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Spiced Chai Cake with Cinnamon Cream Cheese Frosting Recipe

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★★★★★

5 from 142 reviews

This Spiced Chai Cake with Cinnamon Cream Cheese Frosting combines warm chai spices with a moist, tender cake base, topped with a rich and creamy cinnamon-infused cream cheese frosting. Perfect for tea times or cozy gatherings, this cake highlights aromatic cardamom, cinnamon, ginger, and more for a delightful, comforting dessert.

Ingredients

Scale

Chai Cake

  • 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

Cinnamon Cream Cheese Frosting

  • 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

  1. Preheat: 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 mixer or hand mixer bowl, cream together butter and oil on medium speed until combined; lumps are acceptable.
  3. Add Sugar: Add granulated sugar and beat on medium-high speed for 3-5 minutes until the mixture is fluffy and pale.
  4. Incorporate Eggs and Vanilla: Add eggs one at a time on low speed, then mix in vanilla extract. Scrape down sides and stream in buttermilk on medium speed until just combined.
  5. Fold in Dry Ingredients: Mix in flour, baking powder, salt, and spices on low speed until a few flour streaks remain. Gently fold with a spatula until fully combined.
  6. Bake: Divide batter evenly between pans and bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool Cakes: Remove cakes from oven, let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Prepare Frosting: In a mixer, beat cream cheese and butter on medium-high speed for 3-5 minutes until creamy.
  9. Add Sugar and Flavor: Gradually add powdered sugar one cup at a time on low speed. Then add vanilla extract and cinnamon, beating on medium speed until fluffy.
  10. Assemble Cake: Level cake tops if needed. Spread a teaspoon of frosting on the cake stand, place one layer down, then spread about 1 cup of frosting evenly on top.
  11. Add Second Layer and Crumb Coat: Place second cake layer upside down (flat side up). Apply a thin crumb coat layer all around the cake.
  12. Chill: Refrigerate the cake for 20 minutes or until the crumb coat is set and dry to the touch.
  13. Final Frosting Layer: Spread a thick final layer of frosting smoothly over the entire cake.
  14. Garnish and Serve: Dust the cake with ground cinnamon and garnish with cinnamon sticks and star anise. Slice and enjoy.

Notes

  • Room temperature ingredients help create a smooth batter and even baking.
  • If you don’t have buttermilk, use milk with 1 tablespoon lemon juice or vinegar added.
  • To achieve a smooth frosting, beat cream cheese and butter thoroughly before adding powdered sugar.
  • Allow the crumb coat to chill to avoid crumbs in the final frosting layer.
  • Spices can be adjusted to taste for milder or stronger chai flavor.
  • The cake can be stored refrigerated for up to 3 days, covered tightly.
  • Bring cake to room temperature before serving for best texture and flavor.

Keywords: chai cake, spiced cake, cinnamon cream cheese frosting, chai spice dessert, cardamom cake, festive cake

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