Tuesday 19 December 2023

Chai Spiced Sheet Cake with Cream Cheese Icing

This cake is inspired by chai tea, with warming spices and a tangy cream cheese icing to compliment!

There's nothing like a warm cup of tea on a cold winter's day to feel cosy and I am rather fond of chai tea in particular. The aromas of the spices are so enticing, its comfort in a cup if you ask me. If you're lucky enough to have a roaring fire going, and a good book to read, then let me elevate your chai tea to a chai-spiced cake instead. I've taken all of those lovely spices and put them into a soft sponge cake. I topped it with a cream cheese icing, as somehow the tanginess reveals those spices even more. A final dusting of cocoa powder on top to make it look a little prettier and a subtle chocolate flavour to finish the cake off beautifully. 

If you love sheet cakes and spices....

Check out my other recipes for more inspiration!


Prep: 20 minutes
Cook: 30-35 minutes
Serves: 16


  • You might be able to but a ready-made chai spiced mix which might be easier if you don't already have the spices to hand. 
  • When making the icing, you'll want to ensure the cream cheese and butter are the same temperature otherwise the mixture can split and go grainy. 


  • 330g self-raising flour
  • 175g butter, softened
  • 225g caster sugar
  • 230ml buttermilk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp ground cardamom
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • ½ tsp black pepper
  • ½ tsp nutmeg
  • 4g bicarbonate of soda
  • ½ tsp salt
  • 190g cream cheese, room temp
  • 150g butter, room temp
  • 400g icing sugar
  • ½ tsp vanilla extract
  • 1-2 tbsp cocoa powder


  • Preheat the oven to 180℃ and line a 9 x 13 inch tray with baking paper, making sure the sides of the tray are also lined - this makes it easier to lift the cake out once baked. 
  • In a large mixing bowl, sift together the flour, bicarb, salt and spices and set aside.
  • Using a standing mixer or electric whisk, beat the butter and sugar together for 2 minutes on high. The butter should be light and fluffy. Scrape the bowl and add in the vanilla and buttermilk. Mix on a medium speed until combined.
  • Add in the eggs one at a time, on a low speed. Then, switch to a high speed and beat for 1 minute.
  • Gradually add the dry ingredients till just combined and the batter is smooth. Make sure to scrape at the bottom and the sides of the bowl so everything is mixed together.
  • Spoon the batter into the prepared tray and bake for 30-35 minutes or until a knife inserted comes out clean. You may want to rotate the baking tray after 20 minutes in case your oven has any hot spots and only browns one side of the cake. If this doesn't happen, no need to rotate. 
  • Let the cake cool in the tray for 15 minutes then lift out and transfer to a wire rack to cool further.
  • Meanwhile make the cream cheese icing. Beat the cream cheese and butter till well combined and smooth. Scrape around the bowl then gradually add in the icing sugar mixing well in between additions. 
  • Mix in the vanilla. You should have a smooth icing.
  • Once the cake is completely cooled, spread the cream cheese icing on top of the cake using an offset spatula, making sure it's an even layer. 
  • Sift the cocoa powder on top of the icing to dust and finish then slice the cake into squares and serve. 
  • This cake is best stored in the fridge for up to 3 days. Enjoy!


No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig