Name: Chai Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: International
Ingredients: 115 g unsalted butter, room temperature; 115 g vegetable or canola oil; 300 g granulated sugar; 260 g buttermilk, room temperature; 300 g all-purpose flour; 3 large eggs, room temperature; 1 Tbsp cardamom; 2 tsp vanilla extract; 2 ½ tsp baking powder; ½ tsp salt; 2 tsp ground cinnamon; 2 tsp ground ginger; ½ tsp ground nutmeg; ¼ tsp allspice; ¼ tsp ground cloves; ⅛ tsp ground black pepper; 225 g full-fat cream cheese, room temperature; 115 g unsalted butter, room temperature; 480 g powdered sugar; 2 tsp vanilla extract; 2 tsp ground cinnamon

Jump to Recipe

If you crave the cozy aroma of chai spices wrapped up in a dreamy dessert, look no further than this Chai Cake. Every bite boasts layers of warmth, thanks to a fragrant blend of cardamom, cinnamon, ginger, and a hint of black pepper. Topped with a lush cinnamon cream cheese frosting, this cake strikes the perfect balance between sweet, spicy, and tangy — making it an irresistible treat for gatherings, celebrations, or a well-deserved afternoon break.

Ingredients You’ll Need

The beauty of this Chai Cake lies in its straightforward yet essential ingredients. Each one plays a unique part: from building a moist crumb, to infusing comforting spice, to crowning your creation with the creamiest frosting. Here’s what you need and why it matters:

Unsalted Butter (115 g, room temperature): Lends richness and a tender crumb to both cake and frosting, while allowing you to control the saltiness.
Vegetable (or Canola) Oil (115 g): Ensures extra moisture, so your cake stays soft for days.
Granulated Sugar (300 g): Sweetens the cake and aids in the creation of a light, fluffy texture when creamed with fat.
Buttermilk (260 g, room temperature): Gives the cake a delicate tang and helps activate the leavening agents.
All-Purpose Flour (300 g): Provides structure and stability, letting the spices and moisture shine.
Large Eggs (3, room temperature): Bind everything together and give the cake a lovely rise.
Cardamom (1 Tbsp): The star spice that delivers the signature flavor of chai.
Vanilla Extract (2 tsp plus 2 tsp for frosting): Enhances the warmth of the spices and rounds out the flavor.
Baking Powder (2 ½ tsp): Delivers a gentle lift so your cake turns out fluffy rather than dense.
Salt (½ tsp): Essential for balance; it wakes up every other flavor.
Ground Cinnamon (2 tsp for cake, 2 tsp for frosting): Adds sweet and woody notes throughout the cake and frosting.
Ground Ginger (2 tsp): Brings zesty warmth that pops with every bite.
Ground Nutmeg (½ tsp): Offers depth and a touch of nutty aroma.
Allspice (¼ tsp): Adds complex notes reminiscent of clove, nutmeg, and cinnamon.
Ground Cloves (¼ tsp): Deepens the chai flavor and gives the cake a comforting finish.
Black Pepper (⅛ tsp): The secret for an authentic chai bite and slight peppery heat.
Full-Fat Cream Cheese (225 g, room temperature): Brings tang and creaminess to the frosting, balancing the spices.
Powdered Sugar (480 g): Creates a cloud-like, fluffy frosting with just the right sweetness.

How to Make Chai Cake

Step 1: Prepare the Pans and Preheat the Oven

Start by preheating your oven to 350°F (180°C). Grab two 8-inch round cake pans, line the bottoms with parchment paper, and set them aside. This step saves you loads of stress later and ensures your Chai Cake slides right out when cooled — no sticking, no crumbling, just perfect layers waiting for frosting.

Step 2: Cream the Butter, Oil, and Sugar

Using a stand mixer (or a hand mixer and a big bowl), beat the butter and oil together on medium speed until they’re nicely blended, even if a few small lumps remain. Next, sprinkle in the sugar and whip on medium-high speed for three to five minutes. The goal is a fluffy, almost pearly mixture — this step creates the delicate, melt-in-your-mouth crumb that distinguishes a great Chai Cake.

Step 3: Add the Eggs, Vanilla, and Buttermilk

Reduce the speed to low and crack in the eggs one at a time, mixing well after each to create a silky, cohesive batter. Add the vanilla. Scrape the bowl, then slowly pour in the buttermilk while mixing on medium speed until everything is combined. This gives your cake that signature tang and ensures every bite is tender and light.

Step 4: Mix in Dry Ingredients and Chai Spices

It’s spice time! Add the flour, baking powder, salt, cardamom, cinnamon, ginger, nutmeg, allspice, cloves, and black pepper. Mix on low speed until the batter just comes together — stop when a few flour streaks are still visible to avoid over-mixing. Gently fold the rest by hand for a seamless, smooth batter brimming with the aroma of chai.

Step 5: Bake the Cake Layers

Divide the batter evenly between your prepared pans and smooth the tops. Slide into your preheated oven and bake for 25 to 35 minutes, or until a toothpick poked into the center comes out mostly clean with a few moist crumbs. This baking range gives you time to savor the spicy-sweet scent filling your kitchen. Once baked, cool the cakes in their pans for 10 minutes, then invert onto a wire rack to cool completely.

