Vanilla Chai Cake

The first time I baked Vanilla Chai Cake, the smell filled the whole kitchen. It was warm, sweet, and full of spice. I couldn’t wait to take a bite.

The mix of vanilla and chai makes every slice taste cozy. It’s soft, sweet, and has just the right spice kick. It feels like comfort in cake form.

I love making this cake for tea time or family nights. Everyone always asks for seconds. And the best part is how simple it is to bake.

So, let’s make it together. I’ll show you each step. Soon, you’ll have your own Vanilla Chai Cake ready to share.

Why You’ll Love This Recipe

• Incredibly Flavorful: A blend of chai spices and citrus zest creates a warm, spiced, and aromatic cake.
• Moist & Tender: Made with sour cream and oat milk, the cake is ultra-soft and rich in texture.
• Easy Yet Impressive: Simple steps create a show-stopping cake for celebrations and gatherings.
• Vanilla Mascarpone Frosting: The light and creamy frosting perfectly complements the warm spices.
• Perfect for Any Occasion: Serve this cake at holiday parties, birthdays, or as an afternoon treat with tea.

Required Kitchen Tools

• Mixing bowls
• Stand mixer or hand mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Cake pans (8-inch or 9-inch)
• Parchment paper
• Cooling rack
• Offset spatula for frosting

Ingredients

Dry Ingredients:

• 2 2/3 cups (320 grams) all-purpose flour
• 1 tablespoon (15 grams) baking powder
• 2 tablespoons (16 grams) orange zest, divided
• 1 tablespoon (8 grams) ground cinnamon
• 2 teaspoons (4 grams) ground cardamom
• 2 teaspoons (4 grams) ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground black pepper

Wet Ingredients:

• 1 1/2 cups (339 grams) unsalted butter, softened
• 1 1/4 cups (250 grams) granulated sugar
• 1/2 cup (120 grams) sour cream
• 3 large eggs (150 grams)
• 3/4 cup (180 grams) oat milk or whole milk
• 1 tablespoon (13 grams) vanilla bean paste or pure vanilla extract

Vanilla Mascarpone Frosting

• 2 cups (480 grams) heavy cream
• 3/4 cup (86 grams) powdered sugar
• 8 ounces (226 grams) mascarpone cheese, room temperature
• 2 tablespoons (26 grams) vanilla bean paste or pure vanilla extract
• 2 teaspoons (10 grams) pure vanilla extract

Sugared Chai Spice Garnish

• 1 tablespoon (13 grams) granulated sugar
• 1 tablespoon (8 grams) ground cinnamon
• 2 teaspoons (4 grams) ground cardamom
• 2 teaspoons (4 grams) ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, orange zest, cinnamon, cardamom, ginger, cloves, salt, nutmeg, baking soda, and black pepper.
3. In a large bowl, using a stand mixer or hand mixer, beat butter and sugar on medium speed until light and fluffy (about 3 minutes).
4. Add sour cream and mix until combined.
5. Add eggs, one at a time, beating well after each addition.
6. Mix in vanilla bean paste.
7. Gradually add the dry ingredients, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined.

2. Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the Vanilla Mascarpone Frosting

1. In a large mixing bowl, beat mascarpone cheese until smooth.
2. Add heavy cream, powdered sugar, and vanilla bean paste. Beat on low speed, then increase to high and whip until light and fluffy (about 2-3 minutes).
3. Refrigerate the frosting until ready to use.

4. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous amount of frosting on top.
3. Place the second cake layer over the frosting and frost the top and sides evenly.

5. Garnish and Serve

1. Sprinkle sugared chai spice mix over the cake.
2. Decorate with star anise and cinnamon sticks.
3. Slice and enjoy with a cup of chai tea or coffee!

Serving and Decoration

How to Serve Vanilla Chai Cake

This cake pairs beautifully with warm beverages and elegant presentations:

• With Tea or Coffee: Enjoy with a warm cup of chai tea or espresso.
• With Ice Cream: Pair with vanilla or spiced caramel ice cream.
• With Fruit: Serve with fresh berries or poached pears for a refreshing contrast.

Storing Vanilla Chai Cake

• Refrigeration: Store the cake in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap cake layers separately in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
• Make-Ahead Tip: You can bake the cake a day in advance and frost it just before serving.

Nutrition Information (per slice, based on 12 servings)

Nutrient	Amount
Calories	365
Carbohydrates	52g
Protein	5g
Fat	16g
Saturated Fat	10g
Cholesterol	65mg
Sodium	220mg
Fiber	1g
Sugar	34g
Calcium	90mg
Iron	1.5mg

Values are approximate and may vary depending on ingredients used.

Conclusion

Making Vanilla Chai Cake feels warm and cozy, just like a hug in dessert form. The blend of vanilla and chai spices gives every slice a soft, fragrant taste that’s perfect for any season. I love serving it with tea or coffee, and it always leaves family and friends asking for seconds. It’s a simple cake that feels special, and once you try it, you’ll want to make it again and again.

Frequently Asked Questions

Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour.

Can I use regular cream cheese instead of mascarpone?
Yes, but mascarpone provides a lighter, silkier texture.

Enjoy this Vanilla Chai Cake, and let me know how it turns out!