Very Flavorful Chai Caramel Cake

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!

• The Great Pumpkin Biscoff Cake 
• The Best Pumpkin Marshmallow Blondies
• Pumpkin Vanilla Chai Cake

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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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

 

US CustomaryMetric

 

1x2x3x

For the chai spice

• 1 ½ Tablespoon cinnamon
• 1 Tablespoon ground ginger
• 2 teaspoon cardamom
• 2 teaspoon allspice
• 2 teaspoon nutmeg
• 2 teaspoon ground cloves
• ⅛ 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
• 4 cups powdered sugar (optional: sifted)
• ¼ cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• pinch of salt
• 1 ½ teaspoon cinnamon
• 2 teaspoon ground ginger
• 1 teaspoon cardamom
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• pinch fresh cracked black pepper

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.
• 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.
• 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.
• On low speed, mix in the pure vanilla extract and oil. Mix just until added.
• In a separate bowl, whisk together the all-purpose flour, homemade chai spice, baking powder, baking soda, and 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.
• 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, you can frost it with your choice of frosting, cream cheese frosting pairs wonderfully with chai spice flavors.

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.
• 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.
• 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.
• 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.

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.
• Add the pure vanilla extract, a pinch of salt, and all the chai spices (cinnamon, ground ginger, cardamom, allspice, nutmeg, ground cloves, and a pinch of fresh cracked black pepper) to the mixture. Mix on medium speed until combined
• Begin adding the powdered sugar gradually, one cup at a time, while mixing on low speed.
• Drizzle in the heavy whipping cream as you continue to mix. This will help achieve a creamy and spreadable consistency.
• 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 has cooled completely before assembling. Level the cakes if needed. Start by placing a cake layer bottom side down on your serving platter, cake board, or cake stand.
• Spread a generous layer of cream cheese frosting evenly over the top of the first cake layer. Use an offset spatula to make it smooth and level. Drizzle a little amount of caramel sauce on top.
• Repeat this step, and this time, place the cake layer bottom side up!
• Apply a thin layer of the cream cheese frosting around the entire cake and freeze the cake for 10 to 15 minutes.
• Once the crumb coat is set, finish frosting and decorating the cake with the remaining frosting. Pour the caramel sauce on top of the cake and serve at room temperature.

Keyword chai, caramel, two layer

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