The Best Moist Chai Cake with Irresistible Cream Cheese Frosting

Course: Cake

Cuisine: American

Keyword: autumn dessert, Chai Cake, cream cheese frosting, dessert, homemade cake, spice cake

Prep Time: 20

Cook Time: 30

Cooling Time: 30

Total Time: 1 20

Servings: slices

Calories: 350kcal

This Chai Cake offers a cozy blend of spices and a rich frosting, making it an unforgettable treat.

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Equipment

mixing bowl
sifter
mixer
Cake Pans
Parchment Paper
Wire Rack

Ingredients

For the Cake

180 g Butter Provides richness and moisture; substitute with margarine or coconut oil for a dairy-free option.
150 g Granulated Sugar Adds sweetness and structure; no direct substitutions recommended.
150 g Dark Brown Sugar Contributes moisture and depth of flavor; can use light brown sugar as a substitute.
4 large Eggs Essential for binding and structure; can replace with flax eggs for a vegan option.
330 g All-Purpose Flour The base structure of the cake; gluten-free flour blend can be used as a substitute.
1 tablespoon Cornstarch Helps to lighten the cake texture; can omit if not available.
1 tablespoon Ground Cardamom Introduces a warm, aromatic flavor; no substitution but can reduce to taste.
1 tablespoon Ground Cinnamon Adds warmth and spice; can use Chinese five-spice for a twist.
1.5 teaspoon Ground Ginger Provides a zing; fresh ginger can be used as an alternative.
0.5 teaspoon Ground Allspice Adds complexity; can be omitted or replaced with nutmeg.
0.5 teaspoon Ground Nutmeg For added warmth; omit if unavailable.
0.25 teaspoon Ground Black Pepper Enhances flavors; omit for a milder taste.
0.75 teaspoon Baking Powder A leavening agent to help the cake rise; do not substitute.
0.75 teaspoon Baking Soda Also for leavening; ensure it’s fresh; otherwise, omit.
0.5 teaspoon Salt Enhances sweetness and balances flavors; omit for low-sodium diets.
240 g Sour Cream Improves moisture and adds tanginess; full-fat Greek yogurt can be a direct substitute.
60 g Vegetable Oil Enhances moisture and tenderness; can use melted coconut oil for a distinct flavor.
1.5 teaspoon Vanilla Extract Adds sweetness and flavor depth; use vanilla bean paste for an intensified flavor.

For the Brown Sugar Cream Cheese Frosting

200 g Butter Provides richness and creamy texture; substitute similarly as for the cake.
280 g Powdered Sugar Sweetens frosting and creates a smooth texture; no substitutions recommended.
30 g Dark Brown Sugar Adds depth to frosting; light brown sugar can work just as well.
115 g Cream Cheese For a tangy, creamy frosting; vegan cream cheese can be used as an alternative.
0.5 teaspoon Vanilla Bean Paste Enhances overall flavor; pure vanilla extract is a good substitute.

Instructions

Directions

Preheat the oven to 170ºC (340ºF). Grease and line two 8-inch round baking pans with parchment paper to ensure easy removal later.
Sift together all-purpose flour, cornstarch, ground spices, baking powder, baking soda, and salt in a bowl. This will create a lovely, airy base for your chai cake.
In a mixing bowl, combine butter, granulated sugar, and dark brown sugar. Beat on medium speed for about 3 minutes until the mixture is light and fluffy, building a rich foundation for the cake.
Crack in the eggs one at a time, mixing well after each addition. This step is essential for ensuring your cake has a wonderful structure.
Gradually mix in half of the dry ingredients. Once just combined, add the sour cream, vegetable oil, and vanilla extract. Finish with the remaining dry ingredients until the batter is smooth and well blended.
Evenly divide the batter between the prepared pans. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool on a wire rack once out of the oven.
For the frosting, cream together butter, powdered sugar, and dark brown sugar in a mixing bowl for 3 minutes. Then, add the cream cheese and vanilla bean paste, beating until smooth and creamy.
Once your cakes are cool, level the layers if needed. Spread a generous layer of frosting between each cake and around the sides and top. If desired, sprinkle with additional spices for decoration.

Notes

Optional: Drizzle with chai tea concentrate for an extra flavor kick. Store in an airtight container for up to 3 days, or freeze unassembled layers for up to 3 months.

Nutrition