Exquisite Chai Spiced Sheet Cake with Chocolate Swirl Frosting: A Crowd-Pleasing Autumn & Winter Delight
Indulge in the comforting embrace of this exquisite Chai Spiced Sheet Cake, a dessert meticulously crafted to capture the warm, aromatic essence of a classic chai latte. Perfect for gatherings, this generously sized sheet cake is adorned with a decadent chocolate swirl cream cheese frosting, creating a harmonious blend of flavors that sing of cozy fall and winter celebrations. Its simple elegance and robust spice profile make it an instant favorite for any occasion, promising a moist, flavorful experience that will leave everyone asking for more.
The inspiration behind this delightful creation was to deliver the authentic taste of a chai latte without relying on actual tea leaves or pre-mixed chai powders. Through a thoughtful blend of aromatic spices, this sheet cake achieves an unparalleled depth of flavor, perfectly mimicking the beloved beverage. Every bite offers a symphony of warm notes, creating a truly unique and satisfying dessert experience that stands out from traditional spice cakes.
What truly elevates this cake is its luxurious topping: a velvety cream cheese frosting artfully swirled with rich chocolate. While cream cheese frosting is a natural companion to spiced cakes, the addition of chocolate introduces an unexpected yet delightful dimension, mirroring the popular chocolate chai latte. This combination not only enhances the flavor profile but also adds an inviting visual appeal, making the cake as beautiful to behold as it is delicious to eat.
If you’re seeking to expand your repertoire of delightful autumn and winter treats, be sure to explore other comforting recipes. Consider baking a batch of wholesome pumpkin oatmeal cookies, a tender banana snack cake, or some irresistible butterscotch chocolate chip cookies. Each recipe offers its own unique charm, perfect for creating memorable moments with loved ones.
Why You Will Adore This Chai Spiced Sheet Cake
This Chai Spiced Sheet Cake is more than just a dessert; it’s an experience. Here’s why it’s destined to become a staple in your baking rotation:
- Authentic Chai Spiced Flavor: Forget the tea bags! This recipe masterfully blends a generous array of individual spices—including robust cardamom, warming ginger, classic cinnamon, pungent cloves, sweet nutmeg, and a hint of black pepper—to create a truly authentic chai flavor profile. Each spice plays a vital role in building complex layers of warmth and aroma, delivering that unmistakable chai latte taste without the need for actual tea or a pre-made chai mix. It’s a pure spice sensation that captivates the palate.
- Ideal for Feeding a Crowd: Baked conveniently in a standard 9×13 inch pan, this sheet cake is inherently designed for sharing. It yields a generous 16 servings, making it the ultimate dessert for potlucks, holiday gatherings, family dinners, or any event where you need to serve a large number of guests effortlessly. Its rectangular shape also makes for easy cutting and serving, ensuring every slice is perfectly portioned.
- Irresistible Chocolate Swirl Cream Cheese Frosting: The crowning glory of this cake is its magnificent frosting. A creamy, tangy cream cheese base provides the perfect counterpoint to the cake’s warm spices, while swirls of rich chocolate frosting introduce a delightful sweetness and depth. The visual elegance of the chocolate swirl is just as appealing as its flavor, adding a touch of sophistication to this rustic dessert. It’s a pairing that’s both classic and surprisingly fresh, ensuring a truly memorable finish.
- Remarkably Easy to Prepare: Despite its impressive appearance and complex flavor, this Chai Spiced Sheet Cake is surprisingly straightforward to bake. The sheet cake format simplifies the process significantly compared to multi-tiered layer cakes, requiring fewer steps for assembly and decoration. With clear, easy-to-follow instructions for both the cake and the frosting, even novice bakers can achieve spectacular results, making it an accessible and rewarding baking project.
Essential Ingredients for a Perfect Chai Spiced Sheet Cake
Crafting this sensational chai cake begins with selecting the right ingredients and understanding their roles. Here are some detailed notes to guide you:
- Room Temperature Dairy Ingredients: This is a crucial step for achieving a smooth batter and a perfectly moist cake. Ensure your butter, eggs, sour cream, and buttermilk are all brought to room temperature, ideally by pulling them out of the refrigerator at least 2 hours before you begin baking. Room temperature ingredients emulsify better, resulting in a lighter, more uniform cake texture.
