Indulge in the warmth and coziness of this Dirty Chai Cake with Chai Cream Cheese Frosting! This unique dessert combines the rich warmth of a chai tea latte with notes of espresso wrapped into a sweet, decadent cake with cream cheese frosting. Whether you're a chai enthusiast or simply looking for a new and exciting cake recipe, this has you covered!
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Why You'll Love This Cake
This cake is simple since it is a sheet cake. It requires no layering and is quick and easy to make. While chai is often classified as a fall flavor, the cake is the perfect dessert for any occasion.
What is a Dirty Chai Latte?
To put things simply, a dirty chai is a chai tea latte with a shot (or two) of espresso but let's dive into the components of this delicious drink that I turned into a cake a little further.
Chai is a popular black tea made up of several spices. The most notable spices are cardamom, cinnamon, cloves, ginger, and black pepper. You can brew your own chai tea or buy a chai tea concentrate (my favorites are linked here).
While many people drink chai tea plain, it is very popular to mix it with milk to make a chai tea latte. This can be done cold or hot. If making a hot chai tea latte, it's recommended to use a milk frother.
Chai does have caffeine in it but not near as much as coffee. Because of this, people sometimes add a shot of espresso to make a dirty chai tea latte. I personally love chai tea and start almost every day drinking a chai tea latte. On the days that I need that extra kick, a dirty chai tea latte is often what I choose.
Now that you know what a dirty chai tea latte is, let's dive into how to make it in the form of a cake!
Ingredients for the Cake:
- All Purpose Flour: It is recommended to weigh your flour but you can also measure it with a measuring cup. If you do, be sure to spoon and level it!
- Brown Sugar: This adds taste and moisture to the cake.
- Baking Soda: Ensure this is fresh so your cake rises!
- Chai Spice: You can make your own Homemade Chai Spice Mix or you can buy Chai Powder.
- Espresso Powder: I buy my espresso powder at the grocery store in the baking aisle. You can also buy espresso powder online.
- Buttermilk: Milk can be substituted but it's not recommended. The buttermilk will give a softer texture and help the cake rise.
- Unsalted Butter: You can substitute salted butter if needed.
- Canola Oil: You can substitute with vegetable oil. This keeps the cake moist.
- Vanilla Extract: I recommend using pure vanilla extract if possible.
- Egg: Ensure the eggs aren't past their expiration date and are room temperature.
How to Make the Dirty Chai Cake
- Preheat oven to 335°F and line a 8x8 inch pan with parchment paper. Grease the pan.
- In a small bowl, mix together the flour, sugar, and baking soda.
- In a separate, medium-sized bowl whisk together oil, vanilla, melted butter, egg, buttermilk, espresso powder and chai spice. Be sure to whisk enough to break up the eggs.
- Whisk the dry ingredients into the wet ingredients until just combine and no lumps remain.
- Pour the batter into your pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
Ingredients for the Frosting
- Unsalted Butter: Soften to room temperature to avoid lumpy frosting.
- Cream Cheese: Make sure you soften this to get a smooth, creamy texture for the frosting.
- Powdered Sugar: Measure using the spoon and level method and sift to avoid lumps forming in your frosting.
- Vanilla Extract: I recommend using pure vanilla extract but you can use imitation vanilla extract or vanilla bean paste if needed.
- Chai Spice: You can make your own Homemade Chai Spice Mix or you can buy Chai Powder.
How to Make the Chai Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and cream cheese until smooth.
- Sift powdered sugar into the butter/cream cheese mixer and continue mixing on low until well combined.
- Add the vanilla extract and chai spice, continuing to mix until smooth.
- Frost the cake and enjoy!
Tools to Make this Recipe
These are the tools I use to make this delicious cake (these are affiliate links and I may earn commission from your purchase).
Whisk for mixing the cake batter
Mixing bowls for holding the batter
Measuring cups and measuring spoons
8" aluminum cake pans for baking the cake
Cooling rack for cooling the cake
Stand Mixer for making the chai cream cheese frosting
Rubber spatula for scraping the sides of the bowl
Sifter for sifting the powdered sugar
Offset spatula for frosting the cake
Tips and Tricks
Measure your flour correctly. The best way to measure dry ingredients is by using a kitchen scale. However, if you are measuring flour by volume, you want to use the spoon and level method. In order to do this, you need to fluff up the flour before spooning it into the measuring cup. Once it is full, level it off with the back of a knife or something level. If you pack the flour into your measuring cup, the result will be a much drier, denser cake.
