Chai Cake with Cream Cheese Frosting

4.94 from 30 votes

Chai Cake with Cream Cheese Frosting

This Chai Cake is a special treat for chai tea lovers. Packed with fragrant spices and paired with a simple cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 40

Total Time 2 40

Servings

Calories 717kcal

Author Olivia

Ingredients

Chai Tea Milk:

1 1/2 cup milk
1 Tbsp Chai tea leaves 2 tea bags

Chai Cake:

2 1/4 cups all-purpose flour
2 tsps baking powder
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp ground ginger
3/4 cup unsalted butter room temperature
1 cup granulated sugar
1/2 cups light brown sugar packed
3 large eggs room temperature
1 tsp vanilla extract
1 cup Chai tea milk

Cream Cheese Frosting:

1 cup unsalted butter room temperature
1 cup cream cheese 8oz, full fat, chilled, cubed
4 cups powdered sugar sifted
2 tsp vanilla extract
cornstarch or meringue powder optional

Assembly (optional):

US Customary - Metric

Instructions

Chai Tea Milk:

Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.

Chai Cake:

Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, spices, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3mins).
Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and Chai milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.

Cream Cheese Frosting:

Using a stand mixer or hand mixer beat butter until pale and creamy.
Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes. Add vanilla and continue to beat on medium for 1 minute.
Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.
If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn't but this is an option).
Run mixer on low for a couple of minutes to remove any air bubbles.

Assembly:

Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
Use the remaining frosting to frost the cake and do a rustic swirl on the sides and top with a large offset spatula if desired.
Decorate top with whole spices and gooseberries if desired.

Nutrition

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