- Ground Cardamom: Often considered the heart of chai, ground cardamom is the signature spice that truly differentiates this from a regular spice cake. Its exotic, citrusy, and slightly floral notes are essential for that authentic chai flavor. For the best results, use freshly ground cardamom if possible, or a high-quality pre-ground version.
- Pumpkin Pie Spice: While typically associated with pumpkin desserts, this convenient blend—often containing cinnamon, ginger, nutmeg, and allspice—adds another layer of warm, inviting spice to our chai profile. It saves time and ensures a balanced blend, readily available at most grocery stores during the fall and winter seasons.
- Black Pepper: Don’t skip this unexpected ingredient! A small amount of freshly ground black pepper adds a subtle, intriguing “zing” and a hint of warmth that brightens the overall spice blend, much like it does in a traditional chai latte. Trust us, it contributes wonderfully to the complexity of the cake’s flavor without being overtly peppery.
- Sour Cream: For unparalleled moisture and a tender crumb, full-fat sour cream is highly recommended. Its acidity also helps to activate the baking powder, contributing to a perfect rise. If you don’t have full-fat, a lower-fat version can work, but for the richest texture, stick with full-fat.
- Buttermilk: Real buttermilk is key for the tender texture and slight tang it imparts. Its acidity reacts with the baking powder, creating a light and airy cake. While full-fat buttermilk is preferred for richness, low-fat buttermilk will also yield excellent results. Avoid using a buttermilk substitute made with milk and vinegar if possible, as genuine buttermilk provides a superior flavor and texture.
- Butter for Frosting (Slightly Cold): Unlike the cake batter, where room temperature butter is desired, the butter for the cream cheese frosting should be slightly cold. This helps the frosting achieve a firmer, more stable consistency, making it easier to pipe and swirl beautifully without becoming too runny.
- Powdered Sugar (Sifted): To guarantee a silky-smooth, lump-free frosting, sifting your powdered sugar is absolutely essential. This simple step prevents any gritty texture, ensuring your frosting is as luxurious as it should be.
Step-by-Step Guide to Crafting Your Moist Chai Spiced Sheet Cake
Follow these detailed instructions to create, bake, and beautifully adorn your moist chai spiced sheet cake:
STEP 1: Prepare Your Baking Pan. Begin by preheating your oven to 350°F (175°C). For a truly non-stick experience, use a 9×13 inch baking pan. Liberally spray the pan with a baking spray that contains flour. For an extra layer of protection against sticking, line the bottom and two longer sides of the pan with parchment paper, leaving an overhang to easily lift the cake out later. Spray the parchment paper again. Set the prepared pan aside.
STEP 2: Combine the Dry Ingredients. In a large mixing bowl, meticulously sift together all of your dry ingredients: the all-purpose flour, baking powder, salt, ground cardamom, ground cloves, ground cinnamon, ground ginger, pumpkin pie spice, ground nutmeg, and ground black pepper. Sifting ensures there are no lumps and that the spices are evenly distributed throughout the flour mixture, which is crucial for a consistently flavored cake. Gently whisk them together to fully incorporate. Set this bowl aside.
STEP 3: Cream Butter, Oil, and Sugar. In a separate large mixing bowl, using an electric mixer, beat together the room temperature unsalted butter, canola or vegetable oil, and white granulated sugar on high speed for at least 2 minutes. This vigorous beating is essential for incorporating air into the mixture, which will contribute to a light and fluffy cake texture. The mixture should become noticeably lighter in color and fluffy in consistency. Stop the mixer, scrape down the sides of the bowl with a spatula, then add in the pure vanilla extract and room temperature sour cream. Mix on medium speed until these ingredients are fully combined and smooth.
STEP 4: Incorporate the Eggs. Gradually add the large room temperature eggs to the butter mixture, one at a time, mixing well after each addition until just incorporated. Once all eggs are added, increase the mixer speed to high and beat for an additional 1 minute. This step aerates the butter and eggs together, creating a stable emulsion that provides structure and further lightness to the cake batter.
