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.
Ingredients
Scale
Cake Ingredients
- 180 g butter (room temperature)
- 150 g granulated sugar
- 150 g dark brown sugar
- 4 large eggs (room temperature)
- 330 g all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp ground cardamom
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¼ tsp ground black pepper
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 240 g sour cream (room temperature)
- 60 g vegetable oil (e.g. canola oil)
- 1 1/2 tsp vanilla extract
Cream Cheese Frosting Ingredients
- 200 g butter (room temperature)
- 280 g powdered sugar
- 30 g dark brown sugar
- 115 g full-fat cream cheese (room temperature)
- 1/2 tsp vanilla bean paste
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
