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Spiced Chai Cake Recipe with Creamy Cream Cheese Frosting

Spiced Chai Cake with Creamy Cream Cheese Frosting

A moist 9 x 13-inch chai-spiced cake covered with fluffy cinnamon-cardamom cream cheese frosting. This easy sheet cake serves 12–16 and is ideal for sharing.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chai Cake
  • 2 1/4 cups (281 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cardamom
  • 1/2 teaspoon Ground allspice
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Freshly ground black pepper, optional
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (100 g) Neutral oil, such as vegetable or canola
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 3 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup (240 ml) Buttermilk, room temperature
Cream Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 1/2–4 cups (420–480 g) Powdered sugar, sifted
  • 2 teaspoons Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cardamom
  • 1 pinch Salt
  • 1–2 tablespoons Heavy cream or milk, only if needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line the bottom with parchment paper if desired.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice, cloves, nutmeg, and optional black pepper together in a medium bowl.
  3. Beat the softened butter, neutral oil, granulated sugar, and brown sugar for 2–3 minutes, until the mixture looks lighter and creamy.
  4. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  5. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until the batter is combined.
  6. Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  7. Cool the cake completely before frosting. For easier spreading, chill the cooled cake for 20–30 minutes.
  8. Beat the cream cheese and butter until smooth. Gradually add the sifted powdered sugar, then beat in the vanilla, cinnamon, cardamom, and salt until fluffy, adding cream or milk sparingly if needed.
  9. Spread the frosting over the cooled cake and finish with a light sprinkle of cinnamon or chai spice before slicing.

Notes

Use room-temperature dairy, eggs, and cream cheese for the smoothest batter and frosting. Store the frosted cake covered in the refrigerator because of the cream cheese frosting, and let slices sit briefly at room temperature before serving.