Chai Cake

This chai cake is one of my favorite desserts whenever I crave something cozy and comforting. I love how the soft, moist cake layers are infused with warm chai spices and paired with a smooth brown sugar cream cheese frosting. Every slice reminds me of sipping a chai latte on a cool day, and the balance of spice and sweetness makes this cake truly irresistible.

Why You’ll Love This Recipe

I love this recipe because it delivers deep chai flavor with a perfectly tender crumb. The mix of spices creates warmth without overpowering the cake, and the frosting adds just the right amount of richness. I also appreciate how impressive this cake looks while still being very manageable to prepare at home. It feels special enough for celebrations but cozy enough for a simple dessert.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the 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
• 1½ teaspoons 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
• 1½ teaspoons vanilla extract

For the 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

Directions

I begin by preheating the oven to 170°C / 340°F and lining two 20 cm (8-inch) cake pans with parchment paper. In a bowl, I sift together the flour, cornstarch, all the spices, baking powder, baking soda, and salt, then set the mixture aside.

In a large bowl, I cream the butter with the granulated sugar and brown sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition. I mix in half of the dry ingredients on low speed, followed by the sour cream, oil, and vanilla extract. I finish by adding the remaining dry ingredients and gently folding the batter to ensure everything is evenly combined.

I divide the batter evenly between the prepared pans and bake for 28–30 minutes, until a cake tester comes out clean. I let the cakes cool briefly in the pans before transferring them to a wire rack to cool completely.

For the frosting, I cream the butter with the powdered sugar and brown sugar until smooth and fluffy. I then add the vanilla bean paste and cream cheese and mix gently until fully combined and creamy.

To assemble the cake, I level the cooled cake layers, spread a generous amount of frosting between them, and cover the cake with a thin layer of frosting for a simple, elegant finish.

Servings And Timing

This cake makes about 12 slices.
Preparation takes around 30 minutes, baking takes about 30 minutes, and the total time is approximately 1 hour, not including cooling and decorating time.

Variations

I sometimes turn this into a three-layer cake by dividing the batter into three pans and baking for a slightly shorter time. When I want a stronger spice profile, I add a little extra cinnamon or cardamom. I also enjoy pairing the chai cake with a classic vanilla cream cheese frosting for a lighter flavor variation.

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to 2–3 days. Before serving, I always let it come to room temperature so the texture softens and the flavors fully develop. I don’t usually reheat this cake, as it tastes best at room temperature.

FAQs

Can I replace the sour cream?

I replace it with full-fat Greek yogurt in equal amounts, and the cake stays just as moist.

Can I bake the cake layers in advance?

I often bake the layers a day ahead, wrap them tightly, and store them at room temperature or freeze them for longer storage.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake, and if it comes out clean, the cake is done.

Can I make this recipe as cupcakes?

I use the same batter for cupcakes and bake them for about 18–22 minutes, checking for doneness.

Is the spice flavor very strong?

I find the spices well balanced, giving a warm chai flavor without being overpowering.

Conclusion

This chai cake is a dessert I truly enjoy baking and sharing. The combination of warm spices, soft cake layers, and creamy brown sugar frosting makes it comforting, flavorful, and memorable. Every time I make it, it feels like a cozy treat that’s perfect for both special occasions and everyday indulgence.

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