Description
This Chai Cake is a fragrant, spiced layered cake infused with warm chai spices like cardamom, cinnamon, and ginger, paired with a smooth and creamy cream cheese frosting. Perfect for tea time or as a delightful dessert, it offers a moist, tender crumb balanced by a rich frosting featuring vanilla bean paste. The subtle aromatic spices make this cake both comforting and unique, ideal for those who love chai-inspired flavors in baked treats.
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
- 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
- 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 pan: Preheat the oven to 170ºC/340ºF conventional heat and line two 20 cm (8 inch) round cake pans with parchment paper for easy removal.
- Mix dry ingredients: Sift together the all-purpose flour, cornstarch, ground cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream butter and sugars: Using an electric mixer, beat the room temperature butter, granulated sugar, and dark brown sugar on medium-high speed for 3 minutes until light and fluffy.
- Add eggs: Add eggs one at a time to the creamed mixture, beating well after each addition to combine thoroughly.
- Combine flour and wet ingredients: Scrape down the bowl sides, then add half of the flour mixture on low speed and mix until just combined. Next, add the sour cream, vegetable oil, and vanilla extract; mix gently until incorporated. Finally, add the remaining flour mixture and mix until just combined, being careful not to overmix.
- Fold batter: Use a rubber spatula to gently fold the batter ensuring all ingredients are fully combined for a tender cake texture.
- Bake the cake: Divide the batter evenly between the prepared pans and bake for 28-30 minutes. The cake layers remain pale and should be tested with a cake tester or toothpick that comes out clean when done.
- Cool the cake: Cool the cakes on a wire rack for 5 minutes, then gently remove from pans and allow to cool completely before frosting.
- Prepare cream cheese frosting: If in Europe, remove excess water from cream cheese with paper towels. Sift powdered sugar, then using a stand mixer with paddle attachment, cream together butter, powdered sugar, and brown sugar on high speed for 3 minutes. Scrape bowl and mix for another minute.
- Add vanilla and cream cheese: Mix in vanilla bean paste and cream cheese on low speed for 1 minute. Remove bowl and beat by hand with spatula to remove air bubbles for smoother frosting.
- Level cake layers: Trim the tops of the cooled cake layers to create flat surfaces for stacking.
- Assemble the cake: Place the first cake layer on your serving plate or cake board. Add three large scoops of frosting and spread evenly with an offset spatula. Place the second layer on top and apply a thin crumb coat frosting layer all over the cake.
- Final decoration: Scrape down the sides for a ‘naked’ cake appearance. Dust the cake with ground cinnamon and garnish with star anise and cinnamon sticks for a decorative finish.
- Storage: Store the cake in an airtight container in the refrigerator for 2-3 days. Let it come to room temperature before serving for best texture and flavor.
Notes
- Ensure all dairy ingredients like butter, eggs, and sour cream are at room temperature for smooth batter and even baking.
- Do not overmix the batter to avoid a dense cake; mix until just combined especially after adding the flour.
- Leveling the cake layers ensures a professional appearance and even stacking when assembling.
- Removing excess water from cream cheese prevents a runny frosting and helps achieve the perfect consistency.
- If you don’t have vanilla bean paste, vanilla extract will work as a substitute but vanilla bean paste imparts a more intense vanilla flavor and visible vanilla flecks.
- The cake layers do not brown much during baking, so rely on the toothpick test to check doneness rather than visual cues.
- Letting the frosted cake rest before serving enhances flavors as the frosting softens and spices infuse.
- The spices can be adjusted to preference, but the black pepper adds a subtle warmth that balances the sweetness.
