Chai Cake with Chai Buttercream

This easy Chai Cake is soft, moist, and filled with warm chai spices, then topped with fluffy chai buttercream for the cozy flavor of a Vanilla Chai Latte in cake form.

Prep Time20

Cook Time35

Cool Time1

Total Time1 55

Servings:

Calories: 456kcal

Author: Karin and Ken

Ingredients

Chai Cake

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup unsalted butter softened
½ cup vegetable oil
1 cup granulated sugar
½ cup light brown sugar packed
3 large eggs room temperature
2 teaspoons vanilla extract
¾ cup whole milk room temperature
½ cup sour cream room temperature

Chai Buttercream

1 cup unsalted butter softened
3 ½ cups powdered sugar
2-3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg

Topping

ground cinnamon for sprinkling

Instructions

Step 1: Combine the Dry Ingredients. Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish or line it with parchment paper. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
Step 2: Mix the Wet Ingredients. Beat the softened butter, oil, granulated sugar, and brown sugar for about 2 minutes, until creamy. Beat in the eggs and vanilla, then mix in the sour cream until smooth.
Step 3: Finish the Batter. Mix in about half of the dry ingredients on low speed just until combined. Add the milk, followed by the remaining dry ingredients. Mix only until no dry flour streaks remain.
Step 4: Bake and Cool. Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely, about 1 hour.
Step 5: Make the Chai Buttercream. Beat the softened butter until creamy, about 2 minutes. Mix in the cinnamon, ginger, cardamom, cloves, nutmeg, and vanilla. Gradually beat in the powdered sugar, adding heavy cream or milk 1 tablespoon at a time until smooth and spreadable.
Step 6: Frost and Serve. Spread the buttercream over the completely cooled cake. Make swirls with the back of a spoon or offset spatula and lightly dust with cinnamon before slicing.

Notes

Use Room-Temperature Ingredients: Room-temperature butter, eggs, milk, and sour cream combine more evenly and help produce an even, tender crumb.
Do Not Overmix: Once the flour is added, mix only until the batter comes together. Excess mixing can make the cake denser.
Use Visual Doneness Cues: Begin checking at 30 minutes. The center should spring back lightly and a toothpick should come out clean or with a few moist crumbs.
Cool Completely Before Frosting: Buttercream can soften or melt on even a slightly warm cake.
Adjust the Frosting Gradually: If the buttercream is stiff, add cream or milk 1 tablespoon at a time. If it is too soft, add powdered sugar a few tablespoons at a time.

Nutrition