Why You’ll Love This Recipe
I love this chai cake for its rich flavor and beautiful texture. The spice blend gives the cake warmth without being overpowering, and the buttermilk keeps it tender and moist. The vanilla chai buttercream complements the cake without overwhelming it, adding a creamy finish with just the right amount of spice. It’s a perfect centerpiece for gatherings during the cooler months—or any time I want to bake something special and soothing.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chai cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
For the vanilla chai buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (as needed for consistency)
directions
I begin by preheating the oven to 350°F (175°C) and greasing and lining either three 6-inch or two 8-inch round cake pans with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and all the warm spices—cinnamon, cardamom, ginger, cloves, and nutmeg.
In a large bowl, I cream the softened butter and granulated sugar together for about 2 to 3 minutes until light and fluffy. Then I beat in the eggs, one at a time, and stir in the vanilla extract.
I alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry. I mix until everything is just combined—being careful not to overmix so the cake stays light.
I divide the batter evenly between the pans and smooth out the tops. The cakes bake for 28 to 32 minutes, just until a toothpick inserted in the center comes out clean.
After baking, I let the cakes cool in their pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
To make the buttercream, I beat the butter until creamy, then gradually mix in the powdered sugar. I add the spices, vanilla, and enough heavy cream to get a smooth, fluffy consistency.
Once the cakes are completely cool, I frost them with the buttercream and decorate as I like. A brief chill in the fridge helps the frosting set and makes slicing easier.
Servings and timing
Servings: 12
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Calories: 420 kcal per serving
Variations
I sometimes add a touch of black pepper to the spice blend for an extra chai kick. If I want a richer cake, I replace half the buttermilk with brewed chai tea. The buttercream can also be swapped for a cream cheese frosting with the same spices if I’m craving a tangier contrast. And when I want a rustic presentation, I decorate with cinnamon sticks or a light dusting of nutmeg on top.
storage/reheating
I store the finished cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. If chilled, I let it sit at room temperature for 30 minutes before serving to bring back the soft texture. Leftover slices can also be frozen individually for up to a month—just thaw in the fridge overnight.
FAQs
Can I make the cake layers ahead of time?
Yes, I often bake the layers a day in advance and wrap them tightly in plastic wrap. They stay moist and are easier to frost when fully cooled.
Can I use store-bought chai spice mix?
Absolutely. If I have a chai spice blend on hand, I use about 2 to 2 1/2 teaspoons in place of the individual spices in the cake batter.
What’s the best way to ensure the cake is moist?
I always use room-temperature ingredients and make sure not to overmix the batter. Buttermilk adds moisture and tenderness, so I don’t skip it.
Can I use this recipe for cupcakes?
Yes, the batter works well for cupcakes. I fill each liner about 2/3 full and bake for 18–22 minutes.
How do I make the buttercream less sweet?
I balance the sweetness by using a pinch of salt and adjusting the powdered sugar slightly. I also make sure to whip the frosting well so it feels light and not overly dense.
Conclusion
This Chai Cake with Vanilla Chai Buttercream is a dessert I turn to when I want something warm, fragrant, and comforting. It’s full of flavor from cozy spices, finished with a creamy frosting that pulls everything together beautifully. Whether it’s for a holiday, a cozy afternoon tea, or just because, it always brings a little extra warmth to the table.
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Chai Cake with Vanilla Chai Buttercream
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This chai cake with vanilla chai buttercream is layered with cozy spices like cardamom, cinnamon, and ginger, then topped with a creamy spiced frosting—perfect for fall and winter celebrations.
Ingredients
For the chai cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
For the vanilla chai buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (as needed)
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch or three 6-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
In a large bowl, cream the butter and sugar until light and fluffy (2–3 minutes). Beat in eggs one at a time, then stir in vanilla.
Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Mix until just combined.
Divide batter evenly into pans and smooth the tops.
Bake for 28–32 minutes, or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
For buttercream: beat softened butter until creamy. Gradually add powdered sugar, spices, and vanilla. Add cream 1 tablespoon at a time until desired consistency is reached.
Frost cooled cakes and decorate as desired. Chill to set the frosting if needed.
Notes
Add a pinch of black pepper for a stronger chai flavor.
Replace half the buttermilk with brewed chai tea for a bolder spiced cake.
Cream cheese frosting with chai spices makes a great variation.
Store covered at room temp for 2 days or refrigerate up to 5 days.
Cake layers can be made ahead and frozen for later use.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
