If you are craving a dessert that fills your kitchen with warm aromas and offers a perfect balance of spices and sweetness, then this Chai Spiced Cake with Cream Cheese Frosting Recipe is exactly what you need. With its tender crumb infused with the lovely notes of chai spices and a luscious cream cheese frosting, this cake promises to be a crowd-pleaser at any gathering or a cozy treat for yourself. Lightly soaked with a chai-infused mixture, every bite captures the essence of a comforting cup of chai in cake form, making this recipe a must-have for fans of aromatic, warmly spiced desserts.
Ingredients You’ll Need
Simple ingredients come together to create this flavorful cake, each adding a special touch to the texture, taste, or aroma. From the soft all-purpose flour that forms the base to the blend of chai spices that awaken your senses, these ingredients work harmoniously to create a delightful treat.
- All-purpose flour (2 1/4 cups): Forms the sturdy but tender base of the cake for a light crumb.
- Unsalted butter (10 tbsp): Adds richness and moistness to the cake, plus helps with fluffiness when creamed properly.
- Granulated sugar (1 cup): Sweetens the cake and helps with that perfect golden crust.
- Brown sugar (1/2 cup): Infuses a subtle molasses flavor, enhancing the spice notes beautifully.
- Eggs (3): Bind the ingredients together and give structure to your cake.
- Buttermilk (1 cup): Introduces a gentle acidity that tenderizes the crumb and balances the sweetness.
- Chai tea bags (2): The heart of this recipe, providing those signature spicy notes of cinnamon, cardamom, cloves, and more.
- Sweetened condensed milk (1/2 cup): Sweetens the chai soak while keeping the cake moist and luscious.
- Cream cheese (8 oz): Creates the silky smooth frosting that perfectly complements the spicy cake.
- Powdered sugar and milk (for frosting): Essential for achieving the creamy, spreadable texture that crowns the cake.
How to Make Chai Spiced Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and greasing or lining a 9×13-inch baking pan, ensuring the cake will bake evenly and release easily. Next, whisk together the all-purpose flour with baking powder, baking soda, salt, and your chai spices — typically cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. This mix is the foundation of your chai flavor and the structure of the cake.
Step 2: Cream Butter and Sugars, Then Add Eggs
In a separate bowl, beat the softened butter with granulated and brown sugars until the mixture is light and fluffy, which traps air that helps the cake rise nicely. Then add the eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated and the batter remains airy.
Step 3: Combine Wet and Dry Ingredients
Gradually add buttermilk to the butter and sugar mixture, mixing well. Alternately, fold in your dry ingredients until just combined—overmixing can toughen the cake, so gentle folding ensures a tender texture.
Step 4: Bake the Cake
Pour the batter into the prepared pan and place it in your preheated oven. Bake for approximately 38 minutes, or until a toothpick inserted into the center comes out clean. This step is crucial for a perfectly moist yet fully cooked cake.
Step 5: Make the Chai Soak and Infuse the Cake
While the cake is baking, steep your chai tea bags in hot water to brew a strong chai concentrate. Once cooled slightly, stir in the sweetened condensed milk and a splash of vanilla. After the cake comes out of the oven, poke small holes all over the surface and pour this chai soak evenly over the warm cake, allowing it to seep in and add that signature moistness and layered flavor.
Step 6: Frost with Cream Cheese
Beat the cold cream cheese with softened butter until smooth. Gradually add powdered sugar and milk, mixing until the frosting is creamy and spreadable. Once your chai-infused cake has completely cooled, generously frost the top to add a tangy, luscious finish that balances all the warming spices perfectly.
How to Serve Chai Spiced Cake with Cream Cheese Frosting Recipe
Garnishes
Enhance the visual appeal and texture by garnishing your chai spiced cake with a sprinkle of ground cinnamon or a few whole cardamom pods delicately placed on top. For extra indulgence, consider a dusting of finely chopped toasted nuts like pistachios or walnuts to add a pleasant crunch that contrasts wonderfully with the creamy frosting.
Side Dishes
Pair this warmly spiced cake with a lightly brewed cup of chai tea or even a spiced latte to complement its flavors. Fresh fruit like sliced pears or apples brings a fresh, juicy note that cuts through the sweetness, making your dessert experience even more rewarding.
