides richness and a tender crumb to the cake base.
• Granulated sugar (150 g): Adds sweetness and contributes to a light, tender texture.
• Dark brown sugar (150 g): Adds moisture and depth of caramel-like flavor.
• Large eggs (4, room temperature): Bind the ingredients and help the cake rise beautifully.
• All-purpose flour (330 g): Forms the cake’s structure and foundation.
• Cornstarch (1 tbsp): Ensures a light, soft texture.
• Ground cardamom (1 tbsp): The hallmark chai spice that lends an intricate floral and citrus note.
• Ground cinnamon (1 tbsp): Adds warmth and a sweet spice character.
• Ground ginger (1 1/2 tsp): Brings a lively, slightly peppery bite essential for chai.
• Ground allspice (½ tsp): Enhances the spice blend with clove- and nutmeg-like complexity.
• Ground nutmeg (½ tsp): Adds subtle earthiness and warmth.
• Ground black pepper (¼ tsp): Offers a surprising little kick that wakes up the spices.
• Baking powder (¾ tsp) & baking soda (¾ tsp): Help the cake rise with lightness.
• Salt (½ tsp): Balances and enhances the sweetness and spices.
• Sour cream (240 g, room temperature): Adds moisture and a slight tang that brightens the cake.
• Vegetable oil (60 g): Boosts the cake’s soft, tender crumb.
• Vanilla extract (1 1/2 tsp): Adds depth and rounds out the spice blend.
• Butter (200 g, room temperature, for frosting): Creates a creamy, perfect base for the frosting.
• Powdered sugar (280 g): Sweetens and smooths the frosting texture.
• Dark brown sugar (30 g, for frosting): Adds a rich, caramel touch to the cream cheese frosting.
• Full-fat cream cheese (115 g, room temperature): Gives the frosting tang and creaminess.
• Vanilla bean paste (½ tsp): Provides aromatic vanilla flecks and flavor in the frosting.

How to Make Chai Cake

Step 1: Prepare Your Oven and Dry Ingredients

Begin by preheating your oven to 170ºC (340ºF) using the conventional setting. Prepare two 20 cm (8-inch) round cake pans by lining them with parchment paper to ensure your cake releases easily after baking. Then sift together your all-purpose flour, cornstarch, and the fantastic chai spice blend including cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, along with baking powder, baking soda, and salt. This step is crucial to evenly distribute the spices and leaveners, creating a harmonious cake base.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to cream the room temperature butter with both granulated and dark brown sugars. Mix on medium-high speed for about 3 minutes until light, fluffy, and wonderfully aerated. This process ensures the sugar dissolves into the butter and traps air, giving your Chai Cake a tender texture.

Step 3: Incorporate the Eggs

Add the eggs one at a time to your creamed butter and sugars, mixing well after each addition until fully combined. Scrape down the sides of the bowl with a spatula to avoid any lumps or uneven mixing. This step adds structure and moisture, making your cake rich and cohesive.

Step 4: Combine Dry Ingredients and Wet Ingredients

Now, add half of the sifted dry ingredient mixture to your batter on low speed, mixing just until combined. Following that, pour in your sour cream, vegetable oil, and vanilla extract, mixing gently so as not to overwork the batter. Finally, add the remaining dry ingredients and mix until just combined. Avoid over mixing to keep your Chai Cake light and tender. Finishing with a gentle fold using a rubber spatula ensures everything is perfectly incorporated.

Step 5: Bake the Cake Layers

Divide the batter evenly between your two prepared pans and smooth the surfaces. Bake in your preheated oven for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. These chai-spiced cake layers will stay light in color, so don’t rely on browning as an indicator of doneness. Let the cakes cool on the racks for 5 minutes, then gently remove from the pans and allow them to cool completely.

Step 6: Make the Cream Cheese Frosting

If you’re in Europe, blot your cream cheese with paper towels to remove excess moisture for the best frosting texture. In a stand mixer, sift the powdered sugar and beat it with the butter and dark brown sugar on high speed for 3 minutes until pale and fluffy. Scrape down the sides, then mix for another minute. Add vanilla bean paste and cream cheese, blending on low speed for 1 minute. To avoid air bubbles in your frosting, remove the bowl and beat it by hand with a spatula or wooden spoon to achieve a smooth, thick frosting.

