Description
Experience the warm and comforting flavors of this luscious Chai Cake featuring moist, spice-infused layers paired with a smooth brown sugar cream cheese frosting. With aromatic chai spices and a creamy frosting that melts in your mouth, this cake feels like a warm hug and is perfect for dessert lovers seeking a cozy treat.
Ingredients
Chai Cake
- 180 g butter, room temperature
- 150 g granulated sugar
- 150 g dark brown sugar
- 4 large eggs, room temperature
- 330 g all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon ground cardamom
- 1 tablespoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 240 g sour cream, room temperature
- 60 g vegetable oil (e.g., canola oil)
- 1 ½ teaspoon vanilla extract
Brown Sugar Cream Cheese Frosting
- 200 g butter, room temperature
- 280 g powdered sugar
- 30 g dark brown sugar
- 115 g full-fat cream cheese, room temperature
- ½ teaspoon vanilla bean paste
Instructions
- Preheat Oven: Preheat the oven to 170ºC (340ºF) conventional. Prepare two 20 cm (8 inch) baking pans by lining them with parchment paper.
- Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt in a bowl and set aside.
- Cream Butter and Sugars: In a large bowl with an electric hand mixer or stand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until light and fluffy.
- Add Eggs: Add eggs one at a time to the creamed butter mixture, mixing until just combined after each addition.
- Combine Batter: Scrape down the sides of the bowl. Add half of the sifted dry ingredients on low speed and mix until just combined. Then add sour cream, vegetable oil, and vanilla extract, mixing gently but thoroughly. Finally, add the remaining dry ingredients and mix until combined. Use a rubber spatula to gently fold the batter ensuring everything is well incorporated but not over mixed.
- Bake Cake Layers: Divide the batter equally between the prepared pans. Bake for 28-30 minutes until a cake tester inserted comes out clean. Note that the cake layers will remain light in color when done. Let cool on a rack. After 5 minutes, carefully remove from the pans and allow to cool completely.
- Prepare Frosting: If in Europe, press cream cheese between paper towels to remove excess water. Sift powdered sugar. Using a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, and brown sugar on high speed for 3 minutes. Scrape down bowl sides and mix an additional minute. Add vanilla bean paste and cream cheese, mixing on low speed for 1 minute. Finally, beat by hand with spatula or wooden spoon to remove air bubbles.
- Assemble Cake: Level the tops of the cake layers by cutting flat. Place the first layer on a serving plate or cake board. Spread 3 large scoops of frosting evenly over the top using an offset spatula. Place the second cake layer on top. Frost the entire cake with a thin crumb coat layer of frosting and smooth the sides for a rustic naked cake look. Decorate with a dusting of cinnamon, star anise, and cinnamon sticks, if desired.
- Storage and Serving: Store the assembled cake in an airtight container in the refrigerator for up to 2-3 days. Bring the cake to room temperature before serving for the best flavor and texture.
Notes
- Use a digital scale for ingredient measurements to ensure accuracy in baking results.
- Do not over mix the batter to keep the cake tender and light.
- Allow the cake layers to cool completely before frosting to prevent melting or sliding of frosting.
- Removing excess moisture from cream cheese improves frosting consistency and texture.
- The cake layers will remain pale even when fully baked; rely on the cake tester rather than color to check doneness.
- For a dairy-free variation, substitute butter and cream cheese with suitable plant-based alternatives.
- Bring refrigerated cake to room temperature before serving to enhance taste and texture.
