Chai Cake with Cinnamon Cream Cheese Frosting

There’s nothing quite as cozy as the warm, spiced flavors of chai, and when those flavors are transformed into a cake? Absolute perfection! Chai Cake with Cinnamon Cream Cheese Frosting is the ultimate dessert for tea lovers and anyone who enjoys a touch of spice in their sweets.

This cake is soft, moist, and infused with a perfect blend of chai spices—cinnamon, cardamom, ginger, nutmeg, and a hint of black pepper. It’s paired with a lusciously smooth cinnamon cream cheese frosting that melts in your mouth. Whether you’re baking for a special occasion, holiday gathering, or just because, this cake is guaranteed to impress!

Why You Will Love This Chai Cake

Full of Warm, Cozy Spices – Inspired by a cup of chai tea, this cake is infused with bold flavors that will have you coming back for another slice.
Perfectly Moist and Soft – Thanks to buttermilk and a balanced mix of butter and oil, this cake is light yet rich in texture.
Paired with the Best Frosting – A silky cinnamon cream cheese frosting complements the chai spices beautifully, creating a harmony of flavors.
Great for Any Occasion – From birthdays to festive gatherings, this cake is always a hit.

About The Recipe

I’ve always loved the aromatic spices of chai, and one day, I thought, why not turn those flavors into a cake? And so, after multiple tests (and a few taste-testing sessions with family and friends), I landed on the ultimate chai cake—one that’s perfectly spiced, ultra-soft, and pairs beautifully with a cinnamon-spiked cream cheese frosting.

This cake brings the comfort of chai tea into dessert form. It’s made with a combination of warm spices, rich buttermilk, and a mix of butter and oil to keep it incredibly moist. Each bite delivers a subtle heat from black pepper and cloves, a gentle warmth from cinnamon and cardamom, and a hint of sweetness from nutmeg and allspice.

And then, there’s the cinnamon cream cheese frosting—smooth, creamy, and slightly tangy. It complements the chai spices perfectly, creating a balance of flavors that makes this cake completely irresistible.

If you love chai, spice cakes, or just want to try something new, this recipe is for you!

Equipment Needed

Before we get started, here’s what you’ll need:

Electric Mixer (Hand or Stand Mixer) – For creaming the butter and mixing the batter smoothly.
8-Inch Cake Pans (2x) – To create even cake layers.
Mixing Bowls – For dry and wet ingredients.
Whisk – To evenly distribute the dry ingredients.
Spatula – For folding the batter and smoothing the frosting.
Cooling Rack – To cool the cake layers evenly.
Offset Spatula or Cake Smoother – For frosting the cake.

Ingredients for Chai Cake with Cinnamon Cream Cheese Frosting

Now, let’s talk about what goes into this incredibly flavorful chai cake. Each ingredient has been carefully chosen to ensure the best texture and flavor.

For the Chai Cake

114g unsalted butter, room temperature – Adds richness and enhances the chai spices.
114g vegetable or canola oil – Keeps the cake soft and moist without making it greasy.
300g granulated sugar – Provides sweetness and helps the cake stay tender.
3 large eggs, room temperature – Adds structure and richness.
2 teaspoons vanilla extract – Enhances the warm flavors of the chai spices.
260g buttermilk, room temperature – Keeps the cake soft and adds a slight tang to balance the sweetness.
300g all-purpose flour – The foundation of the cake, giving it structure.
2½ teaspoons baking powder – Helps the cake rise and become light and fluffy.
½ teaspoon salt – Enhances the overall flavor.
2 teaspoons ground cinnamon – A key spice that adds warmth.
1 tablespoon cardamom – The signature flavor in chai, giving the cake its unique taste.
2 teaspoons ground ginger – Adds a subtle heat and depth of flavor.
½ teaspoon ground nutmeg – A classic spice for warmth and richness.
¼ teaspoon allspice – Complements the other spices beautifully.
¼ teaspoon ground cloves – A deep, slightly sweet spice that enhances the chai flavor.
⅛ teaspoon ground black pepper – Adds a subtle heat that rounds out the chai spice mix.

