Drink your chai and eat it too with this completely spiced, supremely moist chai cake layered with a dreamy cream cheese frosting!
Chai Cake with Cream Cheese Frosting
Once I was 13 I bear in mind being at Starbucks and seeing “Iced Chai Latte” on the menu board. My mother had at all times been a tea-drinker, and she or he liked Chai tea. So I believed to myself, Oh okay… I imply I don’t need a frappuccino or no matter that’s, so let’s attempt it out.
I had one sip and was HOOKED. It was like a symphony in my mouth: the heat of cinnamon, the pucker of ginger, and that floral and unique mixture of black tea and cardamom danced throughout my tastebuds.
From then on, each time I went to Starbucks I’d order an Iced Chai. I’d even chunk the straw with my entrance tooth, making the straw’s gap smaller simply to savor it longer.
Then, a number of years later I spent a summer season in northern India. There they make masala chai from scratch with sizzling milk, plenty of sugar, and in a pot as large as your arms could make a circle. Solely there, the cardamom is even stronger.
I need to’ve drank it by the quart it was so good.
So like yeah, I form of love chai spice. Type of lots.
This recipe combines these superb chai spice flavors right into a tender and moist cake that’s virtually too good. This Chai Spice Cake is then completed with a tangy cream cheese frosting, bringing out the spice much more so and including just a little further oomph to the cake.
Sidenote: is it simply me or when somebody sees a recipe for vanilla frosting do they substitute it with cream cheese frosting as a substitute as a result of it’s so significantly better? No, simply me? Oh no you too? OK cool.
Anywho. I’m tremendous into this Chai Spice Cake. And should you’re a chai fan, I really feel like you can be too.
Get pleasure from, buddies, and joyful virtually weekend!!!
Print
Completely spiced, supremely moist, and a complete crowd pleaser, this chai spice cake is the layer cake of your desires!
-
Prep Time:
20 minutes -
Prepare dinner Time:
Half-hour -
Whole Time:
3 hours -
Yield:
16 servings 1x -
Class:
dessert -
Methodology:
oven -
Delicacies:
american
-
Prep Time:
20 minutes -
Prepare dinner Time:
Half-hour -
Whole Time:
3 hours -
Yield:
16 servings 1x -
Class:
dessert -
Methodology:
oven -
Delicacies:
american
Items:
Scale:
- Prep Time: 20 minutes
- Prepare dinner Time: Half-hour
- Whole Time: 3 hours
- Yield: 16 servings 1x
- Class: dessert
- Methodology: oven
- Delicacies: american
Substances
for the cake
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 massive eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 2 teaspoons cardamom
- 1/2 teaspoon nutmeg
- 1/8 teaspoon black pepper
- 1 cup buttermilk
for the frosting
- 1/2 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup blackberries
- 2 tablespoons chopped pistachios
- 2 tablespoons candied ginger
- 2 cinnamon sticks
- 1 teaspoon black sesame seeds
- edible gold leaves
Directions
- Preheat oven to 350°F. Grease and line three 6-inch cake pans* with parchment paper. Put aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugar till gentle and fluffy, about 2 minutes.
- Add within the eggs, separately, beating between additions. Proceed to beat till batter kinds a pale yellow coloration. Combine within the vanilla extract.
- In a separate bowl, mix the flour, baking powder, salt, and spices.
- Alternate folding within the flour combination and the buttermilk, mixing solely till mixed.
- Pour batter evenly into ready cake pans. Bake for 25-Half-hour, or till a knife inserted within the heart of the truffles comes out clear. Enable to chill fully earlier than frosting.
- In a standing mixer with a paddle attachment, cream the butter and cream cheese till gentle and fluffy, about 2 minutes. Add within the powdered sugar, vanilla extract, and salt and whip to mix, about 1 minute extra.
- Place the primary cake on a plate, then prime with a big dollop of frosting. Layer the second and third layers, frosting in between every. End with frosting the skin of the cake with the remaining frosting. I used a cake scraper to offer my cake that unfinished, bare look!
- Final, prime your cake with garnishes. I used blackberries, chopped pistachios, candied ginger, cinnamon sticks, black sesame seeds, and edible gold leaves!
Key phrases: chai cake, chai spice cake
Notes
*you too can use two 8-inch cake pans.
