Irresistible Chai Cake with Brown Sugar Cream Cheese Frosting: Your Ultimate Cozy Dessert
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Indulge in the pure comfort of our spectacular Chai Cake, a dessert that promises to transport you straight to culinary paradise. Imagine tender, incredibly moist cake layers infused with a harmonious blend of warm chai spices, generously sandwiched together with a velvety smooth, rich brown sugar cream cheese frosting. Each bite of this exquisite cake is like receiving a warm hug, making it the quintessential treat for any occasion, especially as the cooler seasons approach. Its aromatic spices will fill your kitchen with an inviting fragrance, signaling that something truly special is baking.
This chai cake recipe is a dream come true for all chai latte aficionados. It perfectly captures the complex, comforting flavors of your favorite spiced tea in a decadent cake form. The cake itself boasts an unbelievably soft and tender crumb, soaking up all the fragrant spices to create a truly memorable taste experience. To elevate this masterpiece, we crown it with a brown sugar cream cheese frosting that adds a delightful tang and deep caramel notes, perfectly balancing the spicy warmth of the cake. This is more than just a cake; it’s the ultimate fall layer cake, destined to become your new go-to recipe. Prepare for this chai layer cake to steal your heart and leave you longing for just one more heavenly slice, whether it’s for a cozy evening or a festive gathering.
Craving more show-stopping layer cake creations? Be sure to explore our recipes for Nutella Cake, Rich Chocolate Fudge Cake, and a classic Chocolate Cake with Cream Cheese Frosting.
WHY THIS CHAI CAKE RECIPE IS A MUST-TRY
- Perfectly Spiced Chai Cake Layers: This isn’t just a spiced cake; it’s a chai spice symphony. Our recipe carefully blends six distinct spices – ground cardamom, cinnamon, ginger, allspice, nutmeg, and a hint of black pepper – to create an authentic and deeply aromatic chai flavor. Each spice contributes to a rich, warm, and inviting taste that makes this cake truly stand out, reminiscent of a comforting chai latte.
- Decadent Brown Sugar Cream Cheese Frosting: The smooth and luscious frosting is incredibly easy to prepare and provides the perfect counterpoint to the vibrant spice cake. The brown sugar introduces a delightful caramel depth and subtle molasses notes, which, when combined with the tangy cream cheese, creates a balanced sweetness and a creamy texture that is simply irresistible. It’s the ideal pairing that elevates the entire cake.
- A Stunning Showstopper Dessert: Beyond its incredible taste, this chai cake is visually impressive. Simple yet elegant decoration with whole spices like star anise or cinnamon sticks transforms it into a true centerpiece. Whether for a holiday celebration, a special gathering, or just a treat for yourself, its inviting aroma and beautiful presentation are guaranteed to garner compliments and make it the star of any dessert table.
ESSENTIAL INGREDIENTS FOR YOUR CHAI CAKE
Understanding the role of each ingredient is key to baking a perfect chai cake. Below are some of the crucial components for this recipe. For a complete list of quantities, please refer to the detailed recipe card at the bottom of this page.
- All-Purpose Flour: The foundation of our cake, all-purpose flour provides structure. Using a brand with a protein content between 10-11% is ideal for achieving a light and airy crumb without making the cake too dense or chewy.
- Cornstarch: A secret weapon in baking, cornstarch works wonders in creating a tender and soft cake texture. It helps to weaken the gluten development in the flour, resulting in a more delicate and melt-in-your-mouth experience.
- Sugars (Granulated and Brown): Granulated sugar not only sweetens the cake but also contributes significantly to its moisture content and fine crumb. Dark brown sugar, with its molasses content, adds a deeper, richer flavor and even more moisture, enhancing the overall warmth of the chai spices.
- Baking Powder and Baking Soda: These chemical leavening agents are vital for the cake’s rise and light, fluffy texture. Baking powder reacts when wet and with heat, while baking soda reacts with acidic ingredients like sour cream, ensuring a perfect lift and an airy crumb.
- Salt: Often underestimated, salt plays a crucial role in enhancing all the other flavors in the cake, particularly the sweetness and the complex notes of the chai spices. It also balances the overall taste profile.