For the Cinnamon Cream Cheese Frosting

227g full-fat cream cheese, room temperature – Adds a rich, creamy, and slightly tangy base for the frosting.
114g unsalted butter, room temperature – Creates a smooth, buttery consistency.
480g powdered sugar, sifted – Ensures a silky, lump-free frosting.
2 teaspoons vanilla extract – Adds depth and enhances the sweetness.
2 teaspoons ground cinnamon – Gives the frosting a warm, spiced flavor that pairs perfectly with the cake.

Ingredient Breakdown & Why They Matter

The Buttermilk Effect – Buttermilk not only tenderizes the cake but also reacts with the baking powder, helping the cake rise beautifully.
Butter + Oil Combo – Butter adds flavor, while oil keeps the cake light and moist for days.
The Spice Mix – This cake has a well-balanced blend of spices that gives it the signature chai flavor. It’s warm, aromatic, and deeply flavorful without being overpowering.
Cream Cheese Frosting Magic – The slight tang from cream cheese balances out the sweetness, while the cinnamon enhances the chai notes in the cake.

How to Make the Perfect Chai Cake

Now that we have all the ingredients ready, let’s walk through the step-by-step process to bake this beautifully spiced chai cake. Follow these instructions carefully to ensure a soft, moist, and flavorful result!

Step 1: Prepare Your Baking Pans

Preheat your oven to 350°F (180°C).
Line two 8-inch round cake pans with parchment paper and lightly grease them. This ensures the cakes don’t stick and come out clean.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, cream the butter and oil together using a stand mixer or electric hand mixer on medium speed. The mixture should be well combined but slightly lumpy (which is fine!).
Add in the granulated sugar and beat for about 3–5 minutes until the mixture becomes light and fluffy.
One at a time, add the eggs, mixing well after each addition. Then, add the vanilla extract and continue mixing until fully incorporated.
Scrape down the sides of the bowl to ensure everything is evenly mixed.

Step 3: Add the Buttermilk

Slowly stream in the buttermilk while the mixer is on low speed.
Once the buttermilk is incorporated, increase to medium speed and mix until the batter is smooth and creamy.

Step 4: Prepare the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and all the chai spices (cinnamon, cardamom, ginger, nutmeg, allspice, cloves, and black pepper).
Mix until the spices are evenly distributed in the flour.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients gradually into the wet ingredients, mixing on low speed to prevent over-mixing.
Stop the mixer when a few streaks of flour remain, then use a rubber spatula to gently fold the batter until everything is fully combined.

Step 6: Bake the Cake

Evenly divide the batter between the two prepared cake pans.
Smooth the tops with a spatula to ensure an even bake.
Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Let the cakes cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely before frosting.

Baking Tips for the Best Chai Cake

✔ Don’t over-mix – Over-mixing can make the cake dense instead of light and fluffy.
✔ Use room temperature ingredients – This ensures even mixing and a smooth batter.
✔ Check for doneness – Every oven is different, so start checking at the 25-minute mark. If the cake springs back when lightly pressed, it’s ready!

How to Make the Cinnamon Cream Cheese Frosting & Assemble the Cake

Now that our chai cake layers are cooling, let’s move on to the frosting—a rich and silky cinnamon cream cheese frosting that pairs beautifully with the warm spices of the cake. This frosting is smooth, slightly tangy, and has just the right amount of sweetness!

Step 1: Make the Cinnamon Cream Cheese Frosting

In a large mixing bowl, add the softened cream cheese and butter.
Using an electric hand mixer or stand mixer, beat on medium-high speed for about 3–5 minutes, until the mixture is light and creamy.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add in the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.
Once all the powdered sugar is incorporated, increase to medium speed and mix until smooth.
Add the vanilla extract and ground cinnamon, then mix again until well combined.
If needed, add a tablespoon of milk or heavy cream to adjust the consistency for spreading.

Pro Tip: If the frosting feels too soft, place it in the fridge for 15 minutes before frosting the cake.

Step 2: Assemble the Cake

Now for the fun part—putting everything together!

