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Chai Cake Recipe

Chai Cake Recipe
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★★★★★

5.3 from 10 reviews

This Chai Cake combines the warm, aromatic spices of chai with a moist, tender crumb and a creamy, smooth cream cheese frosting. Infused with cardamom, cinnamon, ginger, and other chai spices, this cake is perfect for cozy gatherings or a special afternoon treat. The frosting is a luscious blend of butter, cream cheese, and vanilla bean paste, crowned with a delicate dusting of cinnamon and star anise for a beautifully spiced finish.

Ingredients

Scale

Cake Ingredients

  • 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

Frosting Ingredients

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 170ºC (340ºF) using a conventional setting. Line two 20 cm (8 inch) cake pans with parchment paper and set aside.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream Butter and Sugars: In a large bowl using an electric hand mixer or stand mixer, beat the butter, granulated sugar, and dark brown sugar on medium-high speed for about 3 minutes until light and fluffy.
  4. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to fully incorporate.
  5. Combine with Flour (First Half): Scrape down the sides of the bowl. Add half of the sifted flour mixture to the batter, mixing on low speed until just combined.
  6. Add Wet Ingredients: Add the sour cream, vegetable oil, and vanilla extract to the batter. Mix gently until the wet ingredients are incorporated, avoiding overmixing.
  7. Add Flour (Second Half) and Fold: Add the remaining flour mixture and mix until just combined. Use a rubber spatula to gently fold the batter ensuring all ingredients are fully merged.
  8. Bake: Divide the batter evenly between the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted comes out clean. Note that the cake will stay light in color and not brown much.
  9. Cool Cakes: Allow the cakes to cool in the pans on a wire rack for 5 minutes. Remove them gently from the pans and let cool completely on the racks.
  10. Prepare Frosting: If in Europe, wrap the cream cheese in paper towels to remove excess moisture. Sift the powdered sugar. In a stand mixer with a paddle attachment, beat the butter, powdered sugar, and brown sugar on high speed for 3 minutes. Scrape the bowl sides, then mix another minute.
  11. Add Cream Cheese and Vanilla: Add the vanilla bean paste and cream cheese to the bowl. Beat on low speed for 1 minute until smooth.
  12. Remove Air Bubbles: Remove the bowl from the mixer and beat the frosting by hand with a spatula or wooden spoon to remove any air bubbles, ensuring a smooth finish.
  13. Trim Cake Layers: Trim the tops of the cooled cake layers to make them flat and even.
  14. Assemble Cake: Place one cake layer on your serving plate or cake board. Spread three generous scoops of frosting evenly on top using an offset spatula.
  15. Stack and Frost: Place the second cake layer over the frosted base. Cover the entire cake with a thin layer of frosting, scraping sides for a naked cake effect.
  16. Decorate: Finish by dusting the cake with ground cinnamon and decorate with whole star anise and cinnamon sticks for an elegant chai-inspired look.
  17. Store and Serve: Store the cake in an airtight container in the refrigerator for 2-3 days. Before serving, bring the cake to room temperature for the best flavor and texture.

Notes

  • The cake layers remain quite light in color and will not develop a deep brown crust, so do not judge doneness by color.
  • Remove excess moisture from cream cheese for a thicker, more stable frosting, especially in humid climates.
  • The black pepper adds a subtle hint of warmth that complements the chai spices, so do not omit it.
  • Use room temperature ingredients for better mixing and smoother batter consistency.
  • If you do not have a cake turntable, you can frost the cake on a flat surface using an offset spatula.
  • Allow the cake to come to room temperature before serving so the flavors and textures are at their best.
  • This cake keeps well refrigerated for up to 3 days when stored properly.

Nutrition

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

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