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Chai Cake with Cream Cheese Frosting Recipe

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This Chai Cake is a fragrant and spiced layered dessert infused with a blend of traditional chai spices including cardamom, cinnamon, ginger, and more. The moist, tender cake layers are complemented by a rich and creamy cream cheese frosting, offering a perfect balance of warmth and sweetness. A delightful twist on a classic cake that brings the comforting flavors of chai tea into a delicious baked treat, ideal for sharing at gatherings or enjoying with a warm beverage.

Ingredients

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 tbsp cornstarch
  • 1 tbsp ground cardamom
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/4 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

  • 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

  1. Preheat Oven and Prepare Pans: Preheat your conventional oven to 170ºC (340ºF) and line two 20 cm (8 inch) round baking pans with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ground ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set this spice-flour mixture aside.
  3. Cream Butter and Sugars: Using an electric hand mixer or stand mixer, beat the butter with granulated sugar and dark brown sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy.
  4. Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar mixture, mixing each until fully combined to ensure a smooth batter.
  5. Combine Dry Ingredients and Wet Mix-ins: Scrape down the sides of the bowl. Add half of the sifted flour and spice mixture, mixing on low speed just until combined. Then add sour cream, vegetable oil, and vanilla extract, and mix gently until integrated. Finally, add the remaining flour mixture and mix again until just combined, being careful not to overmix.
  6. Fold Batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are evenly incorporated without overworking the batter.
  7. Divide and Bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center comes out clean. Note that the cake layers remain light in color when done.
  8. Cool Cakes: Remove cakes from the oven and let them cool on a cooling rack for 5 minutes. Then carefully remove them from the pans and allow the cakes to cool completely to room temperature.
  9. Prepare Cream Cheese Frosting: If in Europe, place the cream cheese between paper towels to drain excess moisture. Sift the powdered sugar. In a stand mixer fitted with a paddle attachment, cream the butter, powdered sugar, and dark brown sugar on high speed for 3 minutes. Scrape down the bowl sides and continue mixing for 1 minute more.
  10. Add Flavor and Cream Cheese: Add vanilla bean paste and cream cheese to the butter mixture and beat on low speed for 1 minute until creamy and smooth.
  11. Remove Air Bubbles: Remove the mixing bowl from the stand mixer and vigorously beat the frosting by hand with a spatula or wooden spoon to break up any air bubbles for a smooth finish.
  12. Trim Cake Layers: If needed, trim the tops of the cake layers with a knife to create flat surfaces for stacking.
  13. Assemble Cake: Place one cake layer on your serving plate or cake board on a turntable if available. Apply three large scoops of frosting evenly over the top with an offset spatula. Then place the second cake layer on top and cover the entire cake with a thin layer of frosting, scraping off excess on the sides to create a subtle naked cake effect.
  14. Decorate and Store: Decorate the cake with a dusting of cinnamon, whole star anise, and cinnamon sticks. Store the cake in an airtight container in the refrigerator. Allow it to come to room temperature before serving. The cake will keep fresh for 2-3 days in the fridge.

Notes

  • Using room temperature ingredients ensures smoother batter and proper emulsification.
  • Do not overmix the batter to keep the cake tender and light.
  • The cake layers will remain pale in color; do not rely on browning to judge doneness.
  • If cream cheese is watery, drain it to avoid a runny frosting.
  • The frosting contains air bubbles that should be removed for a smooth texture.
  • Let the cake sit at room temperature before serving for best flavor and texture.
  • The cake can be stored in the fridge for up to 3 days, covered tightly.

Find it online: https://lauracooks.com/chai-cake-with-cream-cheese-frosting-recipe/