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–+ servings
A sliced chai cake with two layers and cream cheese frosting on a round board. Cinnamon sticks and star anise around it.

Chai Cake

Franziska
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Cook Time 1 hour
Total Time 1 hour
Servings 8 slices

Equipment

  • 2 (8-in.) springform pans

Ingredients
  

For the batter:

  • 2½ cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp ground cardamom
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 pinch of salt
  • ¾ cup butter softened
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 2 tsp vanilla extract
  • 4 eggs at room temperature
  • 1 cup sour cream at room temperature
  • ¼ cup neutral oil

For the frosting:

  • 14 oz (about 1¾ blocks) plain cream cheese
  • 1 cup powdered sugar

Instructions
 

  • Preheat the oven to 350°F.
  • In a bowl, whisk together flour, cornstarch, baking powder, baking soda, cardamom, cinnamon, ginger, nutmeg, and salt.
  • In a large bowl, cream together butter and sugars until light and fluffy. Gradually beat in the eggs.
  • Beat in half of the flour mixture to the wet ingredients.
  • Add the sour cream and oil. Mix until just combined.
  • Stir in the rest of the flour mixture.
  • Grease and flour the springform pans. Divide the batter between the pans and bake for 25-30 minutes each. Let the cake cool for a few minutes before transferring to a wire rack to cool completely.
  • Meanwhile, whisk together the cream cheese and powdered sugar for the frosting.
  • Place one cake layer on a serving plate and spread some of the frosting on top. Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.

Notes

If need be, you can also bake the cake layers one after the other.