Cranberry Chai Spice Cake

Cozy chai spice layer cake studded with fresh pops of cranberry! The perfect winter dessert for any occasion.

Indulge in a festive cranberry layer cake lightly spiced with a homemade chai spice mix! This cranberry chai cake is frosted with a light whipped cream cheese frosting and topped with fresh cranberries.

I love finding different ways to use up fresh cranberries especially after Thanksgiving. This cake is perfect to use up extra cranberries leftover from cranberry sauce, cocktails, or other desserts.

Cranberries are typically in season in the autumn but are also delicious year-round. I recommend using fresh cranberries but you can also substitute in frozen cranberries for the cake.

Homemade Chai Spice

This recipe uses a homemade chai spice that has the same vibes as the cozy tea beverage, masala chai. Masala chai is made of a base of black tea and steeped with warm spices. To emulate that flavor, this spice mix is full of powdered spices like cinnamon, ginger, cardamom, cloves, nutmeg, and allspice.

This chai spice recipe yields 6 tablespoons so you can use the extras for other bakes!

• 2 tsp ground cardamom
• 2 tsp ground allspice
• 2 tsp ground nutmeg
• 4 tsp ground cinnamon
• 2 tsp ground cloves
• 6 tsp ground ginger

If you’re into chai desserts, also check out my recipe for Vegan Chai Spice Mug Cake!

Cranberry Chai Spice Cake Step-by-Step

Let’s make this festive layer cake!

Cranberry Chai Cake Layers

Preheat oven to 350°F. Grease and line two 6-inch cake pans with parchment paper. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Using a hand or stand mixer fitted with a paddle attachment, cream butter and sugar on high speed until light and fluffy, around 3 minutes. Lower to medium speed and add in eggs, beating well after each addition. Beat in vanilla extract.

Mix together milk and sour cream in a measuring cup. Alternate adding the milk mixture and flour mixture into the wet ingredients, beating well after each addition. When you get to the last addition of the flour mixture, toss cranberries in the flour. Gently fold into the batter. (Alternatively, toss the cranberries in 1 TBSP of flour and fold in).

Divide batter evenly between the two pans and smooth out the tops. Bake in the preheated 350°F oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let cool for 20 minutes. Then remove to wire racks to cool completely.

Whipped Cream Cheese Frosting

Using a hand or stand mixer fitted with a whisk attachment, whip heavy cream on medium-high speed until stiff peaks form, around 4-5 minutes. Scoop whipped cream into a separate bowl (or use a different bowl for the next step).

Using a hand or stand mixer fitted with a paddle attachment, cream together cream cheese and sugar on medium speed until light and fluffy, around 2-3 minutes. Beat in vanilla extract.

Using a spatula, add half of the whipped cream into the cream cheese mixture. Beat on low speed until mostly incorporated. Add in the rest of the whipped cream and beat until fully combined. Taste and add sugar as needed.

Assembling

Once cake layers have cooled completely, level them using a serrated knife. Starting with the first layer of cake, add a layer of frosting and smooth with an offset spatula.

Add on the second layer. Using an offset spatula or piping bag, frost the outside of the cake. Top with optional cranberries and sprinkles.

For more cake recipes, check out my Black Sesame Layer Cake or Chocolate Earl Grey Cheesecake Cake!