The Chai Cake with Cream Cheese Frosting Recipe is a wonderfully spiced, moist cake that’s packed full of comforting chai-inspired flavors. This cake blends warm spices like cardamom, cinnamon, ginger, and a hint of black pepper with a luscious cream cheese frosting that perfectly balances sweetness and tang. It’s a showstopper for any occasion, from afternoon tea to a festive gathering, and once you try it, it’ll quickly become one of your favorite go-to desserts. The tender crumb and fragrant spices combined with the creamy frosting make every bite feel like a warm hug.

The image shows a close-up side view of a two-layer brown cake with a light cream filling and frosting. The bottom layer is a thick, spongy brown cake, topped with a smooth, thick white cream layer, and then another equal brown cake layer on top. The top of the cake is covered with an even, thick layer of white frosting, dusted lightly with brown powder, possibly cinnamon. A single brown star anise sits on the top left corner. The cake rests on brown parchment paper placed over a wooden cake stand. The background and surface have a white marbled texture. A glass with a light-colored drink is slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Simple yet essential ingredients come together to create this flavorful chai cake. Each element plays a crucial role: the butter and oils keep the crumb rich and tender, the spices deliver an aromatic punch, and the sour cream adds moisture and a slight tang that brightens the cake perfectly.

Butter (180 g, room temperature): Provides richness and contributes to a tender crumb.
Granulated sugar (150 g): Sweetens the cake and helps with texture.
Dark brown sugar (150 g): Adds deep caramel notes that complement the spices beautifully.
Large eggs (4, room temperature): Bind the ingredients and add structure.
All-purpose flour (330 g): The foundation of your cake’s structure.
Cornstarch (1 tbsp): Lightens the texture ensuring a tender bite.
Ground cardamom (1 tbsp): A key chai spice with floral notes.
Ground cinnamon (1 tbsp): Adds warmth and sweetness.
Ground ginger (1 1/2 tsp): Provides a gentle zing that balances the sweetness.
Ground allspice (½ tsp): Contributes depth and complexity.
Ground nutmeg (½ tsp): Offers a subtle nutty flavor.
Ground black pepper (¼ tsp): Adds a surprising spicy kick typical of chai blends.
Baking powder (¾ tsp): Helps the cake rise evenly.
Baking soda (¾ tsp): Works with the sour cream to give lift and lightness.
Salt (½ tsp): Enhances all the flavors, balancing sweetness and spices.
Sour cream (240 g, room temperature): Adds moisture and a gentle tang that brightens the cake.
Vegetable oil (60 g): Keeps the cake moist and tender.
Vanilla extract (1 1/2 tsp): Sweet background flavor that melds all ingredients.
Butter (200 g, room temperature—for frosting): Base for the creamy frosting.
Powdered sugar (280 g): Sweetens and smooths the frosting.
Dark brown sugar (30 g—for frosting): Adds a mellow caramel tone to the frosting.
Full-fat cream cheese (115 g, room temperature): Provides rich tanginess in the frosting.
Vanilla bean paste (½ tsp): Adds visual appeal and depth in the frosting flavor.

How to Make Chai Cake with Cream Cheese Frosting Recipe

Step 1: Prepare and Combine Dry Ingredients

Start by preheating your oven to 170ºC (340ºF) and lining two 20 cm (8 inch) baking pans with parchment paper. Sift together the flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. This ensures the spices and leavening agents are evenly distributed throughout the cake, guaranteeing consistent flavor and an even rise.

Step 2: Cream Butter and Sugars

In a large mixing bowl, use an electric hand mixer or stand mixer to beat the butter with both the granulated and dark brown sugar on medium-high speed for about 3 minutes. This aerates the mixture, creating a fluffy base that translates into a tender crumb.

Step 3: Incorporate Eggs

Add the eggs one at a time, mixing well after each addition to fully incorporate and create a smooth batter. Don’t rush this step; proper mixing helps build structure and emulsify the ingredients for a perfect cake texture.

Step 4: Alternate Adding Dry Ingredients and Wet Ingredients

Scrape down the sides of your bowl to keep everything even. Add half of the sifted dry ingredients and mix on low speed just until combined. Then add the sour cream, vegetable oil, and vanilla extract, mixing gently. Avoid overmixing to keep the crumb tender. Finally, add the remaining dry ingredients and combine until the batter is smooth.

