Go Back
–+ servings

Chai Cake

The most delicious Chai Cake! Prepare to be blown away by the luscious delight of this Chai Cake! It has delectable layers of moist chai cake sandwiched together with smooth brown sugar cream cheese frosting that will send you straight to dessert paradise. This cake is full of warm spices and feels like a warm hug.
5 fra 19 stemmer
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 798 kcal

Equipment

Ingredients
 
 

CHAI 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 tablespoon cornstarch
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 240 g sour cream room temperature
  • 60 g vegetable oil e.g. canola oil
  • 1 ½ teaspoon vanilla extract

BROWN SUGAR 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
  • ½ teaspoon vanilla bean paste

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

    Instructions
     

    CHAI CAKE

    • Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 2x20 cm (8 inch) baking pan with parchment paper.
    • Sift together the all-purpose flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda and salt and set it aside.
      330 g all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon ground cardamom, 1 tablespoon ground cinnamon, 1 ½ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, ¼ teaspoon ground black pepper, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
    • In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, granulated sugar and brown sugar and mix it on medium/high speed for 3 minutes.
      180 g butter, 150 g granulated sugar, 150 g dark brown sugar
    • Add the eggs one at a time into the mixture and mix it in until combined.
      4 large eggs
    • Scrape down the sides of the bowl and continue by adding half the flour mixture, continuing on low speed, mixing until just combined.
    • Add the sour cream, vegetable oil, vanilla extract and mix until just combined, make sure not to over mix the cake batter. Then add the other half of the flour and mix until combined.
      240 g sour cream, 60 g vegetable oil, 1 ½ teaspoon vanilla extract
    • Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
    • Divide the cake into the 2 prepared baking pans and bake for 28-30 minutes or until a cake tester comes out clean. Be aware that these cake layers stay very light in color and therefore won’t look browned when done.
    • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

    CREAM CHEESE FROSTING

    • If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.
    • Sift the powdered sugar. In your stand mixer, using the paddle attachment, start by creaming the butter, powdered sugar and brown sugar for 3 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 1 minute.
      200 g butter, 280 g powdered sugar, 30 g dark brown sugar
    • Add the vanilla bean paste and cream cheese and cream it together with the butter, on low speed, for 1 minute.
      115 g full-fat cream cheese, ½ teaspoon vanilla bean paste
    • Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.

    ASSEMBLING

    • Start by cutting the top of the cake layers, so they have a flat top.
    • Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
    • Add 3 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and cover the cake in a thin layer of frosting. Scrape down the sides of the cake for a naked look. Decorate with a dusting of cinnamon, star anise and cinnamon sticks.
    • Store the layer cake in an airtight container in the fridge. Before enjoying the cake, let it come to room temperature. Can last 2-3 days in the fridge.

    Nutrition

    Calories: 798kcalCarbohydrates: 88gProtein: 7gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 167mgSodium: 497mgPotassium: 140mgFiber: 1gSugar: 64gVitamin A: 1402IUVitamin C: 0.3mgCalcium: 90mgIron: 2mg
    Keyword chai, cream cheese frosting, spice cake
    Tried this recipe?Let us know how it was!