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Chai Cake with Cinnamon Cream Cheese Frosting Recipe

Chai Cake with Cinnamon Cream Cheese Frosting Recipe
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★★★★★

5.2 from 28 reviews

This Chai Cake with Cinnamon Cream Cheese Frosting is a moist, warmly spiced cake infused with traditional chai spices like cinnamon, cardamom, ginger, and cloves, layered with creamy cinnamon-flavored cream cheese frosting. Perfect for cozy gatherings or as a delightful tea-time treat, this recipe combines the richness of butter and oil with aromatic chai spices, delivering a balanced and flavorful dessert.

Ingredients

Scale

For the Chai Cake

  • 114 grams unsalted butter (room temperature)
  • 114 grams vegetable or canola oil
  • 300 grams granulated sugar
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 260 grams buttermilk (room temperature)
  • 300 grams all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 tablespoon ground cardamom
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper

For the Cinnamon Cream Cheese Frosting

  • 227 grams full-fat cream cheese (room temperature)
  • 114 grams unsalted butter (room temperature)
  • 480 grams powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and set aside.
  2. Cream Butter and Oil: In a stand mixer or with a hand mixer, beat the butter and oil on medium speed until combined; a few lumps are acceptable.
  3. Add Sugar and Beat: Add the granulated sugar and cream together on medium-high speed for 3-5 minutes until the mixture is fluffy and light in color.
  4. Add Eggs and Vanilla: Mix the eggs in one at a time on low speed, then add vanilla extract. Scrape down the sides of the bowl, then slowly add the buttermilk on medium speed until fully incorporated.
  5. Add Dry Ingredients and Fold: Add the flour, baking powder, salt, and all the spices to the batter on low speed. When a few streaks of flour remain, gently fold the mixture with a rubber spatula until smooth.
  6. Bake the Cake: Divide the batter evenly into the prepared pans. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  7. Cool the Cake: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then invert onto a wire rack and cool completely.
  8. Prepare the Frosting: Beat the cream cheese and butter together on medium-high speed for 3-5 minutes until creamy and smooth.
  9. Add Powdered Sugar and Spices: Gradually add the powdered sugar, one cup at a time, mixing on low speed. Once combined, add vanilla and cinnamon and beat on medium speed until fluffy.
  10. Assemble the Cake: Level the tops of the cakes if needed. Place a teaspoon of frosting on your cake board or stand, then place the first cake layer on top. Spread about 1 cup of frosting evenly over the layer.
  11. Add Second Layer and Crumb Coat: Place the second cake layer upside down (flat side up) on top. Apply a thin crumb coat of frosting all over the cake’s top and sides.
  12. Chill and Finish Frosting: Chill the frosted cake in the refrigerator for 20 minutes until the frosting firms up. Then spread a thick final layer of frosting evenly over the cake.
  13. Decorate and Serve: Dust the top with cinnamon and garnish with cinnamon sticks and star anise. Slice and enjoy your chai-spiced cake!

Notes

  • Room temperature ingredients ensure a smoother batter and better cake texture.
  • Do not overmix the batter once the dry ingredients are added to preserve cake tenderness.
  • You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice.
  • Use full-fat cream cheese for the frosting to achieve the best creamy consistency.
  • The cake is best served at room temperature and keeps well for 3 days refrigerated.
  • Spices can be adjusted according to personal preference for stronger or milder chai flavor.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend with xanthan gum.

Nutrition

Keywords: chai cake, cinnamon cream cheese frosting, spiced cake, chai spice dessert, baked chai cake

Find it online: https://cheflenacooks.com/chai-cake-with-cinnamon-cream-cheese-frosting-recipe/