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Chai Cake

Chai Cake Bliss with Creamy Cinnamon Frosting to Indulge

Delight in this Chai Cake infused with aromatic spices and topped with creamy cinnamon frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 115 g Unsalted Butter Provides moisture and richness.
  • 115 g Vegetable or Canola Oil Adds moisture and tenderness.
  • 300 g Granulated Sugar Sweetens the cake and contributes to texture.
  • 260 g Buttermilk Contributes to a tender crumb.
  • 300 g All-Purpose Flour Forms the structure of the cake.
  • 3 Large Eggs Adds structure and richness.
  • 1 Tbsp Cardamom Adds aromatic flavor.
  • 2 tsp Vanilla Extract Enhances sweetness and flavor.
  • 2.5 tsp Baking Powder Provides leavening.
  • 0.5 tsp Salt Balances flavors.
  • 2 tsp Ground Cinnamon Scent and flavor enhancer.
  • 2 tsp Ground Ginger Contributes a zesty note.
  • 0.5 tsp Ground Nutmeg Adds warmth.
  • 0.25 tsp Allspice Enhances the complexity of flavors.
  • 0.25 tsp Ground Cloves Enhances the complexity of flavors.
  • 0.125 tsp Ground Black Pepper Provides subtle warmth.
For the Frosting
  • 225 g Full-Fat Cream Cheese Forms the base of the frosting.
  • 115 g Unsalted Butter Adds creaminess to frosting.
  • 480 g Powdered Sugar Sweetens and thickens the frosting.
  • 2 tsp Vanilla Extract Enhances flavor.
  • 2 tsp Ground Cinnamon Reinforces the chai flavor profile.

Equipment

  • Oven
  • mixing bowls
  • Stand Mixer
  • whisk
  • Cake Pans

Method
 

Step‑by‑Step Instructions for Chai Cake
  1. Prepare the oven by preheating to 350°F (180°C) and grease two 8-inch round cake pans.
  2. Cream 115g of unsalted butter and 115g of vegetable oil, then gradually add 300g of granulated sugar until fluffy.
  3. Incorporate 3 large eggs one at a time, followed by 2 tsp of vanilla extract and 260g of buttermilk.
  4. Combine dry ingredients including 300g of all-purpose flour, 2.5 tsp of baking powder, 0.5 tsp of salt, and spices, then mix with wet ingredients.
  5. Pour batter into prepared pans and bake for 25 to 35 minutes until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to a wire rack.
  7. For frosting, beat together 225g of cream cheese and 115g of butter until smooth, then add 480g of powdered sugar, 2 tsp of vanilla, and 2 tsp of cinnamon.
  8. Assemble the cake by frosting one layer and stacking the second layer on top, applying a crumb coat.
  9. Chill the cake for 30 minutes, then apply a final coat of frosting and garnish.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Allow cakes to cool completely before frosting.

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