This chai cake is soft, fluffy, moist, and packed full of chai flavor. It has a gooey spiced apple filling and is frosted with a creamy cream cheese frosting. The gooey apple filling complements the fluffy chai cake layers perfectly, and I topped it off with a caramel drip similar to these salted caramel apple pie bars. It combines all of the best fall and winter flavors in one cake!
Enjoy with a pumpkin spice chai latte for a full chai experience.
Jump to:
☕ Why you'll LOVE this recipe
- Chai infused: The cake layers have a homemade easy concentrated chai to infuse them with rich chai flavor.
- Fluffy and moist: The cake is super soft, fluffy, and perfectly moist.
- Spiced apple filling: A gooey, fragrant, spiced, tangy apple filling elevates this cake and makes it extra special.
📝 Key ingredients
This cake consists of three components: spiced apple filling, fluffy chai cake layers, and a creamy cream cheese frosting.
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Apple filling ingredients
- Apples: You'll need 4 medium apples. Granny smith apples or any tart, hard apple variety will give the best texture and flavor.
- Lemon: A squeeze of lemon juice makes the filling pop.
- Spices: Cinnamon, cardamom, cloves, nutmeg all give the filling a warm and fragrant flavor.
- Cornstarch: Thickens the filling to make it gooey and prevent it from leaking out of the cake. You can use arrowroot starch or flour instead if you prefer.
Chai cake layers ingredients
- Black teabags: Two black tea bags are steeped in milk to flavor the cake layers. You can use two tablespoons of loose-leaf tea if you prefer - just don't forget to strain the tea.
- Spices: Cinnamon, ginger, cardamom, cloves, and anise are typically used in chai. I used ground spices - you can use whole spices and grind them yourself for even more flavor.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Butter & oil: Butter gives the cake flavor and oil keeps the layers moist and fluffy.
- Sour cream: Adds richness to the cake layers. Don't substitute with yogurt - it has too much water content and not enough fat.
Cream cheese frosting ingredients
- Butter: Good quality unsalted butter gives the frosting the best flavor and texture.
- Cream cheese: Use full fat, brick style cream cheese for the best results. It has the lowest water content and will help prevent a gloopy frosting.
✔️ Ingredient substitutions
- Gluten free: Substitute the all purpose flour with 1:1 gluten free flour.
👩🍳 How to make chai cake
I've split the process into three parts: spiced apple filling, the chai spiced cake layers, and the frosting/assembly.
Spiced apple filling step by step
Step 1: Combine sugar and cornstarch in a medium saucepan and stir to combine and break up any lumps.
Step 2: Peel, core, and cut the apples into small cubes. Place cubed apples into the saucepan. Add spices, water, and lemon juice.
Bring to a simmer on medium heat and cook until thickened. Set aside in a non metal container to cool completely and refrigerate if making ahead.
Filling Tip: The filling can be made ahead of time - store it in a non-metal container in the fridge for one or two days.
Chai cake layers step by step
Prep: Preheat oven to 355°F (180°C). Grease the sides and bottoms of three 8” round baking pans with a piece of cold butter. Line the bottoms with a round of parchment paper.
Step 1: Heat milk and tea bags to a simmer in a small saucepan.
Step 2: Add spices and stir, remove from heat and let steep for 10 minutes. Remove teabags and star anise pods. Let cool to room temperature.
Step 3: In a large bowl or stand mixer, use an electric mixer to beat butter, sugar, salt, and oil until creamy and lightened in color.
Step 4: Add vanilla, and eggs one by one, beating well between each addition.
Scrape down the sides of the bowl with a spatula and beat again. Add sour cream and beat well to combine.
Step 5: Sift flour, baking soda, and baking powder right into the same bowl. Fold the batter together until mostly combined.
Add the tea and spice mixture made earlier, and fold until no more dry streaks of flour remain.
Step 6: Transfer to prepared baking pans and spread the batter evenly to the edges. Bake for 15-18 minutes or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached.
Let them cool inside the cake pans for 10 minutes before carefully flipping over onto a wire rack to release and cool completely.