STEP 5: Alternate Dry Ingredients and Buttermilk. With your mixer on low speed, begin adding the dry ingredient mixture and the room temperature buttermilk to the wet ingredients in alternating steps. Start by adding one-third of the dry ingredients, mixing just until combined. Next, add half of the buttermilk and mix until just incorporated. Repeat with another third of the dry ingredients, followed by the remaining buttermilk, mixing briefly. Finally, add the last third of the dry ingredients. Be careful not to overmix at this stage; overmixing can lead to a tough cake. Scrape down the sides and bottom of the bowl to ensure everything is thoroughly combined, then mix on low for a final 10 seconds.
STEP 6: Bake the Cake to Perfection. Gently pour the prepared cake batter into your greased and lined 9×13 inch pan. Use an offset spatula or the back of a spoon to spread the batter evenly across the pan, ensuring a level surface for baking. Transfer the pan to your preheated oven and bake for 35-45 minutes. The cake is perfectly baked when a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid overbaking, as this can lead to a dry cake. Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. It’s crucial that the cake is entirely cool before you even think about frosting it, otherwise, your beautiful frosting will melt.
STEP 7: Prepare the Cream Cheese Frosting Base. While your cake cools, you can start on the luscious frosting. Ensure your unsalted butter is slightly cold and your cream cheese is at room temperature. In a large mixing bowl, beat the cream cheese and the slightly cold butter together on high speed for 3 minutes until light, fluffy, and well combined. This initial beating creates an airy base. Scrape down the sides of the bowl. Gradually add the sifted powdered sugar to the mixture, mixing on low speed until it begins to incorporate. The frosting will be exceptionally thick at this stage – don’t worry, this is normal!
STEP 8: Finish the Cream Cheese Frosting. Once the powdered sugar is mostly incorporated, add the pure vanilla extract, salt, and heavy cream to the mixture. Begin by mixing on low speed until the heavy cream is fully combined. Then, increase the mixer speed to high and beat for another 2 minutes. The frosting should transform into a wonderfully creamy, smooth, and spreadable consistency. Now, carefully separate the frosting: transfer about three-quarters of the plain cream cheese frosting to a separate bowl, leaving the remaining quarter in the mixing bowl. This division prepares you for the chocolate swirl.
STEP 9: Create the Chocolate Frosting. To the one-quarter portion of cream cheese frosting remaining in your mixing bowl, add the unsweetened cocoa powder. Beat on medium-high speed until the cocoa powder is fully incorporated and the frosting becomes uniformly creamy and rich in chocolate flavor. You now have two distinct frostings: a classic cream cheese frosting and a delectable chocolate cream cheese frosting, both ready for the artistic swirl.
Artful Decorating Tips for Your Swirl Frosting
Achieving that stunning chocolate swirl is simpler than you think! Follow these tips for a beautifully decorated cake:
First, grab an offset spatula. Using the chocolate frosting, place small, irregular blobs all over the surface of your completely cooled cake. Don’t worry about perfection here; the randomness adds to the charm of the swirl.
Next, take your plain cream cheese frosting and repeat the process. Place small blobs of the cream cheese frosting on top of and in between the chocolate frosting blobs. Aim for a good distribution of both colors across the cake.
Now, gently use the same offset spatula to spread and swirl the frosting. Work slowly and intentionally, using broad, sweeping motions. The key is not to overmix the colors, but rather to gently blend them as you spread, allowing the distinct chocolate and cream cheese hues to create beautiful, enticing swirls. Take your time to achieve a smooth, artful finish across the entire cake.
Frequently Asked Questions (FAQ) About Chai Spiced Sheet Cake
Several factors can cause a cake to sink. If you live at a high altitude, you may need to adjust the flour content by adding a few extra tablespoons. Another common culprit is expired baking powder; always check the freshness of your leavening agents. Overmixing the batter can also lead to sinking, as it develops too much gluten. Lastly, opening the oven door too early while the cake is still setting can cause a sudden temperature drop, leading to a collapsed center.
