Chai Caramel Cake – A rich blend of chai spices, moist chai cake, cream cheese frosting, and a almond caramel sauce.
There are a couple things you need to know, first, this Chai Caramel Cake will be at the top of your list! Next, it has a homemade chai infused cake layers, with a chai buttercream, and then a homemade almond caramel sauce throughout.
If you want more recipes like this one, I have listed some below!
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Why you should make this chai caramel cake
With fall in full swing, I honestly can’t see why you wouldn’t want to make this cake! The flavor is cozy, the cake has a wonderful texture, and you just can’t wrong making it!
- Flavors Combo: This cake has a blend of warm, homemade chai spices combined with the smooth sweetness of homemade salted caramel sauce. Good luck eating one bite.
- Easy to Make: With just two layers, this cake is easy to assemble, and takes no skill whatsoever.
- Homemade Caramel Sauce: Homemade caramel sauce that uses, salt, almond extract and vanilla extract! The almond flavor really pulls through and is delicious.
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!
- Chai Spice Blend: The combination of spices (cinnamon, ginger, cardamom, allspice, nutmeg, cloves, and black pepper)
- Butter: Room temperature butter is a key for both the cake and frosting, so pull it out a few hours before baking!
- Eggs: Room temperature eggs are essential for non curdle cake batter!
- Cream Cheese: Cream cheese also needs to be at room temperature to prevent from being chunky!
- Heavy Cream: Used in both the frosting and caramel sauce, heavy cream adds richness and creaminess to these two elements.
- Granulated Sugar: For caramelization and sweetness in the caramel sauce, as well as for incorporating into the cake and frosting.
- Vanilla Extract: Vanilla extract enhances the overall flavor of the cake, frosting, and caramel sauce.
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.
- Crumb Coat: Do a crumb coat to help lock in those pesky crumbs.
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: Different sizes for different preparations.
Electric Mixer: To cream butter, mix batter, and whip buttercream.
Measuring Cups and Spoons: For precise ingredient measurements.
Cake Pans: Three round pans of the same size for baking the cake layers.
Offset Spatula: For spreading fillings and frosting.
Cooling Rack: To cool the baked cakes evenly.
Sifter: For removing lumps from dry ingredients.
Knife or Cake Leveler: To trim and level cake layers.
Pastry Bag and Decorating Tips: For piping decorations.
Cake Stand or Serving Plate: this one is my favorite!
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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Guy says
HI,
“1 homemade chai recipe measurements about…”
How much chai spice?
Regards,
G
Molly Murphy says
that is a typo, the measurements are at the top of the recipe blog, “chai spice”
Kathy says
I live in korea and i really love ur bakings
Super great 🙂