- Eggs: Large eggs provide structure, moisture, and richness to the cake. It’s essential to use them at room temperature, as this allows them to emulsify better with the other ingredients, leading to a smoother batter and a more evenly baked cake.
- Oil: Using a flavor-neutral oil, such as canola or vegetable oil, ensures that the cake remains incredibly moist. Unlike butter, oil stays liquid at room temperature, which contributes to a softer, more succulent crumb over time.
- Sour Cream: This ingredient is a game-changer for moisture and tenderness. Sour cream adds a delicate tang and significant moisture to the cake, while its acidity also works with the baking soda to create a beautifully structured and soft cake. Full-fat Greek yogurt can be a great substitute if needed.
- Butter: High-quality unsalted butter is used in both the cake layers and the luxurious brown sugar cream cheese frosting. Ensure your butter is at room temperature for both components, as this is crucial for proper creaming and achieving the desired texture in both the cake batter and the frosting.
- Homemade Chai Spices: This custom blend is what gives our cake its signature flavor. It’s a precise mix of ground cardamom (aromatic, citrusy), cinnamon (warm, sweet), ginger (spicy, pungent), allspice (complex, hints of clove and nutmeg), nutmeg (warm, sweet), and a pinch of black pepper (subtle heat to awaken other flavors). This combination creates the ultimate, authentic chai experience.
BAKING YOUR PERFECT CHAI CAKE: STEP-BY-STEP
Follow these detailed instructions to bake your delightful Chai Cake. For this recipe, an electric mixer is highly recommended. You can use either a stand mixer fitted with a paddle attachment, or an electric hand mixer. You will also need two 8-inch (20 cm) round cake pans, meticulously lined with baking paper for easy release.
The full, precise recipe, including exact measurements and temperatures, is available in the recipe card below.
Preparation is key: Before you begin, preheat your oven to 170ºC (340ºF) for a conventional oven. Prepare your two 8-inch (20 cm) baking pans by greasing them and lining the bottoms with parchment paper. This will ensure your cakes release beautifully.
STEP 1: Combine Dry Ingredients. In a medium bowl, meticulously sieve together the all-purpose flour, all your chai spices (ground cardamom, cinnamon, ginger, allspice, nutmeg, and black pepper), cornstarch, baking powder, baking soda, and salt. Sifting is crucial here to prevent lumps and ensure even distribution of the leavening agents and spices. Set this perfectly blended dry mixture aside. In a large mixing bowl, either of your stand mixer with the paddle attachment or with your electric hand mixer, add the softened room temperature butter, granulated sugar, and dark brown sugar. Beat these together on medium speed for at least 3 minutes, until the mixture is light, fluffy, and significantly pale in color. This creaming process incorporates air, which is essential for a tender cake.
STEP 2: Wet and Dry Ingredient Incorporation. Add the large room temperature eggs to the butter-sugar mixture one at a time. Whisk each egg in thoroughly until it’s fully combined before adding the next. This ensures proper emulsification and prevents the batter from curdling. Scrape down the sides of the bowl frequently to ensure everything is evenly mixed. Next, add approximately half of your prepared dry ingredient mixture to the wet ingredients. Mix on low speed, just until the flour streaks disappear – be careful not to overmix, as this can develop gluten and lead to a tough cake. Follow this by adding the room temperature sour cream, vegetable oil, and vanilla extract. Mix again on low speed until just combined. Finally, incorporate the remaining half of the dry ingredients, mixing on low speed until the batter is smooth and no dry streaks remain. Give it one final gentle fold with a rubber spatula to catch any unmixed ingredients at the bottom of the bowl.
STEP 3: Bake the Cake Layers. Divide the smooth cake batter evenly between your two prepared 8-inch baking pans. Use a kitchen scale for precise division, if desired, to ensure even layers. Bake in the preheated oven for approximately 28-30 minutes. To check for doneness, insert a wooden skewer or cake tester into the center of a cake. It should come out clean, with no wet batter clinging to it. It’s important to note that these cake layers tend to remain quite light in color due to the ingredients and spices, so they won’t necessarily appear deeply golden brown when fully baked. Once baked, remove the pans from the oven and let the cakes cool in their pans on a wire rack for about 5-10 minutes. This allows them to firm up slightly. After this initial cooling, gently invert the cakes onto the wire rack, remove the parchment paper, and allow them to cool down completely to room temperature before frosting. This step is critical to prevent your frosting from melting.
