Irresistible Chai Cake with Gooey Spiced Apple Filling and Cream Cheese Frosting

Prepare to fall in love with this extraordinary chai cake recipe, designed to capture the essence of autumn and winter in every single bite. This cake is a true masterpiece: boasting incredibly soft, fluffy, and moist layers, each infused with a rich, aromatic homemade chai flavor. Nestled between these delightful layers is a luscious, gooey spiced apple filling that adds a burst of tangy sweetness and a wonderful textural contrast. Capping it all off is a velvety, creamy cream cheese frosting, making this dessert an absolute dream. For an extra touch of indulgence, we’ve finished it with a decadent caramel drip, reminiscent of our popular salted caramel apple pie bars. This chai cake truly brings together the best cozy flavors of the season, making it perfect for holiday gatherings or a comforting treat on a chilly evening.

For the ultimate chai experience, consider pairing a slice of this magnificent cake with a warm pumpkin spice chai latte. It’s a match made in heaven!

☕ Why You’ll LOVE This Chai Spiced Apple Cake

• Deeply Chai Infused: Unlike many recipes that offer a subtle hint of chai, this cake is truly packed with robust flavor. We achieve this by crafting a homemade, concentrated chai infusion directly into the cake layers, ensuring every forkful delivers an authentic and aromatic spice experience. The blend of black tea, cinnamon, ginger, cardamom, cloves, and star anise creates a warm, inviting flavor profile that is simply irresistible.
• Incredibly Fluffy and Moist: Say goodbye to dry, dense cakes! This recipe guarantees a cake that is exceptionally soft, wonderfully fluffy, and perfectly moist. The combination of butter for rich flavor and oil for superior moisture, along with the addition of sour cream, works synergistically to create a tender crumb that melts in your mouth. You’ll be amazed at how light yet satisfying each layer is.
• Exquisite Spiced Apple Filling: What truly elevates this cake is its incredible spiced apple filling. Imagine tender apple cubes, slow-cooked with a fragrant blend of cinnamon, cardamom, cloves, and nutmeg, then brightened with a squeeze of lemon juice. The result is a gooey, tangy, and aromatic filling that perfectly complements the chai-spiced cake layers, adding an extra layer of complexity and a delightful textural surprise. It transforms a simple chai cake into a truly special dessert experience.

📝 Key Ingredients for This Stunning Dessert

Crafting this magnificent chai cake involves three distinct yet perfectly harmonized components: the vibrant spiced apple filling, the tender and flavorful chai cake layers, and the rich, creamy cream cheese frosting. Each component plays a crucial role in creating the overall exquisite taste and texture of this dessert.

For the best results, we recommend reading through all our tips and detailed instructions for success!
You’ll find the full steps and ingredient quantities in the complete recipe card below.

Apple Filling Ingredients: The Sweet and Tangy Core

• Apples: You’ll need approximately 4 medium-sized apples for the filling. For the best texture and a balanced tartness that cuts through the richness of the cake and frosting, we highly recommend using Granny Smith apples or any other firm, tart apple variety. These hold their shape well during cooking and provide a delicious contrast.
• Lemon Juice: A generous squeeze of fresh lemon juice is essential. It brightens the flavor of the apples, preventing the filling from becoming overly sweet, and helps to activate the pectin in the apples, contributing to the desired gooey texture.
• Warm Spices: A carefully selected blend of ground cinnamon, cardamom, cloves, and nutmeg creates a wonderfully warm and fragrant aroma that perfectly complements the chai spices in the cake. These spices infuse the apples with a comforting, autumnal flavor.
• Cornstarch: This ingredient is vital for achieving that perfect gooey consistency. Cornstarch acts as a thickening agent, ensuring the apple filling is luscious and stays beautifully contained within the cake layers, preventing it from seeping out. If you prefer, arrowroot starch or all-purpose flour can be used as alternatives for thickening.

Chai Cake Layers Ingredients: The Aromatic Foundation

• Black Teabags: Two strong black tea bags are steeped directly in the milk to create a potent, aromatic base for the chai flavor in the cake layers. For an even more intense tea flavor, you can substitute with two tablespoons of high-quality loose-leaf black tea – just remember to strain it thoroughly before adding to the batter.
• Chai Spices: To replicate the classic chai profile, we use a blend of ground cinnamon, ginger, cardamom, cloves, and star anise. While ground spices are convenient and effective, using whole spices and freshly grinding them yourself will yield an even more vibrant and complex flavor. These spices are steeped with the tea, creating a powerful aromatic infusion.
• All-Purpose Flour: For accurate and consistent baking results, we strongly recommend weighing your flour using a kitchen scale. If you don’t have a scale, measure correctly by first fluffing the flour in its bag, then gently spooning it into a measuring cup without packing it down, and finally leveling off the excess with the flat edge of a knife. This prevents a dense cake.
• Butter & Oil: This winning combination is key to our cake’s incredible texture. Unsalted butter provides rich flavor and contributes to a tender crumb, while a neutral oil (like vegetable oil) ensures the cake layers remain exceptionally moist and wonderfully fluffy, even after refrigeration.
• Sour Cream: The addition of full-fat sour cream is a secret weapon for richness and moisture. Its high fat content and slight acidity contribute significantly to a tender, flavorful cake. We advise against substituting with yogurt, as yogurt typically has a higher water content and lower fat, which can negatively impact the cake’s texture.

