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Chai Cake Recipe

Chai Cake Recipe
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★★★★★

5 from 14 reviews

A richly spiced Chai Cake layered with a smooth and creamy cream cheese frosting, bursting with traditional chai flavors like cardamom, cinnamon, ginger, and other warm spices. Moist and tender, this cake is perfect for tea time or a special dessert, beautifully decorated with a rustic naked finish and a sprinkle of cinnamon and star anise.

Ingredients

Scale

For the 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

For the Cream Cheese Frosting:

  • 200 g butter, room temperature
  • 280 g powdered sugar, sifted
  • 30 g dark brown sugar
  • 115 g full-fat cream cheese, room temperature
  • 1/2 tsp vanilla bean paste

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 170ºC (340ºF) conventional. Line two 20 cm (8 inch) cake pans with parchment paper to ensure easy removal of the cake layers.
  2. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large mixer bowl, beat the butter, granulated sugar, and dark brown sugar on medium-high speed for 3 minutes until light and fluffy.
  4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure smooth batter.
  5. Combine Flour and Wet Ingredients: Scrape down the bowl sides. Add half of the sifted flour mixture and mix on low speed until just combined.
  6. Add Sour Cream, Oil, and Vanilla: Add sour cream, vegetable oil, and vanilla extract. Mix on low until just combined, taking care not to overmix.
  7. Finish Batter: Add the remaining flour mixture and mix gently until incorporated. Use a rubber spatula to fold the batter gently to ensure even mixing without overworking.
  8. Divide and Bake: Evenly divide the batter between the prepared pans. Bake for 28-30 minutes or until a toothpick/tester inserted comes out clean. The cake layers will appear light in color but should be cooked through.
  9. Cool Cakes: Cool the cakes on a wire rack. After 5 minutes, carefully remove from pans and allow to cool completely.
  10. Prepare Frosting: If you live in Europe, wrap cream cheese in paper towels to remove excess moisture. In a mixer bowl with paddle attachment, cream butter, powdered sugar, and dark brown sugar on high speed for 3 minutes. Scrape bowl sides and mix an additional minute.
  11. Add Vanilla and Cream Cheese: Add vanilla bean paste and cream cheese and mix on low speed for 1 minute until smooth.
  12. Remove Air Bubbles: Take the frosting bowl off the mixer and beat by hand using a spatula or wooden spoon to eliminate air bubbles and ensure a smooth texture.
  13. Level Cake Layers: Trim the tops of cake layers with a serrated knife to create flat surfaces for stacking.
  14. Assemble Cake: Place one cake layer on your serving plate or cake board. Spread 3 large scoops of frosting evenly over the top using an offset spatula. Place the second cake layer on top.
  15. Frost and Finish: Cover the assembled cake with a thin layer of frosting, scraping down the sides for a rustic naked cake look. Decorate with a dusting of ground cinnamon, star anise pods, and cinnamon sticks.
  16. Storage: Store the cake in an airtight container in the refrigerator. Allow to come to room temperature before serving. Cake can be stored refrigerated for 2-3 days.

Notes

  • Make sure all refrigerated ingredients are at room temperature for best mixing results.
  • Do not overmix the cake batter once combined to keep the cake tender.
  • Use fresh, high-quality spices to enhance the chai flavor.
  • If cream cheese is too watery, especially in humid climates, draining excess moisture will improve the frosting texture.
  • The cake layers will remain pale, so rely on the toothpick test rather than color to check doneness.
  • Let the cake come to room temperature before serving to maximize flavor and soften frosting.
  • For a dairy-free or vegan version, substitute butter and cream cheese with plant-based alternatives and use flax eggs.

Nutrition

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

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