Chai Cake Recipe

Conjuring all the warmth and comfort of your favorite spiced tea, this Chai Cake is pure, cozy decadence. Infused with an aromatic blend of cardamom, cinnamon, ginger, and more, it bakes up tender and cloud-soft, layered with luscious cream cheese frosting that melts in your mouth. Whether you’re planning a relaxed afternoon treat or a celebration-worthy showstopper, this recipe will have everyone begging for a second slice. Let’s take a journey through fragrant spices—you’ll be hooked on every forkful of this Chai Cake!

Ingredients You’ll Need

This Chai Cake is all about the delightful balance of classic baking staples and aromatic spices. Each ingredient plays a special part, from buttery richness to deep, earthy warmth. Gather these simple but essential components—the payoff is a cake you’ll crave on repeat!

• Butter (180g + 200g): Gives the cake its tender crumb and the frosting its fluffy, luxurious texture. Use unsalted and let it come to room temperature for the best results.
• Granulated Sugar (150g): Sweetens the cake while ensuring a moist, delicate bite.
• Dark Brown Sugar (150g + 30g): Adds a hint of caramel flavor and helps deliver the signature chai warmth.
• Eggs (4 large): Essential for structure and richness—make sure they’re at room temperature for easy blending.
• All-Purpose Flour (330g): The base of your Chai Cake, giving it the perfect amount of body.
• Cornstarch (1 tbsp): Lightens the crumb for the softest, most tender cake layers.
• Ground Cardamom (1 tbsp): The soul of chai—don’t be shy! This spice perfumes every bite.
• Ground Cinnamon (1 tbsp): Brings cozy notes to the equation and that unmistakable chai aroma.
• Ground Ginger (1 1/2 tsp): Adds a touch of heat and depth; the backbone of chai spice blends.
• Allspice (1/2 tsp): Layers in warmth and complexity.
• Nutmeg (1/2 tsp): Just enough earthiness to balance the sweet, spicy kick.
• Black Pepper (1/4 tsp): A tiny dash, but it transforms the flavor for an authentic chai tingle.
• Baking Powder (3/4 tsp): Helps your cake rise lofty and light.
• Baking Soda (3/4 tsp): Ensures the layers are beautifully soft and tender.
• Salt (1/2 tsp): Balances all those spices and sweet flavors.
• Sour Cream (240g): Makes your cake incredibly moist while adding a subtle tang.
• Vegetable Oil (60g): Locks in moisture for days, keeping every bite melt-in-your-mouth soft.
• Vanilla Extract (1.5 tsp): A touch of classic warmth in both cake and frosting.
• Powdered Sugar (280g): Sifted to a snow-like softness, it sweetens and stabilizes your cream cheese frosting.
• Cream Cheese (115g): Full-fat for the dreamiest, tangiest frosting ever.
• Vanilla Bean Paste (1/2 tsp): Adds beautiful specks and intense vanilla flavor to your frosting.

How to Make Chai Cake

Step 1: Prep Your Pans and Preheat

Start your Chai Cake journey by setting your oven to 170°C (340°F). While it’s coming up to temperature, grab two 20-cm (8-inch) cake pans. Line them with parchment paper—this step ensures your cakes will slip effortlessly from the pans, so you don’t miss a crumb.

Step 2: Sift the Dry Ingredients

In a large bowl, sift together your flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. This not only guarantees a smooth, lump-free batter but also infuses your dry mix with a magical cloud of chai aroma.

Step 3: Cream the Butter and Sugars

Use a stand mixer or hand mixer to whip the room-temperature butter, granulated sugar, and brown sugar on medium-high for 3 minutes. The mixture should look pale and fluffy, a sign that enough air has been beaten in for a tender, light Chai Cake.

Step 4: Add Eggs, One at a Time

Crack in your eggs, one by one, mixing well after each addition. This step helps keep your batter smooth and cohesive—it’s the secret to a flawless, close-crumbed cake.

Step 5: Incorporate the Dry Ingredients

Stop to scrape down your bowl, then add half the dry flour mixture. Mix on low speed just until combined—no overbeating! Overmixing leads to tough cakes, and we want our Chai Cake to be pure velvet.

Step 6: Add Wet Ingredients

Pour in the sour cream, vegetable oil, and vanilla extract, mixing until barely combined. Then add the rest of your flour mixture and mix again. This two-stage process gives a plush cake crumb every time.

Step 7: Gentle Fold

Switch to a spatula and gently fold the batter to make sure everything is beautifully combined. This final stir saves your cake from overmixing while ensuring you haven’t missed any streaks of flour or spice.

