If you adore the warm, comforting spices of chai and love a luscious, creamy frosting, then this Chai Layer Cake with Cream Cheese Frosting Recipe is about to become one of your very favorite desserts. Layers of fragrant cardamom, cinnamon, ginger, and comforting chai spices come together in a tender, softly crumbed cake, perfectly balanced by a rich and tangy cream cheese frosting. It’s a delightful treat that feels both cozy and elegant, perfect for sharing with friends or indulging on a quiet afternoon with tea or coffee.
Ingredients You’ll Need
The magic in this cake comes from a handful of essential ingredients, each playing a vital role in creating the cake’s irresistible flavor, texture, and color. From the smoothness of butter to the bright tang of sour cream, every element is simple but contributes something special to this chai-flavored masterpiece.
- Butter (180 g room temperature): Provides richness and a tender crumb in the cake layers.
- Granulated sugar (150 g): Sweetens the cake while helping with a delicate texture.
- Dark brown sugar (150 g): Adds depth and caramel notes to the cake and frosting.
- Large eggs (4, room temperature): Bind ingredients together and help with structure and moisture.
- All-purpose flour (330 g): Forms the base of the cake, providing structure.
- Cornstarch (1 tbsp): Lightens the flour for extra fluffiness.
- Ground cardamom (1 tbsp): Gives a distinct, aromatic chai flavor essential to the cake’s character.
- Ground cinnamon (1 tbsp): Warms the cake with its classic spice note.
- Ground ginger (1.5 tsp): Adds zing and a little heat, rounding out the chai profile.
- Ground allspice (½ tsp): Enhances the complexity of the spice blend.
- Ground nutmeg (½ tsp): Adds a subtle sweetness and aromatic touch.
- Ground black pepper (¼ tsp): Surprises with a gentle bite that balances the sweeter spices.
- Baking powder (¾ tsp) & baking soda (¾ tsp): Work together to create a light, fluffy texture.
- Salt (½ tsp): Enhances all the flavors in the cake.
- Sour cream (240 g, room temperature): Keeps the cake moist and adds a pleasant tang.
- Vegetable oil (60 g): Adds moisture and keeps the cake soft over time.
- Vanilla extract (1.5 tsp): Complements the spices with a sweet warmth.
- Butter (200 g for frosting, room temperature): Provides a creamy base for the frosting.
- Powdered sugar (280 g): Sweetens and smooths the frosting.
- Dark brown sugar (30 g for frosting): Adds richness and a subtle caramel flavor to the frosting.
- Cream cheese (115 g, full-fat, room temperature): Delivers the tangy creaminess that balances the spices perfectly.
- Vanilla bean paste (½ tsp): Boosts the aromatic vanilla notes in the frosting.
How to Make Chai Layer Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Baking Pans and Mix Dry Ingredients
Begin by preheating your oven to 170ºC (340ºF) using the conventional setting. Line two 20 cm (8 inch) round pans with parchment paper so the cakes don’t stick. Next, sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. This step ensures your spice blend is evenly distributed—key to consistent, bold chai flavors in every bite.
Step 2: Cream Butter and Sugars
In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and dark brown sugar on medium-high speed for about 3 minutes. You want a light and fluffy mixture—the perfect base that will help your cake rise and keep it tender.
Step 3: Add Eggs
Crack in the eggs one at a time, mixing well after each addition. This helps the eggs incorporate smoothly, preventing any curdling and ensuring that your cake batter is beautifully emulsified.
Step 4: Alternate Adding Dry Ingredients and Wet Ingredients
Scrape down the bowl sides, then add half of the flour and spice mixture on low speed until just combined. Following that, mix in the sour cream, vegetable oil, and vanilla extract carefully, again avoiding overmixing to maintain the cake’s delicate structure. Finish by adding the remaining dry ingredients and mixing to just combine. A gentle fold with a rubber spatula will ensure everything is perfectly integrated without deflating the batter.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 28 to 30 minutes or until a tester inserted in the center comes out clean. These layers will stay pale and won’t brown much, so don’t rely on color alone—trust the toothpick test. Let the cakes cool for 5 minutes in the pans, then carefully turn them out onto a wire rack to cool completely before frosting.
Step 6: Make the Cream Cheese Frosting
If you are in a humid climate, it’s helpful to blot your cream cheese between paper towels to remove excess moisture for a firm frosting. Sift the powdered sugar for a smooth texture. Using a stand mixer with a paddle attachment, beat the butter, powdered sugar, and brown sugar together on high speed for 3 minutes, scrape the bowl, then mix another minute. Add the vanilla bean paste and softened cream cheese, mixing on low just until smooth. Finally, stir by hand with a spatula to remove air bubbles—this gives your frosting a dense, velvety finish.
Step 7: Assemble the Cake
Trim the tops of your cakes for even layers. Place the first layer on your serving plate or cake board. Spoon about three large scoops of frosting on top and spread evenly with an offset spatula. Add the second layer, then coat the cake with a thin crumb coat of frosting. For a trendy naked cake look, scrape down the sides gently so the layers peek through. Finish with a dusting of cinnamon, star anise, and cinnamon sticks to enhance the chai vibe.
How to Serve Chai Layer Cake with Cream Cheese Frosting Recipe
Garnishes
Nothing complements this cake better than a sprinkle of finely ground chai spices on top, star anise pods, or even thin cinnamon sticks placed decoratively. These simple touches add visual appeal and hint at the rich flavors inside.
Side Dishes
Serve this wonderfully spiced cake alongside a steaming cup of chai tea or your favorite black tea to intensify the fragrant spices. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream works beautifully for those extra indulgent moments.
