Name: Chai Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: International
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

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Introduction

This Chai Cake is a warm, spiced treat perfect for cozy afternoons or special occasions. Infused with fragrant chai spices and topped with a creamy, tangy frosting, it’s a delightful twist on a classic layer cake.

The image shows a two-layer light brown cake with a creamy white frosting layer between and on top. The cake texture looks soft and moist, and the frosting is smooth and thick. The top is lightly dusted with a brown powder and decorated with whole cinnamon sticks and star anise pieces. The cake stands on a wooden cake stand with a sheet of brown parchment paper underneath. In the foreground, there is a white plate with a slice of the same cake, showing the layers clearly. Around the cake and plate are scattered cinnamon sticks and star anise on a white marbled surface, with a glass of light brown drink blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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, for frosting)
280 g powdered sugar
30 g dark brown sugar
115 g full-fat cream cheese (room temperature)
1/2 tsp vanilla bean paste

Instructions

Step 1: Preheat your oven to 170ºC (340ºF) conventional. Prepare two 20 cm (8 inch) round baking pans by lining them with parchment paper.
Step 2: Sift together the flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt in a bowl. Set aside.
Step 3: In a large mixing bowl, use an electric mixer to beat the butter, granulated sugar, and dark brown sugar on medium-high speed for 3 minutes until fluffy.
Step 4: Add the eggs one at a time, mixing until just combined after each addition. Scrape down the bowl sides as needed.
Step 5: With the mixer on low speed, add half of the flour mixture and mix until just combined.
Step 6: Add the sour cream, vegetable oil, and vanilla extract. Mix gently to combine, being careful not to over mix.
Step 7: Add the remaining flour mixture and mix until just combined. Use a rubber spatula to fold the batter gently ensuring all ingredients are well incorporated.
Step 8: Divide the batter evenly between the prepared pans and bake for 28-30 minutes. The cake will remain light in color; check doneness with a tester that should come out clean.
Step 9: Let the cakes cool on a wire rack for 5 minutes, then carefully remove from the pans and cool completely.
Step 10: For the frosting, if you are in Europe, place the cream cheese between paper towels to absorb excess moisture. Sift the powdered sugar.
Step 11: Using a stand mixer with a paddle attachment, cream the butter, powdered sugar, and dark brown sugar on high for 3 minutes. Scrape down the bowl and mix again for 1 minute.
Step 12: Add vanilla bean paste and cream cheese, then mix on low speed for 1 minute. Remove the bowl and beat the frosting by hand with a spatula to remove air bubbles.
Step 13: Trim the tops of the cake layers to create a flat surface. Place one layer on your serving plate or cake board.
Step 14: Spread three large scoops of frosting evenly over the first layer using an offset spatula. Top with the second cake layer.
Step 15: Cover the cake with a thin layer of frosting for a “naked” finish. Decorate with a light dusting of cinnamon, star anise, and cinnamon sticks if desired.
Step 16: Store the cake in an airtight container in the refrigerator. Bring to room temperature before serving.

Tips & Variations

Use room temperature ingredients to ensure your cake batter mixes evenly and rises well.
For an extra chai flavor, sprinkle a little chai spice blend on top of the frosting before decorating.
If you prefer a sweeter frosting, you can add more powdered sugar gradually until desired sweetness is reached.

Storage

Store the cake in an airtight container in the refrigerator for up to 2-3 days. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting and enhance the flavors.

How to Serve

A two-layer round cake with light brown sponge visible through a thin, creamy off-white frosting, topped with a dusting of cinnamon powder mostly on one side. Two cinnamon sticks and six star anise are arranged gently on the top near the edge. The cake sits on brown parchment paper placed on a wooden round board, all set against a white marbled texture. In the background, two small clear glasses filled with a light beige drink are seen on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes xanthan gum or add it separately to help with texture.

Can I freeze the cake?

Yes, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw completely before frosting and assembling.