Ingredients
– 1 ¾ cups (250g) all-purpose flour forms the base of your cake batter, providing structure and a tender crumb that makes the chai caramel cake light and fluffy
– 1 ¼ teaspoon baking powder helps the cake rise properly, giving you that perfect height and soft texture in this spiced caramel cake
– ¼ teaspoon baking soda works with the baking powder to ensure even rising and a moist finish for your homemade chai spice caramel cake
– 1 ½ teaspoon ground cinnamon adds warm, aromatic notes that define the chai flavor, enhancing the overall taste of your caramel infused chai cake
– ¾ teaspoon ground cardamom brings a unique, slightly citrusy spice that elevates the chai profile, making this caramel cake recipe truly special
– ¾ teaspoon ground ginger offers a zesty kick that complements the sweetness, contributing to the comforting warmth in your best chai spice cake with caramel
– ¼ teaspoon ground clove provides a deep, rich flavor that rounds out the spices, helping create the distinctive taste of this chai flavored dessert
– ¼ teaspoon ground black pepper (optional) adds a subtle heat that can enhance the spices if you want an extra layer in your easy chai caramel cake recipe
– ½ teaspoon salt balances the sweetness and enhances all the flavors, ensuring your caramel chai cake baking instructions result in a well-rounded treat
– 6 tablespoon (84g) unsalted butter, softened creates a creamy texture in the batter, adding richness that makes each bite of the chai caramel cake irresistible
– 3 tablespoon (45ml) sunflower oil helps keep the cake moist and tender, working alongside the butter for the best results in your how to make caramel infused chai cake efforts
– 1 cup (200g) granulated sugar sweetens the batter and contributes to the caramel notes, forming the foundation of this delicious chai spice cake
– ⅓ cup (70g) packed dark brown sugar adds depth and a hint of molasses flavor, perfect for that caramel swirl in your caramel chai cake
– 1 teaspoon (5ml) vanilla extract infuses a sweet aroma that ties all the flavors together in this spiced caramel cake
– 3 large eggs (room temperature) provide structure and richness, helping the cake rise and stay moist as per the caramel chai recipe guidelines
– ½ cup (120ml) sour cream adds tanginess and moisture, making the cake extra tender in your chai caramel cake adventure
– ½ cup (120ml) whole milk ensures the batter is smooth and helps create that perfect consistency for baking your best chai spice cake with caramel
– ⅔ cup (160ml) 35% heavy whipping cream (for filling) whips up into a creamy layer that complements the spices and caramel in this easy chai caramel cake recipe
– 1 tablespoon (15g) packed dark brown sugar (for filling) sweetens the filling, enhancing the caramel flavor for a delightful surprise in your caramelized layers
– 2 teaspoon (4g) skim milk powder (for filling) helps stabilize the whipped cream, making your filling hold up well in the assembled chai spice cake
– ½ teaspoon pure vanilla extract (for filling) adds a subtle sweetness to the filling, rounding out the flavors in this homemade chai spice caramel cake
– 2 tablespoon (30ml) caramel sauce (for filling) creates the signature swirl, bringing that gooey caramel element to your chai flavored dessert
– ½ block (125g) cream cheese, softened (for frosting) forms the base of a smooth frosting that pairs perfectly with the spices in your caramel cake recipe
– 1 cup (237ml) 35% heavy whipping cream (for frosting) whips into a light topping, adding creaminess to finish off your spiced caramel cake
– 3-4 tablespoon (45-60g) packed dark brown sugar (for frosting, adjust to taste) sweetens the frosting just right, allowing you to customize the caramel notes
– ½ teaspoon pure vanilla extract (for frosting) enhances the frosting’s flavor, making it a perfect match for the chai spices
– Extra caramel sauce (for swirling on top) adds a final touch of indulgence, making your chai caramel cake visually appealing and delicious
Instructions
1-First Step: Preheat and Prepare Your Pans: Begin by preheating your oven to 350°F to ensure even baking for your chai spice cake. Lightly grease and flour two 8-inch cake pans, then line the bases with parchment paper to prevent sticking and make removal easy. This preparation takes about 5 minutes and helps your caramel infused chai cake bake perfectly without any mishaps.
2-Second Step: Mix the Cake Batter: Sift together 1 ¾ cups (250g) all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, the spices, and ½ teaspoon salt in a bowl to blend them well. In a large bowl, beat 6 tablespoon (84g) softened unsalted butter, 3 tablespoon (45ml) sunflower oil, 1 cup (200g) granulated sugar, and 1 teaspoon (5ml) vanilla extract for about 2 minutes until it’s pale and fluffy. For a vegan twist, you could use flax eggs here to keep things adaptable.
3-Third Step: Add Eggs and Wet Ingredients: Beat in 3 large eggs one at a time, mixing well after each addition to incorporate air and keep the batter light. Then, mix in ½ cup (120ml) sour cream for extra moisture, and gradually add half the flour mixture followed by half the ½ cup (120ml) whole milk. If you’re dairy-free, swap the milk for a plant-based option to maintain the recipe’s versatility.
4-Fourth Step: Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 25-27 minutes, or until a skewer inserted in the center comes out clean. Let the cakes cool completely on a wire rack, which takes about 20 minutes, ensuring your chai caramel cake has the ideal texture for layering.
5-Fifth Step: Prepare the Filling: Combine ⅔ cup (160ml) heavy whip cream, 1 tablespoon (15g) packed dark brown sugar, 2 teaspoon (4g) skim milk powder, and ½ teaspoon pure vanilla extract; beat until firm peaks form. Swirl in 2 tablespoon (30ml) caramel sauce for that signature flavor, and adjust for dietary needs like using a non-dairy cream if required.
6-Sixth Step: Make the Frosting: Beat ½ block (125g) softened cream cheese until smooth, then add 1 cup (237ml) heavy whip cream one tablespoon at a time until soft peaks form. Mix in 3-4 tablespoon (45-60g) packed dark brown sugar and ½ teaspoon pure vanilla extract until stiff peaks form, adapting with low-sugar options for a lighter version.
7-Final Step: Assemble and Serve: Place one cake layer on a plate, spread the filling over it leaving a ½-inch border, and swirl in caramel sauce. Add the second layer, frost the entire cake, and top with extra caramel sauce. Refrigerate until serving, and for the best results, chill for 15-20 minutes if the frosting is soft. Your chai caramel cake is ready to enjoy, and for more ideas, check out this chai spice oatmeal recipe on our site.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Use room temperature ingredients for better blending and a smoother batter texture.
🍪 Avoid over-mixing the batter once flour is incorporated to prevent a tough, dense cake.
⏰ Check for doneness at the minimum baking time to prevent drying out the cake.
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 300
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
- Cholesterol: 85