Description
This Chai Cake recipe is a warmly spiced, moist cake infused with traditional chai flavors such as cardamom, cloves, cinnamon, and ginger. It features a tender crumb layered with a creamy pumpkin-spiced frosting, perfect for fall or any cozy gathering. The cake is baked to perfection and decorated with a luscious frosting that includes pumpkin puree and warming spices for an inviting celebration of chai-inspired tastes.
Ingredients
Scale
Cake 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)
Frosting Ingredients
- 2 cups Unsalted butter (room temperature)
- 3/4 cup Pumpkin puree (blotted)
- 6 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Salt
Instructions
- Preheat and prepare pans: Preheat your 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 to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, cardamom, ground cloves, cinnamon, ground ginger, pumpkin pie spice, nutmeg, and black pepper. Whisk well to evenly distribute the spices and leavening agents.
- Cream butter and sugar: Using an electric mixer, beat the room temperature butter and granulated sugar on high speed for about 3 minutes until light and fluffy. This step ensures a tender crumb in the cake.
- Add wet ingredients to butter mixture: Mix in the sour cream and vanilla extract until just combined. Then, on medium speed, add the eggs one at a time beating well after each addition to incorporate fully and avoid curdling.
- Combine wet and dry ingredients: Add one third of the dry ingredients to the butter mixture along with half of the buttermilk and mix briefly on low speed. Repeat by adding another third of dry ingredients and the remaining buttermilk. Finally, mix in the remaining dry ingredients until just incorporated, taking care not to overmix.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. This indicates the cakes are fully baked.
- Cool the cakes: Let the cakes sit in their pans on a wire rack for 10 minutes to firm up, then carefully remove from the pans, peel off parchment, and allow to cool completely on the rack before frosting.
- Prepare pumpkin frosting: Place the sifted powdered sugar in a large bowl. Using paper towels, blot the pumpkin puree over the sink to remove excess moisture before adding to the frosting to prevent it from becoming too runny.
- Cream butter for frosting: Beat the room temperature butter on high speed for 3 minutes until fluffy. Scrape down the bowl and add half of the powdered sugar, mixing on low speed until combined. Add the remaining powdered sugar and mix until just combined.
- Add pumpkin and spices to frosting: Add the blotted pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt to the butter-sugar mixture. Beat on high speed until the frosting is creamy and smooth.
- Trim cake domes: Using a serrated knife, level the tops of the cakes by cutting off any domed portions to create flat surfaces for stacking.
- Assemble the cake: Place the first cake layer on your serving plate and spread about 1 1/2 cups of frosting evenly over the top.
- Stack layers: Place the second cake layer on top with the bottom side facing up for a flat surface.
- Apply crumb coat: Spread a thin, even layer of frosting over the entire cake to seal in crumbs. Freeze or refrigerate for 15 minutes to set the crumb coat.
- Frost the cake: Apply the remaining frosting over the cake in a smooth, generous layer for a beautifully finished appearance.
Notes
- To ensure even baking, be sure to preheat the oven fully before placing the batter inside.
- Room temperature ingredients help create a smooth batter and prevent curdling when mixing.
- Blotting the pumpkin puree removes excess moisture, which prevents the frosting from becoming too thin or runny.
- Using parchment paper and nonstick spray makes removing the cake layers easier and keeps them intact.
- Chilling the crumb coat layer before final frosting helps achieve a clean and professional finish.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chai cake, spiced cake, pumpkin frosting, fall dessert, chai spices, cinnamon cake, homemade cake, layered cake