Absolutely! This versatile recipe can easily be adapted for cupcakes. For a batch of 12 standard-sized cupcakes, simply halve the cake recipe, but keep the frosting recipe the same as it yields a generous amount. If you’re aiming for 24 cupcakes, keep the cake recipe as written and consider doubling the frosting recipe to ensure ample topping for all.
Yes, this recipe is quite adaptable for a stunning layered cake! It will yield enough batter for three 8-inch cake layers, or if you prefer thicker layers, three 6-inch cake layers. For a layered cake, you’ll definitely want to double the frosting recipe to ensure you have enough to fill and cover all the layers generously.
A gritty frosting is almost always due to unsifted powdered sugar. Powdered sugar often clumps together, and these clumps won’t dissolve readily in the frosting, leading to an unpleasant texture. Always make sure to sift your powdered sugar thoroughly before adding it to your frosting mixture for the smoothest, most luxurious result.
I haven’t personally tested this recipe with egg substitutes, so I can’t guarantee the results. Eggs play a crucial role in the cake’s structure and moisture. If you experiment with an egg-free version, please do share your experience and results – I’d love to hear how it turns out!
Absolutely! This cake is excellent for making in advance. Once the cake has completely cooled, wrap it tightly in several layers of plastic cling wrap. You can then store it in the freezer for up to one week. When you’re ready to serve, simply thaw it on the counter for about 30-60 minutes before frosting and enjoying.
Storing and Freezing Your Chai Spiced Sheet Cake
To keep your delicious Chai Spiced Sheet Cake fresh and flavorful, proper storage is key.
Store this cake in the refrigerator within an airtight container. This helps maintain its moisture and prevents the frosting from absorbing other fridge odors. It will stay wonderfully fresh for up to 5 days. For the best flavor and texture, allow the cake to thaw on the counter for at least 30 minutes before serving, as the chill can mute some of the delicate spice notes.
Freezing Instructions
This cake also freezes beautifully, making it perfect for meal prep or enjoying individual portions later. To freeze, cut the cake into individual slices. Wrap each slice tightly in plastic cling wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. The cake slices can be frozen for up to 30 days. When you’re ready for a treat, simply remove a slice from the freezer and allow it to thaw at room temperature for approximately 1 hour before indulging.
Other Delightful Sheet Cake Recipes to Explore
If you’ve fallen in love with the simplicity and crowd-pleasing nature of sheet cakes, consider trying a classic Vanilla Bean Sheet Cake, a vibrant Lemon Raspberry Sheet Cake, or a rich Red Velvet Sheet Cake for your next baking adventure. Each offers a unique flavor profile perfect for various occasions.
If you’ve enjoyed making this recipe, please make sure to leave a star review below! Your feedback is incredibly valuable.
Don’t forget to tag me on Instagram @stephaniesweettreats if you share your creations. I love seeing what you bake! For more delicious ideas and inspiration, be sure to follow me on Pinterest.