Step 7: Assemble Your Chai Cake

Level the tops of your cooled cake layers to create flat surfaces. Place the first layer on your serving board or cake stand. Dollop three generous scoops of frosting onto the cake and spread evenly with an offset spatula. Place the second layer on top and apply a thin crumb coat all around the cake. For a trendy, naked cake look, scrape the sides lightly to reveal the cake beneath. Finish by sprinkling cinnamon powder and decorating with whole star anise and cinnamon sticks for a beautiful presentation.

How to Serve Chai Cake

Garnishes

Simple garnishes can elevate your Chai Cake to show-stopping status. A dusting of cinnamon powder on the top enhances the spicy aroma, while star anise and cinnamon sticks add visual charm and a hint of their warm fragrance. For a subtle crunch, sprinkle some toasted nuts like chopped pistachios or almonds along the edges. The garnishes should complement the chai spices inside without overpowering.

Side Dishes

This cake pairs beautifully with light accompaniments that balance its richness. Think delicately brewed chai tea served warm, echoing the spices inside, or a fresh cup of black coffee to cut through the sweetness. For something creamier, a small bowl of vanilla bean ice cream makes a delightful contrast. Freshly cut seasonal fruit like poached pears or crisp apple slices also bring a refreshing note to your serving plate.

Creative Ways to Present

For a festive occasion, try creating single-serving mini Chai Cake slices on pretty dessert plates topped with a sprig of fresh mint or edible flowers. You could also dust the top with edible gold dust or a drizzle of caramel sauce for extra indulgence. Another fun idea is to layer the cake into a trifle with alternating layers of frosting and spiced whipped cream—sure to impress your guests and showcase the layers of chai flavor in a unique way.

Make Ahead and Storage

Storing Leftovers

Leftover Chai Cake keeps wonderfully in the fridge when stored in an airtight container to maintain moisture and prevent the frosting from drying out. It’s best enjoyed within 2 to 3 days for peak freshness. Before serving leftovers, allow the cake to warm up to room temperature so the flavors and texture are at their best.

Freezing

You can freeze this cake successfully if you want to prepare ahead or save some for later. Wrap each cake layer tightly in plastic wrap, then place them in a freezer-safe container or bag. The cream cheese frosting doesn’t freeze well on the assembled cake, so freeze the layers separately for up to 2 months. When ready, thaw overnight in the fridge and frost as usual.

Reheating

Since this is a moist, frosted cake, reheating is best avoided to preserve texture. Simply letting the cake come up to room temperature before enjoying will revive all the chai spices and ensure the frosting is soft and creamy, just like freshly made.

FAQs

Can I use different spices for the Chai Cake?

Absolutely! The chai spice blend is flexible, so feel free to experiment with star anise, cloves, or even fennel seed to tailor the flavors to your liking, though the classic cardamom and cinnamon combination is truly iconic.

Is it necessary to use both sour cream and oil?

Yes, they work together to create a perfectly moist and tender cake crumb. Sour cream adds tanginess and moisture, while oil enhances softness without weighing down the texture.

Can I make this cake gluten-free?

With some adjustments, yes. Using a gluten-free all-purpose flour blend that includes xanthan gum can provide a similar texture, but results may vary slightly in crumb and rise.

What if I don’t have vanilla bean paste?

No worries! You can substitute with pure vanilla extract. While vanilla bean paste adds a lovely flecked appearance and intense flavor, vanilla extract still imparts delicious warmth and sweetness to the frosting.

How do I avoid air bubbles in the cream cheese frosting?

Beating frosting too vigorously traps air, leading to bubbles. Once mixed, manually beating the frosting with a spatula or wooden spoon helps break those bubbles down, resulting in a perfectly smooth texture.

Final Thoughts

This Chai Cake is truly a celebration of warming spices baked into a moist, flavorful cake with a dreamy cream cheese frosting that elevates every bite. It’s a recipe to revisit time and again, perfect for those moments when you crave comfort and a little something special to share. I genuinely hope you give it a try and fall in love with its cozy charm as much as I have.

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