This moist chai spiced sheet cake is perfect for fall baking! This cake is spiced to taste just like a warm chai latte. It is topped with a brown butter cream cheese frosting. The frosting gives the cake a tangy and nutty flavor that balance so well! You will have to try this chai spiced cake!
What Is Chai Spiced?
This moist chai spiced sheet cake is spiced with a ton of different spices to make it taste like a chai latte.
The biggest difference between a regular spice cake versus a chai spiced cake is the cardamom and cloves in the chai cake. The cardamom and cloves are what transform the flavor.
When I was developing the recipe, I was debating if I wanted to infuse actual chai tea vs wanting it to be spiced like chai. The chai spiced cake is what won. It is much easier to bake with spices than adjust for a whole bunch of extra liquid.
Since this is a sheet cake, this cake would be great for tea parties!
How To Make Chai Cake
This chai cake is super easy to make. This cake uses the butter creaming method to make it a fluffy cake. Before you even start this cake, pull the butter, eggs, and buttermilk out 2 hours before baking.
- Sift dry ingredients- In a large bowl, use a sifter to sift all of the dry ingredients together.
- Cream the butter and sugar- Use a mixer to beat the butter and sugar together. This will aerate the butter and create a fluffier cake.
- Add in all of the eggs- Add the vanilla, eggs, and egg yolk into the batter. The eggs should be added one at a time. Then, mix on medium to blend everything together until smooth and less grainy.
- Add in dry ingredients and buttermilk- These will be added in intervals. This will make sure the batter is moist with all of the flour being added.
- Scrape the bowl- This is important. Make sure to scrape the bowl and mix again. This will make sure everything is mixed together.
How To Easily Remove Cakes From The Pan
First, use a 9X13 inch pan. Then, use a baking non-stick spray and spray the pan very well. It needs to be the spray with flour in it.
Then, line the bottom and 2 sides of the pan with parchment paper and spray again.
Once the cake is done baking, leave it in the cake pan for 10 minutes. This will let the cake start shrinking away from the edges of the pan. Then, transfer cake to a cooling rack. It should come right out!
Brown Butter Cream Cheese Frosting
This frosting has a great amount of tang from cream cheese and nuttiness from the brown butter. It pairs so well with the chai cake!
Before you do anything else, you have to make the brown butter! It needs to cool completely before using. Then, it has to sit on the counter 1 ½ hours before making the frosting.
To make the brown butter, melt the butter in a saucepan. It will start to bubble, foam, and then the milk deposits will separate. Then, the butter will brown. This takes about 10 minutes.
Cool the butter completely. Then, let it sit on the counter for 1 ½ hours. Brown butter takes a lot longer to be able to beat in a mixer. I tried beating the butter after an hour and the butter chunked up and was hard to blend.
Next, beat the cream cheese for a straight minute. Then, add in the browned butter and beat for 2 minutes. All of the butter should be smooth and no more butter chunks will remain.
Now, add the sifted powdered sugar to the butter. To prevent grainy frosting, make sure the powdered sugar is sifted.
Next, add in vanilla, salt, and heavy cream. Beat the frosting for 4 minutes. This will create a light and fluffy frosting. Make sure to chill the frosting. This will help solidify the butter and you will be able to pipe the frosting better.
Decorating The Sheet Cake
To get a swirled look, use the back of a spoon on the frosting. Once the frosting is all swirled, it is time to decorate!
To add some freshness to the cake, I decided to add some blackberries. I believe fall baking needs more freshness!
Once it is time to cut into the cake, I added 1 blackberry to every slice of cake.
How To Store The Cake
To store this moist chai spiced sheet cake, store it covered in the fridge. It will last up to 5 days. Or slice the cake and store in an airtight container.
Can This Cake Be Frozen?
After you bake the moist chai spiced sheet cake, cool it completely. Wrap it in cling wrap tightly and store it in the freezer.