Step 5: Fold Batter and Bake

Use a rubber spatula to gently fold the batter, ensuring all parts are evenly mixed without deflating the air. Divide the batter evenly between the prepared pans and bake for about 28-30 minutes. Remember, this chai cake stays light in color, so rely on a clean toothpick or cake tester rather than color to check doneness.

Step 6: Prepare the Cream Cheese Frosting

While the cake cools, prep the frosting. If you live in a humid climate or Europe, place your cream cheese between paper towels to remove excess moisture. In a stand mixer with a paddle attachment, cream the butter, powdered sugar, and brown sugar on high speed for 3 minutes to ensure a smooth, fluffy texture. Add the vanilla bean paste and cream cheese, then mix on low for 1 minute. To avoid air bubbles, finish by beating the frosting well by hand with a spatula or wooden spoon.

Step 7: Assemble the Cake

Trim the tops of the cake layers for flatness. Place one layer on a serving dish or cake board. Spread three generous scoops of frosting evenly on top before adding the second layer. Cover the cake with a thin layer of frosting for a trendy naked cake look, scraping the sides so the cake peeks through. For a finishing touch, dust with cinnamon and garnish with star anise or cinnamon sticks for that chai vibe.

How to Serve Chai Cake with Cream Cheese Frosting Recipe

A slice of two-layer brown cake with visible crumb texture sits on a white plate with a slightly scalloped edge; between the layers and covering the outside is a smooth, light cream-colored frosting with small specks, giving it a soft, creamy texture. In the background, there are blurred glasses with a light beige drink and some star anise scattered around, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The chai theme comes alive when you add thoughtful garnishes. Light dustings of cinnamon powder or cocoa powder add visual appeal and extra aroma. Whole star anise and cinnamon sticks turn your cake into a centerpiece worthy of any celebration and hint at the flavors inside.

Side Dishes

Pair your chai cake with warm beverages like masala chai, chai lattes, or spiced coffee to complement the spices in the cake. Fresh fruit such as sliced pears or apples with a dusting of cinnamon are a fantastic fresh contrast to the richness of the cake and frosting.

Creative Ways to Present

For a unique presentation, serve individual slices with a dollop of whipped cream and a sprinkle of crushed pistachios for color and crunch. Alternatively, layer your cake in clear glass trifle bowls with extra frosting and crushed ginger snaps for a whimsical twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftover chai cake tightly wrapped or in an airtight container in the refrigerator. The layers and frosting stay fresh for 2-3 days when refrigerated. Bringing the cake to room temperature before serving ensures the best flavor and texture.

Freezing

This Chai Cake with Cream Cheese Frosting Recipe freezes beautifully. To freeze, wrap individual layers tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge overnight before frosting or assembling for best results.

Reheating

If you prefer warm cake, gently warm a slice in the microwave for 15-20 seconds. Avoid overheating so the frosting doesn’t melt completely. The spices in the chai cake become even more fragrant when slightly warmed.

FAQs

Can I make this chai cake recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the texture. Remember to verify that your baking powder is gluten-free as well.

What’s the best way to measure spices for the chai cake?

For the most consistent flavor, use measuring spoons designed for dry ingredients. Freshly ground spices will give you the best aroma but pre-ground works perfectly fine for convenience.

Can I use low-fat cream cheese for the frosting?

Full-fat cream cheese is recommended for the richest and creamiest frosting. Low-fat versions tend to be runnier and may not hold texture well, affecting the frosting’s consistency.

Is it okay to bake the cake in one large pan instead of two?

While possible, baking in one large pan will increase baking time and might affect the crumb texture. Two smaller pans ensure even baking and easier layering.

How do I prevent the cream cheese frosting from being too runny?

Make sure all ingredients, especially butter and cream cheese, are at room temperature but not overly soft. Sifting powdered sugar helps keep the frosting smooth but firm. If needed, chill the frosting briefly before using.

Final Thoughts

If you’re craving a cake that offers warmth, spice, and a touch of indulgence, this Chai Cake with Cream Cheese Frosting Recipe is your answer. It’s a comforting treat that’s surprisingly simple to make but feels incredibly special. Sharing this cake feels like passing along a little bit of cozy love, and I truly hope it becomes a beloved recipe in your kitchen just like it is in mine.

Chai Cake with Cream Cheese Frosting Recipe