I’m sharing a warmly spiced layer cake inspired by chai—featuring moist chai‑flavored cake layers paired with silky brown sugar cream cheese frosting. It tastes like a cozy hug in dessert form.
Why You’ll Love This Recipe
I love that each slice evokes a chai latte with flavors of cardamom, cinnamon, ginger, nutmeg, allspice, and black pepper—all balanced by rich cream cheese frosting sweetened with brown sugar. It’s elegant yet homey, and decorating with whole spices makes it gorgeous without fuss. I can make it ahead and assemble later, which fits my schedule perfectly.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All‑purpose flour
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Cornstarch
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Ground cardamom
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Ground cinnamon
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Ground ginger
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Ground allspice
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Ground nutmeg
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Ground black pepper
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Baking powder
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Baking soda
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Salt
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Unsalted butter (room temperature)
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Granulated sugar
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Dark brown sugar
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Eggs (room temperature)
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Sour cream or full‑fat Greek yogurt (room temperature)
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Neutral oil (such as canola)
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Vanilla extract or vanilla bean paste
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Cream cheese (room temperature)
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Powdered sugar
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Additional brown sugar for frosting
directions
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I preheat my oven to around 170 °C and line two 8-inch cake pans with parchment.
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I sift together flour, cornstarch, all the spices, baking powder, baking soda, and salt.
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In another bowl, I beat butter with granulated and brown sugars until light and creamy. Then I add eggs one by one.
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I alternate adding half the dry mixture, then sour cream (or yogurt), oil, and vanilla, then the remaining dry ingredients—mixing gently just until combined.
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I divide batter between pans and bake for about 28‑30 minutes, or until a tester comes out clean. I’ll let layers cool on racks and remove them from pans after a few minutes.
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For frosting, I cream butter with powdered sugar and a bit of brown sugar until smooth. Then I add cream cheese and vanilla paste and mix until creamy.
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To assemble, I trim cake layer tops for flatness, spread generous frosting between layers, and apply a thin crumb coat around for a semi-naked finish. I dust with cinnamon and garnish with star anise or cinnamon sticks if I’d like.
Servings and timing
This cake makes about 12 slices. Active prep is around 30 minutes, baking takes 30 minutes, and assembling and chilling take another 15–20 minutes—so total time is about 1 hour, plus any chilling resting time.
storage/reheating
I store the assembled cake in the fridge in an airtight container, and I bring slices to room temperature before serving for softer frosting. It keeps well for 2–3 days.
Variations
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I occasionally replace sour cream with full‑fat Greek yogurt if that’s what I have on hand.
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I might add a pinch of cardamom to the frosting too, to echo the cake’s spice.
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For a three‑layer version, I divide batter into three pans and bake for slightly less time (~23‑25 minutes).
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I sometimes add a light cinnamon dusting or extra whole spices on top for a decorative, aromatic finish
FAQs
What spices make up the chai flavor?
I use a blend of cardamom, cinnamon, ginger, allspice, nutmeg, and a touch of black pepper to create a warm, layered chai flavor.
Can I substitute sour cream with something else?
Yes—I often swap sour cream 1:1 with full‑fat Greek yogurt to achieve similar moisture and tang.
How do I know when cake layers are done baking?
I insert a cake tester or toothpick into the center. If it comes out clean, it’s done—even though the cake stays pale in color.
Can I make this cake as cupcakes or sheet cake?
Absolutely—I’ve made it as cupcakes or in a single-sheet pan. Baking time adjusts slightly, but the flavors stay the same.
How do I achieve the semi-naked frosting look?
I spread a thin crumb coat and then smooth it down, refrigerating briefly before decorating. It gives a modern, rustic aesthetic without requiring perfect frosting skills.
Conclusion
I find this Chai Cake delightfully comforting yet refined—moist layers infused with chai spices and topped with smooth brown sugar cream cheese frosting. It feels elegant, tastes warming, and is surprisingly approachable to make. I hope I feel inspired to bake it soon and savor each spiced slice!
Print
Chai Cake
- Total Time: about 1 hour (plus chilling/frosting)
- Yield: 12 slices
Description
Layers of moist warm‑spiced chai cake sandwiched with silky brown‑sugar cream cheese frosting—a comforting hug in dessert form.
Ingredients
Chai cake layers:
180 g unsalted butter, room temperature
150 g granulated sugar
150 g dark brown sugar
4 large eggs, room temperature
330 g all‑purpose flour
1 Tbsp cornstarch
1 Tbsp ground cardamom
1 Tbsp ground cinnamon
1½ tsp ground ginger
½ tsp ground allspice
½ tsp ground nutmeg
¼ tsp ground black pepper
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
240 g sour cream, room temperature
60 g vegetable oil (e.g., canola)
1½ tsp vanilla extract
Brown sugar cream cheese frosting:
200 g unsalted butter, room temperature
280 g powdered sugar
30 g dark brown sugar
115 g full‑fat cream cheese, room temperature
½ tsp vanilla bean paste
Instructions
Preheat oven to 170 °C (340 °F) conventional. Line two 20 cm (8‑inch) cake pans with parchment.
Sift together flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt.
In a mixer, cream butter with granulated and brown sugar on medium‑high speed for about 3 minutes until light and fluffy.
Add eggs one at a time, mixing until combined. Scrape bowl as needed.
Add half of the dry ingredients on low speed, mix until just combined. Then add sour cream, oil, and vanilla, mixing until just incorporated. Add remaining dry mix and stir gently. Finish with a light fold by hand.
Divide batter evenly into prepared pans. Bake for 28–30 minutes or until a tester comes out clean. Let cool in pans 5 minutes, then transfer to wire rack to cool fully.
For the frosting: sift powdered sugar. Cream butter, powdered sugar, and brown sugar on high speed 3 minutes. Scrape and mix another minute.
Add vanilla bean paste and cream cheese on low speed, mixing for 1 minute. Finish by hand to remove air bubbles.
Trim cake layers to level tops. Place first layer on serving plate, add three large scoops of frosting, smooth. Top with second layer, apply a thin crumb coat. Scrape sides lightly for a semi‑naked finish.
Decorate with dusted cinnamon, star anise and cinnamon sticks if desired. Chill briefly before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
