Description
This Chai Cake is a fragrant and warmly spiced treat perfect for cozy gatherings. Infused with classic chai spices like cinnamon, cardamom, ginger, and cloves, the moist cake layers are topped with a smooth and creamy cream cheese frosting, making it an irresistible dessert that pairs wonderfully with tea or coffee.
Ingredients
Scale
Cake Batter
- 3 1/4 cups all-purpose flour
- 1 1/2 cups dark brown sugar
- 1 tbsp + 3/4 tsp baking powder
- 1 tsp kosher salt
- 1 tbsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 10 tbsp unsalted butter, room temperature, cubed
- 1/2 cup neutral oil (such as canola or vegetable oil)
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
Cream Cheese Frosting
- 16 tbsp (2 sticks) unsalted butter, room temperature
- 12 oz cream cheese, cold
- 3 cups powdered sugar, sifted
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease two 9-inch cake pans and line them with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, kosher salt, and the blend of chai spices: cinnamon, cardamom, ginger, allspice, nutmeg, and cloves until evenly combined.
- Incorporate Butter: Add the cubed room temperature butter to the dry ingredients. Using your fingers or a pastry cutter, rub or mix the butter into the flour mixture until it achieves a texture similar to wet sand with small pea-sized pieces.
- Add Wet Ingredients: Stir in the neutral oil, whole milk, eggs, and vanilla extract gently until just combined to avoid overmixing, which helps maintain a tender crumb.
- Divide and Bake: Evenly divide the batter between the two prepared pans and gently smooth the tops. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in their pans on a wire rack. Once cooled, carefully remove the cakes from the pans and peel off the parchment paper.
- Prepare Frosting: In a mixing bowl, beat the room temperature butter and cold cream cheese together until the mixture is smooth and creamy. Gradually add the sifted powdered sugar, continuing to beat until the frosting is fully combined and fluffy.
- Frost and Decorate: Place one cake layer on your serving platter and spread a generous amount of cream cheese frosting over the top. Add the second layer and frost the top and sides of the assembled cake. Decorate as desired before serving.
Notes
- For best results, ensure eggs and milk are at room temperature before mixing to help create a smooth batter.
- Do not overmix the batter once wet ingredients are added to keep the cake tender.
- The cake layers can be baked a day ahead and wrapped tightly to maintain freshness.
- Store the frosted cake in the refrigerator and bring to room temperature before serving for optimal flavor and texture.
- This cake freezes well if wrapped properly; thaw in the refrigerator overnight before serving.
