Chai Spiced Sheet Cake

5 from 11 votes

This moist chai spiced sheet cake tastes like a warm chai latte. It is topped with regular cream cheese frosting and chocolate frosting swirl.

Prep Time1

Cook Time23

Total Time1 23

Servings: slices

Calories: 409kcal

Author: Stephanie Rutherford

Ingredients

Chai Sheet Cake

3 ½ cups All-purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
½ teaspoon Ground cardamom
½ teaspoon Ground cloves
2 teaspoon Ground cinnamon
1 ½ teaspoon Ground ginger
½ teaspoon Pumpkin pie spice
¼ teaspoon Ground nutmeg
⅛ teaspoon Ground black pepper
¾ cup Unsalted butter room temperature
¼ cup Oil canola or vegetable
1 ½ cups White granulated sugar
2 teaspoon Pure vanilla extract
¼ cup Sour cream room temperature
4 Large eggs room temperature
1 cup Buttermilk room temperature

Chocolate Swirl Cream Cheese Frosting

¾ cup Unsalted butter slightly cold
4 oz Cream cheese room temperature
3 ½ cups Powdered sugar sifted
1 teaspoon Pure vanilla extract
¼ teaspoon Salt
⅛ cup Heavy cream
2 tablespoon Unsweetened cocoa powder

US Customary - Metric

Instructions

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
3 ½ cups All-purpose flour, 1 tablespoon Baking powder, 1 teaspoon Salt, ½ teaspoon Ground cardamom, ½ teaspoon Ground cloves, 2 teaspoon Ground cinnamon, 1 ½ teaspoon Ground ginger, ½ teaspoon Pumpkin pie spice, ¼ teaspoon Ground nutmeg, ⅛ teaspoon Ground black pepper
Using a mixer, beat the butter, oil, and sugar together for 2 minutes on high. The butter should be light and fluffy. Scrape the bowl and add in vanilla and sour cream. Mix on medium until combined.
¾ cup Unsalted butter, ¼ cup Oil, 1 ½ cups White granulated sugar, 2 teaspoon Pure vanilla extract, ¼ cup Sour cream
Add in eggs one at a time. Then, switch to high and beat for 1 minute.
4 Large 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 10 seconds.
1 cup Buttermilk
Pour the batter into the pan. Smooth the batter. Bake for 35-45 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

Chocolate Swirl Cream Cheese Frosting

Set the butter on the counter for 30 minutes to get slightly cold. While waiting for the butter, sift the powdered sugar in a large bowl.
¾ cup Unsalted butter, 3 ½ cups Powdered sugar
Using a mixer, beat the cream cheese and butter on high for 3 minutes. Scrape the bowl. Add in the powdered sugar slowly. It will be VERY thick.
4 oz Cream cheese
Once combined, add in vanilla, salt, and heavy cream. Beat on low until the heavy cream is mixed in. Then, beat on high for 2 minutes. It should be creamy.
1 teaspoon Pure vanilla extract, ¼ teaspoon Salt, ⅛ cup Heavy cream
Separate the frosting. Take ¾ths of the frosting and place in a bowl. Keep the remaining ¼th of the frosting in the mixing bowl. Add in the cocoa powder. Beat until creamy and chocolaty.
2 tablespoon Unsweetened cocoa powder
Use an off set spatula and place small amounts of chocolate all over the cake. Repeat with all of the regular cream cheese frosting. Then, smooth the frosting using the spatula. Smooth until swirled.

Notes

Cake:

Flour- Make sure flour is spooned and leveled or use a scale. Compacted flour can dry out the cake. Also, make sure it is sifted.

Dairy ingredients- Make sure all dairy ingredients are pulled out 2 hours before baking.

High altitude baking- Add 3 tablespoon extra of flour.

Frosting.

You can have all regular cream cheese frosting, or make it all chocolate. If making it all chocolate- Do 3 cups powdered sugar and ½ cup cocoa powder.

Nutrition