Very Flavorful Chai Caramel Cake

Chai Caramel Cake - A rich caramel chai spice cake made with layers of moist cake, a cinnamon-spiced cream cheese frosting, and a silky salted caramel sauce that ties everything together.

This chai caramel cake is a new and improved and this version is a little extra (in the best way). It's now four layers of soft, flavorful cake infused with warm chai spices, stacked high with frosting and drizzled caramel for that bakery-style look. It's the kind of dessert that makes you immediately reach for a fork.

If you want more recipes like this one, check out these

• The Great Pumpkin Biscoff Cake 
• The Best Pumpkin Marshmallow Blondies
• Pumpkin Vanilla Chai Cake
• Frosted Chai Sugar Cookies With Spiced Frosting
• Chai Custard Donuts With Spiced Glaze

Why you should make this chai caramel cake 

With fall in full swing, there's no better time for this chai caramel cake. It's cozy, impressive, and ridiculously good.

• Best Results: Follow the tips below to keep your layers tall, your frosting smooth, and your whole cake photo-ready.
• Flavor Combo: A comforting chai spice blend meets buttery salted caramel sauce and cinnamon-spiced cream cheese frosting.
• Easy Layer Cake: Four simple layers - no fancy decorating skills required.
• Homemade Caramel Sauce: The almond extract gives it the most unique, warm twist.

Grocery check list: Chai Caramel Cake

Below I have added some key ingredients that you will need that you might have, for a full list, check out the ingredient list below! 

• Butter: Softened to room temperature for both cake and frosting.
• Brown Sugar: Adds depth and moisture to the cake batter.
• Sour Cream: Keeps this moist chai cake tender and rich.
• Chai Spice Mix: A blend of cinnamon, cardamom, nutmeg, and other warm spices.
• Heavy Cream: Used in both the frosting and the salted caramel sauce.
• Vanilla Extract: Balances all those cozy flavors.
• Powdered Sugar: For that creamy, fluffy frosting texture.
• black pepper: yes! Chai has black pepper in there! I love the balance it gives!

Step-by-Step: How to Make This Chai Caramel Cake

These are the summarized steps - scroll down for the complete recipe with detailed measurements and instructions.

1. Make the chai spice mix. In a small bowl, whisk together your chai blend of warm spices - cinnamon, cardamom, ginger, nutmeg, and cloves.
2. Mix the wet ingredients. In a large bowl or stand mixer with the paddle attachment, cream together the butter and brown sugar until fluffy. Add eggs, vanilla extract, and wet ingredients, mixing until smooth.
3. Combine the dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, and your chai spice mix.
4. Finish the batter. Alternate adding the dry ingredients and sour cream into the mixer on low speed. Mix until just combined - you want a moist cake, not a dense one.
5. Pour the batter. Divide evenly into two prepared cake pans (8-inch pans or tall cake pans) and smooth the top of the cake with a spatula. Bake until golden.
6. Make the caramel sauce. Heat sugar, corn syrup, and water until amber, then stir in heavy cream, vanilla extract, almond extract, and butter. Let it cool.
7. Make the frosting. Beat butter and cream cheese frosting ingredients in a medium bowl or electric hand mixer until fluffy, adding powdered sugar and cinnamon for that warm spice flavor.
8. Assemble the cake. Layer the cakes in your pan using acetate, spreading frosting and caramel between each layer for best results. Chill, then transfer to a serving plate and drizzle more caramel on top.

Tips and tricks - Chai Caramel Cake

The instrcutions are in the recipe card below, but I thought it would be helpful to have some of my TIPS AND TRICKS so you can have a successful time baking!

• Accurate Measurements: Spoon and level the flour, for a more accurate measurements! 
• Room Temperature: Bring butter, eggs, cream cheese, and sour cream to room temperature before use.
• Grease Pans: Spray and line the cake pans with parchment paper to prevent sticking.
• Avoid Overmixing: Mix cake ingredients ON LOW until just combined to avoid a dense texture.
• Caramel Sauce: Don't mix the caramel sauce once you have it on the burner! This causes sugar chunks! 
• Cool Cake: Allow the cake to cool completely before frosting to prevent the frosting to melt
• Homemade Caramel: Don't rush caramelization; aim for that beautiful amber color.

How to make homemade caramel 

• Use a Heavy-Bottomed Pan: A thick-bottomed saucepan with even heat distribution helps prevent hot spots and uneven caramelization.
• Avoid Stirring: While it's essential to stir sugar and water initially to dissolve the sugar, DO NOT STIR once the mixture starts boiling. Just leave it be!!
• Be Cautious with Cream: When adding cream or any liquid to hot caramel, do it slowly and carefully. The mixture will bubble vigorously. You can heat up the cream to help prevent bubbling too much.
• Watch closely: Keep a close eye on the caramel as it changes color. Remove it from heat just before it reaches and amber color, it happens quick, so don't look away for too long! 

