Chai Cake

Why Make This Recipe

Chai Cake combines warm, inviting spices with a moist texture that brings comfort to any occasion. It’s a delightful twist on traditional cake flavors, perfect for tea time or dessert. The aromatic spices used in this cake add depth and warmth, making it a great choice for gatherings or a cozy evening treat.

How to Make Chai Cake

Ingredients

• 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 tbsp cornstarch
• 1 tbsp ground cardamom
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ¼ tsp ground black pepper
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 240 g sour cream (room temperature)
• 60 g vegetable oil (e.g., canola oil)
• 1 1/2 tsp vanilla extract
• 200 g butter (room temperature) for frosting
• 280 g powdered sugar
• 30 g dark brown sugar
• 115 g full-fat cream cheese (room temperature)
• 1/2 tsp vanilla bean paste

Directions

1. Chai Cake:

   • Preheat your oven to 175°C (350°F). Grease and flour your cake pans.
   • In a large bowl, beat the butter, granulated sugar, and dark brown sugar until light and fluffy.
   • Add the eggs one at a time, mixing well after each addition.
   • In another bowl, whisk together the flour, cornstarch, spices, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the butter mixture, alternating with sour cream and vegetable oil. Mix until just combined.
   • Stir in the vanilla extract.
   • Pour the batter into the prepared pans and smooth the top.
   • Bake for 25-30 minutes or until a toothpick comes out clean.
   • Let the cakes cool completely in the pans before removing.

2. Cream Cheese Frosting:

   • In a bowl, beat the butter until creamy.
   • Gradually add the powdered sugar and dark brown sugar, mixing well.
   • Add the cream cheese and vanilla bean paste, beating until smooth and fluffy.

3. Assembling:

   • Once the cakes are cool, place one layer on a serving plate.
   • Spread a layer of cream cheese frosting on top.
   • Place the second cake on top and frost the top and sides of the cake.

How to Serve Chai Cake

Serve Chai Cake with a hot cup of tea or coffee. It can be sliced into wedges or squares, making it easy for guests to enjoy. For an extra touch, you can garnish with a sprinkle of cinnamon or a few whole spices on top.

How to Store Chai Cake

To store Chai Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best taste.

Tips to Make Chai Cake

• Make sure all ingredients are at room temperature before starting, especially the butter and eggs, for a better texture.
• Don’t overmix the batter, as this can make the cake dense.
• You can bake the cake a day ahead. It often tastes better after sitting overnight!

Variation

For a different flavor, you can add chopped nuts or dried fruit to the batter. You can also replace some spices with your favorites to personalize the taste.

FAQs

1. Can I use different spices?

   • Yes, feel free to adjust the spices based on your preference! Just keep the balance so you still have the chai flavor.

2. Can I freeze Chai Cake?

   • Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months.

3. What can I serve with Chai Cake?

   • Chai Cake pairs well with tea or coffee. You can also serve it with whipped cream or vanilla ice cream for a special dessert.

Chai Cake

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• Author: admin
• Total Time: 60 minutes
• Yield: 10 servings
• Diet: Vegetarian

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Description

A delightful twist on traditional cake flavors, Chai Cake combines warm, inviting spices with a moist texture, making it perfect for tea time or dessert.

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Ingredients

• 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 tbsp cornstarch
• 1 tbsp ground cardamom
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• ¼ tsp ground black pepper
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 240 g sour cream (room temperature)
• 60 g vegetable oil (e.g., canola oil)
• 1 1/2 tsp vanilla extract
• 200 g butter (room temperature) for frosting
• 280 g powdered sugar
• 30 g dark brown sugar
• 115 g full-fat cream cheese (room temperature)
• 1/2 tsp vanilla bean paste

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Instructions

1. Preheat your oven to 175°C (350°F). Grease and flour your cake pans.
2. In a large bowl, beat the butter, granulated sugar, and dark brown sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, cornstarch, spices, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream and vegetable oil. Mix until just combined.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared pans and smooth the top.
8. Bake for 25-30 minutes or until a toothpick comes out clean.
9. Let the cakes cool completely in the pans before removing.
10. For the cream cheese frosting, beat the butter until creamy, then gradually add the powdered sugar and dark brown sugar, mixing well.
11. Add the cream cheese and vanilla bean paste, beating until smooth and fluffy.
12. Once the cakes are cool, place one layer on a serving plate and spread a layer of frosting on top.
13. Place the second cake on top and frost the top and sides of the cake.

Notes

Serve with a hot cup of tea or coffee. Can be garnished with a sprinkle of cinnamon or whole spices on top.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American