Cake tip: Don't overmix your batter when adding the flour. Stop mixing as soon as you stop seeing any dry streaks of flour to prevent a dense, dry cake.
Frosting and assembly step by step
Step 1: In a large bowl or stand mixer, use an electric mixer to beat the butter until light and creamy. Add cream cheese and vanilla, and beat to combine.
Step 2: Add powdered sugar, half a cup at a time, beating well and scraping down the bowl frequently. Stop adding sugar until you get the consistency you prefer.
Frosting Tip: Use a paddle attachment to prevent whipping too much air into the frosting.
Step 3: Place a small dollop of frosting on a serving plate or cake stand. Place the first cake layer down. Top with an even layer of frosting. Use a piping bag or a zippered bag with the end cut off to pipe a tall border along the outside edge of the cake layer.
Step 4: Fill with cooled apple filling. Be careful not to overfill! Repeat with the next cake layer. Place the last cake layer bottom side up.
Step 5: Cover the outside of the cake with a thin layer of frosting and freeze for 10 minutes. Cover with a thick layer of frosting and slowly smooth out the sides and top with a metal spatula until you get the finish you like.
Step 6: Use a star tip to pipe a border on top of the cake with the remaining frosting. Drizzle salted caramel off the edges of the cake to create a caramel drip (optional). Sprinkle with cinnamon and add star anise on top to decorate.
You can also make a butterscotch drip like on this butterscotch cake recipe.
Expert Cake Decorating Tips:
- Don't add too much filling to prevent it from seeping out the sides. You may have some filling left. Serve extra with cake slices.
- This recipe gives you enough frosting to cover the cake completely. I opted more for a naked look but you can use more frosting.
- The cake is best served at room temperature, because the frosting softens up. The cake needs to be stored in the fridge because of the cream cheese in the frosting.
- For extra clean slices, cut the cake while it’s chilled and wipe the knife clean with every cut.
Make ahead and storage
The cake needs to be stored in the fridge, but should be served at room temperature. Leftovers will keep well in the fridge in an airtight container for up to three days.
You can make the apple filling ahead of time by a few days. Store it in the fridge in a non-metal airtight container.
You can also make the cake layers a day ahead. Wrap the cooled cake layers in food wrap to prevent them from drying out and store at room temperature overnight.
The cake can be made and assembled a day ahead of serving. Store it in the fridge in a cake container. A cake container will prevent the cake from getting damaged in the fridge and keep it fresh.
📖 Recipe FAQs
Spoon caramel sauce over the edge of the cake to get it to drip down the edges. You can also make a butterscotch drip or even a biscoff drip.
Yes, just omit the filling. You can replace it with a salted caramel sauce or another filling you prefer.
I don't recommend it because it won't give the cake enough flavor. I made an ultra concentrated chai to flavor the cake that's packed with way more spices than a typical chai. This helps infuse the cake with loads of chai flavor.
Yes, bake in a 8" by 12" baking pan or similar sized pan. Watch the baking time, you may need to increase it. Spread frosting on top and add the apple filling into the middle of the cake on top of the frosting.
🎂 More related recipes
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Chai Cake with Spiced Apple Filling
Ingredients
Spiced Apple Filling
- 4 medium apples Granny Smith or tart hard variety
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon ground
- ¼ teaspoon cardamom ground
- ⅛ teaspoon cloves ground
- ¼ teaspoon nutmeg ground
- ¼ cup water
- 1 tablespoon lemon juice freshly squeezed
Cake Layers
- 1 cup milk
- 2 teabags black tea or 2 tablespoons loose leaf black tea
- 2 teaspoons cinnamon ground
- 1 teaspoon ginger dry and ground
- 1 teaspoon cardamom ground
- ¼ teaspoon cloves ground
- 1 anise pod
- ¾ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ⅛ teaspoon sea salt
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream room temperature
- 3 ½ cups all purpose flour 400g
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
Frosting & Assembly
- 1 cup unsalted butter softened
- 6 oz cream cheese slightly softened
- 5-6 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup caramel sauce optional
- 5 anise pods optional, for decoration
Instructions
Spiced Apple Filling
- Combine sugar and cornstarch in a medium saucepan and stir to combine and break up any lumps.⅓ cup granulated sugar, 1 tablespoon cornstarch
- Peel, core, and cut the apples into small cubes. Place cubed apples into the saucepan.4 medium apples
- Add spices, water, and lemon juice. Bring to a simmer on medium heat and cook until thickened. Set aside in a non metal container to cool completely and refrigerate if making ahead.1 teaspoon cinnamon, ¼ teaspoon cardamom, ⅛ teaspoon cloves, ¼ teaspoon nutmeg, ¼ cup water, 1 tablespoon lemon juice
Cake Layers
- Preheat oven to 355°F (180°C). Grease the sides and bottoms of three 8” round baking pans with a piece of cold butter. Line the bottoms with a round of parchment paper.
