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Chai Cake with Cinnamon Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 81 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 90 minutes
  • Yield: 14 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American inspired by Indian chai spices

Description

This Chai Cake with Cinnamon Cream Cheese Frosting is a spiced delight inspired by traditional chai flavors. The moist cake infused with cinnamon, cardamom, ginger, nutmeg, and other warm spices pairs exquisitely with a rich, creamy cinnamon cream cheese frosting. Perfect for gatherings or an indulgent treat with tea or coffee, this recipe combines fragrant spices with a luscious, fluffy texture to create a memorable dessert experience.

Ingredients

Scale

Chai Cake

  • 114 grams unsalted butter, room temperature
  • 114 grams oil (vegetable or canola)
  • 300 grams granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 260 grams buttermilk, room temperature
  • 300 grams all purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tbsp cardamom
  • 2 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • ⅛ tsp ground black pepper

Cinnamon Cream Cheese Frosting

  • 227 grams full-fat cream cheese, room temperature
  • 114 grams unsalted butter, room temperature
  • 480 grams powdered sugar
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon

Instructions

  1. Prepare Cake Pans and Oven: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and set aside.
  2. Cream Butter and Oil: In a stand or hand mixer bowl, cream together the butter and oil on medium speed until combined with some lumps remaining; this helps create moisture in the cake.
  3. Add Sugar and Beat: Add the granulated sugar and beat on medium-high speed for 3-5 minutes until the mixture is fluffy and pale, indicating good aeration of the batter.
  4. Incorporate Eggs and Vanilla: Lower the mixer speed and add eggs one at a time, mixing each until incorporated. Add vanilla extract next. Scrape bowl sides to ensure even mixing.
  5. Add Buttermilk: Stream in the buttermilk while mixing on medium speed until just combined, which keeps the batter smooth and moist.
  6. Mix Dry Ingredients: On low speed, add the sifted flour, baking powder, salt, and all the spices (cinnamon, cardamom, ginger, nutmeg, allspice, cloves, and black pepper). Stop the mixer while a few streaks remain, then gently fold with a spatula until fully combined to avoid overmixing.
  7. Fill Cake Pans and Bake: Divide the batter evenly between the prepared pans. Bake for 25-35 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs, showing doneness.
  8. Cool Cakes: Remove cakes from the oven, let cool for 10 minutes in pans, then transfer to wire racks to cool completely to room temperature.
  9. Make Frosting: Beat the softened cream cheese and butter together on medium-high for 3-5 minutes until creamy and smooth.
  10. Add Powdered Sugar and Flavoring: Gradually add powdered sugar one cup at a time on low speed to prevent dusting, then mix in vanilla and cinnamon on medium speed until fluffy and well combined.
  11. Assemble the Cake: Level the cake tops if necessary. Place one cake layer on a cake board with a thin frosting layer underneath to secure it. Spread about 1 cup of frosting evenly over this layer.
  12. Layer and Crumb Coat: Place the second layer upside down (flat side up) on top, then apply a thin crumb coat frosting layer over the entire cake. Chill for 20 minutes until the frosting firms up.
  13. Final Frosting and Garnish: Apply a thick, even final layer of frosting. Dust the cake lightly with cinnamon, and garnish with cinnamon sticks and star anise for a visually appealing presentation.
  14. Serve: Slice and enjoy this fragrant, spiced chai cake with its luscious cinnamon cream cheese frosting.

Notes

  • Use room temperature ingredients for better emulsion and texture.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender.
  • Ensure cakes are completely cool before frosting to avoid melting the frosting.
  • Adjust the amount of cinnamon in the frosting to taste.
  • The cake keeps well refrigerated for up to 3 days and can be frozen unfrosted for longer storage.
  • Cake pans should be accurately sized for proper baking time and texture.

Nutrition

  • Serving Size: 1 slice (1/14th of cake)
  • Calories: 380
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

Find it online: https://yumyy.com/chai-cake-with-cinnamon-cream-cheese-frosting-recipe/