Step 8: Divide and Bake

Split the batter evenly between your two pans and pop them in the oven. Bake for 28–30 minutes—keep in mind, these layers stay light in color, so don’t expect them to brown much. A cake tester should come out clean when they’re ready.

Step 9: Cool Completely

Let your cakes cool on a rack for about five minutes before gently turning them out onto the rack to finish cooling. Complete cooling is key—frosting too soon spells disaster for the cream cheese swirls to come!

Step 10: Make the Cream Cheese Frosting

If you’re in Europe, take a minute to blot the cream cheese between paper towels to remove extra water. Sift your powdered sugar for ultimate smoothness. In your stand mixer, use the paddle attachment to beat butter, powdered sugar, and brown sugar on high for 3 minutes. Add vanilla bean paste and cream cheese, then beat on low for another minute. Finish by hand-stirring with a spatula to sweep away any big air bubbles and ensure a dreamy-smooth finish.

Step 11: Assemble the Chai Cake

Level the top of each cake layer so they’ll stack evenly. Place the first layer on your serving plate or board, spread over a generous layer of frosting, then top with the second cake. Cover with a thin layer of frosting—a “naked cake” look is classic here, letting those golden edges peek through. Decorate with a dusting of cinnamon, star anise, and cinnamon sticks for true chai drama.

How to Serve Chai Cake

Garnishes

This is your chance to showcase your Chai Cake’s personality! Dust the top with ground cinnamon for a gorgeous warm glow, or artfully arrange whole star anise and cinnamon sticks to mimic the spices inside. Edible gold leaf or a sprinkle of crushed pistachios adds a luxurious touch. If you’re a chai latte devotee, a swirl of steamed milk-inspired frosting rosettes can be fun too!

Side Dishes

Chai Cake pairs beautifully with a cup of spiced black tea or a milky chai latte, naturally! For a full dessert spread, try serving it alongside lightly sweetened whipped cream, vanilla ice cream, or an aromatic fruit salad (think pomegranate seeds, orange segments, and mint). The spices play so well with fruits and creamy treats.

Creative Ways to Present

Go beyond the traditional round cake! Bake the batter as cupcakes for portable party treats. Try a “deconstructed” Chai Cake: cubes of cake layered in parfait glasses with dollops of frosting and a scatter of spices. For a rustic touch, assemble and serve directly on a wooden board, scattered with loose tea leaves and star anise pods for a dramatic effect.

Make Ahead and Storage

Storing Leftovers

Wrap your Chai Cake tightly or store in an airtight container in the fridge. It’ll stay fresh and moist for 2 to 3 days—just let it come up to room temperature before serving, so the buttercream and spices are at their delightful best.

Freezing

Both the cake layers (unfrosted) and the fully assembled Chai Cake can be frozen! For layers, wrap well in plastic and foil before freezing for up to 2 months. For a frosted cake, freeze uncovered until just firm, then wrap tightly and keep in the freezer for up to a month. Thaw in the fridge overnight.

Reheating

Chai Cake is best enjoyed at room temperature. If you’ve stored it in the fridge, slice and let it sit out for about 30–60 minutes before eating. Avoid microwaving frosted slices, as the cream cheese frosting will melt. For individual cake layers straight from the freezer, let them defrost on the counter, still wrapped, until soft and ready for assembly.

FAQs

Can I make this Chai Cake gluten-free?

Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Be sure to check that your cornstarch and baking powder are gluten-free as well. The crumb’s texture may shift slightly, but all those gorgeous flavors will still shine.

Which chai spices are essential for an authentic flavor?

Cardamom, cinnamon, ginger, and black pepper are the backbone of classic chai, but don’t skip the nutmeg or allspice—they truly round out the spice blend and make the Chai Cake magical.

Can I halve or double this recipe?

Yes! Halve the ingredient amounts for a single-layer cake or use a smaller pan. To double, simply scale up the ingredients and bake in larger pans, keeping an eye on the baking time, as thicker cakes may need extra minutes.

Does the cake need to be refrigerated because of the cream cheese frosting?

Yes, since there’s cream cheese in the frosting, it’s safest to refrigerate your Chai Cake when not serving. Slices are best enjoyed after sitting out to reach room temperature so the flavors and textures truly sing.

Can I use a different frosting?

Definitely! While the tangy cream cheese pairs perfectly with chai flavors, buttercream, Swiss meringue, or even a whipped mascarpone would all be wonderful on your Chai Cake. You can even infuse your frosting with a little extra cardamom or vanilla!

Final Thoughts

I can’t wait for you to experience the enchanting aroma and flavor of this Chai Cake! Perfect for teatime, gatherings, or just when you want a little comfort, it’s a treat that delights every sense. Gather your spices and dive in—you’re about to bake a new favorite!

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