Chai Cake with Cinnamon Cream Cheese Frosting Recipe

If you love the warm, cozy spices of chai, this Chai Cake with Cinnamon Cream Cheese Frosting Recipe is going to be your new favorite dessert. I absolutely adore how the chai spices—cinnamon, cardamom, ginger, and a hint of black pepper—come together in the soft, tender cake, creating a comforting aroma and flavor that fills your kitchen with instant happiness. Whether it’s for a weekend brunch or a special celebration, this cake is a showstopper that feels both unique and irresistibly familiar.

When I first tried making this Chai Cake with Cinnamon Cream Cheese Frosting Recipe, I was amazed at how the frosting added the perfect creamy, cinnamon-spiced touch without overpowering the delicate chai flavor of the cake. You’ll find that the cream cheese frosting is luscious and just sweet enough, making every bite a balance of spice and sweetness. Trust me, once you try this, you’ll want to make it again and again—plus it’s great for impressing guests or treating yourself to something a little extra special.

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Ingredients You’ll Need

This recipe uses pantry staples alongside a warm mix of chai spices that give the cake its distinctive personality. Sourcing fresh spices and full-fat cream cheese will really elevate the final flavor, so don’t skip on quality here.

• Unsalted butter: I always use unsalted to control salt levels better in baking.
• Oil (vegetable or canola): This adds moistness without overpowering the spice flavors.
• Granulated sugar: Standard sugar adds sweetness and helps with the cake’s texture.
• Large eggs: Room temperature eggs help the batter emulsify evenly.
• Vanilla extract: A splash enhances the spice notes and overall flavor depth.
• Buttermilk: Its acidity tenderizes the crumb and reacts with baking powder for lift.
• All-purpose flour: The base to hold the cake together perfectly.
• Baking powder: Helps the cake rise and stay fluffy.
• Salt: Balances sweetness and highlights the spices.
• Ground cinnamon: One of the stars in the chai spice mix.
• Cardamom: Adds that signature floral warmth.
• Ground ginger: Gives a subtle spicy kick.
• Ground nutmeg: Provides a sweet, nutty undertone.
• Allspice: Lends depth and complexity.
• Ground cloves: Just a pinch to keep the spice blend balanced.
• Ground black pepper: A little surprise that rounds out the chai mix beautifully.
• Full-fat cream cheese: For that creamy and tangy base in the frosting.
• Powdered sugar: Sweetens and smooths out the frosting.

Variations

One of the reasons I love this chai cake recipe is how versatile it is—you can tweak the spices or frosting to suit your taste or dietary needs. Feel free to make it your own with these simple variations.

• Spice Mix Adjustment: I sometimes swap out cardamom for star anise powder for a different but equally delicious flavor.
• Dairy-Free Version: Use coconut cream instead of cream cheese and coconut oil in place of butter for the frosting – it still tastes fantastic.
• Chocolate Twist: Adding a tablespoon of cocoa powder to the batter makes for a lovely chai-chocolate combo that my family absolutely adores.
• Mini Cupcakes: Perfect for parties—just reduce baking time and frost as usual for bite-sized treats.

How to Make Chai Cake with Cinnamon Cream Cheese Frosting Recipe

Step 1: Prep and Mix the Wet Ingredients

Start by preheating your oven to 350°F (180°C) and lining two 8-inch cake pans with parchment paper; this prevents sticking and makes cleanup easier. In a mixer bowl, cream together the unsalted butter and oil on medium speed until almost fully combined—those few butter lumps are totally fine and actually help keep the cake moist. Add your granulated sugar and beat on medium-high for 3-5 minutes until the mixture gets fluffy and looks a bit pearly—that’s a sign of good aeration.

Step 2: Incorporate Eggs, Vanilla, and Buttermilk

Next, add the eggs one at a time on low speed to keep the batter smooth—if you add them too quickly, you’ll risk curdling. After all eggs are added, pour in the vanilla extract, then slowly stream in the room temperature buttermilk while mixing on medium speed. It’s important everything is around the same temperature here; cold ingredients could cause the batter to seize or the butter to harden unexpectedly.