CRAFTING THE BROWN SUGAR CREAM CHEESE FROSTING & ASSEMBLING YOUR CAKE
The frosting is just as important as the cake itself, providing the perfect creamy, tangy, and sweet complement. Here’s how to make it and assemble your beautiful Chai Cake.
STEP 1: Prepare the Frosting Base. Begin by sifting your powdered sugar. This crucial step removes any lumps, ensuring a perfectly smooth and creamy frosting. In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened room temperature butter, sifted powdered sugar, and dark brown sugar. Beat on high speed for a full 3 minutes. This extensive creaming incorporates air, making the frosting light and fluffy. Stop the mixer, scrape down the sides and bottom of the bowl thoroughly with a spatula, and then mix for another minute to ensure everything is well combined and aerated.
STEP 2: Add Cream Cheese and Vanilla. Reduce the mixer speed to low. Add the vanilla bean paste (or vanilla extract) and the full-fat cream cheese, which should also be at room temperature. Beat on low speed for just 1 minute, or until the ingredients are just combined and smooth. Be very careful not to overmix the cream cheese frosting, as overbeating can cause it to become runny and lose its structure. Once combined, remove the bowl from the stand mixer and give the frosting a final vigorous beat by hand with a spatula or wooden spoon. This helps to knock out any large air bubbles that might have formed during mixing, resulting in a perfectly smooth, silky, and stable frosting.
STEP 3: Prepare Cake Layers for Assembly. Once your cake layers are completely cooled, use a serrated knife to carefully level the tops of each cake layer, creating a flat surface. This ensures your cake stacks evenly and looks professional. Any removed cake scraps make a delicious snack for the baker!
STEP 4: Assemble and Decorate. Place your first leveled cake layer onto your chosen serving plate or cake board. If you have a turntable, now is the time to use it for easier frosting application; however, don’t fret if you don’t – you can still decorate a stunning cake without one. Dollop approximately three generous scoops of your brown sugar cream cheese frosting onto the first layer. Using an offset spatula, spread the frosting evenly across the top. Carefully place the second cake layer on top, pressing down gently to secure it. Now, apply a thin “crumb coat” layer of frosting all over the top and sides of the entire cake. This traps any loose crumbs. For a trendy “naked” cake look, use your offset spatula or a bench scraper to gently scrape down the sides of the cake, revealing some of the cake layers beneath the frosting. Finish by dusting the top with a sprinkle of ground cinnamon and decorating with a few elegant star anise pods and cinnamon sticks for an extra touch of warmth and visual appeal.
EXPERT BAKING TIPS FOR CHAI CAKE SUCCESS
- Always Use a Kitchen Scale: For truly consistent and professional baking results, a kitchen scale is your best friend. My recipes, including this chai cake, are developed using metric measurements (grams) because it’s the most accurate way to measure ingredients. Volume measurements (cups) can vary wildly depending on how ingredients are scooped and packed, leading to inconsistent outcomes. Invest in a good digital scale for precision every time.
- Do Not Overmix Your Batter: Once you add flour to your wet ingredients, the goal is to mix *just* until combined. Overmixing develops gluten, which can lead to a dense, tough, and chewy cake texture – far from the moist and tender crumb we’re aiming for. After using your electric mixer, I always recommend finishing with a spatula to gently fold the batter a few times. This ensures all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the gluten.
- Choosing the Right Baking Pans: For optimal results, use aluminum baking pans that are light in color. Aluminum pans attract less heat than dark-colored pans, allowing the cake to bake more gently and evenly. This gentle baking promotes a softer, more delicate crumb and prevents the cake from drying out or forming a dark, tough crust. Always grease your pans thoroughly and line the bottoms with parchment paper for easy, flawless release.
