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Easy Chai Cake With Luscious Cream Cheese Frosting (1)

Easy Chai Cake With Luscious Cream Cheese Frosting

Amber Bondar
This sheet pan easy chai cake with cream cheese frosting is super delish! Full of warming spice the dense, moist cake crumb is the perfect snacking cake. Best of all this makes enough cake for the whole family and keeps for up to five days in covered in the fridge. Super easy in one bowl the batter whips up in just a few minutes!
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American, Canadian
Servings 12
Calories 556 kcal

Equipment

  • 2 Mixing Bowls
  • 1 Tablespoon
  • 1 Teaspoon
  • Hand Mixing
  • Fork *optional
  • Rubber Spatula
  • 1 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.

Nutrition

Calories: 556kcalCarbohydrates: 90gProtein: 2gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 23mgSodium: 186mgPotassium: 111mgFiber: 1gSugar: 68gVitamin A: 288IUVitamin C: 1mgCalcium: 135mgIron: 2mg
Keyword cakes, chai spice, easy baking recipe, sheet cake, snacking cake
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