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.
Ingredients
Scale
Cake
- 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
Cream Cheese Frosting
- 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
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)
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: chai cake, spiced cake, cream cheese frosting, cardamom cake, cinnamon cake, dessert, layered cake, chai spices recipe