Cream Cheese Frosting Ingredients: The Smooth and Tangy Topping

• Unsalted Butter: As with most baking, using high-quality unsalted butter is crucial for the best flavor and a smooth, stable frosting texture. Ensure it’s softened to room temperature for optimal creaming.
• Cream Cheese: For a thick, creamy, and non-gloopy cream cheese frosting, always opt for full-fat, brick-style cream cheese. Avoid whipped or spreadable varieties, as they contain more water, which can lead to a runny frosting. Make sure it’s slightly softened, but still cool, for the perfect consistency.

✔️ Ingredient Substitutions for Dietary Needs

• Gluten-Free: For those with gluten sensitivities or dietary restrictions, simply substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. Ensure your chosen blend contains xanthan gum for optimal texture, or add a small amount if it doesn’t.

👩‍🍳 How to Make This Incredible Chai Cake

Crafting this stunning chai cake is a delightful baking adventure, and we’ve meticulously broken down the process into three manageable parts: preparing the spiced apple filling, baking the aromatic chai cake layers, and finally, making the luscious cream cheese frosting and assembling your masterpiece.

Spiced Apple Filling: Step-by-Step Guide

Step 1: Begin by combining the granulated sugar and cornstarch in a medium-sized saucepan. Stir them together thoroughly to ensure the cornstarch is fully incorporated with the sugar and there are no lumps. This initial mixing helps prevent the cornstarch from clumping when liquid is added.

Step 2: Carefully peel, core, and cut your chosen apples into small, uniform cubes. Add these cubed apples to the saucepan with the sugar and cornstarch mixture. Incorporate the spices (cinnamon, cardamom, cloves, nutmeg), water, and fresh lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and continue to cook until the filling thickens to a luscious, gooey consistency. Once thickened, transfer the filling to a non-metal container to cool completely. If preparing ahead, refrigerate it for up to two days.

Filling Tip: For convenience, the spiced apple filling can be prepared one to two days in advance. Store it in a non-metal, airtight container in the refrigerator to maintain its freshness and flavor. Ensure it’s completely cooled before using in the cake.

Chai Cake Layers: Step-by-Step Guide

Preparation: Before you begin, preheat your oven to 355°F (180°C). Prepare three 8-inch round baking pans by generously greasing both the sides and bottoms with a piece of cold butter. For easy release, line the bottoms of each pan with a round of parchment paper. This meticulous prep ensures your cake layers bake beautifully and come out of the pans effortlessly.

Step 1: In a small saucepan, gently heat the milk and the black tea bags until the mixture reaches a simmer. Do not boil vigorously, just a gentle simmer is sufficient to extract the tea flavor.

Step 2: Remove the saucepan from the heat immediately. Add all the chai spices (cinnamon, ginger, cardamom, cloves, and star anise) to the hot milk and tea mixture, stirring well to combine. Let this concentrated chai infusion steep for 10 minutes to allow the flavors to deepen. After steeping, remove and discard the tea bags and star anise pods. Allow the spiced milk mixture to cool completely to room temperature before proceeding.

Step 3: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, vegetable oil, granulated sugar, and sea salt. Beat these ingredients with an electric mixer on medium-high speed until the mixture becomes light, fluffy, and significantly lighter in color. This creaming process incorporates air, which is essential for a tender cake.

Step 4: Add the pure vanilla extract, then incorporate the large eggs one at a time, beating thoroughly after each addition until fully combined. Be sure to scrape down the sides of the bowl with a spatula periodically to ensure everything is mixed evenly. Finally, add the room temperature sour cream and beat until well combined, creating a smooth and rich wet mixture.

Step 5: Into the same bowl, sift the all-purpose flour, baking soda, and baking powder directly over the wet ingredients. Using a rubber spatula, gently fold the batter together until it’s mostly combined, with just a few streaks of dry flour remaining. Then, pour in the cooled chai tea and spice mixture you prepared earlier. Continue to gently fold the batter until no dry streaks of flour are visible. Be careful not to overmix, as this can lead to a tough cake.

Step 6: Divide the batter evenly among the three prepared 8-inch baking pans, spreading it gently to the edges. Bake for 15-18 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out mostly clean with only a few moist crumbs attached. Avoid overbaking. Allow the cake layers to cool in their pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.

