Introduction to Chai Cake
What is Chai Cake and Why It's a Must-Try?
If you’ve never tried chai cake, you’re in for a delightful surprise! This enticing dessert combines the warmth and comfort of traditional chai spices—like cinnamon, ginger, and cardamom—into a soft, moist cake that feels like a hug in every bite. Imagine enjoying a slice of cake that not only satisfies your sweet tooth but also envelopes you in the aromatic embrace of your favorite chai tea.
Chai cake has been making waves in the baking world for its unique flavor profile, making it a must-try for anyone looking to impress at their next gathering or simply treat themselves. The combination of brown sugar cream cheese frosting and aromatic cake layers creates a balanced sweetness that’s perfect with a cup of tea or coffee.
Did you know that the spices in chai are not just delicious but also boast health benefits? Spices like ginger can aid digestion, while cinnamon has been linked to anti-inflammatory properties. So, while indulging in a delectable dessert, you're also treating your body to some goodness!
Ready to elevate your dessert game? Keep reading for a step-by-step recipe that will have your friends and family asking for seconds!
Ingredients for Chai Cake
Essential Ingredients for the Cake
To create the perfect chai cake, you'll need a selection of flavorful ingredients that combine to deliver that warm, comforting taste. Gather the following:
- 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 tablespoon cornstarch
- A spice blend: 1 tablespoon ground cardamom, 1 tablespoon ground cinnamon, 1 ½ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, and ¼ teaspoon ground black pepper.
- Baking essentials: ¾ teaspoon baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt.
- 240 g sour cream (room temperature)
- 60 g vegetable oil (such as canola oil)
- 1 ½ teaspoon vanilla extract
These ingredients will infuse your cake with rich flavor and a moist texture, just like a comforting cup of chai.
Ingredients for the Brown Sugar Cream Cheese Frosting
To top off your delicious chai cake, you’ll need the following for the decadent brown sugar cream cheese frosting:
- 200 g butter (room temperature)
- 280 g powdered sugar
- 30 g dark brown sugar
- 115 g full-fat cream cheese (room temperature)
- ½ teaspoon vanilla bean paste
Together, these ingredients create a luxuriously creamy frosting that perfectly complements the spice of the cake. For more information on the benefits of using cream cheese frosting, check out this guide on cream cheese varieties. Happy baking!
Preparing Chai Cake
Baking a Chai Cake is not only a delightful experience but also a wonderful way to indulge in the aromatic flavors of chai spices. Here’s a friendly step-by-step guide to unlock the magic of this dessert! Let's get started.
Gather Your Ingredients
First things first, make sure you have all your ingredients at hand. This not only enhances your baking experience but also keeps things organized. You will need:
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For the Chai Cake:
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180g butter (room temperature)
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150g granulated sugar
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150g dark brown sugar
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4 large eggs (room temperature)
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330g all-purpose flour
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1 tablespoon cornstarch
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Chai spices: ground cardamom, ground cinnamon, ground ginger, ground allspice, ground nutmeg, ground black pepper
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Baking essentials: baking powder, baking soda, salt
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240g sour cream (room temperature)
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60g vegetable oil (e.g., canola oil)
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1½ teaspoon vanilla extract
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For the Brown Sugar Cream Cheese Frosting:
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200g butter (room temperature)
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280g powdered sugar
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30g dark brown sugar
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115g full-fat cream cheese (room temperature)
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½ teaspoon vanilla bean paste
Prepare the Baking Pans
Preheat your oven to 170ºC (340ºF). While it warms up, prepare your two 20 cm (8 inch) baking pans. Line the bottom with parchment paper, ensuring some overhang, which will help you remove the cakes easily later on.
Mix the Dry Ingredients
In a large bowl, sift together the all-purpose flour, cornstarch, and all the lovely chai spices (you can find some great information on spices at The Spice House). Don’t forget to add your baking powder, baking soda, and salt, then set aside the dry mix to work on the wet ingredients.
Cream the Butter and Sugars
In your stand mixer, or a large bowl using an electric hand mixer, cream together the butter, granulated sugar, and dark brown sugar on high speed for about 3 minutes until it's light and fluffy. The aroma will start to fill your kitchen, and you might find yourself smiling!
Incorporate the Eggs
Now, it’s time to add the eggs! Incorporate them one at a time into your butter-sugar mixture, mixing well after each addition. This creates a beautiful base for your chai cake.
Combine the Wet and Dry Ingredients
To blend your wet and dry ingredients, start by adding half of your dry mix to the wet batter. Mix gently on low speed until just combined. Then, add in the sour cream, vegetable oil, and vanilla extract. Remember, overmixing can lead to a dense cake, so be cautious! Add the remaining flour mixture and fold gently with a rubber spatula until fully combined.
