Description
A flavorful Chai Cake with warm spices and a creamy frosting.
Ingredients
Scale
- 180 g butter, room temperature
- 150 g granulated sugar
- 150 g dark brown sugar
- 4 large eggs, room temperature
- 330 g all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp ground cardamom
- 1 tbsp ground cinnamon
- 1½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¼ tsp ground black pepper
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 240 g sour cream, room temperature
- 60 g vegetable oil, room temperature
- 1½ tsp vanilla extract
- 200 g butter, room temperature (for frosting)
- 280 g powdered sugar, sifted
- 30 g dark brown sugar (for frosting)
- 115 g full-fat cream cheese, room temperature
- ½ tsp vanilla bean paste
Instructions
- Preheat oven to 170°C / 340°F. Line two 20 cm pans with parchment.
- Sift together dry ingredients and set aside.
- Beat butter and both sugars for 3 minutes.
- Add eggs one at a time, mixing briefly after each.
- Add half the dry ingredients and mix on low until just combined.
- Add sour cream, oil, and vanilla. Mix just until combined.
- Add remaining dry ingredients and mix until combined.
- Divide batter between pans and bake for 28–30 minutes.
- Cool in pans for 5 minutes, then remove and cool completely.
- For frosting, beat butter, powdered sugar, and brown sugar for 3 minutes.
- Add vanilla bean paste and cream cheese, mix until smooth.
- Assemble the cake by leveling layers and adding frosting between layers.
- Decorate as desired and store in an airtight container.
Notes
- Let the cake come to room temperature before serving.
- Store in the fridge for 2–3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 798
- Sugar: 64g
- Sodium: 497mg
- Fat: 48g
- Saturated Fat: 29g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Keywords: Chai Cake, Spiced Cake, Dessert