Introduction

This Chai Cake combines warm, aromatic spices with a moist, tender crumb for a truly comforting dessert. Topped with a creamy cinnamon cream cheese frosting, it’s perfect for any cozy occasion or tea time treat.

A round cake with two layers sits on a white plate on a white marbled surface. The bottom layer is a dense, dark brown cake base. Above it is a thick, creamy light brown mousse layer with a slightly airy texture. On the top are eight evenly spaced swirls of light brown whipped cream dusted with cocoa powder. The top surface of the cake is also lightly dusted with cocoa powder, giving it a smooth, rich look. photo taken with an iphone --ar 4:5 --v 7

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

Cinnamon Cream Cheese Frosting:

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

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and set aside.
Step 2: In a mixer, beat the butter and oil on medium speed until combined, even if a few lumps remain.
Step 3: Add the sugar and beat on medium-high for 3–5 minutes until fluffy and pearly white.
Step 4: On low speed, add eggs one at a time, mixing well after each. Blend in vanilla extract. Scrape bowl sides and gradually add buttermilk on medium speed until smooth.
Step 5: Add flour, baking powder, salt, and all spices. Mix on low speed until just combined, then fold gently with a spatula until batter is smooth.
Step 6: Divide batter evenly between pans. Bake 25–35 minutes until a toothpick comes out clean or with few moist crumbs.
Step 7: Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
Step 8: For frosting, beat cream cheese and butter on medium-high speed until smooth, 3–5 minutes.
Step 9: Scrape bowl and add powdered sugar gradually, mixing on low until combined. Add vanilla and cinnamon, then beat on medium until light and fluffy.
Step 10: Trim cake tops if needed. Apply a teaspoon of frosting on your cake board to anchor first layer, then place the first cake layer on it.
Step 11: Spread about 1 cup of frosting evenly on the first layer. Flip second cake layer flat side up and place on top.
Step 12: Apply a thin crumb coat of frosting over the whole cake and chill for 20 minutes until firm.
Step 13: Finish by applying a thick, smooth layer of frosting. Dust with cinnamon and garnish with cinnamon sticks and star anise if desired.
Step 14: Slice, serve, and enjoy the warm, spiced flavors!

Tips & Variations

Use fresh spices for the most vibrant chai flavor and adjust the spice levels to your preference.
Try substituting buttermilk with plain yogurt thinned with a little milk if needed.
For a dairy-free version, use a vegan cream cheese and butter alternative for the frosting.
To deepen the spice flavor, toast the ground spices briefly in a dry pan before adding to the batter.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before frosting or serving.

How to Serve

A round two-layer cake sits on a white plate placed on a white marbled texture. The bottom layer is a dense, dark brown cake base, about one-third of the cake height. Above it, a thick light brown creamy layer with a slightly rough texture forms the main body. On top, there are ten equally spaced swirls of a smooth light brown cream, each dusted with a fine cocoa powder. The flat top surface of the cake is also lightly dusted with cocoa powder, adding a subtle dark brown color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with plain yogurt mixed with a little milk or milk combined with a teaspoon of lemon juice or vinegar to mimic the acidity.

How do I prevent the cake from drying out?

Be careful not to overbake; check the cake a few minutes before the recommended time. Also, chilling the cake after applying the crumb coat helps keep it moist and allows for smoother frosting application.