Bake the Cakes
Divide the batter equally between your prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes won’t be overly browned, so don’t be alarmed by their light color.
Cool the Cakes
Once baked, let the cakes cool in the pans for about 5 minutes. Then, gently remove them and let them cool completely on a wire rack. This is a perfect time to clean up your kitchen or prepare your frosting ingredients!
Make the Frosting
For the delightful brown sugar cream cheese frosting, start by creaming the room-temperature butter, powdered sugar, and dark brown sugar in the stand mixer for about 3 minutes. Add in the cream cheese and vanilla bean paste, mixing until smooth and fluffy. A spatula can come in handy here to ensure there are no air bubbles left.
Assemble the Cake
Once your cakes are cool, trim the tops for a flat surface. Place the first layer on your serving plate, spread a layer of frosting evenly on top, then add the second layer. Cover the entire cake with a thin coat of frosting, giving it a beautiful naked cake look. For an extra touch, sprinkle with cinnamon and add star anise as decoration.
Now, step back and admire your work! Your Chai Cake is ready for slicing and sharing—enjoy!
Variations on Chai Cake
Chai Spiced Cupcakes
If you're looking for a fun twist on the classic chai cake, why not try making chai spiced cupcakes? They're the perfect individual treat for gatherings or a cozy evening at home. Simply divide your batter into cupcake liners, adjust the baking time to about 18-20 minutes, and top them off with that creamy brown sugar cream cheese frosting. These bite-sized delights are not only delicious but can also be adorned with a sprinkle of cinnamon and delicate star anise for an extra touch!
Vegan Chai Cake
Craving the flavors of chai cake but need a vegan option? You can easily adapt the recipe! Substitute the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water equals one egg) and use plant-based yogurt in place of sour cream. Swap the butter for coconut oil or a vegan butter alternative, and you’ll still enjoy that delightful, spiced cake without compromising your plant-based lifestyle. It's a great way to share the love of chai cake with everyone!
For more inspiration, check out this comprehensive guide on vegan baking.
Baking notes for Chai Cake
Common pitfalls and how to avoid them
Baking a chai cake is a delightful journey, but certain pitfalls can throw a wrench in your plans. Here are some tips to ensure your cake turns out perfectly:
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Room temperature ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This helps achieve a smooth batter. Cold ingredients can lead to a dense cake.
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Measuring flour accurately: Avoid compacting the flour into your measuring cup. Use a scale if possible, or fluff the flour before spooning it into the cup. Too much flour can make your chai cake dry.
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Don’t overmix: Be gentle when mixing your batter. Overmixing can lead to a tough texture. Mix until ingredients are just combined.
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Check for doneness: Since the cake remains light in color, use a toothpick to test for doneness rather than looking for browning.
For more baking tips and techniques, consider checking out resources like the King Arthur Baking Company or Bake from Scratch. Happy baking!
Serving suggestions for Chai Cake
Pairing Drinks and Sides
When it comes to enjoying your delightful Chai Cake, the right accompaniments can make all the difference! For drinks, consider serving a warm cup of chai tea for a comforting pairing that echoes the spices in the cake. A creamy vanilla latte or even a spiced matcha can be great alternatives too.
On the side, why not add a scoop of vanilla ice cream? The coolness beautifully contrasts the rich flavors of the cake. Alternatively, a light fruit salad can offer a refreshing balance. Your guests will love the harmonious blend of flavors, making your Chai Cake the star of any gathering!
Tips for Making Perfect Chai Cake
Consistency of Batter
Achieving the right batter consistency is key to a moist chai cake. After combining your wet and dry ingredients, be careful not to overmix. A few lumps are perfectly fine! This ensures your cake remains light and fluffy. If you're curious about the science behind it, check out this article from Serious Eats.
Importance of Temperature
Using room-temperature ingredients, like eggs and sour cream, is essential for a smooth batter. They help emulsify the mixture better, creating that luscious texture you crave in chai cake. To speed up the process, you can place cold eggs in a bowl of warm water for about 10 minutes. Remember, a little prep goes a long way in baking!
Time details for Chai Cake
Preparation time
Get your apron on! You’ll need about 30 minutes to whip up the cake batter, sift those gorgeous spices, and get everything ready to bake.
Baking time
While your kitchen fills with wonderful chai aromas, the baking will take approximately 30 minutes. Keep an eye on those layers!
Total time
From start to finish, you’ll spend a cozy 1 hour creating this delectable chai cake. Trust me, the happiness it brings is worth every minute!
