Chai Cake with Cinnamon Cream Cheese Frosting Recipe

If you love the warm, comforting flavors of chai spices paired with rich, creamy sweetness, you are going to fall head over heels for this Chai Cake with Cinnamon Cream Cheese Frosting. This cake is an absolute celebration of aromatic spices like cardamom, cinnamon, and ginger, balanced perfectly with moist buttermilk-infused layers and topped with a luscious cinnamon cream cheese frosting. It’s the kind of cake that makes your kitchen smell heavenly and your taste buds dance — a true crowd-pleaser for cozy afternoons, special occasions, or whenever you need a little cuddle on a plate.

Ingredients You’ll Need

All the ingredients for this chai cake are straightforward, pantry-friendly staples that come together to create incredible depth and texture. Each component plays an important role, from the luscious cream cheese that gives the frosting its silky tang to the spice blend that defines the cake’s unforgettable flavor.

• Unsalted butter (228 grams total): Divided between the batter and frosting, it ensures richness and moisture throughout.
• Vegetable or canola oil (114 grams): Keeps the cake incredibly tender and soft.
• Granulated sugar (300 grams): Sweetens the cake while helping create a fluffy crumb.
• Eggs (3 large, room temperature): Provide structure and lift, making the cake light yet sturdy.
• Vanilla extract (4 teaspoons total): Enhances the warm spices and adds aromatic sweetness.
• Buttermilk (260 grams): Reacts with baking powder to give the cake a tender crumb and slight tang.
• All-purpose flour (300 grams): The base for the cake, gives structure without heaviness.
• Baking powder (2 ½ teaspoons): Helps the cake rise evenly and remain soft.
• Salt (½ teaspoon): Balances sweetness and brightens flavors.
• Ground cinnamon (4 teaspoons total): Key spice that blends beautifully in the cake and frosting for a spicy warmth.
• Cardamom (1 tablespoon): Adds a fragrant, slightly citrusy note that’s signature to chai.
• Ground ginger (2 teaspoons): Provides a zingy warmth and depth.
• Ground nutmeg (½ teaspoon): Adds subtle earthiness.
• Allspice (¼ teaspoon): Adds complexity with its blend of clove, cinnamon, and nutmeg aromas.
• Ground cloves (¼ teaspoon): Offers a sweet-spicy bite.
• Ground black pepper (⅛ teaspoon): A surprising touch that gently heightens all the spices.
• Full-fat cream cheese (227 grams): Essential for that creamy, tangy frosting consistency and flavor.
• Powdered sugar (480 grams): Provides smooth sweetness for the frosting.

How to Make Chai Cake with Cinnamon Cream Cheese Frosting

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two 8-inch round cake pans with parchment paper, ensuring the sides are also greased or floured to prevent any sticking. Having your pans ready upfront makes the baking process smooth and stress-free.

Step 2: Cream the Butter, Oil, and Sugar

In a stand mixer or with a hand mixer, combine the room temperature butter and oil on medium speed just until they form a slightly lumpy mixture—that’s totally okay. Then add the sugar and beat for 3 to 5 minutes on medium-high, until the mixture is pale, fluffy, and light—this step is crucial for a tender cake crumb!

Step 3: Add Eggs, Vanilla, and Buttermilk

Mix in the eggs one at a time on low speed, allowing each to fully incorporate before adding the next. Pour in the vanilla extract and scrape down the sides of the bowl to ensure even mixing. Then stream in the buttermilk while mixing on medium speed until the batter is smooth and well combined.

Step 4: Incorporate Flour, Baking Powder, Salt, and Spices

Now, add the flour, baking powder, salt, and the entire fragrant chai spice mix—cinnamon, cardamom, ginger, nutmeg, allspice, cloves, and black pepper. Mix on low just until the flour is mostly absorbed—there might be a few streaks of flour left. Stop and gently fold the rest with a spatula so you don’t overwork the batter, keeping the cake light and fluffy.

Step 5: Bake and Cool the Cake Layers

Divide your chai cake batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 25 to 35 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs. Let the cakes cool in the pans for about 10 minutes, then invert them onto wire racks to cool completely before frosting.