Cake Baking Tip: The key to a tender, moist cake is proper mixing. When adding the flour, fold the batter gently and stop as soon as you no longer see any dry streaks of flour. Overmixing develops the gluten, resulting in a dense, dry cake rather than a light and fluffy one.

Cream Cheese Frosting and Assembly: Step-by-Step Guide

Step 1: In a large mixing bowl or the bowl of a stand mixer, fitted with a paddle attachment, beat the softened unsalted butter with an electric mixer on medium speed until it is light, creamy, and pale in color. Then, add the slightly softened cream cheese and pure vanilla extract, beating until just combined and smooth. Be careful not to overmix the cream cheese.

Step 2: Gradually add the powdered sugar, about half a cup at a time, beating well after each addition. Frequently scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly incorporated. Continue adding sugar until you achieve your desired consistency and sweetness level for the frosting. The frosting should be thick, smooth, and spreadable.

Frosting Tip: When making cream cheese frosting, using a paddle attachment on your stand mixer is highly recommended. This helps prevent whipping too much air into the frosting, which can make it unstable and prone to splitting or becoming too soft.

Step 3: To begin assembling, place a small dollop of frosting on your serving plate or cake stand to act as an anchor. Carefully place the first cooled cake layer onto the frosting. Spread an even layer of cream cheese frosting over the top of this cake layer. Using a piping bag (or a sturdy zippered bag with the corner snipped off), pipe a tall, even border of frosting along the outside edge of the cake layer. This creates a dam to hold your filling.

Step 4: Carefully spoon the cooled spiced apple filling into the center of the frosting border. Spread it gently to fill the space, being mindful not to overfill, which could cause the filling to leak out. Place the second cake layer on top, pressing down gently. Repeat the frosting border and apple filling process for this layer. Finally, place the last cake layer on top, orienting it bottom-side up for a perfectly flat top surface.

Step 5: Apply a thin “crumb coat” layer of cream cheese frosting all over the outside of the cake. This traps any loose crumbs. Place the cake in the freezer for about 10 minutes to allow the crumb coat to set. Once chilled, apply a thicker, final layer of frosting, and then use a metal spatula or cake scraper to slowly smooth out the sides and top until you achieve your desired finish, whether perfectly smooth or rustic.

Step 6: To decorate, use a star tip and a piping bag to pipe an elegant border on top of the cake with any remaining frosting. For a truly show-stopping finish, drizzle salted caramel sauce artfully off the edges of the cake to create an enticing caramel drip (this step is optional but highly recommended!). Finish by sprinkling a touch of ground cinnamon and adding a few star anise pods on top for a beautiful and aromatic garnish. You can also experiment with a butterscotch drip for a different flavor profile.

Make Ahead and Storage Tips for Convenience

Planning ahead makes baking this impressive chai cake even more enjoyable. This cake, especially with its cream cheese frosting, requires refrigeration but truly shines when served at room temperature. Any delicious leftovers will keep beautifully in the fridge in an airtight container for up to three days, maintaining its moistness and flavor.

The spiced apple filling is an excellent component to prepare in advance. You can cook the filling a few days before you plan to bake and store it in a non-metal, airtight container in the refrigerator. This allows the flavors to meld and develop further, making it even more delicious.

Similarly, the cake layers can be baked a day ahead of assembly. Once completely cooled, wrap each cake layer tightly in plastic food wrap to prevent any moisture loss and keep them from drying out. Store these wrapped layers at room temperature overnight. This helps to break up the baking process, making assembly on the day of serving much quicker.

For maximum freshness and to protect your beautifully decorated cake, the entire assembled cake can be made one day before serving. Store it securely in the fridge, ideally in a cake container. A proper cake carrier will not only keep your cake fresh but also prevent it from being damaged by other items in the refrigerator, ensuring it looks perfect for serving.

📖 Recipe FAQs – Your Questions Answered

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📖 Recipe

Chai Cake with Spiced Apple Filling

Mary

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. It combines all of the best fall and winter flavors in one cake!

4.67 from 3 votes

Print Recipe Pin Recipe Shop Ingredients

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Baking, Cake, Dessert

Cuisine American

Servings 14 people

Calories 691 kcal

Equipment

• ▢
  electric mixer
• ▢
  eight inch round baking pans

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

Makes: 8inch0 x 0inch round

Shop Ingredients on Jupiter

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 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.

Expert Cake Tips: 

• 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.

Nutrition

Calories: 691kcalCarbohydrates: 99gProtein: 8gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 233mgPotassium: 194mgFiber: 2gSugar: 71gVitamin A: 896IUVitamin C: 3mgCalcium: 136mgIron: 2mg

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