Description
This elegant chai cake features tender, spiced cake layers infused with a warming blend of cinnamon, cardamom, ginger, and cloves. Each moist layer is generously frosted with a smooth, rich cinnamon cream cheese frosting, offering a delightful balance of sweet and tangy notes. The cake is baked to a golden perfection, resulting in a comforting dessert with aromatic depth.
Ingredients
- For the Chai Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon black pepper
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Cinnamon Cream Cheese Frosting:
- 12 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, cinnamon, and vanilla extract, beating on low speed until combined, then increase to medium-high and beat until light and fluffy. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the top.
- Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake. Garnish with a dusting of cinnamon if desired.
Notes
* Ensure all cold ingredients for both the cake and frosting are at room temperature for best results and a smooth batter/frosting.
* Do not overmix the cake batter once the wet and dry ingredients are combined; overmixing can lead to a tough cake.
* For a stronger chai flavor, steep 2-3 chai tea bags in the buttermilk for 15 minutes, then strain and cool before using.
* Sifting powdered sugar for the frosting prevents lumps and ensures a silky-smooth texture.
* Chill the frosted cake for at least 30 minutes before serving to allow the frosting to set.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550
- Fat: 25g
- Carbohydrates: 80g
- Protein: 6g