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–+ servings
Chai Cake

Irresistible Chai Cake with Creamy Brown Sugar Frosting

Indulge in a delightful spiced sweetness with this Chai Cake that pairs perfectly with cozy gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 180 g Butter Ensure at room temperature
  • 150 g Granulated Sugar Can use coconut sugar
  • 150 g Dark Brown Sugar Light brown sugar can be substituted
  • 4 large Eggs Use room temperature
  • 330 g All-Purpose Flour Can be replaced with gluten-free flour
  • 1 tablespoon Cornstarch Optional but recommended
  • 1 tablespoon Cardamom
  • 1 tablespoon Cinnamon
  • 1.5 teaspoons Ginger
  • 0.5 teaspoon Allspice
  • 0.5 teaspoon Nutmeg
  • 0.25 teaspoon Black Pepper
  • 0.75 teaspoon Baking Powder Do not substitute for baking soda
  • 0.75 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 240 g Sour Cream Can replace with Greek yogurt
  • 60 g Vegetable Oil Can use canola or sunflower
  • 1.5 teaspoons Vanilla Extract Pure vanilla is recommended
For the Frosting
  • 200 g Butter Should be at room temperature
  • 280 g Powdered Sugar Sifted
  • 30 g Brown Sugar Dark brown sugar is preferred
  • 115 g Full-fat Cream Cheese
  • 0.5 teaspoon Vanilla Bean Paste Can substitute with vanilla extract

Equipment

  • mixing bowls
  • Electric Mixer
  • Measuring cups
  • Measuring spoons
  • Baking Pans
  • Parchment Paper

Method
 

Cake Preparation
  1. Preheat your oven to 170ºC (340ºF) and prepare two 20 cm round baking pans with parchment paper.
  2. Sift together all-purpose flour, cornstarch, spices, baking powder, baking soda, and salt.
  3. Cream together butter, granulated sugar, and dark brown sugar in a large bowl for about 3 minutes until fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Fold in half of the dry ingredients, then add sour cream, vegetable oil, and vanilla extract, mixing until just combined. Add remaining dry ingredients.
  6. Divide batter between pans and bake for 28-30 minutes or until a toothpick comes out clean.
  7. Make frosting while cakes cool by creaming together butter, powdered sugar, brown sugar, and vanilla bean paste. Add cream cheese and mix until smooth.
  8. Assemble the cake by leveling the tops, layering frosting between the cakes, and covering the entire cake with frosting.
  9. Let the cake sit at room temperature for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days, or freeze for up to 2 months. Let thaw before serving.

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