Creative Ways to Present
Try layering this cake in a clear trifle bowl with whipped cream and toasted nuts for a stunning visual. Or, cut the layers into squares and stack them as elegant petit fours decorated with edible gold leaf or crystallized ginger for a special occasion treat that wows every guest.
Make Ahead and Storage
Storing Leftovers
This Chai Layer Cake with Cream Cheese Frosting Recipe keeps wonderfully in an airtight container in the refrigerator for 2 to 3 days. To enjoy, bring the cake to room temperature before serving to fully appreciate the soft crumb and luscious frosting.
Freezing
You can freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw them overnight in the fridge before assembling and frosting. If you’ve already frosted the cake, give it a quick blast of freezer air to harden the frosting before wrapping to maintain its shape.
Reheating
Since this is a delicate, moist cake, reheating isn’t necessary and can dry it out. Instead, simply let refrigerated slices sit at room temperature for 30 minutes before enjoying to bring out the full flavor and creamy texture.
FAQs
Can I use a different frosting for this chai cake?
Absolutely! While the cream cheese frosting is classic and balances the spices perfectly, a vanilla buttercream or even a whipped mascarpone topping would also complement this chai cake beautifully.
How do I ensure the spices don’t overpower the cake?
Measuring spices accurately and combining them with the sweetness and tang of the sour cream and cream cheese ensures a balanced flavor. Taste-testing your spice blend before adding can help you adjust to your preference.
Can I make this cake gluten-free?
Yes, but you’ll want to substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. The texture might be slightly different but still delicious!
What’s the best way to get even cake layers?
Level the cake tops with a serrated knife once cooled. Using two pans of the same size helps with even baking. Also, measuring batter evenly between pans ensures consistent layer thickness.
Is this cake suitable for a special occasion?
Definitely! Its intricate chai flavors and elegant frosted layers make it a perfect centerpiece for birthdays, holidays, or any celebration where you want to impress with a unique but approachable dessert.
Final Thoughts
This Chai Layer Cake with Cream Cheese Frosting Recipe is an absolute joy to bake and even more delightful to eat. It combines cozy chai spices with a velvety frosting that truly feels like a warm hug in dessert form. I’m so excited for you to try it and share this slice of comfort and celebration with the people you love. Trust me, it will become a cherished classic in your recipe collection!
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Chai Layer Cake with Cream Cheese Frosting Recipe
This Chai Cake combines warm spices like cardamom, cinnamon, ginger, and allspice with a moist, tender crumb for a comforting and flavorful dessert. Layered with a creamy, lightly sweetened cream cheese frosting, this cake offers a beautiful balance of fragrant chai spices and rich sweetness, perfect for celebrations or cozy afternoons with tea.
- Total Time: 1 hour
- Yield: 12 servings
Ingredients
Cake 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 tbsp cornstarch
- 1 tbsp ground cardamom
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¼ 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 Ingredients
- 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
- Preheat and prepare pans: Preheat your oven to 170ºC (340ºF) using the conventional setting. Line two 20 cm (8 inch) baking pans with parchment paper to prevent sticking.
- Sift dry ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl or stand mixer, beat the butter, granulated sugar, and dark brown sugar on medium-high speed for about 3 minutes until light and fluffy.
- Add eggs: Add eggs one at a time, mixing well after each addition to ensure they’re fully incorporated.
- Combine flour mixture (half): Scrape down the sides of the bowl. Add half of the sifted flour mixture to the wet ingredients and mix on low speed just until combined to avoid overmixing.
- Add wet ingredients: Mix in the sour cream, vegetable oil, and vanilla extract until just incorporated.
- Add remaining flour: Add the other half of the flour mixture and mix until fully combined, then fold gently with a spatula to ensure a smooth batter without overmixing.
- Divide batter and bake: Divide the batter evenly between the prepared pans. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Note the layers will be pale and not browned when done.
- Cool the cakes: Let the cakes cool on a wire rack for 5 minutes. Carefully remove the cakes from the pans and allow them to cool completely before frosting.
- Prepare cream cheese frosting: If in a humid environment like Europe, drain excess moisture from the cream cheese using paper towels. Sift the powdered sugar.
- Cream butter and sugars: Using a stand mixer with paddle attachment, beat butter, powdered sugar, and brown sugar on high speed for 3 minutes. Scrape sides and beat an additional minute.
- Add cream cheese and vanilla: Add vanilla bean paste and cream cheese, then mix on low speed for 1 minute until smooth and creamy.
- Remove air bubbles: Remove the bowl from the mixer and beat by hand with a spatula or wooden spoon to eliminate air bubbles for a smoother frosting texture.
- Trim cake tops: Level the tops of the cake layers with a sharp knife to create flat surfaces for even stacking.
- Assemble the cake: Place the first cake layer on a serving dish or cake board. Spread three generous scoops of frosting evenly over the top using an offset spatula. Add the second layer, then frost the entire cake with a thin coat for a semi-naked look.
- Decorate: Finish by dusting the cake with cinnamon and garnish with star anise and cinnamon sticks for an elegant touch.
- Store: Keep the cake in an airtight container in the refrigerator. Bring to room temperature before serving to enjoy optimal flavor and texture. The cake will stay good for 2-3 days.
Notes
- Use room temperature ingredients for better mixing and texture.
- Be careful not to overmix the batter to keep the cake tender.
- The cake layers will appear pale; use a toothpick instead of color to test doneness.
- If cream cheese is watery, removing excess moisture improves frosting consistency.
- The cake is best served at room temperature after chilling to enhance flavor.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For a more intense chai flavor, spices can be adjusted slightly to preference.
- Using an offset spatula helps achieve a professional-looking finish when frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
