A simple vanilla sheet cake infused with warm chai spices forms the base of this easy layered chai cake. One 9 x 13 sheet cake is sliced into three even rectangles to create a straightforward three-layer cake, filled and frosted with a smooth, creamy chai cream cheese buttercream.
What spices are in chai?
Chai simply means “tea” in Hindi. The traditional Indian beverage combines black tea with warming spices, milk and a sweetener. Common chai spices include cinnamon, ginger, cardamom, cloves and black pepper; some blends also add nutmeg, allspice or star anise. For this chai cake both the batter and the frosting use a blend of cinnamon, ginger, cardamom, cloves, nutmeg and allspice. If you don’t have every spice listed, omit one or two—though cinnamon, ginger and cardamom are the most influential for classic chai flavor.
Tips for a light, fluffy cake
- Spoon and level the flour: Measure flour by spooning it into the cup and leveling with a knife, or weigh it for accuracy (160 grams). Scooping directly from the canister can pack too much flour and dry out the cake.
- Don’t overmix after adding flour: Mix only until the dry ingredients disappear to avoid excess gluten development and a tough crumb.
- Use room-temperature ingredients: Softened butter whips more easily with sugar, trapping air that makes the cake lighter. Bring eggs, milk and sour cream to room temperature so they incorporate smoothly.
Easy chai cream cheese buttercream
This frosting starts with cream cheese and butter whipped together, then is flavored with the same chai spices used in the cake. The slight tang from the cream cheese balances the sweetness and highlights the spices. For the best texture, use room-temperature cream cheese and butter so the frosting becomes smooth and airy without lumps.
I recommend unsalted butter and a small pinch of kosher salt in the buttercream to offset sweetness. After whipping the cream cheese and butter until light, add vanilla, spices and powdered sugar. If the frosting is too thick, thin with a splash of heavy cream or milk; if too thin, add powdered sugar gradually.
This amount of frosting is enough to fill and frost a three-layer cake with a semi-naked finish. If you prefer to leave the cake as a sheet cake, the frosting will also be ample to cover the top and sides or just the top.
How to make a layer cake from a sheet cake
Turning a sheet cake into a layered cake is an easy way to make a more impressive dessert without extra pans. Once the baked 9 x 13 cake is completely cooled, lift it from the pan using the parchment overhang. Place it on a flat surface and slice it into three equal rectangles using a long, sharp knife and a steady, smooth cutting motion (avoid sawing).
Assemble the cake by placing the first rectangle on a serving platter or cake stand, spreading an even layer of frosting, then stacking the remaining pieces with frosting between each layer. Finish by frosting the top and sides as desired. Continue below for tips on achieving a semi-naked finish.
How to frost a semi-naked cake
A semi-naked cake has frosting between the layers and a thin, rustic coating on the outside that allows the cake layers to show through. Start by assembling the layers with frosting between each one and a layer on top, then refrigerate for 10–15 minutes so the frosting firms slightly.
Use a straight-edged spatula or bench scraper to apply an even, thin coat of frosting to the sides. Hold the scraper at a slight angle and apply gentle pressure while turning the cake or moving the scraper along the edges to remove excess frosting and reveal some of the cake beneath. Smooth the top with a spatula and leave small imperfections—this style looks intentionally rustic and charming.
How to store the cake
Because the frosting contains cream cheese, store the cake in the refrigerator in an airtight container or tented with foil. Remove the cake from the fridge at least 30 minutes before serving so the frosting can soften. If sliced, place a piece of parchment or wax paper against the cut end to keep it from drying out. The cake will keep 4–5 days refrigerated.
How to freeze the cake
Freeze the cake after chilling: wrap it tightly in plastic wrap, then in foil, and place it in a large zip-top bag or airtight container. It can be frozen for up to a couple of months. Thaw in the refrigerator overnight, then bring to room temperature for about 30 minutes before serving.
Other recipes to try
- White Chocolate Raspberry Bundt Cake
- Chocolate Sheet Cake with Salted Caramel Buttercream
- Apple Sheet Cake with Cinnamon Cream Cheese Frosting
- Pumpkin Gooey Butter Cake with Pecan Streusel
Tag me on Instagram @themarblekitchenblog if you make this, and please leave a star rating and comment below. Enjoy!
Chai Cake with Chai Cream Cheese Frosting
Ingredients
Cake
- 2 ½ cups (300 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) packed brown sugar
- 12 tablespoons (168 grams) unsalted butter room temperature
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ½ cup milk whole or 2%
Chai Cream Cheese Frosting
- 8 oz (448 grams) cream cheese room temperature
- 10 tablespoons (140 grams) unsalted butter room temperature
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon cardamom
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- ¼ teaspoon kosher salt
- 3 cups (360 grams) powdered sugar
Instructions
Cake
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Preheat the oven to 350°F and line a 9 x 13 pan with parchment paper, leaving an overhang on the two long sides.
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In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.
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In a stand mixer or with a hand mixer, cream the butter, granulated sugar and brown sugar on medium to medium-high speed for about 4 minutes, until light and fluffy.
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Add the eggs one at a time, mixing well and scraping down the bowl as needed.
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In a small bowl or measuring cup, whisk together sour cream, milk and vanilla.
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Begin adding the dry ingredients in thirds to the butter mixture, mixing until just combined. Add half the milk mixture, then continue alternating dry and wet ingredients, ending with the dry. Mix only until the dry ingredients disappear.
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Pour the batter into the prepared pan, smooth the top and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cake in the pan on a wire rack until completely cool.
Frosting
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Beat cream cheese and butter together in a stand mixer or with an electric mixer until creamy and fluffy, about 2–3 minutes.
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Add vanilla, spices and salt, then add the powdered sugar and mix until fully incorporated. Adjust consistency with milk or powdered sugar as needed.
Assembly
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When the cake is completely cool, use the parchment overhang to lift it from the pan and set it on a flat surface.
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Divide the cake evenly into three pieces. Each piece should measure roughly 9 inches wide by just under 4.5 inches.
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Place the first layer on a platter, spread frosting on top, repeat with the second layer, then top with the third layer.
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Frost the top and sides. For a semi-naked finish, apply a thin coat to the sides and use a bench scraper to reveal some of the cake layers.
Notes
- Store the cake covered in the refrigerator for up to 4–5 days.