Frequently asked questions 

• Can I use store-bought chai spice instead of making my own? Yes, you can use store-bought chai spice if you prefer a more convenient option. However, making your own allows you to customize the flavor to your liking.
• Can I make the caramel sauce in advance? Yes, you can prepare the caramel sauce ahead of time and store it in the refrigerator. Reheat gently before using.
• Can I adjust the level of spiciness in the cake and frosting? Absolutely! You can customize the chai spice blend to your preferred level of spiciness by adjusting the quantity of individual spices.

What tools did you use?

• Mixing Bowls: You'll need a few - a small bowl for your chai spice mix, a medium bowl for caramel or frosting, and a large bowl for the cake batter.
• Stand Mixer or Electric Hand Mixer: Use the paddle attachment for creaming butter and sugar, or grab a standing mixer if you have one.
• Measuring Cups, Spoons & Kitchen Scale: Accurate measurements = best results and consistent texture every time.
• Cake Pans: Two 8-inch pans or tall cake pans for those even, dramatic layer cakes. Line the prepared cake pans with parchment for easy removal.
• Offset & Straight Spatulas: Perfect for frosting, smoothing the top of the cake, and layering cleanly.
• Cooling Rack: Helps the cakes cool evenly without over-baking from residual heat.
• Sifter: Removes any lumps from dry ingredients like flour or cocoa powder.
• Knife or Cake Leveler: To trim domed tops and get those layers even before stacking.
• Acetate This is made to keep the insides together!
• Cake Stand or Serving Plate: Always my favorite part - watching the finished whole cake come together.

Storing and freezing - Chai Caramel Cake

To store your Chai Caramel Cake, place it in an airtight container or cover it with plastic wrap and refrigerate. Properly stored, it can stay fresh for up to 3-4 days. If you want to freeze the cake, wrap individual slices or the entire cake in plastic wrap and aluminum foil, and store it in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.

Freezing 

To freeze the Chai Caramel Cake, ensure it's completely cooled. Wrap individual slices or the whole cake in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in an airtight container or resealable plastic bag and store in the freezer for up to 2-3 months. Thaw slices in the refrigerator before serving.

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Recipe

Chai Caramel Cake

Molly Murphy

A rich blend of chai spices, moist chai cake, cream cheese frosting, and a almond caramel sauce.

5 from 5 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 18 Slices

Ingredients

  

1x2x3x

For the chai spice

• 2 teaspoons cinnamon
• ¾ teaspoons ground ginger
• 1 teaspoon cardamom
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• ¼ teaspoon fresh cracked black pepper

For the cake

• 1 cup unsalted butter room temperature
• ¾ cups dark brown sugar packed
• ⅔ cups granulated sugar
• 5 large eggs room temperature
• 2 teaspoon pure vanilla extract
• ¼ cup vegetable oil
• 3 cups all-purpose flour spoon and leveled
• 1 homemade chai recipe measurements above
• 2 teaspoons baking powder
• ¾ teaspoons baking soda
• ¾ teaspoon salt
• 1 ¼ cups sour cream room temperature

For the caramel sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 Tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• ¾ teaspoon almond extract
• 1 teaspoon salt
• 3 tablespoons unsalted butter

For the cream cheese frosting

• ¾ cup unsalted butter room temperature
• 4 ounces cream cheese room temperature
• 6 cups powdered sugar optional: sifted
• 1 teaspoon ground cinnamon
• ¼ cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• pinch of salt

Instructions

 

For the chai cake

• Preheat your oven to 325°F . With cooking spray, spray the bottom of 2 8 inch rounds, line with parchment paper and spray the bottom and sides.
• In a small bowl, combine the cinnamon, ground ginger, cardamom, allspice, nutmeg, ground cloves, and freshly cracked black pepper. Set aside.
  2 teaspoons cinnamon, ¾ teaspoons ground ginger, 1 teaspoon cardamom, 1 teaspoon allspice, 1 teaspoon nutmeg, 1 teaspoon ground cloves, ¼ teaspoon fresh cracked black pepper
• In a stand size mixer fitted with the paddle attachment, cream together the room-temperature butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy. About 2-3 minutes.
  1 cup unsalted butter room temperature, ¾ cups dark brown sugar packed, ⅔ cups granulated sugar
• With a rubber spatula, scrape down the sides and bottom of the bowl. Add the eggs one at a time, beating well after each addition. About 30 seconds on medium speed for each egg. Remember to scrape the bottom and sides after each addition.
  5 large eggs room temperature
• On low speed, mix in the pure vanilla extract and oil. Mix just until added.
  2 teaspoon pure vanilla extract, ¼ cup vegetable oil
• In a separate bowl, whisk together the all-purpose flour, homemade chai spice, baking powder, baking soda, and salt.
  3 cups all-purpose flour spoon and leveled, 1 homemade chai recipe measurements above, 2 teaspoons baking powder, ¾ teaspoons baking soda, ¾ teaspoon salt
• Starting and ending with the dry ingredients, add them to the butter and sugar mixture in three parts, alternating with the sour cream. Mix until just combined after each addition. Be careful not to overmix.
  1 ¼ cups sour cream room temperature
• Pour the cake batter into the prepared baking pans and using a back of the spoon or a small offset spatua, spread it evenly.
• Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few crumbs
• Allow the cakes to cool in the pan for about 10 minutes, then remove them from the pan and place them on a wire rack to cool completely. Once the cake is completely cool, wrap the two cake layers and place them in the fridge so they can easily be cut into half.

