Name: Chai Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 115 g unsalted butter, room temperature; 115 g vegetable or canola oil; 300 g granulated sugar; 260 g buttermilk, room temperature; 300 g all-purpose flour; 3 large eggs, room temperature; 1 Tbsp ground cardamom; 2 tsp vanilla extract; 2 ½ tsp baking powder; ½ tsp salt; 2 tsp ground cinnamon; 2 tsp ground ginger; ½ tsp ground nutmeg; ¼ tsp allspice; ¼ tsp ground cloves; ⅛ tsp ground black pepper; 225 g full-fat cream cheese, room temperature; 115 g unsalted butter, room temperature; 480 g powdered sugar; 2 tsp vanilla extract; 2 tsp ground cinnamon

Ingredients

Chai Cake

115 g unsalted butter, room temperature
115 g vegetable or canola oil
300 g granulated sugar
260 g buttermilk, room temperature
300 g all-purpose flour
3 large eggs, room temperature
1 Tbsp ground cardamom
2 tsp vanilla extract
2 ½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground nutmeg
¼ tsp allspice
¼ tsp ground cloves
⅛ tsp ground black pepper

Cinnamon Cream Cheese Frosting

225 g full-fat cream cheese, room temperature
115 g unsalted butter, room temperature
480 g powdered sugar
2 tsp vanilla extract
2 tsp ground cinnamon

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Instructions

Preheat and prepare pans: Preheat oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and set aside.
Combine fats: Using a stand mixer or hand mixer, beat butter and oil together on medium speed until well combined but still a little lumpy.
Cream sugar: Add granulated sugar and beat on medium-high speed for 3-5 minutes until fluffy and pearly white.
Add eggs and vanilla: With mixer on low, add eggs one at a time, mixing well after each. Blend in vanilla extract. Scrape bowl sides. Gradually add buttermilk while mixing on medium until smooth.
Mix dry ingredients: Add flour, baking powder, salt, and all spices to the bowl. Mix on low speed until just combined. Stop mixer when streaks of flour remain and fold gently with a spatula until smooth.
Divide and bake: Divide batter evenly between prepared pans. Bake 25-35 minutes or until a toothpick inserted comes out clean with few moist crumbs.
Cool cakes: Let cakes cool in pans for 10 minutes. Invert onto wire racks and cool completely.
Make frosting: Beat softened cream cheese and butter on medium-high speed for 3-5 minutes until smooth and creamy. Scrape bowl, then add powdered sugar gradually on low speed, one cup at a time. Once combined, add vanilla and cinnamon and beat on medium until light and fluffy.
Assemble cake: Trim cake tops if necessary for even surfaces. Spread teaspoon of frosting on cake board to anchor. Place first cake layer, spread about 1 cup frosting evenly. Flip second layer upside down and place on top. Apply crumb coat thinly over whole cake. Chill 20 minutes until firm.
Final frosting and decoration: Apply thick final frosting layer smoothly. Dust with cinnamon and garnish with cinnamon sticks and star anise. Slice and serve.

Notes

Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Use a cake carrier for whole cakes or zip-top bags for slices for best results.
Freezing: Wrap individual slices in plastic wrap and place in freezer-safe bags. Freeze up to 3 months. Thaw overnight in refrigerator or 1-2 hours at room temperature before serving.

Author: Adeline
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American