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–+ servings
Chai Cake

Decadent Chai Cake with Creamy Brown Sugar Frosting

This Chai Cake blends warm spices and a creamy frosting into a delightful dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter Can substitute with dairy-free margarine for a vegan option.
  • 1 cup Granulated Sugar
  • 3/4 cup Dark Brown Sugar Light brown sugar can be a substitute.
  • 3 large Eggs Consider using flax eggs for a vegan version.
  • 2 cups All-Purpose Flour Substitute with a gluten-free 1:1 flour blend if needed.
  • 1/4 cup Cornstarch Avoid substitutions for the best results.
  • 1 tbsp Spices (Cardamom, Cinnamon, Ginger, Allspice, Nutmeg, Black Pepper) Adjust quantities based on your preference.
  • 1 tbsp Baking Powder Essential, so do not omit.
  • 1 tsp Baking Soda Don’t skip it.
  • 1/2 tsp Salt Reduce if using salted butter.
  • 1 cup Sour Cream Greek yogurt can be a good substitute.
  • 1/2 cup Vegetable Oil Use neutral oils like canola or sunflower.
  • 1 tbsp Vanilla Extract Avoid artificial vanilla for the best outcome.
For the Frosting
  • 8 oz Cream Cheese Let soften for easier mixing.
  • 2 cups Powdered Sugar Sift for a smoother texture.
  • 1/2 cup Brown Sugar Light brown sugar can be used if necessary.

Equipment

  • stand mixer
  • 2 8-inch Round Cake Pans
  • Whisk
  • Sifter

Method
 

Chai Cake Instructions
  1. Preheat your oven to 340ºF (170ºC). Prepare two 8-inch round cake pans with parchment paper.
  2. In a mixing bowl, sift together the all-purpose flour, cornstarch, spices, baking powder, baking soda, and salt. Whisk until combined.
  3. Cream the butter, granulated sugar, and dark brown sugar on medium speed for about 3 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition until the batter is smooth.
  5. Gradually incorporate half of the dry ingredients into the wet mixture at low speed, mixing until just combined.
  6. Mix in the sour cream, vegetable oil, and vanilla extract until combined.
  7. Fold in the remaining dry ingredients using a spatula until just combined.
  8. Divide the batter evenly between the prepared cake pans and bake for 28-30 minutes until a toothpick comes out clean.
  9. Cool in the pans for 5 minutes, then turn the cakes onto wire racks to cool completely.
  10. Beat the softened butter, powdered sugar, and brown sugar together until smooth. Add cream cheese and vanilla extract, mixing until combined.
  11. Level the tops of the cooled cake layers. Spread frosting between layers and coat the entire cake with frosting.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature. Avoid overmixing for a lighter cake. Store layers wrapped if not assembling immediately.

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