Chai Cake Recipe
If you are searching for a dessert that wraps you in the cozy embrace of warm spices and velvety cream, this Chai Cake is your new best friend. Imagine layers of moist cake infused with cardamom, cinnamon, ginger, and a pinch of black pepper, all complemented perfectly by a luscious brown sugar cream cheese frosting that feels like a sweet hug from the inside out. It’s a beautiful celebration of chai spice flavors turned into a stunning cake that delights every bite, making it the ideal centerpiece for any special occasion or an everyday indulgence.
Ingredients You’ll Need
Ingredients You’ll Need
Creating this delightful Chai Cake is as straightforward as it is satisfying, relying on simple, quality ingredients that each play a vital role. The spices bring warmth and complexity, the sour cream and oils keep the cake tender and moist, and the sugars balance everything with sweetness and depth.
- Butter (180 g, room temperature): Adds richness and helps create a tender crumb in the cake.
- Granulated sugar (150 g): Provides sweetness and structure.
- Dark brown sugar (150 g for cake, 30 g for frosting): Imparts molasses notes that deepen the chai flavor.
- Large eggs (4, room temperature): Bind the ingredients and add moisture and lift.
- All-purpose flour (330 g): The main structure builder for the cake’s soft texture.
- Cornstarch (1 tablespoon): Lightens the flour for an even more tender crumb.
- Ground cardamom (1 tablespoon): The star chai spice, giving a fragrant, aromatic kick.
- Ground cinnamon (1 tablespoon): Provides classic warmth and spice.
- Ground ginger (1 ½ teaspoons): Adds a zesty, spicy edge.
- Ground allspice (½ teaspoon): Lends a subtle complexity to the spice mix.
- Ground nutmeg (½ teaspoon): Contributes a nutty, sweet-spicy note.
- Ground black pepper (¼ teaspoon): Gives a surprising, gentle heat enhancing all spices.
- Baking powder (¾ teaspoon) and baking soda (¾ teaspoon): Essential for perfectly risen, fluffy layers.
- Salt (½ teaspoon): Balances sweetness and amplifies flavors.
- Sour cream (240 g, room temperature): Keeps the cake irresistibly moist and tender.
- Vegetable oil (60 g, e.g., canola): Adds moistness without weighing down the batter.
- Vanilla extract (1 ½ teaspoons): Enhances all flavors and adds subtle sweetness.
- For the brown sugar cream cheese frosting: Butter (200 g, room temperature), powdered sugar (280 g), full-fat cream cheese (115 g, room temperature), and vanilla bean paste (½ teaspoon) all come together to make a silky, tangy topping that’s perfectly balanced.
How to Make Chai Cake
Step 1: Prep and Mix the Dry Ingredients
Begin by preheating your oven to 170ºC (340ºF) and lining two 20 cm (8 inch) baking pans with parchment paper. Next, sift together the all-purpose flour, cornstarch, and all those aromatic chai spices—cardamom, cinnamon, ginger, allspice, nutmeg, and black pepper—along with baking powder, baking soda, and salt. Sifting mixes everything evenly and ensures your cake layers rise with perfect texture and spice balance.
Step 2: Cream the Butter and Sugars
In a large bowl or your stand mixer, beat the room temperature butter with both the granulated and dark brown sugars on medium-high speed until the mixture is light and fluffy—about three minutes. This step is crucial for aerating your batter, helping the cake achieve that soft, tender crumb we all love.
Step 3: Add the Eggs
Incorporate the eggs one at a time, mixing well after each addition. This gradual addition keeps the batter smooth and prevents any curdling, ensuring a consistent texture throughout.
Step 4: Combine Wet and Dry Ingredients
Scrape down the bowl sides, then add half of your sifted dry ingredients, mixing on low until just combined. Follow with the sour cream, vegetable oil, and vanilla extract, stirring gently. Add the remaining dry ingredients last and mix just enough to bring the batter together—overmixing can lead to a dense cake, so take care here.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28-30 minutes until a toothpick inserted comes out clean. Don’t expect the layers to brown deeply—the pale yet firm texture means they’re done. Let the cakes cool slightly before removing from the pans to finish cooling completely on a rack.
Step 6: Make the Brown Sugar Cream Cheese Frosting
If you’re in Europe or a humid area, drain the cream cheese on paper towels to remove excess moisture. Then sift the powdered sugar and beat it with butter and brown sugar for about three minutes until light and fluffy. Add the vanilla bean paste and cream cheese, mixing on low to combine. Finally, hand-beat with a spatula to knock out air bubbles for a silky-smooth frosting perfect for spreading.
Step 7: Assemble the Chai Cake
Level the cake layers by trimming the tops if needed. Place one layer on your serving dish, spread on a generous portion of frosting, then add the second layer. Cover the whole cake with a thin crumb coat of frosting for a “naked” look, gently scraping the sides. For a finishing touch, sprinkle cinnamon powder and decorate with star anise and cinnamon sticks for an elegant, chai-inspired presentation.
How to Serve Chai Cake
Garnishes
A dusting of cinnamon or cocoa powder adds visual charm alongside the cake’s natural spices. Cinnamon sticks and star anise not only look stunning but also amplify the chai theme while you enjoy each bite.
Side Dishes
Pair this Chai Cake with a cup of steaming chai tea or a creamy latte to mirror and enhance the warming spices. Fresh berries or a dollop of lightly whipped cream offer a fresh contrast to the sweetness and spice.
Creative Ways to Present
For a special occasion, try layering the Chai Cake in a trifle dish with alternating layers of frosting and thin sliced pear or pear compote for an added fruity twist. You can also dust with edible gold flakes or serve slices with a drizzle of spiced caramel sauce to elevate the experience.
Make Ahead and Storage
Storing Leftovers
Keep your Chai Cake in an airtight container in the refrigerator to preserve freshness and the integrity of the creamy frosting. It’s best enjoyed within 2 to 3 days, giving the flavors time to meld even further.
Freezing
You can freeze leftover cake slices or even whole layered cakes (without fresh garnishes) by wrapping tightly in plastic wrap and foil. Thaw overnight in the fridge before serving. This way, you can savor your delicious Chai Cake long after baking day.
Reheating
Allow refrigerated cake to come to room temperature before serving for the best texture and flavor. Avoid reheating the cake in the microwave, as this can alter the frosting texture and make the cake soggy.
FAQs
What makes this a Chai Cake?
The use of chai spices like cardamom, cinnamon, ginger, allspice, and black pepper in the cake layers gives it that signature chai flavor that sets this cake apart from typical spice cakes.
Can I use regular cream cheese instead of full-fat?
While you can use lower-fat cream cheese, full-fat provides the best texture and flavor for the frosting, giving it a rich, creamy finish.
Is it necessary to sift the dry ingredients?
Sifting is highly recommended to evenly distribute the spices and leavening agents, which results in a more consistent, tender cake crumb.
Can I make this cake vegan or dairy-free?
Substitutions like plant-based butter and cream cheese alternatives are possible but may affect the texture and flavor. Egg replacers will need to be experimented with to maintain structure.
How long does it take to make this Chai Cake from start to finish?
From prepping ingredients to the final assembly, expect about 1 hour total, including 30 minutes of baking and some cooling time.
Final Thoughts
If you love the idea of chai spices in a dessert, this Chai Cake is an absolute must-try and is sure to become a favorite. It’s the kind of cake that invites cozy conversations and celebrations, warming up your kitchen and your heart with every bite. So grab your ingredients, embrace the spice, and enjoy making this beautiful, flavorful cake for yourself and your loved ones.
