Name: Chai Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Fusion (Chai-inspired)
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; 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

Jump to Recipe

If you have ever dreamed of capturing the cozy, warm embrace of spiced tea in a dessert, this Chai Cake is exactly what you need in your life. Every bite is a delightful journey through aromatic cardamom, cinnamon, ginger, and a hint of pepper that perfectly balances sweetness with spice. This Chai Cake is irresistibly moist, enriched by sour cream and a luscious cream cheese frosting that ties all the flavors together. Whether it’s for a special occasion or just a comforting treat with your afternoon cup of chai, this cake promises to bring warmth and joy with every forkful.

Ingredients You’ll Need

These ingredients are simple but essential, combining pantry staples and fragrant spices that create the magic behind the taste, texture, and color of this Chai Cake. Each element plays a special role in delivering that perfect blend of moist crumb and rich flavor.

Butter (180 g, room temperature): Rich and creamy, it creates a tender crumb and enhances the cake’s moistness.
Granulated sugar (150 g): Adds sweetness and helps with the cake’s structure.
Dark brown sugar (150 g): Brings depth of flavor and a subtle caramel note.
Large eggs (4, room temperature): Provide structure and help bind the ingredients together.
All-purpose flour (330 g): The base of the cake, creating the perfect crumb.
Cornstarch (1 tbsp): Adds tenderness to the cake by softening the gluten.
Ground cardamom (1 tbsp): The star spice that brings a warm, floral note essential to chai flavors.
Ground cinnamon (1 tbsp): Adds sweetness and warmth, a chai classic.
Ground ginger (1 1/2 tsp): Provides a zesty kick and spice complexity.
Ground allspice (1/2 tsp): Blends cinnamon, cloves, and nutmeg flavors for depth.
Ground nutmeg (1/2 tsp): Adds subtle warmth and fragrance.
Ground black pepper (1/4 tsp): A small kick that elevates the chai spices wonderfully.
Baking powder (3/4 tsp): Helps the cake rise beautifully and stay light.
Baking soda (3/4 tsp): Works with the acidic sour cream for perfect leavening.
Salt (1/2 tsp): Balances sweetness and enhances all the spice flavors.
Sour cream (240 g, room temperature): Keeps the cake incredibly moist and tender.
Vegetable oil (60 g): Adds richness without weighing down the cake.
Vanilla extract (1 1/2 tsp): Rounds out the spices with a sweet, floral note.
Butter for frosting (200 g, room temperature): Creates a creamy, fluffy frosting to complement the cake.
Powdered sugar (280 g): Sweetens the frosting without grittiness.
Dark brown sugar for frosting (30 g): Adds subtle caramel undertones to the frosting.
Cream cheese (115 g, full-fat, room temperature): Provides tang and a smooth texture perfect for frosting.
Vanilla bean paste (1/2 tsp): Intensifies the vanilla flavor with tiny flecks of real vanilla bean.

How to Make Chai Cake

Step 1: Preheat and Prepare

Preheat your oven to 170ºC (340ºF) using a conventional setting. Prepare two 20 cm (8 inch) round baking pans by lining them with parchment paper. This will ensure your beautifully spiced cake layers slip out with ease once baked.

Step 2: Mix Dry Ingredients

Sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Sifting helps evenly distribute the spices and leavening agents, ensuring every bite of your Chai Cake is perfectly flavored.

Step 3: Cream Butter and Sugars

In a large bowl or stand mixer, beat the butter with both the granulated and dark brown sugars on medium-high speed for about 3 minutes until the mixture is light and fluffy. This aeration helps make your cake delightfully tender and gives a fantastic crumb.

Step 4: Add Eggs

Add the eggs one at a time, mixing each in thoroughly before adding the next. This slow incorporation helps maintain the batter’s smooth texture without curdling.

Step 5: Combine Flour and Wet Ingredients

Scrape down the bowl to keep everything evenly mixed. Then, add half the dry flour mixture on low speed, mixing only until combined. Next, mix in the sour cream, vegetable oil, and vanilla extract gently. Avoid over mixing as it can make the cake dense. Finally, add the remaining flour mixture and fold everything together using a rubber spatula to ensure no dry patches remain.

Step 6: Bake the Cake Layers

Divide the batter evenly between the prepared pans and bake for 28 to 30 minutes. The cake layers won’t brown much on top, so check for doneness with a toothpick or cake tester inserted in the center—it should come out clean. Let the cakes cool for 5 minutes in the pans, then carefully remove them onto a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Frosting

If you’re in a humid climate like Europe, remove excess moisture from your cream cheese by wrapping it in paper towels. In a mixer with the paddle attachment, cream the butter, powdered sugar, and brown sugar on high speed for 3 minutes until light and fluffy. Add the vanilla bean paste and cream cheese, then mix on low speed for 1 minute. Finish by beating the frosting by hand with a spatula to remove any air bubbles for a smooth, luscious texture.

Step 8: Assemble Your Chai Cake

Trim the tops off both cake layers to create an even surface. Place one layer on your serving plate or cake board. Spread three generous scoops of frosting and smooth it evenly. Add the second layer on top, and apply a thin crumb coat all over for a delicate ‘naked’ cake look. Finish with a light dusting of cinnamon, star anise, or even cinnamon sticks for a beautiful presentation.

How to Serve Chai Cake

Garnishes

Enhance your Chai Cake’s warm spices with simple yet stunning garnishes like a dusting of ground cinnamon, a few star anise pods, or elegant cinnamon sticks. These not only add a visual appeal but also provide a hint of aroma that complements the cake beautifully.

Side Dishes

Serve your Chai Cake alongside a steaming cup of chai tea or a spiced latte for a perfectly themed treat. Freshly whipped cream or vanilla ice cream also pair wonderfully, balancing the spice with cool creaminess. For a fruity twist, try a side of poached pears or baked apples infused with cinnamon.

