If you love warm spices and cozy flavors, you are going to fall head over heels for this Chai Cake. Each bite is a delightful celebration of chai’s signature spices like cardamom, cinnamon, and ginger, wrapped in a tender, moist crumb that’s perfectly balanced with a luscious cream cheese frosting. This cake is not just a dessert; it’s an experience that brings the comforting aroma of chai tea straight into your kitchen, perfect for elevating any special occasion or even just a simple afternoon treat. Trust me, once you try this Chai Cake, it will quickly become one of your favorite sweet indulgences to bake and share.

Ingredients You’ll Need

To create this enchanting Chai Cake, you only need a handful of well-chosen ingredients. Each one plays an essential role in building the cake’s rich flavor, tender texture, or divine aroma, making the preparation wonderfully simple yet incredibly rewarding.

Butter (180 g, room temperature): Adds a rich, creamy base and keeps the cake moist and tender.
Granulated sugar (150 g): Sweetens and helps with the cake’s fine crumb texture.
Dark brown sugar (150 g): Provides a deeper caramel flavor and extra moisture.
Large eggs (4, room temperature): Bind the ingredients together and add structure.
All-purpose flour (330 g): The main structure for your cake, crucial for that perfect crumb.
Cornstarch (1 tbsp): Lightens the flour to keep the cake soft and delicate.
Ground cardamom (1 tbsp): Brings that unmistakable floral, sweet spice of chai.
Ground cinnamon (1 tbsp): Adds warm, cozy depth to every bite.
Ground ginger (1 1/2 tsp): Gives a slight zip and warmth that lifts the flavor.
Ground allspice (1/2 tsp): Enhances complexity with hints of clove, nutmeg, and cinnamon.
Ground nutmeg (1/2 tsp): Infuses a subtle nutty spice that rounds out the chai profile.
Ground black pepper (1/4 tsp): Just a whisper to balance the sweetness and add a surprising kick.
Baking powder (3/4 tsp): Helps the cake rise with a light texture.
Baking soda (3/4 tsp): Works alongside baking powder to ensure fluffiness.
Salt (1/2 tsp): Amplifies all the wonderful flavors naturally.
Sour cream (240 g, room temperature): Adds moisture and tenderness with a slight tang that brightens up the spices.
Vegetable oil (60 g): Keeps the cake incredibly moist and soft.
Vanilla extract (1 1/2 tsp): Enriches the flavor profile with smooth, sweet notes.
Butter (200 g, room temperature – for frosting): Creates a creamy, luscious base for the frosting.
Powdered sugar (280 g): Provides sweetness and a silky texture to the frosting.
Dark brown sugar (30 g, for frosting): Adds depth and a hint of caramel to the frosting.
Full-fat cream cheese (115 g, room temperature): Gives the frosting its signature tang and velvety texture.
Vanilla bean paste (1/2 tsp): Intensifies the vanilla flavor with natural bean flecks for extra flair.

How to Make Chai Cake

Step 1: Prepare Your Baking Environment

Start by preheating your oven to 170ºC (340ºF) and prepping two 8-inch (20 cm) cake pans with parchment paper. This ensures an even bake and an easy release for your stunning cake layers.

Step 2: Combine Dry Ingredients

Sift together the all-purpose flour, cornstarch, and every one of those heavenly chai spices including cardamom, cinnamon, ginger, allspice, nutmeg, and black pepper, along with baking powder, baking soda, and salt. This step makes certain the spices distribute evenly throughout the cake, giving every bite an aromatic warmth.

Step 3: Cream the Butter and Sugars

In a large bowl, use a stand mixer or hand mixer to blend the butter with both granulated and dark brown sugars until fluffy and lightened in color—around three minutes on medium-high speed. This aeration is key for a tender crumb and sweet flavor.

Step 4: Add Eggs One at a Time

Beat in the eggs individually, making sure each is fully incorporated before adding the next. This careful mixing stabilizes the batter and keeps the texture silky smooth.

Step 5: Incorporate Flour Mixture and Wet Ingredients

Scrape down the bowl sides and add half the flour-spice blend on low speed, mixing just until combined. Then blend in the sour cream, vegetable oil, and vanilla extract. Finish by folding in the remaining flour mix gently with a spatula to preserve the batter’s airiness and prevent overmixing, keeping the cake tender.

