Name: Chai Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American with Indian-inspired chai spices
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 tablespoon cornstarch; 1 tablespoon ground cardamom; 1 tablespoon ground cinnamon; 1 ½ teaspoon ground ginger; ½ teaspoon ground allspice; ½ teaspoon ground nutmeg; ¼ teaspoon ground black pepper; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon salt; 240 g sour cream, room temperature; 60 g vegetable oil (e.g., canola oil); 1 ½ teaspoon vanilla extract; 200 g butter, room temperature; 280 g powdered sugar; 30 g dark brown sugar; 115 g full-fat cream cheese, room temperature; ½ teaspoon vanilla bean paste

If you love the warm, comforting flavors of chai tea but crave something a little more indulgent, then this Chai Cake is going to become your new obsession. Picture a moist, spiced batter infused with classic chai notes like cardamom, cinnamon, ginger, and a hint of pepper, baked to tender perfection and crowned with a luscious brown sugar cream cheese frosting. This cake masterfully balances aromatic spices with creamy sweetness to create a dessert that feels cozy and festive but remains light and utterly delicious. Whether you’re serving it at a special gathering or indulging in a slice with your afternoon tea, Chai Cake is a delightful way to elevate your baking game and warm hearts at the same time.

Ingredients You’ll Need

This recipe uses a simple but thoughtfully selected lineup of ingredients that work together beautifully. Each one enhances the texture, flavor, or richness of the Chai Cake, creating layers of warmth and depth you’ll savor in every bite.

Butter (180 g, room temperature): This adds richness and a tender crumb to the cake.
Granulated sugar (150 g): Provides the right sweetness while helping with the structure.
Dark brown sugar (150 g): Adds moisture and a caramel-like depth, perfect for this spiced cake.
Large eggs (4, room temperature): Act as a binder and enrich the batter.
All-purpose flour (330 g): The foundation for the cake’s soft texture.
Cornstarch (1 tablespoon): Helps keep the cake light and tender.
Ground cardamom (1 tablespoon): One of the star chai spices adding citrusy, floral notes.
Ground cinnamon (1 tablespoon): Brings classic warmth and sweetness.
Ground ginger (1 ½ teaspoons): Adds a mild spiciness and zing.
Ground allspice (½ teaspoon): Contributes a complex spiced aroma.
Ground nutmeg (½ teaspoon): Offers a subtle warmth that rounds out the spice blend.
Ground black pepper (¼ teaspoon): A surprising twist that enhances the chai flavor without heat.
Baking powder (¾ teaspoon): Ensures the cake rises evenly and stays fluffy.
Baking soda (¾ teaspoon): Works with acids to give lift and tenderness.
Salt (½ teaspoon): Balances sweetness and strengthens flavor.
Sour cream (240 g, room temperature): Keeps the cake moist and adds a slight tang.
Vegetable oil (60 g): Adds moistness and softness to the crumb.
Vanilla extract (1 ½ teaspoons): Enhances all the warm, inviting flavors.

How to Make Chai Cake

Step 1: Prepare Your Baking Pan and Dry Ingredients

Start by preheating your oven to 170ºC (340ºF) on conventional mode to create the perfect baking environment. Line two 8-inch (20 cm) round cake pans with parchment paper to ensure your cakes come out beautifully without sticking. Then sift together your flour, cornstarch, and the whole chai spice blend—cardamom, cinnamon, ginger, allspice, nutmeg, black pepper—along with baking powder, baking soda, and salt. Sifting these dry ingredients gives your cake a lovely, even texture by dispersing the leaveners and spices evenly.

Step 2: Cream Butter and Sugars

In a large bowl or stand mixer, combine the room temperature butter with both granulated and brown sugars. Beat them on medium-high speed for about 3 minutes until the mixture is light and fluffy. This crucial step traps air in the batter, which helps the Chai Cake rise and develop a tender crumb.

Step 3: Add Eggs

Next, add the eggs one at a time, making sure each one is fully incorporated before adding the next. This gradual process creates a smooth, emulsified batter that will give your cake structure and moisture.

