Cream Cheese Swirled Chai Gingerbread Cake

The Cream Cheese Swirled Chai Gingerbread Cake is a delightful treat that brings warmth and comfort to any gathering. I remember the first time I baked this cake; the scent of spices filled my kitchen, wrapping me in a cozy embrace. It was a chilly fall afternoon, and I was seeking a dessert that would not only satisfy my sweet tooth but also evoke the festive spirit of the season. As the cake baked, I couldn’t help but sneak a taste of the rich cream cheese swirl, and my excitement grew. This cake has become a holiday staple in my home, perfect for sharing with family and friends during gatherings or simply enjoyed with a cup of tea on a quiet evening. Its unique blend of chai spices combined with the creamy texture of the frosting makes every bite a memorable experience.

Let’s dive into why this cake has become a cherished recipe in my collection. Not only does it taste amazing, but it’s also surprisingly easy to make, making it accessible for bakers of all levels.

What’s In This Cream Cheese Swirled Chai Gingerbread Cake

The ingredients for the Cream Cheese Swirled Chai Gingerbread Cake come together to create a deliciously spiced treat. Each ingredient plays a crucial role in developing the cake’s rich flavor and tender texture. From the warm spices to the creamy cheese, this cake is built on quality components that harmonize beautifully.

• 12 tablespoons Land O Lakes® Salted Extra Creamy Butter, at room temperature: The rich butter adds moisture and flavor.
• 3/4 cup packed brown sugar: This sweetener gives the cake a deep, caramel-like flavor and contributes to its moistness.
• 2 teaspoons vanilla extract: A hint of vanilla enhances the overall flavor profile.
• 3 large eggs, at room temperature: Eggs provide structure and richness to the cake.
• 3/4 cup molasses: This ingredient not only sweetens the cake but also adds depth and a distinct flavor.
• 2 1/2 cups all-purpose flour: The base of the cake helps to create a sturdy structure.
• 2 teaspoons baking powder: This leavening agent helps the cake rise and become fluffy.
• 1/2 teaspoon baking soda: Aiding in the cake’s rise and contributing to browning.
• 2 teaspoons ground ginger: Adds a warm, spicy kick characteristic of gingerbread.
• 1 1/2 teaspoons ground cinnamon: This warm spice is essential for flavoring gingerbread.
• 1/2 teaspoon cardamom: Provides a floral note that enhances the spice blend.
• 1/4 teaspoon ground all-spice: Adds complexity to the flavor profile.
• 1/4 teaspoon nutmeg: A warming spice that pairs well with the other ingredients.
• 1/2 teaspoon kosher salt: Balances the sweetness and enhances flavors.
• 1/8 teaspoon black pepper: A hint of pepper adds depth and unexpected warmth.
• 3/4 cup whole milk: Contributes moisture and richness to the cake.
• 8 ounces cream cheese, at room temperature: The star of the swirl that adds creaminess and tang.
• 4 tablespoons Land O Lakes® Salted Extra Creamy Butter, melted: Used in the glaze, it adds richness.
• 1 cup powdered sugar: Sweetens the glaze and adds a lovely sheen.
• 1/2 teaspoon grated lemon zest + 2 1/2 tablespoons lemon juice: A bright acidity that cuts through the sweetness of the cake.
• 1/2 teaspoon vanilla extract: Enhances the flavor of the glaze.
• 1-2 tablespoons whole milk: Used to adjust the consistency of the glaze.

Recipe Directions for Cream Cheese Swirled Chai Gingerbread Cake

Making the Cream Cheese Swirled Chai Gingerbread Cake is an enjoyable process filled with delicious aromas and delightful moments. Follow these steps to guide you through this wonderful baking experience!

1. Preheat your oven to 350 degrees F. Grease a 10-cup Bundt® pan with butter, ensuring you reach every nook and cranny to help the cake release easily.
2. In the bowl of a stand mixer, combine 12 tablespoons of softened butter, 3/4 cup of packed brown sugar, and 2 teaspoons of vanilla extract. Beat together until the mixture is light and fluffy, which should take about 2 minutes. This will create a lovely base for your cake.
3. Next, add 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. The eggs add richness and help with structure.
4. With the mixer running, pour in 3/4 cup of molasses and mix until smooth. The molasses will contribute depth and moisture to the cake.
5. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of cardamom, 1/4 teaspoon of ground all-spice, 1/4 teaspoon of nutmeg, 1/2 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Stir until combined.
6. Gradually mix the dry ingredients into the wet ingredients, combining on low speed until just mixed. Be careful not to overmix, as this can affect the cake’s texture.
7. Slowly add in 3/4 cup of whole milk while mixing. Beat until everything is smooth and creamy, which should take about 1 minute. Remember to be gentle to maintain the cake’s light texture.
8. Spoon half of the cake batter into the prepared Bundt pan. Gently dollop the softened cream cheese in an even layer over the batter. Use a spatula to spread it carefully.
9. Top with the remaining cake batter, smoothing the top with a spatula.
10. Transfer the Bundt pan to the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. This will ensure that the cake is perfectly baked.
11. Once baked, let the cake cool in the pan for about 15 minutes before inverting it onto a plate. This step is crucial to avoid breaking.
12. To make the glaze, combine 4 tablespoons of melted butter, 1 cup of powdered sugar, 1/2 teaspoon of grated lemon zest, 2 1/2 tablespoons of lemon juice, 1/2 teaspoon of vanilla extract, and 1-2 tablespoons of whole milk in a medium bowl. Mix until smooth. If needed, adjust the consistency with more milk.
13. Finally, drizzle the glaze evenly over the cooled cake and allow it to set for 10 minutes. Serve slightly warm or at room temperature for the best experience.