Step 6: Make the Cinnamon Cream Cheese Frosting

In a clean mixing bowl, combine the softened cream cheese and unsalted butter and beat on medium-high speed for three to five minutes until light and luscious. Scrape the bowl and gradually add the powdered sugar, mixing on low after each addition to keep things smooth. Finish with vanilla and cinnamon, then whip on medium until the frosting is fluffy and irresistible — the perfect crown for your Chai Cake.

Step 7: Assemble and Frost Your Chai Cake

If needed, trim the domes off your cake layers with a serrated knife. Spread a dab of frosting on your cake stand to anchor the base. Lay the first layer down, smooth on about a cup of frosting, then top with the second layer (flat-side up for the best finish). Cover the entire cake with a thin crumb coat, chill for 20 minutes, and then frost with a thick, swoon-worthy layer. The last step? A dusting of cinnamon and a few cinnamon sticks or star anise for flair.

How to Serve Chai Cake

Garnishes

This Chai Cake loves a flourish! A generous sprinkle of cinnamon makes the frosting glow with warmth, while whole cinnamon sticks and star anise add a look of rustic elegance. For a super-special touch, try candied ginger slices, a sprinkle of chopped nuts, or delicate edible flowers. Each option not only looks beautiful but hints at the flavors inside.

Side Dishes

Chai Cake steals the spotlight, but it pairs perfectly with lighter companions. Serve it alongside a pot of robust black tea, masala chai, or even a silky latte for full-on comfort. If you want a dash of fruitiness, sliced poached pears or a bowl of fresh berries contrast beautifully with the warmly spiced cake and creamy frosting.

Creative Ways to Present

For casual afternoons, slice the cake into neat squares and serve on a platter for guests to nibble at will. Feeling festive? Make a tiered showstopper by doubling the recipe or drizzle the individual slices with a quick brown sugar glaze. You can even bake the batter as cupcakes — just swirl each with frosting and top with a pinch of cinnamon for an irresistible grab-and-go treat.

Make Ahead and Storage

Storing Leftovers

Chai Cake keeps exceptionally well for several days. Store any leftovers in an airtight container in the fridge. The buttermilk and oil keep the crumb soft, while the cream cheese frosting stays fresh and tangy. Just be sure to bring slices to room temperature before serving for the ideal texture and flavor.

Freezing

To freeze, wrap unfrosted or frosted layers tightly in plastic wrap, then place in a freezer-safe bag. They’ll stay delicious for up to two months. Thaw overnight in the refrigerator before bringing to room temperature and frosting or serving. Even after freezing, the spices in your Chai Cake will taste bold and fragrant.

Reheating

If you crave a warm slice, microwave individual pieces for just 10–15 seconds — not too long, or the frosting will melt. You can also let the cake come to room temperature on the counter if you prefer it cool. The flavors are always best when the Chai Cake isn’t too cold and the frosting is silky and soft.

FAQs

Can I make Chai Cake without buttermilk?

Absolutely! If you don’t have buttermilk on hand, add one tablespoon of lemon juice or white vinegar to regular milk, let it sit for five minutes, then use it as a perfect swap. This homemade version mimics the tang and reacts just right with your leavening agents.

How do I ensure my cake layers bake evenly?

To bake evenly, always use room temperature ingredients, distribute the batter as equally as possible between pans, and rotate the cakes halfway through baking if your oven has hot spots. A quick tap of the pans on the counter before baking also helps level the batter.

Can I use whole wheat flour in this recipe?

You can substitute up to half the all-purpose flour with whole wheat for a nuttier, heartier Chai Cake. Keep in mind, the texture will be a bit denser but still wonderfully moist and full of flavor thanks to the generous spices and buttermilk.

Is it possible to make this recipe vegan?

Yes, with a few adjustments! Use your favorite plant-based butter and cream cheese, swap the eggs for flaxseed eggs, and replace buttermilk with a mix of non-dairy milk and lemon juice. The result is still a warmly spiced, delicious Chai Cake everyone can enjoy.

What’s the best way to store frosted Chai Cake?

Keep your frosted Chai Cake covered in the fridge, ideally in a cake container or wrapped lightly in plastic wrap. This keeps the cake moist and the frosting fresh, so you can enjoy slices for up to four days without sacrificing flavor or texture.

Final Thoughts

Whether you’re introducing friends to something new or treating yourself, this Chai Cake brings big, comforting flavors with every forkful. Its richly spiced crumb and creamy frosting beg to be shared — and I hope you’ll give it a try soon. Happy baking, and enjoy every bite!

Chai Cake Recipe

★★★★★

5 from 27 reviews

Author: Mariam
Total Time: 1 hour 30 minutes
Yield: 1 2-layer cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the warm and comforting flavors of Chai with this delicious Chai Cake recipe. Moist layers of spiced cake are sandwiched between layers of creamy cinnamon cream cheese frosting, creating a truly delightful dessert.

Instructions

Chai Cake – Preheat oven, prepare cake pans. Beat butter and oil, add sugar, mix in eggs and vanilla, alternate with buttermilk. Add dry ingredients, divide batter, bake, and cool cakes.
Cinnamon Cream Cheese Frosting – Mix cream cheese and butter, add powdered sugar gradually, then vanilla and cinnamon. Beat until light and fluffy.
Assembly – Trim cake layers, spread frosting, assemble layers, frost cake, chill, and decorate.

Notes

For best results, ensure all ingredients are at room temperature.
You can adjust the spice levels to suit your preference.
Decorate the cake with additional cinnamon sticks and star anise for a beautiful presentation.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: International