Why Make This Recipe
Chai Cake with Cream Cheese Frosting is a delightful treat that combines the warmth of chai spices with the rich, creamy taste of cream cheese frosting. This cake is perfect for any occasion, from birthdays to cozy family gatherings. The unique flavor creates a comforting experience, making it a wonderful dessert to enjoy with a cup of tea or coffee.
How to Make Chai Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons chai spice mix (or a mix of cinnamon, cardamom, and ginger)
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed, for consistency)
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and chai spice mix.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with flour, mixing until just combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until well combined. Adjust consistency with milk if necessary.
- Once cakes are cool, spread frosting between cake layers and over the top and sides. Decorate as desired.
How to Serve Chai Cake with Cream Cheese Frosting
Serve this cake sliced, with a nice dollop of cream cheese frosting on top. It pairs beautifully with a cup of tea, coffee, or even cold milk. You can add some extra chai spices or cinnamon on top for a lovely touch.
How to Store Chai Cake with Cream Cheese Frosting
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. If the cake is not frosted, you can keep it at room temperature in a sealed container for a couple of days.
Tips to Make Chai Cake with Cream Cheese Frosting
- Make sure all your ingredients, especially butter and eggs, are at room temperature for the best texture.
- When mixing the batter, be careful not to overmix; stop as soon as there are no more dry ingredients.
- For a fun twist, consider adding chopped nuts, like pecans or walnuts, to the batter.
Variation
You can change the spices in the cake to suit your taste. If you prefer a milder flavor, reduce the amount of chai spice mix. Alternatively, you can add a layer of fruit jam between the cake layers for a fruity explosion.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cakes a day in advance. Just wrap them tightly and keep them in the fridge. Frost them right before serving for the best taste.
Can I freeze Chai Cake with Cream Cheese Frosting?
Yes, you can freeze the cake. Wrap it well in plastic wrap and aluminum foil to protect it from freezer burn. It’s best to freeze it without frosting. Thaw in the fridge overnight before serving.
How can I make this cake dairy-free?
You can substitute unsalted butter with dairy-free butter and use plant-based milk in place of buttermilk. There are also vegan cream cheese options available for the frosting.
Chai Cake with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and chai spice mix.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with flour, mixing until just combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until well combined. Adjust consistency with milk if necessary.
- Once cakes are cool, spread frosting between cake layers and over the top and sides. Decorate as desired.