- Heat milk and tea bags to a simmer in a small saucepan.1 cup milk, 2 teabags black tea
- Add spices and stir, remove from heat and let steep for 10 minutes. Remove teabags and star anise pods. Let cool to room temperature.2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon cardamom, ¼ teaspoon cloves, 1 anise pod
- In a large bowl or stand mixer, use an electric mixer to beat butter, sugar, salt, and oil until creamy and lightened in color.¾ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar, ⅛ teaspoon sea salt
- Add vanilla, and eggs one by one, beating well between each addition.4 large eggs, 1 teaspoon pure vanilla extract
- Scrape down the sides of the bowl with a spatula and beat again. Add sour cream and beat well to combine.½ cup sour cream
- Sift flour, baking soda, and baking powder right into the same bowl. Fold the batter together until mostly combined.3 ½ cups all purpose flour 400g, 2 teaspoons baking powder, ¼ teaspoon baking soda
- Add the tea and spice mixture made earlier, and fold until no more dry streaks of flour remain.
- Transfer to prepared baking pans and spread the batter evenly to the edges. Bake for 15-18 minutes or until a toothpick inserted into the center comes out mostly clean with a few crumbs attached.
- Let them cool inside the cake pans for 10 minutes before carefully flipping over onto a wire rack to release and cool completely.
Frosting & Assembly
- In a large bowl or stand mixer, use an electric mixer to beat the butter until light and creamy. Add cream cheese and vanilla, and beat to combine. Use a paddle attachment to prevent whipping too much air into the frosting.1 cup unsalted butter, 6 oz cream cheese, 1 teaspoon pure vanilla extract
- Add powdered sugar, half a cup at a time, beating well and scraping down the bowl frequently. Stop adding sugar until you get the consistency you prefer.5-6 cups powdered sugar
- Place a small dollop of frosting on a serving plate or cake stand. Place the first cake layer down. Top with an even layer of frosting. Use a piping bag or a zippered bag with the end cut off to pipe a tall border along the outside edge of the cake layer. Fill with cooled apple filling. Be careful not to overfill!
- Repeat with the next cake layer. Place the last cake layer bottom side up. Cover the outside of the cake with a thin layer of frosting and freeze for 10 minutes. Cover with a thick layer of frosting and slowly smooth out the sides and top with a metal spatula until you get the finish you like.
- Use a star tip to pipe a border on top of the cake with the remaining frosting. Drizzle caramel off the edges of the cake to create a drip (optional). Sprinkle with cinnamon and add star anise on top to decorate.¼ cup caramel sauce, 5 anise pods
Notes
- The filling can be made ahead of time - store it in a non-metal container in the fridge for one or two days.
- Don't overmix your batter when adding the flour. Stop mixing as soon as you stop seeing any dry streaks of flour to prevent a dense, dry cake.
- Use a paddle attachment to prevent whipping too much air into the frosting.
- Don't add too much filling to prevent it from seeping out the sides. You may have some filling left. Serve extra with cake slices.
- This recipe gives you enough frosting to cover the cake completely. I opted more for a naked look but you can use more frosting.
- The cake is best served at room temperature, because the frosting softens up. The cake needs to be stored in the fridge because of the cream cheese in the frosting.
- For extra clean slices, cut the cake while it’s chilled and wipe the knife clean with every cut.
Did you make this recipe? Let me know!