Description
This Chai Cake is a moist and aromatic spice cake infused with classic chai spices like cinnamon, cardamom, ginger, and cloves, layered with a smooth and creamy cream cheese frosting. Perfect for tea time or any festive occasion, this recipe combines warm flavors of chai with rich, tender cake texture, resulting in a delightful dessert that serves 20 people.
Ingredients
Cake
- 3 1/4 cups all-purpose flour
- 1 1/2 cups dark brown sugar
- 1 tbsp + 3/4 tsp baking powder
- 1 tsp kosher salt
- 1 tbsp cinnamon
- 2 tsp cardamom
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp cloves
- 10 tbsp unsalted butter, room temperature
- 1/2 cup neutral oil
- 1 1/4 cups whole milk, room temperature
- 2 eggs, room temperature
- 1 tbsp vanilla extract
Frosting
- 16 tbsp unsalted butter, room temperature
- 12 oz cream cheese, cold
- 3 cups powdered sugar, sifted
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C). Grease two 9-inch cake pans thoroughly and line them with parchment paper to ensure easy cake removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, kosher salt, and all the chai spices—cinnamon, cardamom, ginger, allspice, nutmeg, and cloves—until well combined to evenly distribute the flavors.
- Incorporate butter: Add the cubed unsalted butter to the dry mixture. Using your fingers or a pastry cutter, mix until the mixture resembles wet sand, which helps create a tender crumb in the cake.
- Add wet ingredients: Pour in the neutral oil, whole milk, eggs, and vanilla extract. Stir gently until just combined, being careful not to overmix to keep the cake light and fluffy.
- Divide and bake: Evenly divide the batter between the two prepared pans. Place them in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Remove the pans from the oven and allow the cakes to cool completely on a wire rack before frosting. This prevents the frosting from melting.
- Prepare frosting: In a mixing bowl, beat the room temperature butter and cold cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar and continue to beat until fully combined and fluffy.
- Frost the cake: Once the cakes have completely cooled, spread the cream cheese frosting evenly on one cake layer, top with the second layer, and frost the top and sides as desired. Decorate with extra spices or toppings if preferred.
Notes
- Ensure all wet ingredients are at room temperature to achieve a smooth batter and even bake.
- Don’t overmix the batter to avoid dense cake layers.
- Allow the cake to cool fully before frosting for best results.
- You can customize decoration with a sprinkle of cinnamon or edible flowers.
- This cake stores well in the refrigerator for up to 4 days.
