Warm up your dessert table with this irresistible Chai Cake, a Spiced Dessert that blends the cozy flavors of chai tea into a moist, flavorful cake topped with luscious cream cheese frosting. Perfect for fall gatherings, holiday celebrations, or a comforting treat any day, this Chai Cake is sure to steal the show with its aromatic spices and creamy finish!
Why You’ll Love Chai Cake
The Chai Cake shines as a Spiced Dessert:
- Bold Flavors: Cinnamon, cardamom, and cloves create a warm chai vibe.
- Moist Texture: Brown sugar and oil keep every bite tender.
- Crowd-Pleaser: Ideal for parties or cozy nights in.
- Easy Elegance: Simple to make, stunning to serve.
I adore this Spiced Dessert for its soul-soothing taste and inviting aroma!
Ingredients for Chai Cake
Here’s what you’ll need for Chai Cake (makes two 9-inch layers):
For the Cake:
- 3¼ cups all-purpose flour
- 1½ cups dark brown sugar
- 1 tbsp + ¾ tsp baking powder
- 1 tsp kosher salt
- 1 tbsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 10 tbsp unsalted butter, room temperature
- ½ cup neutral oil (e.g., vegetable or canola)
- 1¼ cups whole milk, room temperature
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
For the Cream Cheese Frosting:
- 16 tbsp (2 sticks) unsalted butter, room temperature
- 12 oz cream cheese, cold
- 3 cups powdered sugar, sifted
Equipment:
- Two 9-inch round cake pans
- Parchment paper
Ingredient Tips:
- Brown Sugar: Dark for rich molasses flavor; light works in a pinch.
- Spices: Freshly ground for bold aroma; store-bought is fine.
- Butter: Room temperature for easy blending; soften for 30 minutes.
- Cream Cheese: Cold ensures a thick, stable frosting.
- Milk: Whole for richness; room temperature prevents curdling.
Directions for Chai Cake
Let’s create this aromatic Chai Cake!
Preheat and Prep
- I preheat the oven to 325°F (163°C).
- I grease two 9-inch cake pans, line with parchment paper, and lightly flour to prevent sticking.
Mix Dry Ingredients
- In a large bowl, I whisk 3¼ cups flour, 1½ cups dark brown sugar, 1 tbsp + ¾ tsp baking powder, 1 tsp salt, 1 tbsp cinnamon, 2 tsp cardamom, 1 tsp ginger, 1 tsp allspice, 1 tsp nutmeg, and 1 tsp cloves until evenly combined.
Add Butter
- I add 10 tbsp cubed, room-temperature butter to the dry mix.
- Using a pastry blender or my fingers, I work the butter in until the mixture looks like wet sand, about 2–3 minutes.
Combine Wet Ingredients
- I stir in ½ cup neutral oil, 1¼ cups whole milk, 2 eggs, and 1 tbsp vanilla extract.
- I mix gently with a spatula until just combined, avoiding overmixing to keep the cake tender.
Bake
- I divide the batter evenly between the prepared pans, smoothing the tops.
- I bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- I cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting
- In a stand mixer, I beat 16 tbsp room-temperature butter and 12 oz cold cream cheese until smooth, about 2 minutes.
- I gradually add 3 cups sifted powdered sugar, beating until fluffy and creamy, about 3–4 minutes.
Assemble
- I place one cooled cake layer on a serving plate and spread a generous layer of frosting over it.
- I top with the second layer and frost the top and sides.
- I decorate with a sprinkle of cinnamon or piped swirls, if desired.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: ~1 hour, plus cooling
- Servings: 12 slices
- Calories: ~550 kcal per slice
- Macros per Slice: 65g carbs, 6g protein, 30g fat, 1g fiber
Variations for Chai Cake
Try these twists on Chai Cake:
- Chai Latte: Add 1 tbsp espresso powder for a coffee kick in this Spiced Dessert.
- Nutty Crunch: Fold in ½ cup chopped pecans for texture in this Spiced Dessert.
- Gluten-Free: Use 1:1 gluten-free flour blend for accessibility.
- Vegan: Swap butter, milk, eggs, and cream cheese with plant-based alternatives.
- Mini Cakes: Bake in muffin tins for individual Spiced Dessert servings.
Serving Ideas:
- Pair with Layla Cooks’ Homemade Bomb Pops for a sweet contrast.
- Serve with chai tea to enhance the Spiced Dessert flavors.
- Add candied ginger on top for a zesty garnish.
Storage
I store Chai Cake in an airtight container at room temperature for up to 3–4 days. For longer storage, I refrigerate it for up to 1 week, letting it sit at room temperature for 30 minutes before serving to soften the frosting. To freeze, I wrap the unfrosted or frosted cake tightly in plastic wrap and foil, storing for up to 3 months. I thaw overnight in the fridge before serving. For individual slices, I wrap each in plastic wrap and freeze in a freezer-safe bag for quick treats.
FAQs About Chai Cake
Here are some common questions about this recipe:
Can I use a different type of flour for this chai cake?
While all-purpose flour is recommended for its balanced texture and structure, you can experiment with other types like whole wheat flour. If using whole wheat flour, the Chai Cake may be denser, so you might need to adjust the amount slightly and consider adding a bit of extra moisture.
Can I make this cake ahead of time?
Yes, you can make the Chai Cake ahead of time. The cake can be baked, cooled, and stored in an airtight container at room temperature for up to 3–4 days. If you want to store it longer, refrigerate it for up to a week or freeze it for up to 3 months. Frost the cake just before serving to maintain its freshness and appearance.
How can I make this cake dairy-free?
To make the Chai Cake dairy-free, substitute the unsalted butter with a dairy-free margarine or coconut oil. Use almond, soy, or oat milk in place of whole milk. For the frosting, use a dairy-free cream cheese alternative and a dairy-free butter substitute.
What can I use instead of cream cheese for the frosting?
If you prefer not to use cream cheese, you can use a dairy-free cream cheese alternative or make a simple buttercream frosting. To make buttercream frosting, beat together unsalted butter, powdered sugar, and a splash of vanilla extract until smooth and creamy. Adjust the consistency with a bit of milk or a dairy-free milk substitute if needed.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Chai Cake is not just a treat; it’s an experience of comforting flavors and textures that will delight your senses. Whether you’re hosting a special event or simply enjoying a sweet moment, this cake is a perfect choice. Enjoy the warm spices and creamy frosting in every bite!
Chai Cake
Ingredients
For the Brown Sugar Chai 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
For the Cream Cheese Frosting:
- 16 tbsp unsalted butter room temperature
- 12 oz cream cheese cold
- 3 cups powdered sugar sifted
Instructions
- Preheat oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, and spices.
- Add cubed butter and mix until the mixture resembles wet sand.
- Stir in oil, milk, eggs, and vanilla extract until just combined.
- Divide batter between pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely on a wire rack.
- For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar until fully combined.
- Frost the cooled cakes with the cream cheese frosting and decorate as desired.
Notes
- Ensure all ingredients are at room temperature for the best results.
- If the frosting becomes too soft, refrigerate briefly before decorating.
- Store the cake in an airtight container to keep it fresh.
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