Step 6: Mix the Cinnamon Cream Cheese Frosting

For the frosting, beat together the softened cream cheese and butter on medium-high speed until creamy and fluffy, around 3 to 5 minutes. Scrape down the sides and gradually add powdered sugar, about one cup at a time, mixing on low to avoid a sugar storm. Then add vanilla and cinnamon, increasing the speed and beating until the frosting is light and spreadable.

Step 7: Assemble Your Chai Cake with Cinnamon Cream Cheese Frosting

Level off the cake tops if necessary for an even stack. Spread a small dollop of frosting on your cake board or plate to anchor the first layer. Place one cake layer down and spread about 1 cup of frosting evenly over the top layer. Add the second cake layer with the flat side facing up. Apply a thin crumb coat all around the cake to seal in crumbs, then chill for 20 minutes. Finish with a final thick frosting layer for that perfect, smooth, and inviting finish.

Step 8: Add Final Touches and Serve

Dust the entire cake with a light sprinkle of cinnamon. For that extra special presentation, garnish with whole cinnamon sticks and star anise. Now you’re ready to slice and indulge in your aromatic masterpiece.

How to Serve Chai Cake with Cinnamon Cream Cheese Frosting

Garnishes

Enhance the visual appeal with simple but elegant garnishes like a sprinkle of extra ground cinnamon, whole star anise pods, and cinnamon sticks arranged artfully on top. Not only do they look stunning, but they also reinforce the spicy chai vibe, giving every bite a sensory delight.

Side Dishes

This cake is heavenly on its own, but it pairs beautifully with a cup of chai tea or a smooth latte to double down on the spice experience. For a fruity balance, fresh sliced pears or a compote of dried fruits like cherries or apricots can complement the warm spices and creamy frosting wonderfully.

Creative Ways to Present

For a festive touch, try layering the cake into mini individual servings in clear glass jars or trifle bowls, alternating cake pieces with frosting and a sprinkle of crushed nuts or candied ginger. Or top with toasted sliced almonds or chopped pistachios for a little crunch. This cake also makes a spectacular centerpiece when adorned with edible flowers in warm tones.

Make Ahead and Storage

Storing Leftovers

Keep your Chai Cake with Cinnamon Cream Cheese Frosting fresh by storing it in an airtight container in the refrigerator. It stays moist and flavorful for up to 4 days. Leaving it covered well prevents the frosting from drying out and keeps the spices vibrant.

Freezing

You can freeze the unassembled cake layers tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw them overnight in the fridge before frosting. The frosting itself is best fresh but can be frozen in a sealed container for up to a month and whipped up again before use for optimal texture.

Reheating

This cake is best eaten cold or at room temperature, so there’s no need to reheat after refrigeration. Allow slices to warm slightly on the counter for 15-20 minutes, which lets the flavors open up beautifully without melting the frosting.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic the tanginess of buttermilk which reacts with the baking powder, add a teaspoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.

What if I don’t have all the spices for the chai mix?

The flavor is best with the full chai spice blend, but cinnamon, cardamom, and ginger are the most important. If you’re missing something like allspice or cloves, you can omit them without sacrificing the core flavor too much.

Can I make this cake gluten-free?

Substituting with a 1-to-1 gluten-free flour blend should work well, but be sure the blend includes xanthan gum. Baking times might vary slightly, so keep an eye on your cake as it bakes.

How do I get the frosting to be perfectly fluffy?

Make sure your cream cheese and butter are softened to room temperature before mixing. Beat on medium-high speed for several minutes to incorporate air; gradual addition of powdered sugar also helps keep the texture smooth and light.

Is this cake suitable for layering in a tiered cake?

Absolutely! The sturdy yet tender crumb holds up well, and the cream cheese frosting works great as a crumb coat and smooth finish. Just be sure to chill between frosting layers to keep everything stable.

Final Thoughts

I truly hope you give this Chai Cake with Cinnamon Cream Cheese Frosting a whirl—it’s one of those recipes that feels like a warm hug when the weather turns chilly or whenever you crave something special. The blend of spices will awaken your senses and the creamy frosting will satisfy your sweetest cravings. Baking and sharing this cake is a joy that never gets old. Trust me, once you make it, it will quickly become a beloved favorite in your recipe collection!

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