Description
This Chai Cake with Cinnamon Cream Cheese Frosting is a fragrant and moist spiced cake layered with a smooth, cinnamon-infused cream cheese frosting. The cake combines warm chai spices like cinnamon, cardamom, ginger, nutmeg, and cloves for a comforting dessert, perfect for autumn or holiday celebrations. Lightly spiced and beautifully balanced, it pairs wonderfully with a cup of chai tea or coffee.
Ingredients
Scale
Chai Cake
- 114 grams unsalted butter, room temperature
- 114 grams vegetable or canola oil
- 300 grams granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 260 grams buttermilk, room temperature
- 300 grams all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tbsp cardamom
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp ground cloves
- ⅛ tsp ground black pepper
Cinnamon Cream Cheese Frosting
- 227 grams full-fat cream cheese, room temperature
- 114 grams unsalted butter, room temperature
- 480 grams powdered sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and set aside.
- Cream butter and oil: In a stand mixer or with a hand mixer, cream the butter and oil together on medium speed until combined. Some lumps are okay.
- Add sugar and cream: Add granulated sugar and beat on medium-high speed for 3-5 minutes until the mixture is fluffy and pearly white.
- Incorporate eggs and vanilla: Add eggs one at a time on low speed, then add vanilla extract. Scrape down bowl sides, then gradually add buttermilk on medium speed until mixed.
- Add dry ingredients and spices: On low speed, mix in the flour, baking powder, salt, and all the spices until mostly combined. Stop mixer when streaks of flour remain and gently fold with a spatula to fully incorporate.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25-35 minutes until a toothpick comes out clean with a few moist crumbs. Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Prepare frosting: Beat softened cream cheese and butter on medium-high speed for 3-5 minutes until creamy.
- Add powdered sugar and flavorings: Scrape down bowl sides, then gradually add powdered sugar one cup at a time on low speed. Add vanilla and cinnamon and beat on medium speed until fluffy.
- Assemble cake: Level the cake tops if needed. Spread a small amount of frosting on the cake board, place one layer on it, and spread about 1 cup of frosting evenly on top.
- Layer and crumb coat: Place the second cake layer upside down on top with the flat side up. Apply a thin crumb coat all over and chill in the fridge for 20 minutes until set.
- Final frosting and garnish: Apply a thick final layer of frosting. Dust with cinnamon and garnish with cinnamon sticks and star anise. Slice and serve.
Notes
- Ensure all dairy ingredients like butter, cream cheese, and buttermilk are at room temperature for smooth mixing.
- Be careful not to overmix once the flour is added; gentle folding prevents a tough cake.
- Chilling the cake after crumb coating helps achieve a clean final frosting.
- If you cannot find some of the spices, you may blend store-bought chai spice mix as a substitute.
- Store leftover cake covered in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 slice (approx. 1/14th of cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 230 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg