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Chai Layer Cake with Cream Cheese Frosting Recipe

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3.9 from 15 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. Add eggs: Add eggs one at a time, mixing well after each addition to ensure they’re fully incorporated.
  5. 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.
  6. Add wet ingredients: Mix in the sour cream, vegetable oil, and vanilla extract until just incorporated.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Add cream cheese and vanilla: Add vanilla bean paste and cream cheese, then mix on low speed for 1 minute until smooth and creamy.
  13. 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.
  14. Trim cake tops: Level the tops of the cake layers with a sharp knife to create flat surfaces for even stacking.
  15. 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.
  16. Decorate: Finish by dusting the cake with cinnamon and garnish with star anise and cinnamon sticks for an elegant touch.
  17. 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.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

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