My Chai Sheet Cake with Espresso Buttercream is everything I love about fall baking: warm, spiced flavors paired with a creamy, coffee-kissed frosting. The cake is soft and tender thanks to sour cream and buttermilk, and each slice is perfectly spiced with cinnamon, cardamom, ginger, and a touch of black pepper.
What makes this cake extra special is the buttercream. The espresso balances the sweetness beautifully, giving you a flavor combo that’s cozy, a little bold, and absolutely unforgettable. It’s the kind of bake that feels both comforting and elegant, perfect for gatherings or just an afternoon treat with coffee.
This cake is a perfect fit for fall and winter when warm spices feel most comforting. It’s an ideal centerpiece for Thanksgiving dessert tables, a lovely addition to Friendsgiving spreads, and a cozy option for holiday gatherings where something a little different from pie is welcome.
But the flavors stretch year-round, too; imagine serving it at a spring brunch or a casual summer dinner party. The chai spices and espresso make it versatile enough to feel indulgent no matter the season.
If you enjoyed this cake, you might also love my Spiced Zucchini Snack Cake for another cozy spiced bake, or my Coffee and Walnut Loaf Cake for a simpler but equally delicious coffee-flavored dessert. My Pumpkin Cream Cheese Cookies also bring that same warm, spiced comfort in cookie form.
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Ingredients
For the cake
- all-purpose flour
- cinnamon
- ground ginger
- ground cardamom
- allspice
- nutmeg
- cloves
- black pepper (optional)
- baking powder
- baking soda
- kosher salt
- unsalted butter, softened
- granulated sugar
- brown sugar, packed
- eggs, room temperature
- vanilla extract
- whole milk or buttermilk
- sour cream
For the espresso buttercream
- unsalted butter, softened
- powdered sugar, sifted
- espresso powder
- hot water or milk (to dissolve espresso powder)
- vanilla extract
- kosher salt
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the batter: Whisk dry ingredients. Cream butter, sugars, eggs, and vanilla. Alternate adding dry ingredients with milk and sour cream.
Step 2: Bake: Spread batter into a prepared 9×13 pan and bake until a toothpick comes out clean.
Step 3: Make frosting: Dissolve espresso powder in hot liquid. Beat butter, sugar, espresso, vanilla, and salt until fluffy.
Step 4: Frost & serve: Spread frosting over the cooled cake. Slice and enjoy.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Milk/Buttermilk: Use nondairy milk if needed; oat milk pairs especially well.
- Sour cream: Swap with Greek yogurt for similar richness.
- Espresso powder: Use strong brewed coffee (reduce liquid slightly) if espresso powder isn’t available.
- Butter: Plant-based butter works for both cake and frosting to make it dairy-free.
Variations
- Layer cake: Bake in two 8-inch round pans and stack with buttercream between for a showstopper.
- Glaze topping: Skip the buttercream and drizzle with a simple espresso glaze for a lighter finish.
- Extra spice: Add more black pepper or cloves for a stronger chai flavor.
- Nut topping: Sprinkle chopped walnuts or pecans over the frosting for crunch.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- 9×13-inch cake pan
- Parchment paper
- Wire cooling rack
- Offset spatula
Storage
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days (let it come to room temp before serving for best texture).
To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and bring to room temperature before enjoying.
Audrey's Tip
For a stronger coffee flavor, dissolve up to 1 tablespoon of espresso powder in the hot water before adding it to the buttercream. You can also sprinkle a pinch of chai spice on top before serving for extra coziness.
Related
Looking for other sweet recipes like this? Try these:
Chai Sheet Cake with Espresso Buttercream
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- 9×13-inch cake pan
- Parchment Paper
- Wire cooling rack
- Offset spatula
Ingredients
For the cake
- 240 g all-purpose flour 2 cups
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- Pinch of black pepper optional, for a subtle bite
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 170 g unsalted butter softened (¾ cup)
- 200 g granulated sugar 1 cup
- 100 g brown sugar packed (½ cup)
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 240 ml whole milk or buttermilk 1 cup
- 120 g sour cream ½ cup
For the espresso buttercream
- 170 g unsalted butter softened (¾ cup)
- 360 g powdered sugar sifted (3 cups)
- 2 teaspoon espresso powder
- 2–3 tablespoon warm water or milk for dissolving espresso powder
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch cake pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, chai spice blend, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Beat in vanilla.
- Finish the batter: Add dry ingredients in three additions, alternating with milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Bake: Spread batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- Make the buttercream: Dissolve espresso powder in hot water or milk. In a large bowl, beat butter until creamy. Gradually add powdered sugar, mixing on low to combine. Add espresso mixture, vanilla, and salt, then beat on high for 2–3 minutes until fluffy.
- Frost: Spread buttercream evenly over the cooled cake. Slice and serve.
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