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Chai Cake Recipe

Chai Cake Recipe
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★★★★★

5.2 from 14 reviews

This delightful Chai Cake combines the warm, aromatic spices of traditional chai tea with a moist, tender crumb. Featuring a blend of cardamom, cinnamon, ginger, nutmeg, and cloves, this cake is layered and frosted with a creamy cinnamon-spiced cream cheese frosting, perfect for any occasion that calls for comforting and flavorful dessert.

Ingredients

Scale

Chai Cake Batter

  • 115 g unsalted butter, room temperature
  • 115 g vegetable or canola oil
  • 300 g granulated sugar
  • 260 g buttermilk, room temperature
  • 300 g all-purpose flour
  • 3 large eggs, room temperature
  • 1 Tbsp ground cardamom
  • 2 tsp vanilla extract
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • ⅛ tsp ground black pepper

Cinnamon Cream Cheese Frosting

  • 225 g full-fat cream cheese, room temperature
  • 115 g unsalted butter, room temperature
  • 480 g powdered sugar
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon

Instructions

  1. Preheat Oven and Prepare Pans: 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: Using a stand or hand mixer, beat the butter and oil on medium speed until combined. Small lumps are acceptable at this stage.
  3. Add Sugar and Beat: Add the granulated sugar and cream the mixture on medium-high speed for 3-5 minutes until it becomes fluffy and pearly white.
  4. Incorporate Eggs and Vanilla: Lower mixer speed to low; add eggs one at a time, mixing well after each addition. Then add vanilla extract. Scrape the bowl sides and gradually pour in the buttermilk on medium speed until the batter is smooth.
  5. Add Dry Ingredients and Spices: Mix the flour, baking powder, salt, and all the spices in a bowl. Add this dry mixture to the batter on low speed, mixing until just combined. Stop when some streaks of flour remain, then gently fold with a spatula until fully incorporated.
  6. Divide and Bake: Evenly divide the batter between prepared cake pans. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  7. Cool Cakes: Remove cakes from oven and cool in pans for 10 minutes. Then invert onto wire racks and cool completely.
  8. Prepare Frosting: Beat cream cheese and butter on medium-high speed for 3-5 minutes until smooth. Gradually mix in powdered sugar on low speed, one cup at a time. Once incorporated, add vanilla and cinnamon, then beat on medium speed until light and fluffy.
  9. Trim and Assemble: If needed, level cake tops with a serrated knife. Place a small dollop of frosting on cake board to anchor first layer. Place one cake layer and spread about 1 cup of frosting evenly over it.
  10. Add Second Layer and Crumb Coat: Place second cake layer upside down (flat side up) on top. Apply a thin crumb coat layer of frosting over the entire cake to seal in crumbs.
  11. Chill and Final Frosting: Refrigerate cake for 20 minutes until frosting firm. Apply a thick final layer of frosting evenly to finish.
  12. Garnish and Serve: Dust the cake with ground cinnamon and garnish with cinnamon sticks and star anise. Slice and enjoy the chai-spiced, creamy layered cake.

Notes

  • Room temperature ingredients help create a smooth batter and fluffy frosting.
  • Chilling the cake after crumb coating helps achieve a cleaner, smoother final frosting layer.
  • Adjust spices to taste; you can reduce black pepper for milder spice or increase cardamom for a stronger chai flavor.
  • This cake can be stored refrigerated for up to 4 days, covered tightly.
  • Bring chilled cake to room temperature before serving for best flavor and texture.

Nutrition

Keywords: Chai cake, spiced cake, cardamom cake, cinnamon cream cheese frosting, chai spice cake recipe, Indian inspired dessert

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