- Room Temperature Ingredients are Non-Negotiable: This might sound like a minor detail, but it’s incredibly important for cake baking. Room temperature butter, eggs, and sour cream emulsify much better with each other, creating a smoother, more uniform batter. This consistent batter traps air more effectively, leading to a lighter, fluffier cake with a superior texture. Plan ahead and take these ingredients out of the fridge 1-2 hours before you start baking.
- Cool Cakes Completely Before Frosting: Patience is a virtue when it comes to frosting. Ensure your cake layers are absolutely, completely cool to the touch before you even think about applying frosting. Attempting to frost warm cakes will result in melted, sliding frosting and a messy, disappointing outcome. A wire rack is perfect for allowing air circulation around the cakes for quicker, more even cooling.
FREQUENTLY ASKED QUESTIONS ABOUT CHAI CAKE
Absolutely! If you don’t have sour cream on hand or prefer an alternative, you can replace it 1:1 with full-fat Greek yogurt. Greek yogurt offers a similar tangy flavor and creamy texture, contributing to the moistness and structure of the cake layers.
Yes, this cake is excellent for making ahead! To prepare the cake layers in advance, allow them to cool completely to room temperature. Once cooled, wrap each layer tightly in plastic wrap to prevent them from drying out, and store them at room temperature. If you need to make them more than a day in advance, the wrapped cake layers can be frozen for up to a month. The brown sugar cream cheese frosting can also be made ahead; store it in an airtight container or covered tightly with plastic wrap in the fridge. Before using, let it come to room temperature, then beat it briefly with your mixer or by hand to re-incorporate air and restore its smooth consistency.
The best way to check for doneness is by using a cake tester or a simple toothpick. After the recommended baking time has passed, gently insert the cake tester or toothpick into the very center of one of your cake layers. If it comes out clean, without any wet batter clinging to it, your cake is done. If there are wet crumbs, bake for a few more minutes and test again. Remember, these chai cake layers will remain relatively light in color and may not appear deeply browned.
Yes, you certainly can! To create a three-layer cake, simply divide the cake batter evenly among three 8-inch (20 cm) baking pans instead of two. Since the layers will be thinner, you will need to adjust the baking time. Bake them for approximately 23-25 minutes, or until a cake tester inserted into the center comes out clean. Be sure to watch them closely as they will bake faster.
If your frosting is too thin, it’s often due to overmixing the cream cheese or using cream cheese that’s too warm or has too much moisture. To fix it, you can try refrigerating the frosting for 15-30 minutes to firm it up, then re-whipping it. If it’s still too thin, carefully add more sifted powdered sugar, a tablespoon at a time, until you reach the desired consistency. If your frosting is too thick, you can thin it out by adding a very small amount of milk (dairy or non-dairy), a teaspoon at a time, mixing well after each addition until it’s just right.
STORAGE INSTRUCTIONS FOR YOUR CHAI CAKE
To maintain the freshness and moistness of this delightful chai cake, it’s best stored in an airtight container in the refrigerator. When you’re ready to enjoy a slice, take the cake out of the fridge and allow it to come to room temperature for about 30-60 minutes. This will ensure the cake layers are soft and the frosting is creamy. It is best enjoyed within 2-3 days of baking.
OTHER LAYER CAKE RECIPES TO TRY
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
If you’ve loved baking and tasting this recipe, please make sure to leave a STAR REVIEW below! I’d love to see your creations too – remember to tag me on Instagram @juliemarieeats. For more delicious inspiration and baking ideas, make sure to follow me on Pinterest.
Chai Cake
Pin Recipe
Equipment
- 2 x 20 cm baking pan
- Stand Mixer
Ingredients
CHAI CAKE
- 180 g unsalted butter room temperature
- 150 g granulated sugar
- 150 g dark brown sugar
- 4 large eggs room temperature
- 330 g all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon ground cardamom
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 240 g sour cream room temperature
- 60 g vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
BROWN SUGAR CREAM CHEESE FROSTING
- 200 g unsalted butter room temperature
- 280 g powdered sugar sifted
- 30 g dark brown sugar
- 115 g full-fat cream cheese room temperature, excess water removed if using European style
- ½ teaspoon vanilla bean paste or vanilla extract
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
CHAI CAKE
- Preheat your oven to 170ºC/ 340ºF (conventional oven setting). Prepare two 20 cm (8 inch) baking pans by greasing them lightly and lining the bottoms with parchment paper.
