The aroma of chai. It instantly transports me back to my grandmother’s kitchen. She’d brew a pot every afternoon, the fragrant steam swirling with cinnamon, cardamom, and cloves. It wasn’t just a drink; it was comfort, connection, and a little dose of magic. Inspired by those memories, I’ve poured that feeling into this recipe: How to Make Chai Spice Cake with Cream Cheese Frosting. It’s a cake that tastes like a hug, perfect for cozy evenings or celebrations.
Why You’ll Love This Chai Spice Cake
This isn’t your average spice cake. Several things make this recipe truly special:
- Authentic Chai Flavor: We’re not just sprinkling cinnamon. This cake is infused with a full-bodied chai blend, creating a complex and incredibly aromatic flavor.
- Moist and Tender Cake: The secret? A combination of vegetable oil and sour cream (or Greek yogurt) ensures ultimate moistness.
- Tangy Cream Cheese Frosting: A classic pairing for spice cake, our frosting is perfectly balanced – sweet, tangy, and incredibly creamy.
- Surprisingly Easy: Despite the complex flavor profile, this cake is surprisingly easy to make, even for beginner bakers.
- Impressive Presentation: This cake looks as good as it tastes! It’s perfect for bringing to gatherings or surprising someone special.
The Ingredients You’ll Need
Let’s break down what we’re using. Measurements are provided in both US customary and metric units.
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice – let sit for 5 minutes)
- 2 large eggs, at room temperature
- ½ cup (120ml) sour cream or plain Greek yogurt
- 1 cup (240ml) hot brewed chai tea (strong brew is best)
For the Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream (to adjust consistency)
Step-by-Step Cooking Instructions: Let’s Bake!
1. Get Started:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Dry Ingredients Unite:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, cloves, nutmeg, ginger, and salt. This ensures the spices are evenly distributed.
3. Creaming the Sugar & Fat:
- In a separate, larger bowl (or the bowl of a stand mixer), beat together the granulated sugar and brown sugar with the vegetable oil until light and fluffy. This typically takes 2-3 minutes.
4. Adding the Wet Ingredients:
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and sour cream (or Greek yogurt) until just combined. Don’t overmix!
5. The Chai Infusion:
- Slowly pour in the hot brewed chai tea, mixing on low speed until everything is incorporated. The batter will be quite thin – don’t worry, that’s normal.
6. Combining Dry & Wet:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing. A few streaks of flour are okay.
7. Baking Time:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Cream Cheese Frosting Magic:
- In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
- Stir in the vanilla extract.
- Add milk or heavy cream, 1 tablespoon at a time, until you reach your desired frosting consistency. You want it spreadable but not too runny.
9. Assembling the Masterpiece:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous layer of cream cheese frosting over the top.
- Carefully place the second cake layer on top.
- Frost the entire cake with the remaining frosting. Get creative with swirls or a simple smooth finish!
Tips, Variations, and Serving Suggestions
- Spice it Up: Feel free to adjust the spices to your liking. A pinch of black pepper can add an unexpected warmth.
- Stronger Chai Flavor: Use a chai concentrate instead of brewed tea for an even more intense flavor.
- Nuts for Texture: Add ½ cup of chopped pecans or walnuts to the cake batter for a delightful crunch.
- Citrus Zing: A teaspoon of orange zest in the frosting brightens the flavors beautifully.
- Serving Suggestions: This cake is delicious on its own, but it’s also fantastic with a cup of hot chai or a scoop of vanilla ice cream. A drizzle of honey adds extra sweetness.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
(Optional) Nutritional Information (Approximate, per slice – assuming 12 slices):
- Calories: 450-550
- Fat: 25-35g
- Carbohydrates: 50-60g
- Protein: 5-7g
Making this Chai Spice Cake with Cream Cheese Frosting really is about capturing a moment, a feeling, a memory. It’s about sharing something delicious and heartfelt. Don’t be intimidated – just follow the steps, and enjoy the process! I hope this recipe becomes a cherished tradition in your own kitchen, bringing warmth and joy just like it does in mine. Now go ahead, bake something beautiful!