Creative Ways to Present

Beyond the classic layered look, consider presenting your Chai Cake as a trio of mini cakes for a stylish tea party dessert. You could also cut it into cubes and serve it as part of a dessert trifle layered with spiced whipped cream and chopped nuts. Another fun way is to decorate each slice with edible flowers like marigolds or rose petals, amplifying the chai vibe with a floral touch.

Make Ahead and Storage

Storing Leftovers

Your Chai Cake will keep beautifully in an airtight container in the refrigerator for 2 to 3 days. Allow it to come to room temperature before serving to let the flavors and frosting shine at their best.

Freezing

You can freeze baked cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before frosting and assembling. The frosting is best made fresh but can be stored separately in the fridge for a couple of days if needed.

Reheating

While this cake is best served at room temperature, if you prefer a warm slice, reheat gently in the microwave for 10-15 seconds. Be careful not to melt the frosting. Pair with warm chai for a comforting moment.

FAQs

Can I use a different type of oil instead of vegetable oil?

Absolutely! Neutral oils like canola, sunflower, or even light olive oil work well. Avoid strongly flavored oils to keep the chai spices front and center.

Is it necessary to use all these spices?

These spices create the signature chai flavor and balance perfectly, but you can adjust quantities to your taste. If you don’t have allspice or nutmeg, you can omit or replace them with extra cinnamon and ginger.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with an equal amount of gluten-free flour blend suitable for baking. Ensure it contains xanthan gum or another binder to keep the cake structure intact.

What’s the best way to get room temperature ingredients quickly?

Remove eggs, butter, and sour cream from the fridge about an hour before baking. For faster results, cut butter into chunks and leave at room temp, or warm eggs by placing them in warm (not hot) water for a few minutes.

Can I make the frosting without cream cheese?

You can, but cream cheese adds a perfect tanginess that balances the sweetness and spices. If you prefer, replace with additional butter and vanilla for a classic buttercream, though the flavor profile will shift.

Final Thoughts

This Chai Cake is truly a celebration of spices, warmth, and cozy comfort in cake form. Every slice invites you to slow down and savor the aromatic dance of cardamom, cinnamon, and ginger paired with a rich, creamy frosting. Whether you share it with loved ones or keep it as a special treat just for you, this cake promises to make everyday moments feel a little more magical. Go ahead, bake it, and watch how quickly it becomes a cherished favorite in your recipe collection!

Chai Cake Recipe

★★★★★

4.8 from 5 reviews

Author: Zoe
Total Time: 55 minutes
Yield: 1 two-layer 20 cm (8 inch) round cake, serves 10-12 1x
Diet: Vegetarian

Print Recipe

Description

This Chai Cake is a warmly spiced, moist layered cake infused with classic chai spices like cardamom, cinnamon, ginger, and allspice. Topped with a rich cream cheese frosting, it’s perfect for cozy gatherings or an indulgent treat with tea or coffee.

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 170ºC (340ºF) conventional setting. Line two 20 cm (8 inch) round cake pans with parchment paper to prevent sticking.
Mix Dry Ingredients: Sift together the flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt in a bowl. Set aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric hand mixer or stand mixer to beat the room temperature butter with the granulated sugar and dark brown sugar on medium-high speed for 3 minutes until light and fluffy.
Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition until fully incorporated.
Incorporate Flour Mixture and Wet Ingredients: Scrape down the bowl sides. Add half of the sifted flour mixture on low speed and mix until just combined. Then add the sour cream, vegetable oil, and vanilla extract, mixing gently just until uniform. Add the remaining flour mixture and mix until combined. Do not overmix.
Fold Batter: Use a rubber spatula to gently fold the batter ensuring all ingredients are fully combined and aerated properly.
Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Note that the cake layers remain light in color even when baked through.
Cool Cake Layers: Remove cakes from oven and let cool on cooling racks for 5 minutes. Then gently remove from pans and cool completely on racks before frosting.
Prepare Cream Cheese Frosting: In Europe, pat cream cheese dry with paper towels to remove excess moisture. Sift the powdered sugar. In a stand mixer with paddle attachment, beat butter, powdered sugar, and brown sugar on high speed for 3 minutes until creamy. Scrape bowl sides and mix another minute.
Add Flavor and Cream Cheese to Frosting: Add vanilla bean paste and cream cheese. Beat on low speed for 1 minute until smooth and combined.
Remove Air Bubbles: Remove bowl from mixer and use a spatula or wooden spoon to beat by hand, reducing air bubbles for a smooth frosting texture.
Assemble Cake: Level the cake tops with a serrated knife to create flat surfaces. Place the first cake layer on your serving plate or turntable.
Frost Cake Layers: Spread 3 large scoops of frosting evenly over the first cake layer using an offset spatula. Place the second layer on top and cover the entire cake with a thin layer of frosting for a ‘naked’ cake look, scraping down the sides evenly.
Decorate and Store: Dust the cake with cinnamon powder and decorate with star anise and cinnamon sticks for an elegant finish. Store cake in an airtight container in the refrigerator for up to 2-3 days. Allow to come to room temperature before serving for best flavor and texture.

Notes

Room temperature ingredients ensure smooth batter and even baking.
Do not overmix batter after adding sour cream and flour to keep the cake tender.
The cake layers remain light in color even when fully baked—do not rely on browning to check doneness.
If cream cheese is too wet, removing excess moisture helps achieve a thicker, stable frosting.
The frosting can be beaten by hand after mixing to remove air and prevent large bubbles.
Store cake well covered in the fridge and bring to room temperature before serving for optimal taste.
Use of ground black pepper adds subtle, warming depth to the chai spice profile.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion (Chai-inspired)