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared pans, smoothing the surfaces. Pop them into the oven and bake for 28 to 30 minutes. Remember, because this Chai Cake is delicate, it won’t brown much on top. Use a toothpick or cake tester to check doneness – it should come out clean.

Step 7: Cool the Cakes

Allow the cakes to cool in their pans for 5 minutes before carefully removing them. Transfer to a cooling rack to bring them to room temperature, which will make frosting a breeze.

Step 8: Prepare the Cream Cheese Frosting

If you’re in a humid climate, drain any excess moisture from the cream cheese by wrapping it in paper towels first. Sift the powdered sugar, then in a clean bowl, cream together the butter, powdered sugar, and dark brown sugar on high speed for about 3 minutes. Beat in vanilla bean paste and the cream cheese at low speed until smooth. Finally, beat by hand with a spatula to release any unwanted air bubbles, resulting in a dense and creamy frosting.

Step 9: Assemble Your Chai Cake

Level the cake layers by trimming the tops for a flat surface. Place the first layer on a serving platter or cake board. Spread generous scoops of frosting evenly over the surface, then add the second cake layer on top. Apply a thin crumb coat of frosting all around the cake, and scrape down the sides for a charming “naked” cake look. For that final touch, sprinkle cinnamon on top and decorate with star anise or cinnamon sticks to bring out the chai theme visually.

How to Serve Chai Cake

Garnishes

Simple, natural garnishes elevate your Chai Cake beautifully. I love dusting the cake with a sprinkle of cinnamon or powdered sugar for a subtle sweet finish. A few star anise pods or whole cinnamon sticks add a rustic charm and hint at the spices inside. For a fresh burst, a small handful of toasted nuts or crystallized ginger can lend texture and highlight the cake’s warming profile.

Side Dishes

Serve this Chai Cake alongside a steaming cup of chai tea or your favorite black tea for a perfectly harmonized pairing. Lightly spiced chai or chai latte will echo the cake’s spice notes for a cozy treat. You can also complement it with a dollop of whipped cream or a scoop of vanilla bean ice cream when you want a richer dessert experience.

Creative Ways to Present

For a charming brunch spread or special occasion, slice the Chai Cake and serve with small bowls of honey, lemon curd, or spiced nuts for guests to customize their bites. Or, create mini versions by baking the batter in muffin tins and topping each with a swirl of cream cheese frosting and a sprinkle of cinnamon for a delightful finger food twist.

Make Ahead and Storage

Storing Leftovers

Your Chai Cake can be stored covered in an airtight container in the refrigerator for 2 to 3 days. The butter and cream cheese frosting keep it moist and fresh. Just remember to bring the cake to room temperature before serving so those spices and textures shine at their best.

Freezing

If you want to prepare in advance, wrap individual cake layers tightly in plastic wrap and place them in a freezer-safe container. The layers freeze beautifully for up to 2 months. Thaw in the refrigerator overnight before frosting and assembling your cake for a fresh-from-the-oven taste without the last-minute work.

Reheating

Because this is a chiffon-style chai-spiced cake, avoid reheating in the microwave as it may dry out. Instead, allow leftover slices to warm gently at room temperature. If you want to refresh a slice, briefly enjoy it with warm tea or coffee — that way, the flavors will feel as vibrant as when freshly baked.

FAQs

Can I use different spices for the Chai Cake?

Absolutely! The spices included are traditional chai spices, but feel free to experiment by adding star anise, cloves, or even a pinch of fennel seed for a personalized twist. Just keep the total spice amount balanced to avoid overpowering the cake.

Is sour cream necessary in this recipe?

Sour cream plays a crucial role in making the cake tender and moist while adding a subtle tang that complements the spices. You can substitute with full-fat Greek yogurt if needed, but avoid using low-fat or fat-free versions, as they may affect texture.

Can I make this Chai Cake vegan?

You can try! Substitute the butter with dairy-free margarine, replace eggs with flax eggs or commercial egg replacer, and use a dairy-free cream cheese alternative for the frosting. The flavor will be close, but the texture might vary slightly.

How do I get a perfectly smooth cream cheese frosting?

Make sure all your frosting ingredients are at room temperature before mixing. Beat the butter and sugars first to achieve fluffiness, then incorporate cream cheese slowly at low speed. Finally, hand-beating with a spatula helps to remove any residual air bubbles for a silky finish.