Level the Cake Layers (if needed): If your cake layers have domed tops, use a serrated knife to gently trim them so they are even.
Prepare the Cake Board/Plate: Spread a teaspoon of frosting in the center of your cake board or serving plate. This helps anchor the cake in place.
First Layer: Place one cake layer flat side down on the cake board.
Add Frosting: Using an offset spatula, spread about 1 cup of frosting evenly over the top.
Second Layer: Place the second cake layer upside down (flat side facing up) to create a smooth top.
Crumb Coat: Apply a thin layer of frosting over the entire cake. This helps trap crumbs for a smooth final layer.
Chill the Cake: Place the cake in the fridge for 20 minutes to let the crumb coat set.
Final Frosting Layer: Apply a thick, even layer of frosting around the cake using a spatula. Smooth it out or create decorative swirls.

Step 3: Decorate the Cake

Once the cake is frosted, you can add a few final touches to make it extra special!

Dust the top with ground cinnamon for a simple, elegant finish.
Add whole cinnamon sticks and star anise for a beautiful garnish.
Pipe extra frosting along the edges for a bakery-style look.
Drizzle with a chai-spiced caramel sauce for extra indulgence.

How to Store, Freeze, and Serve Chai Cake

Now that your Chai Cake with Cinnamon Cream Cheese Frosting is beautifully assembled and decorated, let’s go over the best ways to store, freeze, and serve it to keep it fresh and delicious!

How to Store Chai Cake

If you have leftovers (which is rare with this cake!), here’s how to store them properly:

At Room Temperature: If you plan to eat the cake within 1–2 days, you can keep it covered at room temperature in a cake carrier or under a cake dome.
In the Refrigerator: Because of the cream cheese frosting, this cake should be stored in the refrigerator if keeping for more than 2 days. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out. It will stay fresh for up to 5 days.
Serving Tip: When refrigerating, let the cake sit at room temperature for 20–30 minutes before serving for the best texture and flavor.

Can You Freeze Chai Cake? Absolutely!

This cake freezes beautifully, whether as a whole or in individual slices.

Freezing the Whole Cake:

Chill the frosted cake in the fridge for 30 minutes to firm up the frosting.
Wrap the entire cake in plastic wrap, then add a layer of aluminum foil to prevent freezer burn.
Place in a large freezer-safe bag or airtight container.
Freeze for up to 3 months.

To thaw, transfer the cake to the fridge overnight and bring it to room temperature before serving.

Freezing Individual Slices:

Slice the cake into portions and wrap each slice tightly in plastic wrap.
Place wrapped slices in a zip-top freezer bag and freeze for up to 3 months.
To enjoy, thaw a slice in the fridge overnight or leave it at room temperature for 1–2 hours.

FAQs & Troubleshooting

1. Can I use a different type of frosting?

Absolutely! While cinnamon cream cheese frosting complements the chai spices beautifully, you can also try:
✔ Classic vanilla buttercream for a milder flavor.
✔ Brown butter frosting for a nutty, rich taste.
✔ Chai-spiced whipped cream frosting for a lighter alternative.

2. Can I make this cake gluten-free?

Yes! Swap the all-purpose flour with a 1:1 gluten-free flour blend for the best results. Just make sure your baking powder is gluten-free as well.

3. Can I make cupcakes instead of a layer cake?

Definitely! Simply:
✔ Line a muffin tin with cupcake liners.
✔ Fill each liner about ¾ full.
✔ Bake at 350°F (180°C) for 18–22 minutes.
✔ Cool and frost as desired!

4. Why is my cake dry or crumbly?

Dry cakes are usually caused by over-mixing or over-baking. To avoid this:
✔ Mix until just combined—over-mixing can make the cake dense.
✔ Check for doneness at the 25-minute mark by inserting a toothpick. If it comes out with a few moist crumbs, it’s done!
✔ Use the correct amount of buttermilk—this helps keep the cake soft.

Final Thoughts

This Chai Cake with Cinnamon Cream Cheese Frosting is a true celebration of warm, cozy flavors. With its moist texture, bold spices, and creamy frosting, it’s the perfect dessert for fall, winter, or whenever you’re craving something comforting and delicious.

Whether you’re making it for a birthday, a holiday, or just because—you’ll love every bite of this perfectly spiced cake!

Would you like any adjustments or additional details?