Name: Chai Spice Cake with Pastry Cream and Cream Cheese Frosting Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 5 h 20 min
Cuisine: Fusion/International
Ingredients: 1½ tsp ground cinnamon; 1 tsp ground cardamom; 1 tsp ground ginger; ¼ tsp ground cloves; ¼ tsp ground allspice; ¼ tsp ground nutmeg; ⅛ tsp ground black pepper (optional); 1¼ cup whole milk (300 ml); 3 chai tea bags; 4 large egg yolks; ½ cup granulated sugar (100 grams); 1 tbsp cornstarch; ½ tsp chai spice powder (from above); 1 tsp vanilla extract; ½ cup whole milk (120 ml, infused with 2 chai tea bags and cooled, or plain ⅓ cup milk if not infusing); 1¼ cups all-purpose flour (160 grams); 2 tsp chai spice powder (from above); 1¼ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter (room temperature, 113 grams); ⅓ cup brown sugar (73 grams); ½ cup granulated sugar (100 grams); 2 large eggs; ½ tbsp vanilla extract; ½ cup cream cheese (113 grams); ¼ cup unsalted butter (56 grams); 1 cup powdered sugar; 1 tsp chai spice powder (from above); Milk (optional, to adjust consistency)

Jump to Recipe· 4.1 from 30 reviews

If you’ve ever dreamed of a dessert that feels like a warm hug on a chilly day, then this Chai Spice Cake with Pastry Cream and Cream Cheese Frosting Recipe is just what your kitchen needs. It’s a symphony of fragrant chai spices layered throughout a moist, tender cake, filled with luxuriously smooth pastry cream and finished with a tangy, velvety cream cheese frosting. The subtle warmth from cinnamon, cardamom, ginger, and cloves dances on your palate, creating an unforgettable flavor experience that’s perfect for cozy gatherings or simply treating yourself to something special.

Ingredients You’ll Need

Two side-by-side images show a white bowl on a round wooden board with a handle, placed on a white marbled surface. The left image shows six small piles of different brown spices arranged in separate sections inside the bowl, with colors ranging from light tan to dark brown. The right image features a woman's hand holding a small golden spoon mixing the spices into a uniform light brown powder inside the bowl. Around the board, there are star anise and bowls with more spices visible in the background. A white towel with yellow designs is partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple yet pivotal ingredients that build layers of rich flavors and satisfying textures. Each element plays a crucial role — from spices awakening your senses to the dairy adding moisture and creaminess.

Ground cinnamon: The quintessential spice that brings warmth and sweetness to the chai blend.
Ground cardamom: Adds a bright, floral note that makes the spice profile truly authentic.
Ground ginger: Offers a gentle kick and depth to balance the sweetness.
Ground cloves and allspice: Provide earthy, aromatic complexity.
Ground nutmeg: Rounds out the chai blend with subtle warmth.
Ground black pepper (optional): A tiny pinch amps up the chai’s spiciness without overpowering it.
Whole milk: Used both for infusing chai flavors and enriching the cake and pastry cream.
Chai tea bags: Deepen the chai essence through infusion, making the cake truly special.
Egg yolks and eggs: Crucial for structure and richness in both the cake and pastry cream.
Granulated sugar and brown sugar: Sweeten and create tender crumb and moistness.
Cornstarch: Thickens the pastry cream to that ideal silkiness.
Vanilla extract: Adds a warm, fragrant sweetness uplifting the spices.
All-purpose flour: The foundation for cake texture, giving it a soft yet sturdy crumb.
Baking powder and salt: Ensure perfect rise and flavor balance.
Unsalted butter: Gives moisture, richness, and tenderness throughout.
Cream cheese: The star of the frosting, bringing tang and creaminess that complements the spices perfectly.
Powdered sugar: Sweetens and smooths out the cream cheese frosting without grit.

How to Make Chai Spice Cake with Pastry Cream and Cream Cheese Frosting Recipe

Step 1: Prepare the Chai Spice Powder

Start by combining all the ground spices in a small bowl: cinnamon, cardamom, ginger, cloves, allspice, nutmeg, and a pinch of black pepper if you like. Mix these thoroughly to create your chai spice powder. This homemade blend is the soul of your cake, frosting, and pastry cream, ensuring that chai flavor shines through every bite.

Step 2: Make the Chai Pastry Cream

Heat whole milk in a saucepan just until it bubbles gently, then remove from heat and steep the chai tea bags for 5 minutes to infuse deeply. While your milk is infusing, whisk together egg yolks, sugar, cornstarch, and some chai spice powder until pale and smooth. Slowly temper the hot tea-infused milk into the yolk mixture to avoid scrambling the eggs, then return everything to the pan. Cook over medium heat while stirring continuously; initially, it might look lumpy but persevere and it will smooth out and thicken beautifully. Once pudding-thick, remove from heat, stir in vanilla, cover with plastic wrap touching the surface, and chill for at least two hours. The pastry cream adds a luscious filling that takes this chai cake to the next level.

