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Chai Cake with Cinnamon Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 107 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 90 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare frosting: Beat softened cream cheese and butter on medium-high speed for 3-5 minutes until creamy.
  8. 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.
  9. 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.
  10. 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.
  11. 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