Why does the cake stay light in color when baked?

The Chai Cake is made with sour cream and oil, which keep the crumb moist and tender without browning heavily on top. The warm spices add flavor without darkening the surface, so look for the usual doneness tests like a clean toothpick instead of color alone.

Final Thoughts

I’m so thrilled to share this Chai Cake with you because it’s one of those recipes that brings warmth, comfort, and a little bit of magic into your kitchen. The way the spices dance with the cream cheese frosting creates a perfectly balanced cake that’s both elegant and homey. Whether it’s for a celebration or a quiet moment with a cup of tea, this recipe promises to become a treasured favorite. Go ahead, bake this Chai Cake the next time you want to impress yourself and your loved ones with a slice of spice-kissed happiness.

Chai Cake Recipe

★★★★★

5.2 from 16 reviews

Author: Sarah
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Chai Cake is a fragrant and moist spiced layer cake infused with traditional chai spices like cardamom, cinnamon, ginger, and allspice. Paired with a creamy and smooth cream cheese frosting, it’s perfect for chai lovers looking to elevate their dessert experience with warm, aromatic flavors.

Instructions

Preheat and Prepare Pan: Preheat the oven to 170ºC (340ºF) using the conventional setting. Prepare two 20 cm (8 inch) round baking pans by lining them with parchment paper to prevent sticking.
Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a mixing bowl, beat butter, granulated sugar, and dark brown sugar on medium-high speed for 3 minutes until light and fluffy.
Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate.
Add Half of Dry Mixture: Scrape down the bowl sides; add half of the flour and spice mixture on low speed until just combined.
Add Wet Ingredients: Mix in sour cream, vegetable oil, and vanilla extract gently until combined, taking care not to overmix.
Add Remaining Dry Ingredients: Add the remaining half of the flour mixture and mix until just combined. Use a rubber spatula to fold the batter gently to ensure even blending.
Divide and Bake: Pour batter evenly into the prepared pans and bake for 28–30 minutes. Check doneness with a cake tester; the cakes should remain light in color and come out clean.
Cool Cakes: Let the cakes cool in the pans on a cooling rack for 5 minutes, then gently remove and cool completely.
Prepare Frosting – Drain Cream Cheese: For European kitchens, wrap cream cheese in paper towels to drain excess moisture.
Cream Frosting Ingredients: Sift powdered sugar. Cream butter, powdered sugar, and dark brown sugar in a stand mixer with paddle attachment on high speed for 3 minutes. Scrape down the sides and mix again for 1 minute.
Add Cream Cheese and Vanilla: Add vanilla bean paste and cream cheese; mix on low speed for 1 minute until smooth.
Remove Air Bubbles: Beat the frosting by hand with a spatula or wooden spoon to eliminate any air bubbles for a creamier texture.
Assemble Cake – Level Layers: Trim the tops of cake layers to create flat surfaces for even stacking.
Layer Frosting: Place the first cake layer on a serving plate or turntable. Spread three large scoops of frosting evenly over the layer with an offset spatula.
Stack and Crumb Coat: Place the second cake layer on top, then cover the entire cake with a thin layer of frosting. Scrape sides for a naked cake appearance.
Decorate: Dust with ground cinnamon and garnish with whole star anise and cinnamon sticks for an elegant finish.
Store: Refrigerate the cake in an airtight container. Before serving, allow the cake to reach room temperature. Best enjoyed within 2-3 days.

Notes

The cake batter is lightly colored even when baked, so check doneness with a toothpick rather than color.
Do not overmix the batter once the wet and dry ingredients are combined; overmixing can make the cake dense.
If using European cream cheese, drain excess moisture to avoid a runny frosting.
Allow the cake to come to room temperature before serving to enhance the flavors and texture.
Store the cake covered in the fridge for up to 3 days to maintain freshness.
Using a turntable helps with frosting, but is not essential for assembly and decorating.

Prep Time: 20 minutes
Cook Time: 28-30 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion / Indian-inspired

Nutrition

Serving Size: 1 slice (approx. 1/12th of cake)
Calories: 420 kcal
Sugar: 33 g
Sodium: 180 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 95 mg

Keywords: chai cake, spiced cake, cream cheese frosting, cardamom cake, cinnamon cake, chai spice dessert, layered cake