For the almond caramel sauce

• In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar. Make sure there are no sugar crystals on the sides of the pan. Stir in the light corn syrup, which helps prevent crystallization.
  1 cup granulated sugar, ¼ cup water, 3 Tablespoons light corn syrup
• Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. The sugar will dissolve and begin to turn amber in color. This process may take around 8-10 minutes.
• While the mixture is cooking, heat the cream in the microwave for 1 minute
  ¾ cup heavy cream
• Be careful not to let it burn; caramel can go from amber to burnt quickly. Once the caramel has reached the amber color, remove the saucepan from the heat immediately.
• Slowly and carefully pour the heavy cream into the caramel while stirring constantly. The mixture will bubble up vigorously, so use caution to avoid splatters. Continue stirring until the caramel and cream are fully combined.
• Stir in the unsalted butter, vanilla extract, almond extract, and salt. Keep stirring until the butter has melted, and the caramel sauce is smooth and creamy.
  2 teaspoons pure vanilla extract, ¾ teaspoon almond extract, 1 teaspoon salt, 3 tablespoons unsalted butter
• Allow the caramel sauce to cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or glass jar. Let it cool to room temperature. As it cools, it will thicken. Let it completely cool before you use it on the cake.

For the cream cheese frosting

• In a stand size mixer fitted with the paddle attachment, cream together the butter and cream cheese together on medium high speed until they are creamy and well combined. This should take about 2-3 minutes. Scrape down the sides with a rubber spatula.
  ¾ cup unsalted butter room temperature, 4 ounces cream cheese room temperature
• Add the pure vanilla extract, a pinch of salt, and cinnamon to the mixture. Mix on medium speed until combined
  1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract, pinch of salt
• Begin adding the powdered sugar gradually, one cup at a time, while mixing on low speed.
  6 cups powdered sugar
• Add in the heavy whipping cream as you continue to mix.
  ¼ cup heavy whipping cream
• Increase the mixer speed to medium-high and continue to beat the frosting for 2-3 minutes until it's smooth, creamy, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Assembly

• Ensure that your cake layers are chilled completely before assembling.
• Using the same size of pan you baked the cake in, which should be 8 inches, line the inside of the cake pan sides with acetate. (*check not to see how to do it without) Be sure to tape the sides so it doesn't come undone. Then line the acetate with parchment paper so it hangs over the side for easy removal.
• Using a serrated knife, cut the cake layers horizontally in half. Do this to both layers. Set aside.
• Place the one of the cake layers into the parchment paper, gently pressing it down so it fits snugly.
• Take about ¾ cup buttercream, and gently and evenly spread it across the top. Use an offset spatula to make it smooth and level.
• Pour and smooth about ¼ to ½ cup of caramel sauce on top. Add another cake layer and repeat.
• Once the cake layers get taller than the cake pan, line another sheet of acetate around the top of the first acetate! Keep it tight. (You should still have two more cake layers to go!
• Repeat this step, until the final cake layer, I frost the top of the cake with the buttercream, and the caramel! Let it sit in the fridge for about 30 minutes.
• After 30 minuets, remove the first acetate ring, grab the parchment paper and gently pull out the cake from the cake pan and place it on a cake board.
• Let it come to room temperature for about 30 minutes before eating!

Notes

If you don't have acetate on hand, you can still build this cake easily! Line your prepared cake pans with parchment paper that hangs over the edges for easy lifting. As you stack your layer cakes, use a tall cake collar made from parchment or even foil to help support the sides. Chill the whole cake for at least 30 minutes before removing it from the pan - the cream cheese frosting will firm up enough to hold everything in place. You'll still get those clean, even layers and all the best results without any special tools.

Keyword chai, caramel, two layer

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