To thaw the cake for decorating, let it sit on the counter for 2 hours before frosting.
If you want to freeze the cake after decorating, wrap each slice in cling wrap and store in an airtight container in the freezer. It will last up to 30 days in the freezer.
Other Cake Recipes To Try
- Chocolate Sheet Cake
- Spice Cake With Pumpkin Frosting
- Chocolate Cake With Candy
- Pumpkin Cake With Chocolate
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made this cake. I hope you loved it! To get more ideas follow me on Pinterest.
Chai Spiced Sheet Cake
Ingredients
Chai Sheet Cake
- 3 ¼ cups All-purpose flour
- 1 TBSP Baking powder
- ½ tsp Salt
- ½ tsp Ground cardamom
- ½ tsp Ground cloves
- 2 tsp Ground cinnamon
- 1 ½ tsp Ground ginger
- ½ tsp Pumpkin pie spice
- ¼ tsp Ground nutmeg
- ⅛ tsp Ground black pepper
- 1 cup Unsalted butter room temperature
- 1 ½ cup White granulated sugar
- 1 tsp Pure vanilla extract
- 5 Large eggs room temperature
- 2 Egg yolks room temperature
- 1 ½ cups Buttermilk room temperature
Brown Butter Cream Cheese Frosting
- ½ cup Plus 2 TBSP unsalted butter
- 4 oz Cream cheese room temperature
- 4 ½ cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- Pinch of salt
- ⅛ cup Heavy cream
- Blackberries for decorating
Instructions
Brown Butter
- Make brown butter a day before decorating the cake. In a saucepan over medium heat, melt the butter. Once melted, stir occasionally while it starts to bubble. It will bubble and then turn foamy.
- Once the butter is super foamy that it is hard to see the bottom of the pan, continuously stir the butter. The butter will have milk deposits that will separate. It will turn brown pretty quickly once that happens. Once the butter is browned, remove from heat and pour into a glass measuring cup.
- Chill the butter overnight so it completely solidifies.
Chai Sheet Cake
- Preheat oven to 350°F. Spray a 9X13 inch pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again. Set aside.
- In a large mixing bowl, sift together flour, baking powder, salt, cardamom, cloves, cinnamon, ginger, pumpkin pie spice, nutmeg, and black pepper. Set aside
- Using a mixer, beat the butter and sugar together for 2 minutes on medium-high. The butter should be light and fluffy. Scrape the bowl and add in vanilla. Mix on low
- Add in eggs and egg yolks one at a time and mix on low. Scrape the bowl halfway through adding the eggs.
- Add in ⅓ of the dry ingredients and ½ of the buttermilk and mix on low. Then, add in another ⅓ of the dry ingredients and the rest of the buttermilk mix until just combined. Next, add in the rest of the dry ingredients. Scrape the bowl and mix on low for 20-30 seconds.
- Pour the batter into the pan. Smooth the batter. Bake for 28-30 minutes. It is done baking when a toothpick inserted comes out clean.
- Let the cake sit in the pan for 10 minutes before transferring to a cooling rack. Allow it to cool completely before frosting
Brown Butter Cream Cheese Frosting
- Before making the frosting, leave the browned butter on the counter for 1 ½ hours. Browned butter takes longer to be in a blendable consistency. While waiting for the butter, sift the powdered sugar in a large bowl.
- Using a mixer, beat the cream cheese on high for 1 minute. Then, add in the browned butter. Beat for 2 minutes on high. Half way through, scrape the bowl. Make sure all of the butter is thoroughly blended.
- Add in the powdered sugar slowly. Once combined, add in vanilla, salt, and heavy cream. Beat on low until the heavy cream is mixed in. Then, beat on high for 4 minutes. Scrape the bowl and beat again for 30 seconds.
- Chill the frosting for 15 minutes before frosting the cake. Use a wooden spoon and beat the air pockets out of the frosting. Then, frost the cake. Decorate with blackberries.
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