Every fall, I find myself reaching for chai everything—lattes, candles, even pancake batter. There’s just something grounding about it. One afternoon, after steeping a particularly strong cup of chai, I wondered: what if I baked it into a cake? Not a light spice cake, but something richer, with caramel to deepen the sweetness and cream cheese frosting to balance it all out.
That’s how this chai cake came to life—a blend of warm spices, brown sugar, and buttery caramel that feels indulgent but still homey. It’s a dessert that brings people to the kitchen before you even call them.
Grocery List for this Chai Cake
- Flour
- Baking Soda & Powder
- Cardamom
- Cinnamon
- Ginger
- Allspice
- Nutmeg
- Salt
- White & Brown Sugar
- Buttermilk
- Sour Cream
- Eggs
- Vegetable Oil
- Vanilla Extract
- Cream Cheese
- Butter
- Powdered Sugar
Why You'll Love This Cake
This isn’t your average spice cake. It’s soft, fragrant, and beautifully layered. Here’s what sets it apart:
- The spice blend – A cozy mix of cinnamon, cardamom, ginger, nutmeg, and allspice for that unmistakable chai flavor.
- Moist crumb – Buttermilk and sour cream give the cake an extra tender, fluffy texture.
- Caramel and cream cheese frosting – Sweet meets tangy meets salty. It’s the balance that keeps every bite interesting.
Brown sugar frosting – The touch of dark brown sugar in the frosting gives it a hint of caramel warmth that ties everything together.
Tips for the Best Chai Cake
✨ Use fresh spices. Old cinnamon or cardamom loses its punch—freshly opened jars make a world of difference.
✨ Don’t skip the sour cream. It keeps the cake soft and moist even days later.
✨ Cool completely before frosting. Warm cake will melt your frosting and cause the layers to slide.
✨ If your caramel thickens too much, reheat it gently before drizzling.
✨ For extra flair, sprinkle cinnamon or crushed toffee on top just before serving.
Commonly Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble the next day.
Can I turn this into cupcakes?
Absolutely. This recipe makes about 24 cupcakes. Bake for 18–20 minutes instead of 30.
Do I have to make three layers?
Not at all. You can make it as a two-layer cake, or even in a 9×13 pan for a simple single-layer version. Adjust bake time slightly and keep an eye near the 25-minute mark.
Can I use chai concentrate instead of the spice mix?
I recommend sticking with dry spices for the cake itself—it keeps the texture perfect. But you can add a splash of chai concentrate to the frosting for a deeper tea flavor.
What’s the best way to store leftovers?
Keep the cake covered in the fridge for up to 4 days. Bring to room temperature before serving for the softest texture.
Whether you make it for a gathering, a fall weekend, or just because you need a little sweetness, this Caramel Chai Spice Cake will fill your home with the kind of comfort that lingers. Pour yourself a mug of something warm, take a forkful, and enjoy the season slowing down.
Chai Cake
Equipment
- 3 9-inch cake pans
- Hand/Stand Mixer
- Saucepan
- Parchment Paper
Ingredients
Chai Cake Batter
- 3 ½ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tbsp cardamom
- 1 tbsp cinnamon
- 1 ½ teaspoons ginger
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 ½ cups buttermilk
- ½ cup sour cream
- 2 eggs
- 1 cups vegetable oil
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 stick + 6 tbsp unsalted butter
- ½ cup cream cheese
- 2 ¼ cup powdered sugar
- 2 tbsp dark brown sugar
- 1 teaspoon vanilla paste/extract
Instructions
Prep your Space:
- Preheat your oven to 350°F (175°C).
- Grease and line three 9-inch cake pans with parchment rounds.
- Let your ingredients come to room temperature—this little step makes everything blend like a dream.
- Whisk together the dry ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the cozy chai spices—cardamom, cinnamon, ginger, allspice, and nutmeg.
- Take a moment to breathe in that aroma; it’s the first sign you’re about to bake something special.
Mix the wet ingredients
- In a separate bowl, combine the sugars, buttermilk, sour cream, eggs, oil, and vanilla.
- Whisk until smooth and creamy—the mixture should look rich and golden.
- Bring it all together
- Pour the wet ingredients into the dry and whisk until just combined.
- Stop as soon as the batter looks uniform; overmixing will make the cake dense instead of soft and fluffy.
Bake the Layers:
- Divide the batter evenly between your prepared pans.
- Bake until the centers spring back to the touch and a toothpick comes out clean.
- Let the cakes cool for a few minutes in the pans, then transfer them to a wire rack to cool completely.
Make the Frosting:
- Beat together the butter and cream cheese until smooth and fluffy.
- Add the powdered sugar, brown sugar, and vanilla, mixing until the frosting turns airy and spreadable.
- If it feels too thick, add a tiny splash of milk until it’s perfectly smooth.
Prepare the Caramel:
- Warm your homemade or store-bought caramel until it’s silky and pourable.
- Stir in a pinch of flaky sea salt to balance the sweetness.
Assemble your Chai Cake:
- Level your cake layers if needed.
- Spread a layer of cream cheese frosting over the first cake layer, then drizzle with caramel.
- Repeat with the second layer, then top with the final cake.
- Frost the top and sides until smooth (or go for rustic swirls—always charming).
- Finish with a generous caramel drizzle over the top, letting it drip naturally down the sides.
Chill and Serve:
- Place the finished cake in the fridge for about half an hour before slicing. This helps the layers set and makes for beautiful, clean slices.
- Serve with a warm cup of chai or coffee and a quiet moment to enjoy it.
