Chai Spice Cake with Vanilla Cream Cheese Frosting

The chai spiced tea cake is a classic dessert that can be made with a variety of spices and flavors. This spice cake has the perfect combination of spices and vanilla cream cheese frosting.

This recipe for Chai Spice Cake with Vanilla Cream Cheese Frosting is moist, flavorful, and perfect to serve at any occasion. This easy cake is sure to please your taste buds!

I recall going to Starbucks when I was 13 and seeing “Iced Chai Latte” on the menu board. 

My mother was a lifelong tea lover who particularly like Chai tea. As a result, I thought to myself, Oh, alright… I mean, I’m not in the mood for a frappuccino or anything, so let’s give it a go.

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I was hooked after only one drink. The warmth of cinnamon, the pucker of ginger, and the fragrant and exotic blend of black tea and cardamom swirled over my senses like a symphony in my tongue.

I ordered an Iced Chai every time I went to Starbucks after that. To relish it longer, I’d even bite the straw with my front teeth, making the hole smaller.

After that, I spent a summer in northern India a few years later. They prepare masala chai from scratch in a pot as large as your arms can create a circle, with boiling milk and plenty of sugar. The cardamom is considerably more potent there.

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It was so wonderful that I drank it by the pint.

So, sure, I’m a big fan of chai spice. It’s quite a bit.

This recipe blends the delicious tastes of chai spice in a delicate, moist cake that is almost too wonderful to eat. The Chai Spice Cake is then topped with a tangy cream cheese frosting, which intensifies the spice and gives the cake a little additional kick.

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Side note: Is it just me, or do people who see a vanilla frosting recipe switch cream cheese frosting instead since it’s so much better? Is it just me? Oh no, you as well? Okay, that’s OK.

Anywho. This Chai Spice Cake is one of my favorites. And if you like chai, I’m sure you’ll like it.

Friends, have fun and have a wonderful almost-weekend!!!

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Print

Ingredients

for the icing

  • room temperature 3/4 cup unsalted butter
  • 1 1/2 cups sugar (granulated)
  • 4 big room-temperature eggs
  • 1 tbsp extract de vanille
  • 2 1/4 cup flour (all-purpose)
  • 1 tablespoon powdered baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon of cinnamon
  • ginger, 2 teaspoons
  • 2 tblsp cardamom powder
  • nutmeg (1/2 teaspoon)
  • a quarter teaspoon of black pepper
  • 1 gallon buttermilk

for the cream cheese icing

  • room temperature 1/2 cup unsalted butter
  • 4 oz. room temperature cream cheese
  • 3 1/2 CUP SUGAR (POWDERED)
  • 1 tbsp extract de vanille
  • a half teaspoon of salt
  • blackberries, 1/4 cup
  • 2 tablespoons pistachios, chopped
  • 2 tblsp ginger (candied)
  • 2 sticks of cinnamon
  • 1 teaspoon sesame seeds, black
  • gold leaves that are tasty

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350°F and grease and line three 6-inch cake pans* with parchment paper. Remove from the equation.
  2. Cream the butter and sugar in a standing mixer equipped with a paddle attachment until light and fluffy, approximately 2 minutes.
  3. One at a time, add the eggs, beating well after each addition. Continue beating until the batter is light yellow in color. Add the vanilla essence and stir to combine.
  4. Combine the flour, baking powder, salt, and spices in a separate basin.
  5. Fold in the flour mixture and buttermilk in alternate batches, mixing just until incorporated.
  6. Fill prepared cake pans equally with batter. Preheat oven to 350°F and bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Allow for thorough cooling before icing.
  7. Cream the butter and cream cheese in a standing mixer fitted with a paddle attachment until light and fluffy, approximately 2 minutes. Whip for another minute to incorporate the powdered sugar, vanilla extract, and salt.
  8. Place the first cake on a platter and spread a generous amount of frosting on top. Place the second and third layers on top of the first, icing in between. Finish by sprinkling the leftover icing around the exterior of the cake. To give my cake that unfinished, bare appearance, I utilized a cake scraper! 
  9. Finally, add embellishments to your cake. Blackberries, pistachios, candied ginger, cinnamon sticks, black sesame seeds, and edible gold leaves were among the ingredients I utilized!

Notes

*Alternatively, two 8-inch cake pans may be used. 

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This chai spice cake with vanilla cream cheese frosting is a warm, comforting dessert that will make your taste buds sing. Reference: chai latte cake recipe.

Related Tags

  • vanilla chai cake
  • cardamom chai cake
  • eggless chai cake
  • easy chai cake recipe
  • chai spiced cake recipe

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