Ready to enjoy a slice of bliss? For more delightful recipes and tips on baking, check out this article on cake decorating essentials.
Nutritional Information for Chai Cake
Calories
Each slice of this delightful Chai Cake contains approximately 798 calories. While this isn't a low-calorie dessert, it's perfect for special occasions where you want to indulge a little!
Key Nutrients
This cake isn't just sweet—it's packed with flavor and nutrients. Key components include:
- Healthy fats from butter and oil
- Protein from eggs and cream cheese
- Fiber from whole spices like cinnamon and ginger
You may even find inspiration on how to incorporate such nutritious ingredients in your daily diet by visiting Healthline.
Allergen Information
Our Chai Cake recipe contains common allergens, including:
- Dairy (butter, sour cream, cream cheese)
- Eggs
- Gluten (all-purpose flour)
Be sure to substitute accordingly if you need a version that suits special dietary needs—there are many amazing gluten-free options available today! Check out Celiac Disease Foundation for more tips on safe ingredient choices.
FAQs about Chai Cake
Can I make this cake ahead of time?
Absolutely! Chai cake is perfect for prepping in advance. You can bake the layers a day or two ahead—just let them cool completely and wrap them tightly in plastic wrap. This helps retain moisture and flavor, making it even more delicious when you’re ready to frost and serve.
How do I store leftover Chai Cake?
To keep your chai cake fresh, store any leftovers in an airtight container in the fridge. It should last about 2-3 days. For a quick treat, allow it to come to room temperature before indulging—this will help restore its lovely texture.
What are some twists I can add to the recipe?
Feel free to get creative with your chai cake! Here are a few twists to consider:
- Add nuts: Walnuts or pecans can add a delightful crunch.
- Mix in fruits: Diced apples or pears can enhance the spice flavors.
- Spice it up: Experiment with more spices like cloves or star anise for a unique flavor profile.
- Frosting variations: Swap the cream cheese frosting with a buttercream or even a chocolate ganache for an unexpected twist.
For more inspiration on flavor combinations, check out this resource for ideas!
Conclusion on Chai Cake
Why you'll love making Chai Cake at home!
Making chai cake at home brings a warm aroma of spices that can instantly elevate your mood. With its moist texture and delightful cream cheese frosting, every slice is a piece of heaven. Plus, sharing this delicious treat with friends and family is always a recipe for joy!
Chai Cake
Equipment
- 2 x 20 cm baking pan
- Stand Mixer
Ingredients
CHAI CAKE
- 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 tablespoon cornstarch
- 1 tablespoon ground cardamom
- 1 tablespoon ground cinnamon
- 1.5 teaspoon ground ginger
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground black pepper
- 0.75 teaspoon baking powder
- 0.75 teaspoon baking soda
- 0.5 teaspoon salt
- 240 g sour cream room temperature
- 60 g vegetable oil e.g. canola oil
- 1.5 teaspoon vanilla extract
BROWN SUGAR CREAM CHEESE FROSTING
- 200 g butter room temperature
- 280 g powdered sugar
- 30 g dark brown sugar
- 115 g full-fat cream cheese room temperature
- 0.5 teaspoon vanilla bean paste
Instructions
CHAI CAKE
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 2x20 cm (8 inch) baking pan with parchment paper.
- Sift together the all-purpose flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda and salt and set it aside.
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, granulated sugar and brown sugar and mix it on medium/high speed for 3 minutes.
- Add the eggs one at a time into the mixture and mix it in until combined.
- Scrape down the sides of the bowl and continue by adding half the flour mixture, continuing on low speed, mixing until just combined.
- Add the sour cream, vegetable oil, vanilla extract and mix until just combined, make sure not to over mix the cake batter. Then add the other half of the flour and mix until combined.
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake into the 2 prepared baking pans and bake for 28-30 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
CREAM CHEESE FROSTING
- If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.
- Sift the powdered sugar. In your stand mixer, using the paddle attachment, start by creaming the butter, powdered sugar and brown sugar for 3 minutes on high speed.
- Scrape down the sides of the bowl and give it another mix for 1 minute.
- Add the vanilla bean paste and cream cheese and cream it together with the butter, on low speed, for 1 minute.
- Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
ASSEMBLING
- Start by cutting the top of the cake layers, so they have a flat top.
- Place the first cake layer on your serving dish or cake board on your turntable.
- Add 3 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and cover the cake in a thin layer of frosting.
- Scrape down the sides of the cake for a naked look. Decorate with a dusting of cinnamon, star anise and cinnamon sticks.
- Store the layer cake in an airtight container in the fridge. Before enjoying the cake, let it come to room temperature. Can last 2-3 days in the fridge.
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