Chai Cake

12 servings


30 minutes

active time

1 hour

total time


180 g butter (room temperature)

150 g granulated sugar

150 g dark brown sugar

4 large eggs (room temperature)

330 g all-purpose flour

1 tbsp cornstarch

1 tbsp ground cardamom

1 tbsp ground cinnamon

1 1/2 tsp ground ginger

½ tsp ground allspice

½ tsp ground nutmeg

¼ tsp ground black pepper

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

240 g sour cream (room temperature)

60 g vegetable oil (e.g. canola oil)

1 1/2 tsp vanilla extract

200 g butter (room temperature)

280 g powdered sugar

30 g dark brown sugar

115 g full-fat cream cheese (room temperature)

1/2 tsp vanilla bean paste



Preheat the oven at 170ºC/ 340ºF conventional oven and prepare a 2x20 cm (8 inch) baking pan with parchment paper.

Sift together the all-purpose flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda and salt and set it aside.

In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, granulated sugar and brown sugar and mix it on medium/high speed for 3 minutes.

Add the eggs one at a time into the mixture and mix it in until combined.

Scrape down the sides of the bowl and continue by adding half the flour mixture, continuing on low speed, mixing until just combined.

Add the sour cream, vegetable oil, vanilla extract and mix until just combined, make sure not to over mix the cake batter. Then add the other half of the flour and mix until combined.

Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.

Divide the cake into the 2 prepared baking pans and bake for 28-30 minutes or until a cake tester comes out clean. Be aware that these cake layers stay very light in color and therefore won’t look browned when done.

Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.


If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.

Sift the powdered sugar. In your stand mixer, using the paddle attachment, start by creaming the butter, powdered sugar and brown sugar for 3 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 1 minute.

Add the vanilla bean paste and cream cheese and cream it together with the butter, on low speed, for 1 minute.

Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.


Start by cutting the top of the cake layers, so they have a flat top.

Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.

Add 3 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and cover the cake in a thin layer of frosting. Scrape down the sides of the cake for a naked look. Decorate with a dusting of cinnamon, star anise and cinnamon sticks.

Store the layer cake in an airtight container in the fridge. Before enjoying the cake, let it come to room temperature. Can last 2-3 days in the fridge.


Serving Size



798 kcal

Total Fat

48 g

Saturated Fat

27 g

Unsaturated Fat

16 g

Trans Fat

2 g


167 mg


497 mg

Total Carbohydrate

88 g

Dietary Fiber

1 g

Total Sugars

64 g


7 g

12 servings


30 minutes

active time

1 hour

total time
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