Chai Cake With Cream Cheese Frosting
This chai cake is a simple 9×13-inch brown sugar spice cake with a moist, springy crumb and mild chai flavor. The one-bowl cake batter is made with sour milk and a prepared chai spice blend, then finished with a smooth cream cheese frosting.
Equipment
- 2 Mixing Bowls One for frosting
- Tablespoon
- Teaspoon
- Hand Mixing
- Fork *optional
- Rubber Spatula
- 9 by 13 Baking Dish
- Cake Testor
Ingredients
The Chai Spice Cake Batter
- ¾ Cup Vegetable Oil Or Other Neutral Oil
- 2 Cup Brown Sugar
- 2 Lrg Eggs
- 2⅔ Cup Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- ¼ Tsp Salt
- 2 Tsp Chai Spice Blend
- 1¼ Cup Sour Milk *Or 2% Milk With 2½ Tbsp White Vinegar Added
The Cream Cheese Frosting
- ½ Cup Cream Cheese
- ¼ Cup Salted Butter
- 3 Cups Icing Sugar
- 1 Tsp Vanilla Extract
Instructions
The Chai Cake Batter
- Preheat the oven to 350℉
- In a large mixing bowl measure the oil, sugar, and add the eggs. Mix together removing as many large brown sugar lumps as possible.¾ Cup Vegetable Oil, 2 Cup Brown Sugar, 2 Lrg Eggs
- Measure and add in the dry ingredients to the same bowl.2⅔ Cup Flour, 1 Tsp Baking Powder, 1 Tsp Baking Soda, ¼ Tsp Salt, 2 Tsp Chai Spice Blend
- Start blending the ingredients.
- Measure the sour milk and slowly add into the mixing bowl blending well after each addition.1¼ Cup Sour Milk
- When the batter is fully blended measure and add in the chai spice.
- Pour the cake batter into a prepared 9 by 13 baking dish. And bake in preheated oven for 45 minutes or until cake tests for done.
- Remove from oven and let cool on wire rack.
Cream Cheese Frosting
- Measure the cream cheese and salted butter into a mixing bowl. They should be softened first.½ Cup Cream Cheese, ¼ Cup Salted Butter
- Using a hand mixer or stand mixer on low speed cream the cheese and butter until light.
- Add in two cups of icing sugar and blend well.3 Cups Icing Sugar
- Measure in the remaining sugar and the vanilla extract.1 Tsp Vanilla Extract
- Blend until vanilla is well distributed and the frosting is cream and smooth.
Assembly
- When the cake has completely cooled frost with the cream cheese icing.
- If the icing is cold from the fridge let it come to room temperature before working.
- Smooth onto the cake in any desired pattern.
Storing and Serving
- Serve cake in large square pieces. Cake will cut into 12 large pieces or 24 small pieces.
- Store remaining cake covered with plastic wrap in the fridge for up to five days.
- Unfrosted cake can be frozen for up to three months.
Notes
Chai Blend: Tea masala can be used instead of prepared chai spice. I have made the cake with both; expect some difference in the color and flavor depending on the blend you use.
Brown Sugar: Dark brown sugar can be used when golden brown sugar is unavailable. Both have worked well in this cake.
Frosting Amount: The frosting makes a thinner layer over the full 9×13-inch cake. Double it if you prefer a much thicker layer.
Other Pan Sizes: I have only tested the baking time in a glass 9×13-inch dish. The batter can be divided into other pans or cupcake cups, but the yield and baking time will need to be adjusted.
Serving Temperature: I prefer the cake closer to room temperature, while my partner prefers it chilled. Either works; the crumb will feel softer as the cake warms slightly.
Nutrition
Serving: 12servingsCalories: 562kcalCarbohydrates: 89gProtein: 4gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 23mgSodium: 227mgPotassium: 134mgFiber: 1gSugar: 67gVitamin A: 289IUVitamin C: 0.1mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!