Chai Spice Cake with Cream Cheese Frosting: Warm, Aromatic, and Perfectly Moist

Why You’ll Love This Recipe

Chai spice cake with cream cheese frosting is a cozy, aromatic dessert that brings all the warmth of a chai latte into cake form. Each bite is infused with cinnamon, cardamom, ginger, and cloves — perfectly balanced by a tangy, silky cream cheese frosting. The texture is moist and tender, with just enough spice to make it feel both comforting and elegant. I once made this cake using oat milk instead of regular milk, and it turned out just as fluffy with a subtle nuttiness that paired beautifully with the spices. Ideal for fall gatherings, afternoon tea, or holiday celebrations, this chai spice cake is a showstopper that smells as good as it tastes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Provides structure for the cake while keeping it light and tender.

Baking powder and baking soda – Ensure the cake rises perfectly and stays fluffy.

Salt – Balances the sweetness and enhances the spice blend.

Chai spice mix – A fragrant blend of cinnamon, cardamom, ginger, nutmeg, and cloves. You can make your own or use a store-bought mix.

Unsalted butter – Adds richness and moisture to the cake. Soften it to room temperature for easy creaming.

Brown sugar and granulated sugar – The combination gives depth of flavor and moisture to the crumb.

Eggs – Provide structure and richness, binding the batter together.

Vanilla extract – Enhances the warmth of the chai spices.

Milk (or oat milk) – Keeps the cake moist and tender while adding a subtle creaminess.

Sour cream (or yogurt) – Adds tang and helps create a soft, dense crumb that melts in your mouth.

For the Cream Cheese Frosting

Cream cheese – Softened to room temperature for a smooth, creamy texture.

Butter – Gives body and richness to the frosting.

Powdered sugar – Sweetens the frosting and creates a silky consistency.

Vanilla extract – Rounds out the flavor of the frosting.

Ground cinnamon (optional) – Adds a subtle spice that complements the cake beautifully.

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and chai spice mix. Set aside.

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy (about 2–3 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Reduce the mixer speed to low and alternate adding the dry ingredients with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined — don’t overbeat.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until thick and fluffy. Mix in vanilla extract (and cinnamon, if desired) until fully incorporated.

Once the cake is completely cool, spread a layer of frosting between the two cake layers. Frost the top and sides evenly. For an elegant touch, dust lightly with extra chai spice or cinnamon.

Slice, serve, and enjoy this warmly spiced, perfectly balanced dessert.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe makes about 10–12 servings. Preparation takes around 20 minutes, baking about 30 minutes, and frosting an additional 15 minutes. Total time: roughly 1 hour and 10 minutes.

Storage/reheating

Store the frosted cake covered in the refrigerator for up to 5 days. Before serving, let it come to room temperature for the best texture. You can also freeze unfrosted cake layers for up to 2 months — wrap them tightly in plastic wrap and thaw before frosting.