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
- 1/4 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 bean paste
Cream Cheese Frosting
- 200 g butter, room temperature
- 280 g powdered sugar, sifted
- 30 g dark brown sugar
- 115 g full-fat cream cheese, room temperature
- 1/2 tsp vanilla bean paste
Instructions
- Preheat and Prepare Pan: Preheat the oven to 170ºC (340ºF) in a conventional oven. Line two 20 cm (8 inch) baking pans with parchment paper to ensure cakes don’t stick.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, black pepper, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Using an electric hand mixer or stand mixer, beat the 180 g butter with granulated sugar and dark brown sugar on medium/high speed for 3 minutes until light and fluffy.
- Add Eggs: Add the eggs one at a time to the butter mixture, mixing well after each addition until fully incorporated.
- Incorporate Flour Mixture: Scrape down the bowl sides then add half of the sifted flour mixture. Mix on low speed until just combined.
- Addwet Ingredients: Mix in sour cream, vegetable oil, and vanilla bean paste until just combined, being careful not to overmix.
- Add Remaining Flour: Add the remaining half of the flour mixture and mix just until combined.
- Fold Batter: Gently fold the batter with a rubber spatula to ensure all ingredients are well incorporated without overmixing.
- Divide and Bake: Evenly divide the batter into the prepared pans and bake for 28-30 minutes. The cakes will remain light in color; a tester inserted should come out clean to confirm doneness.
- Cool Cakes: Place cakes on a cooling rack. After 5 minutes, gently remove them from the pans and allow to cool completely.
- Prepare Frosting – Remove Moisture: If in Europe, place cream cheese between paper towels to remove excess water for better frosting consistency.
- Cream Butter and Sugars for Frosting: Using a stand mixer with paddle attachment, cream the 200 g butter with sifted powdered sugar and brown sugar on high speed for 3 minutes. Scrape down the bowl and beat for an additional minute.
- Add Vanilla and Cream Cheese: Add vanilla bean paste and cream cheese, mixing on low speed for 1 minute until smooth.
- Remove Air Bubbles: Beat the frosting by hand with a spatula or wooden spoon to remove any air bubbles for a smooth finish.
- Level Cake Layers: Trim the tops of the cooled cake layers to create flat surfaces for even stacking.
- Assemble Cake: Place one cake layer on a serving dish or turntable. Spread 3 large scoops of frosting evenly using an offset spatula. Place the second cake layer on top and frost the entire cake with a thin crumb coat for a naked cake look.
- Decorate: Dust the cake with cinnamon and garnish with star anise and cinnamon sticks for an elegant presentation.
- Store: Refrigerate the cake in an airtight container. Remove from fridge and let come to room temperature before serving. The cake can be stored for 2-3 days.
Notes
- Use room temperature ingredients to ensure even mixing and tender texture.
- The cake layers will remain pale even when fully baked; rely on the clean cake tester method rather than color.
- Removing excess moisture from cream cheese prevents runny frosting.
- Do not overmix the batter to keep the cake light and tender.
- Allow the chilled cake to warm before serving to enhance flavor and texture.
- For a stricter spice flavor, adjust the chai spice quantities to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
