Chai Cake Recipe

If you’re craving something that perfectly marries warm spices and a tender crumb, then this Chai Cake is about to become your new favorite dessert. Imagine layers of moist cake infused with a symphony of cardamom, cinnamon, nutmeg, and a hint of black pepper, all wrapped in a luscious cinnamon cream cheese frosting. This Chai Cake is not only an ode to the aromatic chai tea you love but also a comforting treat that brings those cozy flavors right to your table in a slice of pure delight.

Ingredients You’ll Need

These simple yet essential ingredients come together to create the rich flavor, moist texture, and beautiful color that make this Chai Cake irresistible.

• Unsalted butter (115 g): Room temperature butter adds richness and moisture to the cake’s crumb.
• Vegetable or canola oil (115 g): Keeps the cake tender, preventing it from drying out.
• Granulated sugar (300 g): Sweetens the cake and helps achieve a fluffy texture when creamed with butter.
• Buttermilk (260 g): Adds tang and ensures a moist, tender crumb.
• All-purpose flour (300 g): The structure of the cake; be careful not to overmix for a soft texture.
• Large eggs (3): Provide structure and help with leavening; room temperature is best for even mixing.
• Cardamom (1 Tbsp): Delivers the distinct spicy, floral note that makes this Chai Cake special.
• Vanilla extract (2 tsp): Adds depth and enhances the spice flavors.
• Baking powder (2 ½ tsp): Leavens the cake for a light, airy texture.
• Salt (½ tsp): Balances sweetness and brightens flavors.
• Ground cinnamon (2 tsp): Provides warmth and that authentic chai essence.
• Ground ginger (2 tsp): Adds a gentle zing and spicy undertone.
• Ground nutmeg (½ tsp): Brings subtle earthiness to the spice profile.
• Allspice, ground cloves, black pepper (¼ tsp, ¼ tsp, ⅛ tsp): A pinch of these rounds out the chai-inspired spices with complexity and a touch of heat.
• Full-fat cream cheese (225 g): The star of the frosting, giving it creamy tanginess and richness.
• Unsalted butter (115 g) for frosting: Adds smoothness and helps the frosting set perfectly.
• Powdered sugar (480 g): Sweetens and thickens the frosting without grit.

How to Make Chai Cake

Step 1: Prepare Your Pans and Oven

Preheat your oven to 350°F (180°C) and prepare two 8-inch round cake pans by lining them with parchment paper. This ensures your Chai Cake layers bake evenly and release easily, setting you up for smooth assembly later.

Step 2: Cream Butter, Oil, and Sugar

Beat together the butter and oil until combined, then add sugar and continue to beat until the mixture is fluffy and sporting a light, pearly color. This step is crucial as it incorporates air, which lends the cake its soft and tender crumb.

Step 3: Incorporate Eggs and Buttermilk

One by one, beat in the eggs on low speed to prevent curdling, then add your vanilla. Follow by gradually mixing in the buttermilk, keeping the batter smooth and well blended—this combination ensures moisture and flavor are carried through every bite.

Step 4: Add Flour and Spices

With flour and baking powder mixed with your carefully measured chai spices and salt, add them slowly to the wet mixture. Stir gently on low speed, then fold with a spatula to prevent overmixing, preserving the cake’s light texture.

Step 5: Bake Your Chai Cake

Divide the batter evenly between your pans, then pop them into the oven. Baking takes about 25-35 minutes, and when a toothpick inserted into the center comes out with just a few moist crumbs, your chai-spiced cakes are perfectly baked.

Step 6: Cool Before Frosting

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. This patience pays off with a cake that holds together beautifully when frosted.

Step 7: Make the Cinnamon Cream Cheese Frosting

Beat the cream cheese and butter until smooth, then gradually add powdered sugar, folding in the vanilla and cinnamon last. The frosting becomes light, fluffy, and packs a spicy punch that complements the chai flavors wonderfully.

Step 8: Assemble Your Chai Cake

Trim the tops if needed for flat layers. Anchor the first layer with a dot of frosting, then spread frosting generously between layers. Flip the second layer for a smooth top, apply a crumb coat, chill, and then finish with a thick final layer for that picture-perfect finish.

How to Serve Chai Cake

Garnishes

A dusting of cinnamon or a scattering of star anise and cinnamon sticks not only enhances the aroma but adds an elegant visual touch that makes serving this Chai Cake feel special and festive.

Side Dishes

This cake pairs beautifully with a cup of chai tea to echo the flavors, or a simple scoop of vanilla ice cream to contrast the spices with creamy sweetness. Fresh fruit like figs or pears also brings a refreshing balance.

Creative Ways to Present

Try slicing the Chai Cake into petite squares for a party platter, or turn it into mini trifles by layering cake pieces with whipped cream and poached fruit. Even as cupcakes, these chai flavors shine through wonderfully.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your Chai Cake covered in the refrigerator to maintain freshness. It will stay moist and flavorful for up to 4 days—perfect for slicing and enjoying over a few gatherings.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before frosting. Alternatively, freeze the whole frosted cake if well sealed, but the texture is best preserved with fresh frosting.

Reheating

To enjoy a slice at room temperature, remove the cake from the fridge about 30 minutes before serving. Avoid microwaving as it can affect the cream cheese frosting’s texture.

FAQs

Can I use different spices for the Chai Cake?

Absolutely! The listed spices create a classic chai flavor, but you can adjust according to your preference, adding more ginger for heat or extra cardamom for floral notes.

Is buttermilk necessary in this recipe?

Buttermilk is key for adding acidity that tenderizes the flour’s gluten, resulting in a moist, soft cake. You can substitute with milk plus a tablespoon of lemon juice or vinegar if needed.

Can I make this Chai Cake vegan?

With some ingredient swaps like plant-based butter, non-dairy milk with acid to replace buttermilk, and egg replacers, you could create a vegan version, but the texture and flavor might vary.

How do I avoid a dry cake?

The combination of butter, oil, and buttermilk, alongside careful baking time, will help keep the cake moist. Don’t overbake it, and be sure to measure ingredients accurately.

Can I use this recipe to make cupcakes?

Yes! This chai-spiced batter works wonderfully as cupcakes. Reduce baking time to about 18-22 minutes and check frequently—they’re perfect for smaller celebrations.

Final Thoughts

If you love the warm, comforting flavors of chai tea, this Chai Cake is destined to become a cherished recipe in your kitchen. It’s a wonderful way to celebrate spices beyond your cup, delivering a cake that’s fragrant, tender, and totally delicious. Go ahead, bake one and share these cozy vibes with your favorite people—you won’t regret it!

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