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Chai Cake with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 83 reviews

This Chai Cake is a fragrant and moist layered cake infused with warm chai spices like cardamom, cinnamon, ginger, and allspice. It features a tender crumb made with sour cream and vegetable oil, and is topped with a smooth and creamy cream cheese frosting lightly sweetened with powdered and brown sugar. Perfect for spice lovers and coffee accompaniments, this elegant yet comforting cake combines traditional chai flavors into a delightful dessert.

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

  1. Preheat and prepare pans: Preheat your oven to 170ºC (340ºF) using the conventional setting. Line two 20 cm (8 inch) round baking pans with parchment paper to prevent sticking.
  2. Sift dry ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream butter and sugars: Using an electric hand mixer or stand mixer on medium/high speed, cream the butter, granulated sugar, and dark brown sugar together for about 3 minutes until well combined and fluffy.
  4. Add eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition until fully incorporated.
  5. Combine flour and wet ingredients (part 1): Scrape down the sides of the bowl, then add half of the sifted flour mixture. Mix on low speed until just combined to avoid overworking the batter.
  6. Add sour cream, oil, and vanilla: Add the sour cream, vegetable oil, and vanilla extract to the batter. Mix gently on low speed until just combined.
  7. Add remaining flour: Add the remaining flour mixture and mix just until combined. Avoid over mixing to maintain cake tenderness.
  8. Fold batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are evenly incorporated and the batter is smooth.
  9. Bake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 28 to 30 minutes or until a cake tester inserted comes out clean. Note that the cake layers will remain light in color when done.
  10. Cool cakes: Remove the cakes from the oven and let them cool on a wire rack for 5 minutes. Carefully remove them from the pans and allow them to cool completely.
  11. Prepare cream cheese frosting – drain cream cheese: If you are in a humid or warm environment (like Europe), place the cream cheese between layers of paper towels to absorb any excess moisture for a better texture.
  12. Cream butter and sugars: Sift the powdered sugar. In a stand mixer fitted with a paddle attachment, beat the butter, powdered sugar, and dark brown sugar on high speed for about 3 minutes until fluffy. Scrape down the sides and beat an additional minute.
  13. Add vanilla and cream cheese: Add the vanilla bean paste and cream cheese to the butter mixture. Beat on low speed for 1 minute until smooth and combined.
  14. Remove air bubbles: Take the bowl off the mixer and use a spatula or wooden spoon to beat the frosting manually to remove any air bubbles for a smooth finish.
  15. Level cake layers: Using a serrated knife, trim the tops of the cooled cake layers so they are flat and even for easier stacking.
  16. Assemble the cake: Place one cake layer on your serving dish or cake board. Spread three large scoops of the cream cheese frosting evenly over the top using an offset spatula. Place the second cake layer on top.
  17. Frost cake with thin crumb coat: Cover the assembled cake with a thin layer of frosting all over for a “naked” cake look, scraping down the sides gently to reveal some cake edges.
  18. Decorate: Dust the cake with cinnamon and decorate with star anise pods and cinnamon sticks for an elegant presentation.
  19. Store: Store the finished cake in an airtight container in the refrigerator for 2-3 days. Before serving, allow it to come to room temperature for optimal flavor and texture.

Notes

  • The cake layers remain light in color even when fully baked, so test doneness with a toothpick rather than color.
  • Do not over mix the batter after adding the sour cream and flour to keep the cake tender.
  • If your cream cheese is very moist, drain it with paper towels to avoid a runny frosting.
  • This cake can be stored refrigerated for up to 3 days; let it warm to room temperature before serving.
  • The chai spice blend can be adjusted to preference for desired warmth and spice level.
  • Using a turntable for frosting is helpful but not necessary to create a neat cake finish.

Keywords: chai cake, spiced cake, cream cheese frosting, layered cake, chai spice dessert, cinnamon cake, cardamom cake

Find it online: https://kochenmitviktoria.com/chai-cake-with-cream-cheese-frosting-recipe/