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Chai Cake Recipe

Chai Cake Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
  5. 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.
  6. Fold Batter: Using a rubber spatula, fold the batter gently to ensure all ingredients are evenly mixed without deflating the batter.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Decorate: Finish by dusting the cake with cinnamon and decorating with star anise and cinnamon sticks for a beautiful seasonal presentation.
  12. 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.

Nutrition

Keywords: chai, cream cheese frosting, spice cake, chai cake, spiced cake, dessert

Find it online: https://messykitchenmagic.com/chai-cake-recipe-2/