Chai Spiced Cake with Cream Cheese Frosting

Adam

Chai Spiced Cake with Cream Cheese Frosting

If there’s one dessert that beautifully captures warmth, comfort, and elegance in every slice, it’s a Chai Cake. Inspired by the rich and fragrant flavors of spiced chai tea, this cake takes familiar pantry ingredients and transforms them into a bakery-worthy masterpiece. A chai cake is more than just a spiced cake—it’s a celebration of cozy spices like cardamom, cinnamon, and nutmeg, blended perfectly into a moist and fluffy crumb. When paired with tangy, silky cream cheese frosting, the balance of flavors is simply irresistible. Each bite feels like sipping a comforting cup of chai on a chilly afternoon but in cake form. What makes this recipe even better is its simplicity. With just a few basic steps—mixing dry and wet ingredients, folding them together, and baking—you’ll have a cake that looks elegant and tastes unforgettable. It’s the perfect choice for birthdays, family gatherings, holidays, or simply as a treat to enjoy with a cup of tea or coffee. Unlike traditional plain cakes, this chai cake stands out with its depth of flavor and rich aroma. The subtle sweetness from sugar, the spice blend, and the creamy frosting all come together to create a dessert that’s both comforting and impressive.

Print Recipe Pin Recipe

Prep Time 20

bake & Cooling & Assembly time 1 25

Total Time 1 45

Servings: 12 slices

Ingredients Equipment Method Notes

Ingredients

Here’s what you’ll need for the cake and the frosting:

For the Chai Cake:

300 g 2 ½ cups all-purpose flour
1 tbsp ground cardamom
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking soda
½ tsp salt
300 g 1 ½ cups granulated sugar
115 g ½ cup vegetable oil or canola oil
3 large eggs room temperature
260 g 1 cup + 1 tbsp buttermilk
2 tsp vanilla extract

For the Cream Cheese Frosting:

230 g 1 cup unsalted butter, softened
225 g 8 oz cream cheese, full-fat, softened
480 g 4 cups powdered sugar, sifted
2 tsp vanilla extract

Equipment

Here’s everything you’ll need to bake this chai-spiced masterpiece:
2 Large mixing bowls
1 Medium bowl
Whisk
Rubber spatula
Hand mixer or stand mixer
Measuring cups and spoons
Kitchen scale (for precise measurements)
2 round 9-inch cake pans
Parchment paper
Cooling racks
Offset spatula (for frosting)

Method

Step 1: Prepare your pans

Preheat oven to 350°F (175°C).
Grease two 9-inch round cake pans and line with parchment paper.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together flour, cardamom, cinnamon, nutmeg, baking soda, and salt.
Set aside.

Step 3: Mix the wet ingredients

In a large bowl, beat sugar and oil until well combined.
Add eggs one at a time, mixing after each addition.
Stir in vanilla extract.

Step 4: Combine wet and dry

Add the dry mixture to the wet mixture in three parts, alternating with buttermilk.
Begin and end with the dry ingredients.
Mix until just combined—don’t overmix.

Step 5: Bake

Divide batter evenly between prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a cooling rack.

Step 6: Make the frosting

In a large bowl, beat butter and cream cheese until smooth and creamy.
Add powdered sugar gradually, mixing on low speed.
Beat in vanilla extract.
Whip until light and fluffy.

Step 7: Assemble

Place one cake layer on a serving plate.
Spread frosting evenly on top.
Add the second cake layer and frost the entire cake.
Smooth with an offset spatula and decorate with a sprinkle of cinnamon or crushed nuts if desired.

Notes

🧊 Storage & Reheating

Room Temperature: Keep covered for up to 1 day.

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap unfrosted cake layers in plastic wrap and foil, freeze up to 2 months. Thaw overnight in fridge.

Reheating: Individual slices can be warmed in the microwave for 10–15 seconds for a “fresh-baked” feel.

🥄 Variations

Chai Latte Cake: Replace part of the buttermilk with brewed chai tea for an even stronger flavor.

Nutty Chai Cake: Add crushed pistachios or walnuts into the batter.

Caramel Chai Cake: Drizzle salted caramel sauce over the frosting for extra indulgence.

Cupcakes Version: Make 24 cupcakes instead of two cake layers; bake 18–20 minutes.

Gluten-Free: Use a 1:1 gluten-free flour blend.

Layered Elegance: Bake three thinner layers instead of two for a tall, bakery-style cake.

❓ 10 FAQs

What makes this a chai cake?
The spice blend of cardamom, cinnamon, and nutmeg mirrors the flavors of chai tea.

Can I use chai tea concentrate instead of spices?
Yes, but reduce the liquid slightly and adjust for sweetness.

Can I make it dairy-free?
Substitute buttermilk with almond milk mixed with 1 tsp lemon juice, and use dairy-free cream cheese.

Can I reduce the sugar?
Yes, reduce by 20% without affecting texture too much.

Why is my cake dense?
Overmixing the batter can lead to a dense cake. Mix gently until just combined.

Can I bake it in a bundt pan?
Absolutely—bake for 45–50 minutes instead.

How do I make the frosting stiffer?
Add extra powdered sugar until the desired consistency is reached.

Can I add ginger or cloves?
Yes, for a stronger chai profile, add ½ tsp ground ginger or a pinch of ground cloves.

How do I store leftover frosting?
Keep in the fridge for up to 5 days, bring to room temperature, then re-whip before using.

Can I make this cake ahead of time?
Yes, bake layers a day in advance and frost before serving.

🏁 Conclusion

This Chai Cake with Cream Cheese Frosting is a show-stopping dessert that’s both simple and sophisticated. The warm spice blend creates a cake that’s fragrant, moist, and bursting with flavor, while the cream cheese frosting adds a tangy, creamy finish that balances everything beautifully.

Perfect for family gatherings, birthdays, or festive occasions, this cake is versatile, easy to make, and sure to impress. With its cozy flavor profile and elegant presentation, it’s destined to become a favorite in your baking rotation.

So next time you crave something comforting yet special, skip the usual chocolate or vanilla and bake this irresistible chai cake. One slice, and you’ll discover why it’s a true spiced classic.