Chai Cake Recipe

If you’re craving a cake that wraps you in warm, spiced hugs with every bite, this Chai Cake is going to steal your heart. Combining fragrant chai spices like cardamom, cinnamon, ginger, and a pinch of black pepper with a tender, moist crumb and rich cream cheese frosting, it’s a dessert that feels cozy yet impressively sophisticated. Whether you’re baking for a festive gathering or a quiet afternoon treat, this Chai Cake is bursting with flavor that’s both nostalgic and unique, making it a new favorite you’ll come back to again and again.

Ingredients You’ll Need

The beauty of this Chai Cake lies in its simple yet thoughtfully chosen ingredients. Each item plays an essential role—like the array of warm spices that give the cake its signature chai flavor, and the sour cream and vegetable oil that keep the crumb incredibly moist and tender. You’ll find these basic ingredients in most pantries, but combined, they create a truly extraordinary cake.

• Butter (180 g, room temperature): Provides richness and structure to the cake for a luscious texture.
• Granulated sugar (150 g): Sweetens the cake and helps with the tender crumb.
• Dark brown sugar (150 g): Adds depth and molasses notes that complement the chai spices beautifully.
• Large eggs (4, room temperature): Act as binders and help with the fluffy rise.
• All-purpose flour (330 g): The base that holds the cake together—make sure to sift with spices for even distribution.
• Cornstarch (1 tablespoon): Lightens the texture for a soft, delicate crumb.
• Ground cardamom (1 tablespoon): A key chai flavor—warm, floral, and intoxicating.
• Ground cinnamon (1 tablespoon): Adds familiar sweet spice notes everyone loves.
• Ground ginger (1 ½ teaspoon): Offers a gentle kick and warmth.
• Ground allspice (½ teaspoon): Brings complexity with its blend of cinnamon, nutmeg, and clove flavors.
• Ground nutmeg (½ teaspoon): Adds a subtle, nutty sweetness.
• Ground black pepper (¼ teaspoon): Just a tiny hint to brighten and balance the spices.
• Baking powder (¾ teaspoon) and baking soda (¾ teaspoon): Essential leavening agents for a perfect rise and texture.
• Salt (½ teaspoon): Enhances all the flavors and balances sweetness.
• Sour cream (240 g, room temperature): Gives moisture and a touch of tang that lightens the rich batter.
• Vegetable oil (60 g, like canola): Keeps the cake moist and tender.
• Vanilla extract (1 ½ teaspoon): Adds a smooth, sweet aroma to round out the spices.

How to Make Chai Cake

Step 1: Prepare Dry Ingredients

Begin by preheating your oven to 170ºC (340ºF) and lining two 8-inch (20 cm) pans with parchment paper. Sift together the flour, cornstarch, all the chai spices, leavening agents, and salt. This ensures your dry ingredients combine evenly and helps your cake develop its signature even crumb and balanced spice flavor.

Step 2: Cream Butter and Sugars

In a large bowl or stand mixer, beat the room temperature butter along with granulated and dark brown sugars until the mixture is pale and fluffy, about 3 minutes. This step is key to a light cake texture and intense flavor from the caramelized sugars.

Step 3: Add Eggs

One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. This slow addition helps keep your batter smooth and airy, which translates into a beautifully risen cake.

Step 4: Combine Dry and Wet Ingredients

Scrape down the sides of your bowl, then add half of the flour-spices mixture on low speed until just combined. Next, mix in the sour cream, vegetable oil, and vanilla. Be careful not to overmix here; you want everything incorporated but still tender. Follow by folding in the remaining dry ingredients gently with a spatula, making sure the batter is uniform without overworking it.

Step 5: Bake the Cake Layers

Divide the batter evenly between your pans and bake for about 28-30 minutes. The cake remains light in color, so test doneness with a clean toothpick inserted in the center—it should come out clean. Once baked, allow the cakes to cool slightly before carefully removing from the pans to cool completely on wire racks.

Step 6: Make the Brown Sugar Cream Cheese Frosting

For the frosting, soften butter and cream cheese to room temperature, then sift powdered sugar for a silky smooth texture. Beat butter and sugars together until creamy, add vanilla bean paste, and blend in the cream cheese on low speed. Finish by manually stirring to remove any air bubbles for a perfectly velvety spread.

Step 7: Assemble Your Chai Cake

Level the top of each cake layer for a stable stack. Spread a generous amount of frosting between layers, smoothing it out with an offset spatula. Cover the outside with a thin “naked” coat of frosting for an elegant rustic look. Garnish with a dusting of cinnamon or decorative spices like star anise and cinnamon sticks for a truly inviting presentation.

How to Serve Chai Cake

Garnishes

To highlight the chai theme, sprinkle a little ground cinnamon or powdered cardamom on top just before serving. Whole spices like star anise or cinnamon sticks placed elegantly make for such charming décor and add to the sensory experience.

Side Dishes

This cake pairs perfectly with a warm cup of chai tea or spiced coffee to echo the flavors inside the cake. For cooler days, a scoop of vanilla bean ice cream or a dollop of lightly whipped cream adds creamy contrast and indulgence.

Creative Ways to Present

Try cutting your chai cake into charming mini layers for individual servings at a party, or create a trifle by layering cubes of chai cake with whipped cream and candied ginger in glass jars. It’s a delightful twist that brings new life to this classic favorite!

Make Ahead and Storage

Storing Leftovers

Because of the cream cheese frosting, store your Chai Cake in an airtight container in the refrigerator. It stays fresh and luscious for up to 3 days. Before serving, let it come to room temperature for the best texture and flavor.

Freezing

If you wish to freeze the cake, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to one month. Thaw in the refrigerator overnight before bringing it to room temperature to enjoy.

Reheating

Since the cake is best served at room temperature, avoid microwaving. Instead, simply let refrigerated or thawed slices rest out for 30-60 minutes before indulging. This allows the flavors and texture to come alive beautifully.

FAQs

Can I make this chai cake as a single layer cake?

Absolutely! You can either halve the recipe for one 8-inch cake or bake it in a larger sheet pan. The spices and moist texture will shine just as beautifully no matter the shape.

What if I don’t have sour cream? Can I substitute it?

Yes! Full-fat Greek yogurt is an excellent 1:1 substitute for sour cream and will give a similar moisture and slight tang to keep the cake wonderfully tender.

How do I avoid overmixing the batter?

Mix dry and wet ingredients on low speed and stop as soon as the batter looks uniform. Overmixing develops gluten which can make the cake dense rather than light and soft.

Why is there black pepper in the spice mix?

Black pepper might seem unusual but it adds a subtle heat that brightens the spices and balances sweetness, making the chai flavor truly complex and intriguing.

Can I make cupcakes using this Chai Cake recipe?

Yes! This batter is perfect for cupcakes. Bake at 170ºC (340ºF) for about 18-20 minutes and top with the cream cheese frosting for delicious individual treats.

Final Thoughts

This Chai Cake is more than just a dessert; it’s an experience that invites you to savor every fragrant, spiced bite. Whether you’re new to baking or a seasoned pro, this cake will quickly become a cherished favorite that brings warmth to any occasion. I can’t wait for you to try it and fall in love with its cozy charm as much as I have!

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