Chai Spiced Sheet Cake
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Ingredients
Chai Sheet Cake
- 3 1/2 cups All-purpose flour
- 1 TBSP Baking powder
- 1 tsp Salt
- 1/2 tsp Ground cardamom
- 1/2 tsp Ground cloves
- 2 tsp Ground cinnamon
- 1 1/2 tsp Ground ginger
- 1/2 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
- 1/8 tsp Ground black pepper
- 3/4 cup Unsalted butter, room temperature
- 1/4 cup Oil, canola or vegetable
- 1 1/2 cups White granulated sugar
- 2 tsp Pure vanilla extract
- 1/4 cup Sour cream, room temperature
- 4 Large eggs, room temperature
- 1 cup Buttermilk, room temperature
Chocolate Swirl Cream Cheese Frosting
- 3/4 cup Unsalted butter, slightly cold
- 4 oz Cream cheese, room temperature
- 3 1/2 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- 1/8 cup Heavy cream
- 2 TBSP Unsweetened cocoa powder
Instructions
Chai Sheet Cake
- Preheat oven to 350°F (175°C). Spray a 9×13 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. Whisk gently to combine. Set aside.3 1/2 cups All-purpose flour, 1 TBSP Baking powder, 1 tsp Salt, 1/2 tsp Ground cardamom, 1/2 tsp Ground cloves, 2 tsp Ground cinnamon, 1 1/2 tsp Ground ginger, 1/2 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg, 1/8 tsp Ground black pepper
- Using a mixer, beat the unsalted butter, oil, and sugar together for 2 minutes on high. The mixture should be light and fluffy. Scrape the bowl, then add in vanilla extract and sour cream. Mix on medium until combined.3/4 cup Unsalted butter, 1/4 cup Oil, 1 1/2 cups White granulated sugar, 2 tsp Pure vanilla extract, 1/4 cup Sour cream
- Add in large eggs one at a time, mixing briefly after each addition until just incorporated. Then, switch to high speed and beat for 1 minute to aerate the mixture.4 Large eggs
- Add in 1/3 of the dry ingredients and 1/2 of the buttermilk, mixing on low until just combined. Then, add in another 1/3 of the dry ingredients and the remaining buttermilk, mixing until just combined. Next, add in the rest of the dry ingredients. Scrape the bowl and mix on low for 10 seconds to ensure all ingredients are well integrated without overmixing.1 cup Buttermilk
- Pour the batter into the prepared pan. Smooth the batter evenly. Bake for 35-45 minutes. The cake is done baking when a toothpick inserted into the center comes out clean.
- Let the cake sit in the pan for 10 minutes before carefully transferring it to a wire cooling rack. Allow it to cool completely before frosting.
Chocolate Swirl Cream Cheese Frosting
- Set the butter on the counter for 30 minutes to become slightly cold, ensuring a firmer frosting. While waiting for the butter, sift the powdered sugar into a large bowl.3/4 cup Unsalted butter, 3 1/2 cups Powdered sugar
- Using a mixer, beat the cream cheese (room temperature) and the slightly cold butter on high for 3 minutes. Scrape the bowl. Slowly add in the sifted powdered sugar, mixing on low. The frosting will be very thick at this stage.4 oz Cream cheese
- Once combined, add in vanilla extract, salt, and heavy cream. Beat on low until the heavy cream is mixed in. Then, beat on high for 2 minutes until the frosting is light, fluffy, and creamy.1 tsp Pure vanilla extract, 1/4 tsp Salt, 1/8 cup Heavy cream
- Separate the frosting. Take 3/4ths of the frosting and place it in a separate bowl. Keep the remaining 1/4th of the frosting in the mixing bowl. Add in the unsweetened cocoa powder to the smaller portion. Beat until creamy and thoroughly chocolaty.2 TBSP Unsweetened cocoa powder
- Using an offset spatula, place small, irregular dollops of the chocolate frosting all over the cooled cake. Repeat with all of the plain cream cheese frosting, placing dollops on top of and between the chocolate portions. Then, using the same spatula, gently spread and swirl the frosting across the cake’s surface until beautifully swirled.
Notes
Flour Measurement: For the most accurate results and to prevent a dry cake, make sure your flour is spooned into the measuring cup and then leveled off. Alternatively, using a kitchen scale for precise measurement is highly recommended. Always sift your flour as specified.
Dairy Temperature: Ensure all dairy ingredients (butter, eggs, sour cream, buttermilk) are at room temperature for at least 2 hours before you start baking. This promotes a smooth batter and a tender, consistent cake crumb.
High Altitude Baking: If you are baking at high altitudes, you may need to make slight adjustments. Consider adding an extra 3 tablespoons of all-purpose flour to the recipe to help with structure.
For the Frosting:
Frosting Variations: While the chocolate swirl is delightful, you can customize the frosting to your preference. You can choose to make the entire batch plain cream cheese frosting (simply omit the cocoa powder and do not separate the frosting). Alternatively, if you prefer an all-chocolate cream cheese frosting, use 3 cups of sifted powdered sugar and increase the unsweetened cocoa powder to 1/2 cup for the entire batch.