Creative Ways to Present
Slice your chai spiced cake into neat squares and serve on a rustic wooden board for a cozy vibe or plate it with a scoop of vanilla bean ice cream for a delightful contrast of warm and cold. For festive occasions, layering cake slices with extra cream cheese frosting and a drizzle of honey creates a stunning trifle that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your cake fresh by storing leftovers in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate it to avoid the cream cheese frosting spoiling. Well-wrapped, it maintains moisture and remains delicious for several days.
Freezing
This cake freezes wonderfully! Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Stored this way, it will keep its flavor and texture for up to 2 months. Thaw overnight in the fridge before serving for best results.
Reheating
Because this is a moist, spiced cake, gentle reheating is best. Warm your slice in the microwave for 10–15 seconds to take the chill off while keeping the frosting cool and creamy, or let it come to room temperature naturally to maintain its lovely texture.
FAQs
Can I make the chai spice mix from scratch?
Absolutely! Combining ground cinnamon, ginger, allspice, nutmeg, cardamom, and cloves in your preferred proportions not only ensures fresh flavors but also lets you customize the spice intensity to your liking.
What can I use if I don’t have buttermilk?
Simply mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. This homemade buttermilk substitute adds the necessary acidity to tenderize the cake.
How important is the chai soak in this recipe?
The chai soak is the secret that sets this cake apart. It infuses every bite with that authentic chai essence while adding delectable moistness that keeps the cake from feeling dry.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a quality gluten-free flour blend that includes xanthan gum, you can create a similarly textured cake. Just be mindful of your blend’s absorption properties and adjust liquids if needed.
Is it okay to use low-fat cream cheese for the frosting?
While low-fat cream cheese can be used, full-fat versions provide a richer, creamier texture and better flavor, which pairs perfectly with the spices in this cake.
Final Thoughts
Trying this Chai Spiced Cake with Cream Cheese Frosting Recipe will undoubtedly introduce you to a new favorite dessert that boasts cozy, inviting flavors and irresistible texture. Its fragrant spices and creamy topping truly make every bite a joyous occasion, perfect for sharing with friends or savoring with a cup of tea on a relaxing afternoon. So warm up your kitchen and give this recipe a go — your taste buds will thank you!
Print
Chai Spiced Cake with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 58 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chai Cake blends the warm, aromatic spices of chai tea with a moist, tender cake base, soaked with a sweet chai-infused mixture and topped with a rich cream cheese frosting. Perfect for chai lovers looking for a cozy dessert with deep flavors of cinnamon, ginger, cardamom, and cloves.
Ingredients
Cake
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 10 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
Chai Soak
- 2 chai tea bags
- 1/2 cup hot water
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Frosting
- 8 oz cream cheese, cold
- 4 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices including cinnamon, ginger, allspice, nutmeg, cardamom, and cloves until well combined.
- Cream butter and sugars: In a separate bowl, use an electric mixer to cream the softened unsalted butter with the granulated and brown sugars until the mixture becomes light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time followed by the vanilla extract until fully incorporated.
- Combine wet and dry: Gradually mix in the buttermilk to the butter mixture. Then gently fold in the dry ingredients until just combined, being careful not to overmix the batter.
- Bake the cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for about 38 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare chai soak: While the cake is baking, steep the chai tea bags in hot water for about 5 minutes. Remove the bags and stir in the sweetened condensed milk and vanilla extract. Allow the mixture to cool slightly.
- Soak the cake: When the cake is done baking and still warm, poke holes all over the surface using a skewer or fork. Slowly pour the chai soak evenly over the cake to ensure maximum absorption. Let the cake cool completely in the pan.
- Make frosting: Beat together the cold cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until the frosting reaches a smooth, spreadable consistency.
- Frost the cake: Once the cake has cooled fully, generously frost the top with the cream cheese frosting. Slice and serve.
Notes
- Use cold cream cheese for a smoother frosting texture.
- Ensure the chai soak is cooled slightly before pouring over the cake to prevent it from becoming too soggy.
- Poking holes in the warm cake helps the chai soak penetrate deeply for moistness and extra chai flavor.
- Spice amounts can be adjusted to taste depending on how strong you want the chai flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