Step 4: Incorporate Flour Mixture and Wet Ingredients

Scrape down the sides of the bowl to keep everything evenly mixed. Add half of the sifted flour and spice mixture, stirring gently on low speed until just combined. Then, add sour cream, vegetable oil, and vanilla extract, mixing again until the batter melds together perfectly without overdoing it. Finish by folding in the remaining flour mixture to complete your batter. Using a rubber spatula for a final gentle fold ensures that every bit of flavorful chai-infused batter is perfectly blended.

Step 5: Bake Your Chai Cake

Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Place them in the oven for 28–30 minutes. Remember, this cake’s delicate spices and moistness mean the layers won’t brown heavily on top, so use a cake tester or toothpick to check doneness—it should come out clean. Let the cakes cool on a rack and carefully remove them from the pans after about five minutes to cool completely before frosting.

How to Serve Chai Cake

Garnishes

Adding visual and aromatic interest to your Chai Cake elevates the experience. A light dusting of cinnamon or powdered sugar is simple yet lovely. For a more festive touch, scatter star anise or place cinnamon sticks alongside your sliced cake. These not only look striking but hint at the spice blend within, teasing your guests’ senses before the first bite.

Side Dishes

Serve your chai cake alongside a cup of hot chai tea or espresso to amplify those cozy spice notes. Vanilla bean ice cream or a dollop of freshly whipped cream offers a cool contrast to the warm spices, making the dessert feel even more indulgent. Freshly sliced pears or apples also complement the spices beautifully without overpowering the delicate flavor.

Creative Ways to Present

If you want to impress friends at your next gathering, consider layering the Chai Cake with the luscious brown sugar cream cheese frosting and then creating a “naked cake” effect by scraping down the sides so the cake layers peek through. You could also dictate the look with edible flowers or candied ginger on top for a whimsical flair. Mini chai cupcakes using the same batter are another adorable option, especially for sharing.

Make Ahead and Storage

Storing Leftovers

Once frosted, your Chai Cake can be stored in an airtight container in the refrigerator for 2–3 days. Trying to keep it chilled helps maintain the cream cheese frosting’s texture and keeps the cake moist. Remember to bring the cake to room temperature before serving to fully enjoy the spiced flavors and creamy frosting.

Freezing

You can freeze the unfrosted cake layers tightly wrapped in plastic wrap and then foil for up to 2 months. When ready to enjoy, thaw them overnight in the fridge before frosting and serving. If you freeze the fully assembled cake, protect it well with cling film and foil to prevent freezer burn, and thaw carefully in the fridge.

Reheating

For the best experience, serve the cake at room temperature rather than reheating. If you want a warmer bite, individual slices can be gently warmed in the microwave for 10–15 seconds, but keep the frosting cool to maintain its texture.

FAQs

Can I substitute sour cream with yogurt?

Absolutely! Full-fat plain yogurt can substitute sour cream one-to-one. It will still keep the cake moist and tender with a similar tang but might change the flavor profile slightly.

Is the black pepper really necessary in the chai spice mix?

Yes, it’s a small but powerful addition that rounds out the spices with a subtle warmth, making the chai flavor more complex without making the cake spicy.

Can I make this cake gluten-free?

With some adjustments, yes. Replace the all-purpose flour with a gluten-free blend and ensure the cornstarch is gluten-free. However, texture might differ slightly, so watch baking times closely.

How long does the cake stay fresh without frosting?

Unfrosted, the cake layers can stay fresh for 1–2 days wrapped at room temperature or 3–4 days refrigerated before the best quality starts to fade.

Can I use this frosting recipe on cupcakes too?

The brown sugar cream cheese frosting is delicious on cupcakes! It’s easy to pipe and holds well, making it a perfect pairing for the chai-flavored batter in smaller portions.

Final Thoughts

I truly hope you give this Chai Cake a try because it’s one of those rare baking triumphs that feels deeply comforting yet incredibly special. The cozy chai spices paired with the creamy, rich frosting create a slice of happiness you’ll want to revisit again and again. Whether for a special occasion or a weekend treat, this cake is bound to bring warmth and smiles to your table.