Step 3: Prepare the Cake Batter

If you want to intensify the chai notes, gently infuse half a cup of milk with tea bags, then let it cool before using. Preheat your oven to 350ºF and prepare your springform pan with parchment and oil. Whisk the dry ingredients—flour, baking powder, salt, and chai spice powder—in a bowl. In another larger bowl, beat softened butter with granulated and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in vanilla. Alternate adding your dry ingredients with the cooled chai-infused milk to the wet ingredients, mixing gently to avoid drying out the batter. Pour the batter into your prepared pan, spreading evenly.

Step 4: Bake and Assemble

Bake your cake for 35 to 40 minutes, watching closely to prevent over-browning. Test doneness by gently pressing the cake top—it should be springy, not jiggly—and passing a toothpick through the center should reveal no wet batter. Cool the cake completely before assembly. Once cooled, poke holes evenly across the surface with a wooden spoon handle or chopstick. Fill a piping bag with your chilled chai pastry cream and pipe it into those holes, letting the custard infuse the cake from within. This technique makes each slice moist with flavorful cream.

Step 5: Make the Chai Cream Cheese Frosting

Beat cream cheese and butter together until smooth, then add powdered sugar and chai spice powder. Beat on low then medium speed for a fluffy, creamy frosting. Adjust thickness with a little milk or more powdered sugar until you get that perfect spreadable texture. Generously frost your cake and finish with a sprinkle of chai spice powder on top. Chill the cake at least 2 hours before serving to let all the flavors meld and set.

How to Serve Chai Spice Cake with Pastry Cream and Cream Cheese Frosting Recipe

The image shows one slice of light brown cake on a white plate with small dark speckles. The cake has two layers: a thick, soft-looking layer of light brown cake on the bottom and a thinner, smooth layer of white cream frosting on top. The top of the frosting is dusted with fine brown powder and decorated with a brown star anise and a small cinnamon stick laid on top. The plate rests on a white marbled surface, with a silver fork on the right side of the plate, and more star anise scattered around near the bottom edge. In the blurred background, there are brown bowls holding dark brown star anise and cinnamon sticks. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The chai spice powder dusted atop your frosted cake is already charming, but you can brighten it up with a few whole cardamom pods, cinnamon sticks, or a light drizzle of honey to enhance presentation and aroma. Fresh edible flowers or a sprinkle of toasted nuts also add elegance and texture.

Side Dishes

This cake pairs beautifully with a simple cup of chai tea or freshly brewed coffee to echo its warm spices. If you want to elevate your serving even more, a side of lightly whipped cream or a scoop of vanilla bean ice cream balances the spice and richness wonderfully.

Creative Ways to Present

For a rustic look, serve the cake as a layered dessert in clear glasses, alternating cake chunks, pastry cream, and frosting, topped with a sprinkle of chai spice. For an impressive gathering, double the recipe for a tiered cake, or use cupcake tins for individual chai spice delights that are perfect for sharing.

Make Ahead and Storage

Storing Leftovers

This chai spice cake stays moist and flavorful stored in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting and pastry cream mean it’s best kept chilled to maintain freshness.

Freezing

If you want to freeze, it’s better to freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw fully before assembling and frosting to keep textures intact and delicious. You can also freeze the pastry cream separately in an airtight container for up to 1 month.

Reheating

To enjoy the best texture, allow refrigerated slices to come to room temperature before serving. Avoid microwaving the whole cake to prevent the frosting from melting. If you have frozen layers, thaw completely in the fridge overnight and finish assembling before serving.

FAQs

Can I make the chai spice powder ahead of time?

Absolutely! The chai spice powder can be mixed weeks in advance and stored in an airtight container. It only gets better as the flavors meld, saving you prep time when you bake.

Is it possible to use a different tea instead of chai tea bags?

You can experiment with black tea or other spiced teas, but chai is ideal for its signature spice blend. Using chai ensures that distinct aromatic flavor right in the milk and cake.

Can I substitute cream cheese frosting for a different frosting?

While cream cheese frosting harmonizes perfectly with the chai spices, you could opt for a simple vanilla buttercream or whipped cream. Just know the tang and creaminess of cream cheese truly elevate the dessert.

How do I avoid overmixing the batter?

Mix the dry ingredients into the wet with gentle folding rather than high-speed beating during the final stage. Overmixing can make the cake tough or dry by developing too much gluten.

Can I make the pastry cream without eggs?

Traditional pastry cream requires eggs for thickness and richness, but you can substitute with cornstarch-thickened vegan custard recipes if you prefer an egg-free version, keeping in mind flavor and texture will vary.

Final Thoughts

There is truly nothing like sharing a slice of this Chai Spice Cake with Pastry Cream and Cream Cheese Frosting Recipe with good company or savoring it quietly with your favorite warm beverage. The delicate balance of spices, creamy filling, and luscious frosting creates a comforting yet sophisticated treat that’s perfect any day. I wholeheartedly encourage you to try this recipe—once you do, it might just become your go-to cake for cozy moments and celebrations alike.