Use room temperature ingredients. Allowing ingredients to get to room temperature ensures that they incorporate into the batter easier. This helps the cake get the best texture possible.
Ensure your baking soda is still good. Baking soda can go bad and then it won't be an effective leavener. Be sure to pay attention to the date on your baking soda. If you'd like to test for freshness, add a little bit to a small bowl and then add some lemon juice or vinegar. If the baking soda starts to fizz, it will work for baking.
Sift your powdered sugar. Sifting powdered sugar keeps clumps out of the frosting resulting in a much better texture overall. While this is not required, it is highly recommended.
Frequently Asked Questions
This cake is best stored in an airtight container in the refrigerator. Cream cheese frosting only lasts for up to two hours at room temperature so it is recommended to refrigerate this cake. You can still take the cake out an hour or two before serving if you'd like so the frosting has time to come to room temperature.
I recommend eating the cake within 3 days. Refrigerated cakes dry out making them not as tasty.
Yes! The cake can be frozen for up to 3 months.
Yes! I would recommend using an 8-9 inch round cake pan if you do this and multiply the recipe by the number of layers you want to make. So if you want a 3 layer cake, triple the recipe.
Yes! I often make cakes ahead of time. Once the cake has cooled, wrap it in plastic wrap and place it in the freezer until it's ready to be frosted and served. The frosting can be made ahead of time and stored in the refrigerator but I'd recommend not making the frosting more than 24 hours in advance.
Yes, cake can usually be made into cupcakes. If you are making mini dirty chai latte cupcakes, try baking them for about 12 minutes. If you are making full size dirty chai cupcakes, try baking them for about 15-18 minutes. Always remember to test that a toothpick inserted comes out clean!
Other Fall Recipes to Try
If you make this recipe, please leave a star rating at the bottom of the page! This helps me get feedback on the recipes as well as helps other readers. I appreciate you taking the time to view my blog and appreciate when you share it with others!
📖 Recipe
Dirty Chai Cake with Chai Cream Cheese Frosting
Ingredients
For the Dirty Chai Cake:
- 1 ½ c All-Purpose Flour
- 1 c Brown Sugar
- 1 teaspoon Baking Soda
- 5 teaspoon Chai Spice
- 2 teaspoon Espresso Powder
- ½ c Buttermilk
- 4 tablespoon Unsalted Butter Melted
- ¼ c Canola Oil
- 1 teaspoon Vanilla Extract
- 1 Large Egg
For the Chai Cream Cheese Frosting
- ½ c Unsalted Butter Softened
- 8 oz Cream Cheese
- 3 c Powdered Sugar
- 2 teaspoon Vanilla Extract
- 2 teaspoon Chai Spice
Instructions
For the Dirty Chai Cake
- Preheat the oven to 335℉ (170℃). Line and grease an 8" x 8" cake pan with nonstick spray.
- In a medium sized bowl, add flour, sugar, and baking soda. Mix until until well combined.1 ½ c All-Purpose Flour, 1 c Brown Sugar, 1 teaspoon Baking Soda
- In another medium sized bowl, whisk together the oil, vanilla, melted butter, egg, buttermilk, espresso powder and chai spice. Be sure to whisk enough to break up the egg.5 teaspoon Chai Spice, ½ c Buttermilk, 4 tablespoon Unsalted Butter, ¼ c Canola Oil, 1 teaspoon Vanilla Extract, 1 Large Egg, 2 teaspoon Espresso Powder
- Add the dry to the wet ingredients and whisk together until smooth and no lumps remain.
- Pour the batter into the pan and bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the Chai Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and cream cheese until smooth.½ c Unsalted Butter, 8 oz Cream Cheese
- Reduce the speed of the mixer to low and slowly add sifted powdered sugar, continuing to mix until combined.3 c Powdered Sugar
- Add the vanilla extract and chai spice and continue mixing until well combined and smooth.2 teaspoon Vanilla Extract, 2 teaspoon Chai Spice
- Frost the cake and enjoy!
Anonymous says
Looks wonderful!
Andee says
Thank you so much!!