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rectangle chai layer cake on wood and marble cutting board with glass of milk and glass of forks in background

Chai Cake with Chai Cream Cheese Frosting

Tara Kringlen
A simple vanilla sheet cake filled with warming chai spices is the base for this easy layered chai cake. One sheet cake cut into three pieces forms a no-fuss and simple layer cake frosted and filled with a creamy and smooth chai buttercream.
5 from 3 votes
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 14 slices
Calories 525 kcal

Ingredients
  

Cake

  • 2 ½ cups (300 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) brown sugar, packed
  • 12 tablespoons (168 grams) unsalted butter room temperature
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • ½ cup milk whole or 2%

Chai Cream Cheese Frosting

  • 8 oz (448 grams) cream cheese room temperature
  • 10 tablespoons (140 grams) unsalted butter room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cardamom
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ¼ teaspoon kosher salt
  • 3 cups (360 grams) powdered sugar

Instructions
 

Cake

  • Preheat the oven to 350 degrees Fahrenheit and line a 9 x 13 pan with parchment paper leaving an overhang on the two long sides.
  • In a medium bowl, combine flour, baking powder, salt, and spices. Set aside.
  • In a stand mixer or in a large bowl and a hand mixer, cream together butter, granulated sugar and brown sugar for about 4 minutes, until light and fluffy on medium/medium high speed.
  • Add the eggs, mixing well and scraping the sides of the bowl.
  • In a small bowl or pourable measuring cup, whisk together sour cream, milk and vanilla. Set aside.
  • Starting with the dry ingredients, add about ⅓ to the butter mixture and beat until combined.
  • Add half of the milk and mix well. Continue alternating dry and wet ingredients, ending with the dry ingredients. Stir only until the dry ingredients just disappear. Don’t overmix.
  • Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Let cool in the pan on a wire rack.

Frosting

  • In a stand mixer or using an electric mixer, beat the cream cheese and butter until creamy and fluffy, about 2-3 minutes.
  • Add the vanilla, spices and salt and mix until combined. Add 3 cups of powdered sugar and mix until fully combined.

Assembly

  • Once the cake is cooled completely, use the parchment paper to lift it out of the pan. Set the cake on a flat surface.
  • Evenly divide the cake into three pieces, each piece measuring 9 inches wide by a little less than 4.5 inches.
  • Place the first layer on a serving platter and top with frosting. Repeat with the next two layers.
  • Frost the top and sides of the cake. If you are wanting to do the semi-naked look of the cake in the pictures, see the blog post for more details.

Notes

  • Store the cake in the refrigerator, covered for up to 4-5 days.

Nutrition

Serving: 1sliceCalories: 525kcal
Keyword chai dessert, layer cake, sheet cake
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