Introduction

This Chai Cake combines warm spices inspired by classic chai tea with a moist, tender crumb. Topped with a rich pumpkin-infused frosting, it’s a perfect treat for cozy gatherings or special occasions. The blend of spices and creamy frosting makes every bite a delightful experience.

A tall slice of layered cake stands on a white speckled plate against a white marbled background. The cake has three visible layers of light brown sponge with a speckled texture. Between each sponge layer and covering the whole outer side is a creamy layer of light orange frosting with a smooth texture. On top of the cake, there is a topping of finely chopped nuts and a small, detailed orange pumpkin decoration placed off-center. The cake slice looks moist and airy with the frosting neatly spread all around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour
2 tsp baking powder

1 tsp baking soda
1 tsp salt

1/2 tsp cardamom
1/2 tsp ground cloves

2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp pumpkin pie spice

1/4 tsp ground nutmeg
1/8 tsp black pepper
1 cup unsalted butter (room temperature)

1 1/2 cups white granulated sugar
2 tsp pure vanilla extract
1/4 cup sour cream (room temperature)

4 large eggs (room temperature)
1 cup buttermilk (room temperature)
2 cups unsalted butter (room temperature, for frosting)

3/4 cup pumpkin puree (blotted)
6 cups powdered sugar (sifted)
1 tsp pure vanilla extract (for frosting)

1 1/2 tsp ground cinnamon (for frosting)
1/4 tsp ground nutmeg (for frosting)
1/2 tsp salt (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. Spray two 8-inch cake pans with nonstick baking spray. Line the bottoms with 8-inch parchment paper circles and spray again for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, cloves, cinnamon, ginger, pumpkin pie spice, nutmeg, and black pepper until evenly combined.
Step 3: Using a mixer, beat the 1 cup of butter with the sugar on high speed for 3 minutes until light and fluffy. Add the sour cream and vanilla extract, mixing until combined. Beat in the eggs one at a time on medium speed.

Step 4: On low speed, add one-third of the dry ingredients followed by half of the buttermilk. Repeat with another one-third of the dry ingredients and the remaining buttermilk. Finish by mixing in the rest of the dry ingredients until just combined.
Step 5: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 7: For the pumpkin frosting, blot the pumpkin puree on paper towels to remove excess moisture. Using a mixer, beat 2 cups butter on high for 3 minutes until creamy.
Step 8: Add half of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar and mix until just blended.
Step 9: Add the blotted pumpkin puree, vanilla, cinnamon, nutmeg, and salt to the frosting. Beat on high speed until smooth and fluffy.

Step 10: Use a serrated knife to level the domes off the cakes. Place one cake layer flat-side down on your serving plate and spread 1 1/2 cups of frosting evenly over it.
Step 11: Place the second cake layer on top, upside down (flat side up). Apply a thin crumb coat layer of frosting over the entire cake and freeze for 15 minutes to set.
Step 12: Remove from the freezer and finish frosting the cake with the remaining frosting, smoothing as desired.

Tips & Variations

For a deeper chai flavor, toast the spices lightly before mixing into the dry ingredients.
Use cream cheese in place of part of the butter for a tangier frosting.
If you prefer less spice, reduce the black pepper or cloves.

Ensure all wet ingredients are at room temperature to avoid curdling and promote even mixing.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Leftover frosting can be refrigerated in an airtight container for up to 1 week and re-whipped before use.

How to Serve

A close-up view of a two-layer cake slice on a white plate with small dark specks, set on a white marbled surface. The bottom layer is a light brown cake with a soft, airy texture, topped by a thin layer of smooth light orange cream. The top layer is a darker brown sponge cake with visible air pockets, covered with a thick layer of light orange frosting. On top of the frosting are small chopped nuts scattered around and a small orange pumpkin decoration centered on the edge. The background is softly blurred with warm beige and brown tones, featuring a blurred white bottle behind the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute a gluten-free flour blend for the all-purpose flour. Be sure to use one that is meant for baking and includes xanthan gum for structure.

Can I prepare the cake layers ahead of time?

Yes, the cake layers can be baked up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Allow cakes to come to room temperature before frosting.