Name: Spiced Chai Cake with Cinnamon Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 114 grams unsalted butter (room temperature); 114 grams oil (vegetable or canola oil); 300 grams granulated sugar; 3 large eggs (room temperature); 2 teaspoons vanilla extract; 260 grams buttermilk (room temperature); 300 grams all purpose flour; 2 1/2 teaspoons baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; 1 tablespoon cardamom; 2 teaspoons ground ginger; ½ teaspoon ground nutmeg; ¼ teaspoon allspice; ¼ teaspoon ground cloves; 1/8 teaspoon ground black pepper; 227 grams full-fat cream cheese (room temperature); 114 grams unsalted butter (room temperature); 480 grams powdered sugar; 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon

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Introduction

This Spiced Chai Cake with Cinnamon Cream Cheese Frosting is a warm and fragrant dessert perfect for cozy gatherings. Infused with aromatic spices like cinnamon, cardamom, and ginger, it delivers a delightful chai-inspired flavor in every bite.

A round, two-layered cake sits on a white marble plate, covered in smooth light brown frosting with a spiral texture on top, dusted lightly with cinnamon or cocoa powder. The top is decorated with several stick-shaped brown cinnamon pieces and dark brown star anise arranged near one side. The background shows a soft reddish cloth and two tall, slender golden candle holders with white candles, against a warm brown textured surface. The setting gives a cozy, rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

114 grams unsalted butter (room temperature)
114 grams oil (vegetable or canola oil)
300 grams granulated sugar
3 large eggs (room temperature)
2 teaspoons vanilla extract
260 grams buttermilk (room temperature)
300 grams all-purpose flour
2 1/2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon cardamom
2 teaspoons ground ginger
½ teaspoon ground nutmeg
¼ teaspoon allspice
¼ teaspoon ground cloves
1/8 teaspoon ground black pepper
227 grams full-fat cream cheese (room temperature)
114 grams unsalted butter (room temperature)
480 grams powdered sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and set aside.
Step 2: In a stand mixer or hand mixer bowl, cream together the unsalted butter and oil on medium speed until combined. A few lumps are okay.
Step 3: Add the granulated sugar and beat on medium-high speed for 3-5 minutes until the mixture is fluffy and pearly white.
Step 4: Add the eggs one at a time on low speed, mixing well after each addition. Then add the vanilla extract. Scrape down the sides of the bowl.
Step 5: Stream in the buttermilk on medium speed and mix until just combined.
Step 6: On low speed, add the flour, baking powder, salt, and all the spices. Stop the mixer when a few streaks of flour remain and gently fold with a rubber spatula until all flour is incorporated.
Step 7: Divide the batter evenly between the prepared pans. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then invert onto a wire rack to cool completely.
Step 9: For the frosting, beat the cream cheese and unsalted butter in a mixer on medium-high speed for 3-5 minutes until creamy.
Step 10: Scrape down the bowl sides, then gradually add powdered sugar on low speed, about one cup at a time, until fully mixed.
Step 11: Add vanilla extract and ground cinnamon, then beat on medium speed until the frosting is light and fluffy.
Step 12: Level the cake tops if needed. Place one cake layer on your cake board or stand, securing it with a teaspoon of frosting.
Step 13: Spread about one cup of frosting evenly over the first layer.
Step 14: Place the second cake layer on top upside down, with the flat side facing up. Apply a thin crumb coat of frosting over the top and sides.
Step 15: Chill the cake in the refrigerator for 20 minutes or until the crumb coat is firm to the touch.
Step 16: Apply a thick final layer of frosting all over the cake.
Step 17: Dust the cake with additional cinnamon and garnish with cinnamon sticks and star anise. Slice and enjoy.

Tips & Variations

Use fresh, high-quality spices for the best chai flavor and consider lightly toasting the spices before adding to deepen their aroma.
For a dairy-free option, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use vegan cream cheese and butter alternatives for the frosting.
Add finely chopped nuts like pistachios or walnuts to the batter for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Before serving, bring it to room temperature for about 30 minutes for the best taste and texture. Leftover cake can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

A single slice of two-layer light brown cake sits in the center of a white speckled plate, each layer separated by a smooth, slightly lighter brown frosting. The cake texture looks soft and moist, with a thin, darker brown crust around the edges. In the background, the full cake with the same frosting and layers is slightly out of focus on a white plate. The setting includes a blurred brown surface beneath the plate and a muted, neutral background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers up to two days in advance and keep them wrapped tightly in the refrigerator. Assemble and frost the cake on the day you plan to serve it for the freshest results.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 260 grams of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it thickens slightly before using.