Chai Cake - Stephanie's Sweet Treats (2024)

This chai cake is a very soft layered chai spice cake. This cake is topped with a pumpkin frosting full of spices! This is a simple layered cake that is perfect for the fall season. It taste just like a pumpkin chai latte.

This chai cake is a two layer cake. I wanted a chai cake to taste like chai, without using tea bags. The cake uses 7 spices to flavor it!

The best part about this cake is the pumpkin frosting. The buttercream uses pumpkin puree and spices. Together it taste like a chai latte you would get at starbucks.

For more spice recipes, Moist Chai Spiced Sheet Cake, Pumpkin Carrot Cake, and Apple Cinnamon Cake.

Why This Chai Cake Recipe Works

• Chai cake layers- This is a two layer cake full of chai spices.
• Pumpkin buttercream frosting- The frosting tastes incredible! It is perfectly spiced and uses pumpkin puree that gets blotted to remove the moisture.
• Easy to make- Since this cake is only two layers, it is very easy to put it together!

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Spices- You will need ground cardamom, ground cloves, ground cinnamon, ground ginger, pumpkin pie spice, ground nutmeg, and black pepper.
• Unsalted butter- The butter needs to be pulled out 2 hours before using so it is softened.
• Sour cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before using.
• Eggs- Pull the large eggs out 2 hours before using.
• Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before using.
• Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.
• Pumpkin puree- Use canned pumpkin puree like Libby's, don't use pumpkin pie filling. Lay the pumpkin puree on top of plate. Then, soak one paper towel on the puree to soak up the moisture. Do this 4 times.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven't tested this gluten free. Let me know if you do.
• Buttermilk- You can also do 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.

Step By Step Instructions

Here is how to make and bake the chai layer cake and pumpkin frosting. You will need a stand mixer with a paddle attachment or a hand mixer. You will need two 8-inch cake pans.

STEP 1: Mix the dry ingredients. In a medium bowl, mix the all-purpose flour, baking powder, baking soda, salt, and all of the spices.

STEP 2: Beat the butter and sugar. In a large bowl using a mixer, beat the butter and white sugar together on high speed for 3 minutes.

Then, add the vanilla extract, sour cream, and eggs on medium speed.

STEP 3: Alternate between flour mixture and buttermilk. Alternate between these two on low speed. Then, pour batter between the two prepared pans.

STEP 4: Bake. Bake the cakes for 26-30 minutes. Bake until a toothpick inserted comes out clean.

Cool the cakes in the hot pans for 10 minutes before flipping onto a cooling rack. Make sure the cakes cool completely before decorating.

STEP 5: Pumpkin frosting. Before mixing the butter, sift the powdered sugar in a large mixing bowl. Then, blot the pumpkin puree on a plate. The pumpkin should be a thicker consistency.

Then, beat the butter on high speed for 3 minutes. Then, add half of the powdered sugar at a time and mix until combined.

Next, add the pumpkin puree, vanilla, cinnamon, nutmeg, and salt. The frosting should be very fluffy.

See Also

Chai Cake - Julie Marie EatsChai-kage - Julie Marie EatsChai Spice Cake - Ginger Snaps Baking AffairsChai Cake with Brown Butter Cream Cheese Frosting | Bonni Bakery

Assembling the Cake Tips

• Items that will be helpful in cake decoration:turntable,icing offset spatulas,straight icing spatula,cake scrapper,cake leveler(or a bread knife), and acake carrier.
• If you have any uneven cake layers, use a serrated knife or cake leveler to cut the top, so they are perfectly even.
• Spread 1 ½ cups of frosting over the first cake layer. Then, place the second cake layer with the bottom of the cake facing up on top.
• Frost the cake in a very light layer of frosting and freeze for 15 minutes.
• Next, frost the rest of the cake. I used a 1M Wilton tip in a piping bag to pipe the border on top of the cake. I got these pumpkins here!

FAQ

Recipe Variations

• You can do a cinnamon cream cheese frosting instead.
• You make this into a one layer cake recipe.

• Cake pans: I use Wilton 8-inch cake pans.
• Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.
• Cake turntable: I use this nice Ateco cast iron turntable because it is high quality and it spins seamlessly. Some other turntables are a little jerky when they turn.
• Cake scraper: I use a metal scraper to get smooth cakes.
• Piping bags: I like these 18- inch piping bags since they hold more.
• Piping tip: I love this Wilton 1M to pipe frosting.

Storing and Freezing

Store this chai cake in an airtight container like a cake carrier. Store in the fridge up to 5 days.

The cake taste best at room temperature.

Freezing

The cake can be frozen in individual cake slices. Wrap the slices in plastic wrap and freeze up to 30 days. Thaw for 1 hour before eating.

Other Cake Recipes To Try

Try These Spice Recipes

• Pumpkin cupcakes
• Pumpkin bread
• Pumpkin pie cookie bars
• Pumpkin cinnamon rolls
• Pumpkin oatmeal cookies

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram@stephaniesweettreats. To get more ideasfollow me on Pinterest.

📖 Recipe

More Layered Cake Recipes