- In a medium bowl, sift together the all-purpose flour, cornstarch, ground cardamom, ground cinnamon, ground ginger, ground allspice, ground nutmeg, ground black pepper, baking powder, baking soda, and salt. Set the dry ingredient mixture aside.330 g all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon ground cardamom, 1 tablespoon ground cinnamon, 1 ½ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, ¼ teaspoon ground black pepper, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, using an electric hand mixer or a stand mixer with the paddle attachment, cream together the room temperature butter, granulated sugar, and dark brown sugar on medium-high speed for 3 minutes, until light and fluffy.180 g unsalted butter, 150 g granulated sugar, 150 g dark brown sugar
- Add the large room temperature eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.4 large eggs
- Add half of the dry ingredient mixture to the wet ingredients. Mix on low speed just until combined, being careful not to overmix.
- Now, add the room temperature sour cream, vegetable oil, and vanilla extract. Mix on low speed until just combined. Then, add the remaining half of the dry ingredients and mix until the batter is smooth and no dry streaks remain. Avoid overmixing the cake batter to keep it tender.240 g sour cream, 60 g vegetable oil, 1 ½ teaspoon vanilla extract
- Using a rubber spatula, give the batter a final gentle fold to ensure all ingredients from the bottom and sides of the bowl are fully incorporated.
- Divide the cake batter evenly between the 2 prepared baking pans. Bake for 28-30 minutes, or until a cake tester inserted into the center comes out clean. Note that these cake layers will remain light in color and may not appear browned when done.
- Allow the cakes to cool in their pans on a wire rack for 5-10 minutes. Then, gently remove the cakes from the tins and transfer them directly to the wire rack to cool down completely before frosting. This is essential for preventing the frosting from melting.
CREAM CHEESE FROSTING
- If you are using European-style cream cheese (which often has a higher water content), place it between several layers of paper towels to gently press out any excess water before using. This helps achieve a firmer frosting.
- Sift the powdered sugar to remove any lumps. In your stand mixer bowl with the paddle attachment, cream the room temperature butter, sifted powdered sugar, and dark brown sugar on high speed for 3 minutes. Scrape down the sides and bottom of the bowl, then mix for another 1 minute.200 g unsalted butter, 280 g powdered sugar, 30 g dark brown sugar
- Reduce mixer speed to low. Add the vanilla bean paste (or extract) and the room temperature cream cheese. Cream together with the butter mixture for just 1 minute until smooth and combined. Be careful not to overmix, as this can make the frosting runny.115 g full-fat cream cheese, ½ teaspoon vanilla bean paste
- Remove the bowl from the stand mixer. Using a sturdy spatula or wooden spoon, vigorously beat the frosting by hand for a minute or two. This helps to eliminate any trapped air bubbles, resulting in a super smooth and stable frosting.
ASSEMBLING THE CAKE
- Once the cake layers are completely cooled, use a serrated knife to carefully level the tops of each layer, creating flat surfaces for easy stacking.
- Place the first leveled cake layer onto your chosen serving dish or a cake board. If you have a turntable, place your cake board on it for easier frosting.
- Add about three large scoops of the brown sugar cream cheese frosting onto the first cake layer and spread it evenly with an offset spatula. Carefully place the second cake layer on top, pressing gently to secure. Then, cover the entire cake (top and sides) with a thin “crumb coat” layer of frosting. For a trendy “naked” cake look, use an offset spatula or bench scraper to scrape down the sides, revealing parts of the cake layers. Decorate the top with a dusting of ground cinnamon, and artfully arrange a few star anise pods and cinnamon sticks.
- Store the assembled layer cake in an airtight container in the fridge. For the best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving. It will keep well in the fridge for 2-3 days.