Ways to Customize

There are so many ways to customize the Cream Cheese Swirled Chai Gingerbread Cake to suit your taste or occasion. Here are some ideas to get you started:

• Add nuts: Chopped walnuts or pecans can be folded into the batter for added crunch.
• Use different spices: Experiment with spices like cloves or star anise for a unique flavor twist.
• Frosting variations: Swap the cream cheese frosting for a simple powdered sugar glaze or a chocolate ganache for an indulgent treat.
• Layering: Create a layered cake by baking two rounds, filling them with cream cheese frosting, and stacking them.
• Seasonal adaptations: Add festive touches, like colored sprinkles or edible glitter, for special occasions.
• Fruit additions: Fold in small amounts of diced apples or pears for a fruity element that pairs beautifully with the spices.
• Serving suggestions: Serve the cake warm with a scoop of vanilla ice cream for a decadent dessert.

How to Serve Cream Cheese Swirled Chai Gingerbread Cake

Serving the Cream Cheese Swirled Chai Gingerbread Cake in style can elevate your dessert experience. Here are some ideas on how to present it:

• With a scoop of ice cream: Pair a slice of cake with a scoop of vanilla or cinnamon ice cream to complement the warm spices.
• Fresh fruits: Serve with fresh slices of fruit, like apples or pears, to enhance the flavors.
• Coffee or tea: This cake pairs beautifully with a warm cup of coffee or spiced tea, making it a cozy treat for afternoon gatherings.
• Holiday gatherings: Make it the centerpiece of your dessert table during holiday celebrations, garnished with a sprinkle of powdered sugar.
• Store leftovers: Keep any leftovers covered at room temperature for up to 3-4 days, ensuring they stay moist and delicious.
• Presentation: For an elegant look, drizzle the glaze artistically over the cake and garnish with a few fresh herbs or edible flowers.
• Portion sizes: Slice the cake into wedges for easy serving, making it suitable for large gatherings.

FAQ

Conclusion

The Cream Cheese Swirled Chai Gingerbread Cake is a unique blend of warm spices and creamy sweetness that makes it a standout dessert. I encourage you to give this recipe a try; it’s bound to impress your family and friends. Baking this cake will not only fill your home with wonderful aromas but also create sweet moments to cherish. Enjoy the journey and the delicious result!

Cream Cheese Swirled Chai Gingerbread Cake

The ultimate comfort food wrapped in spices and creaminess! This Cream Cheese Swirled Chai Gingerbread Cake is moist, flavorful, and perfect for any occasion. Serve it warm for a delightful treat tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 12 tablespoons Butter at room temperature
• 3/4 cup brown sugar packed
• 2 teaspoons vanilla extract
• 3 large eggs at room temperature
• 3/4 cup molasses
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon ground all-spice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 3/4 cup whole milk
• 8 ounces cream cheese at room temperature
• 4 tablespoons butter melted
• 1 cup powdered sugar
• 1/2 teaspoon grated lemon zest
• 2 1/2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons whole milk

Equipment

• Grater
• Oven
• Baking Sheet
• Frying Pan
• Mixing Bowl

Method

 

1. 1. Preheat the oven to 350 degrees F. Grease a 10-cup Bundt® pan with butter, making sure to get into all the nooks and crannies.
2. 2. In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla extract until fluffy, about 2 minutes.
3. 3. Add the eggs, one at a time, until fully incorporated. Add the molasses, beating until smooth.
4. 4. Add the flour, baking powder, baking soda, ginger, cinnamon, cardamom, all-spice, nutmeg, salt, and pepper. Mix on low speed until just combined.
5. 5. Slowly add in the milk. Beat until smooth and creamy, about 1 minute.
6. 6. Spoon half the cake batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer.
7. 7. Spoon the remaining batter over the cream cheese.
8. 8. Transfer to the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9. Let cool 15 minutes and then invert the cake onto a plate.
10. 10. To make the glaze, mix together the melted butter, powdered sugar, lemon zest, lemon juice, vanilla extract, and milk until smooth.
11. 11. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve at slightly warm or room temperature.

Notes

• Storage: This cake keeps well for 3-4 days at room temperature.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.