Step 3: Combine Dry Ingredients and Spices

In a separate bowl, whisk the flour, baking powder, salt, cinnamon, cardamom, ginger, nutmeg, allspice, cloves, and black pepper until well blended. Add this dry mix to your wet ingredients on low speed. Don’t overmix—when you see just a few streaks of flour left, stop and fold the rest in gently with a rubber spatula. Overmixing can make the cake tough and dense, so it’s okay if the batter isn’t perfectly uniform.

Step 4: Bake and Cool

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake for 25-35 minutes, but I recommend starting to check at 25 minutes by inserting a toothpick in the center; a clean toothpick or one with a few moist crumbs is perfect. Let your cakes cool in the pans for about 10 minutes before flipping them out onto a wire rack to cool completely—this prevents soggy bottoms and keeps your layers sturdy for frosting.

Step 5: Make the Cinnamon Cream Cheese Frosting

While the cakes cool, beat the softened cream cheese and butter together on medium-high until creamy and smooth, usually around 3-5 minutes. Scrape down the sides of your bowl to ensure even mixing. Slowly add powdered sugar—about a cup at a time—on low speed, then beat in the vanilla extract and ground cinnamon until fluffy. The cinnamon adds a beautiful warmth that ties the frosting perfectly to the chai cake flavors.

Step 6: Assemble and Frost

If needed, level your cake layers with a serrated knife for stability. Start by placing a dollop of frosting on your cake board or stand to hold the first layer in place. Spread about one cup of frosting evenly over the top of the first cake layer. Place the second layer on top upside down, which gives you a nice flat surface for frosting. Apply a thin crumb coat all over the cake and refrigerate for 20 minutes until it’s firm to touch. Then, add a thick final layer of frosting and smooth with an offset spatula.

A light dusting of cinnamon on top and garnishing with cinnamon sticks or star anise really brings that final “wow” factor. Now slice and get ready to enjoy the warm flavors with every bite!

How to Serve Chai Cake with Cinnamon Cream Cheese Frosting Recipe

Garnishes

I love dusting the finished cake with a pinch of extra cinnamon to enhance the spice aroma without making it too sweet. Adding cinnamon sticks and star anise as a garnish not only looks stunning but also gives your guests a hint of the flavors to come—plus they’re pretty conversation starters!

Side Dishes

This chai cake pairs wonderfully with a hot cup of chai tea or a creamy chai latte for a full-on spice experience. If you’re serving it as part of a brunch, fresh fruit or a simple green salad with a citrus dressing balances the richness of the cake nicely.

Creative Ways to Present

For special occasions, I’ve tried stacking mini-sized cupcakes topped with a swirl of the cinnamon cream cheese frosting in a tiered display. It makes a festive centerpiece that’s easy for guests to grab. You could also add edible gold leaf or a brush of luster dust on the frosting for an elegant sparkle.

Make Ahead and Storage

Storing Leftovers

Cover your frosted cake loosely with plastic wrap and store it in the fridge—this will keep it fresh and moist for up to 4 days. If you slice it before storing, place parchment between layers to prevent them from sticking.

Freezing

I’ve frozen leftover cake layers wrapped tightly in plastic wrap and foil. When you’re ready, thaw them overnight in the fridge and then frost fresh. You can also freeze the frosted cake, but the texture of the cream cheese frosting can change slightly after thawing.

Reheating

Since this is a cake, reheating isn’t usually needed, but if you want to enjoy a slice warm, I recommend microwaving it for 10-12 seconds on low power to gently warm the cake without melting the frosting.

FAQs

Final Thoughts

This Chai Cake with Cinnamon Cream Cheese Frosting Recipe is one of those special desserts that feels like a warm hug in cake form. It’s filled with just the right blend of spices that are comforting yet exciting, making it my go-to when I want to impress without stressing. I encourage you to try it soon—you’ll not only fill your home with the most inviting aromas but also treat yourself and your loved ones to a truly delightful cake experience. If you’re anything like me, this will quickly become a beloved recipe you turn to over and over.

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