Delicious Chai Cake Recipe with Cinnamon Cream Cheese Frosting

Are you looking for a delightful cake that reminds you of cozy afternoons and warm spices? Look no further than this Chai Cake! This cake is bursting with flavors of cardamom, cinnamon, and nutmeg, reminiscent of your favorite cup of chai. Pair it with a creamy cinnamon cream cheese frosting, and you have a perfect dessert for any occasion. Whether it’s a birthday celebration, a family gathering, or just a treat for yourself, this cake will surely impress!

Why You’ll Love This Chai Cake

What makes this Chai Cake special is its unique blend of spices that create a warm and inviting flavor profile. The combination of cardamom, cinnamon, and ginger gives it a comforting taste that’s perfect for any season. Plus, it’s easy to make! With simple ingredients and straightforward steps, even novice bakers can whip up this delicious dessert.

Ingredients

Instructions

1. Preheat your oven to 350°F (180°C). Prepare two 8-inch round cake pans by lining them with parchment paper.
2. In a mixing bowl, beat the butter and oil together on medium speed until smooth. It’s fine if there are small lumps.
3. Add the sugar and cream this mixture on medium-high speed for 3-5 minutes until fluffy and pearly white.
4. With the mixer on low, add the eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract.
5. Gradually stream in the buttermilk while continuing to mix on medium speed until smooth.
6. Add the flour, baking powder, salt, and spices. Mix on low until just combined, then gently fold the batter with a spatula until smooth.
7. Divide the batter evenly between the prepared pans and bake for 25-35 minutes. A toothpick inserted in the center should come out clean.
8. Let the cakes cool in their pans for about 10 minutes. Carefully invert them onto a wire rack to cool completely.

Cinnamon Cream Cheese Frosting

1. In a mixing bowl, beat together the softened cream cheese and butter on medium-high speed until creamy.
2. Gradually add the powdered sugar, mixing one cup at a time on low speed.
3. Add the vanilla and cinnamon. Beat until the frosting is light and fluffy.

Assembly

1. If necessary, trim the tops of the cake layers for an even surface.
2. Spread a teaspoon of frosting in the center of your cake board to help secure the first layer.
3. Place the first cake layer on top and spread about 1 cup of frosting over it evenly.
4. Place the second cake layer upside down on top of the first, then coat the entire cake with a thin crumb coat of frosting.
5. Chill the cake in the fridge for 20 minutes until the frosting is firm.
6. Finally, apply a thick layer of frosting for a smooth finish. Dust with cinnamon and garnish with cinnamon sticks and star anise.

Helpful Tips & Variations

• Swap the spices: Feel free to adjust the spices according to your taste. Add more cinnamon or even a pinch of nutmeg for a different flavor.
• Make it gluten-free: Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
• Try different frostings: Instead of cream cheese frosting, you could use a simple vanilla buttercream or even a chocolate ganache!
• Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Serving Suggestions

This Chai Cake is perfect on its own, but it pairs beautifully with a cup of warm chai tea or coffee. For a festive touch, serve it during holiday gatherings or special occasions. A side of whipped cream or a scoop of vanilla ice cream would complement the spices wonderfully.

Conclusion

In conclusion, this Chai Cake with its cinnamon cream cheese frosting is a delightful addition to your dessert repertoire. It’s not only delicious but also a beautiful cake that will have everyone asking for seconds. Enjoy baking and sharing this cake with family and friends!

FAQ

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store at room temperature until ready to frost.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Can I freeze this cake?

Yes! You can freeze the cake layers. Just wrap them tightly in plastic wrap and foil, and they can last up to 3 months in the freezer. Thaw in the fridge overnight before frosting.

Delicious Chai Cake Recipe with Cinnamon Cream Cheese Frosting

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

450

kcal

Enjoy this delicious Chai Cake with Cinnamon Cream Cheese Frosting, perfect for any occasion!

Ingredients

• 115 g unsalted butter, room temperature115 g unsalted butter, room temperature

• 115 g vegetable or canola oil115 g vegetable or canola oil

• 300 g granulated sugar300 g granulated sugar

• 260 g buttermilk, room temperature260 g buttermilk, room temperature

• 300 g all-purpose flour300 g all-purpose flour

• 3 large eggs, room temperature3 large eggs, room temperature

• 1 Tbsp cardamom1 Tbsp cardamom

• 2 tsp vanilla extract2 tsp vanilla extract

• 2 ½ tsp baking powder2 ½ tsp baking powder

• ½ tsp salt½ tsp salt

• 2 tsp ground cinnamon2 tsp ground cinnamon

• 2 tsp ground ginger2 tsp ground ginger

• ½ tsp ground nutmeg½ tsp ground nutmeg

• ¼ tsp allspice¼ tsp allspice

• ¼ tsp ground cloves¼ tsp ground cloves

• ⅛ tsp ground black pepper⅛ tsp ground black pepper

• 225 g full-fat cream cheese, room temperature225 g full-fat cream cheese, room temperature

• 115 g unsalted butter, room temperature115 g unsalted butter, room temperature

• 480 g powdered sugar480 g powdered sugar

• 2 tsp vanilla extract2 tsp vanilla extract

• 2 tsp ground cinnamon2 tsp ground cinnamon

Directions

• Preheat your oven to 350°F (180°C). Prepare two 8-inch round cake pans by lining them with parchment paper.
• In a mixing bowl, beat the butter and oil together on medium speed until smooth.
• Add the sugar and cream this mixture on medium-high speed for 3-5 minutes until fluffy and pearly white.
• With the mixer on low, add the eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract.
• Gradually stream in the buttermilk while continuing to mix on medium speed until smooth.
• Add the flour, baking powder, salt, and spices. Mix on low until just combined, then gently fold the batter with a spatula until smooth.
• Divide the batter evenly between the prepared pans and bake for 25-35 minutes. A toothpick inserted in the center should come out clean.
• Let the cakes cool in their pans for about 10 minutes. Carefully invert them onto a wire rack to cool completely.
• In a mixing bowl, beat together the softened cream cheese and butter on medium-high speed until creamy.
• Gradually add the powdered sugar, mixing one cup at a time on low speed.
• Add the vanilla and cinnamon. Beat until the frosting is light and fluffy.
• If necessary, trim the tops of the cake layers for an even surface.
• Spread a teaspoon of frosting in the center of your cake board to help secure the first layer.
• Place the first cake layer on top and spread about 1 cup of frosting over it evenly.
• Place the second cake layer upside down on top of the first, then coat the entire cake with a thin crumb coat of frosting.
• Chill the cake in the fridge for 20 minutes until the frosting is firm.
• Finally, apply a thick layer of frosting for a smooth finish. Dust with cinnamon and garnish with cinnamon sticks and star anise.