Chai Cake Recipe

Print Recipe

★★★★★

5.3 from 13 reviews

This Chai Cake is a fragrant and moist spice cake infused with warming chai spices like cardamom, cinnamon, ginger, and nutmeg, layered and frosted with a rich brown sugar cream cheese frosting. Perfect for those who love a flavorful twist on classic cake, it combines an aromatic blend of spices with a tender crumb and creamy, luscious frosting for an elegant dessert or special occasion cake.

Author: Maya
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert, Cake
Method: Baking
Cuisine: American with Indian-inspired chai spices
Diet: Vegetarian

Ingredients

Scale

CHAI CAKE

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 tablespoon cornstarch
1 tablespoon ground cardamom
1 tablespoon ground cinnamon
1 ½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
240 g sour cream, room temperature
60 g vegetable oil (e.g., canola oil)
1 ½ teaspoon vanilla extract

BROWN SUGAR CREAM CHEESE FROSTING

200 g butter, room temperature
280 g powdered sugar
30 g dark brown sugar
115 g full-fat cream cheese, room temperature
½ teaspoon vanilla bean paste

Instructions

Preheat and Prepare Pans: Preheat your oven to 170ºC (340ºF) for a conventional oven. Line two 20 cm (8 inch) cake pans with parchment paper to prevent sticking and ensure even baking.
Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set this aromatic dry mixture aside for later use.
Cream Butter and Sugars: Using an electric mixer or stand mixer with a paddle attachment, cream the butter, granulated sugar, and dark brown sugar on medium-high speed for about 3 minutes until light and fluffy.
Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
Incorporate Flour and Wet Ingredients: Scrape down the bowl sides. Add half of the sifted flour mixture to the batter on low speed and mix just until combined. Add sour cream, vegetable oil, and vanilla extract, mixing gently to avoid overmixing. Then add the remaining flour mixture and combine until just incorporated.
Fold Batter: Using a rubber spatula, fold the batter gently to ensure all ingredients are evenly mixed without deflating the batter.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Note that the cake layers will remain fairly pale in color even when done baking.
Cool the Cakes: Allow the cakes to cool on a wire rack for 5 minutes, then carefully remove them from the pans and let them cool completely before frosting.
Prepare the Frosting: If you are in Europe, drain excess moisture from the cream cheese by wrapping it between paper towels. Sift the powdered sugar. In a stand mixer with the paddle attachment, beat butter, powdered sugar, and dark brown sugar on high speed for 3 minutes until creamy. Scrape down the bowl, beat for another minute, then add vanilla bean paste and cream cheese. Mix on low speed for 1 minute. Remove the bowl and beat by hand with a spatula to remove air bubbles, ensuring a smooth buttercream.
Assemble the Cake: Trim the tops of the cake layers to create flat surfaces. Place one layer on a cake board or plate. Spread three large scoops of frosting evenly with an offset spatula. Add the second cake layer on top and apply a thin crumb coat around the entire cake for a naked cake look.
Decorate: Finish by dusting the cake with cinnamon and decorating with star anise and cinnamon sticks for a beautiful seasonal presentation.
Storage: Store the cake in an airtight container in the refrigerator for 2-3 days. Before serving, allow the cake to come to room temperature for best flavor and texture.

Notes

Weigh ingredients for best accuracy, especially for baking spices and flour.
Ensure all dairy ingredients like butter, sour cream, and eggs are at room temperature for a smooth batter.
Do not overmix the batter to keep the cake tender and moist.
The cake layers will remain light in color; this is normal and indicates a moist crumb.
If you don’t have vanilla bean paste, high-quality vanilla extract can be used but the flavor will be slightly different.
Allow the cake layers to cool completely before frosting to prevent melting the frosting.
For a dairy-free or vegan version, substitute butter, cream cheese, and sour cream with appropriate plant-based alternatives, but flavor and texture may vary.
Use fresh spices for the best chai flavor impact.