If you’re looking for a treat that’s both comforting and a little bit exciting, let me introduce you to Chai Cake—a soft, wonderfully spiced dessert that’s basically fall and cozy tea lattes in cake form. Swirled with classic chai spices, every bite of this cake feels like a warm embrace. Whether you’re celebrating something special or just need a pick-me-up on a cool afternoon, this recipe will quickly become a go-to favorite. With its perfectly balanced flavors and tender crumb, Chai Cake is a true showstopper that comes together with surprisingly simple ingredients you probably already have in your pantry.
Ingredients You’ll Need
The magic of Chai Cake comes from a handful of simple pantry staples, each playing a crucial role in delivering the perfect mix of flavor and texture. From the warming spices to the creamy butter, every ingredient has its moment to shine here!
- All-purpose flour: The sturdy base that keeps the cake moist and tender without becoming too dense.
- Baking powder: Gives the cake a gorgeous, delicate rise for that perfect fluffy texture.
- Baking soda: Reacts with the acidic ingredients, making the crumb nice and light.
- Salt: Just a touch brings out all the other flavors and ensures balance.
- Ground cinnamon: The star spice—sweet, a little woody, and utterly cozy.
- Ground ginger: Adds warmth and a subtle zing that keeps the flavor lively.
- Ground cardamom: Brings an aromatic note that’s key to classic chai flavor.
- Ground cloves: Deep and slightly sweet, cloves round out the spices beautifully.
- Ground nutmeg: Lends a nutty complexity that’s subtle but so worth it.
- Unsalted butter (softened): Ensures richness and moisture, and perfect creaming for a soft crumb.
- Granulated sugar: Adds sweetness and a lightness to the cake structure.
- Brown sugar (packed): Brings depth and a hint of caramel flavor that pairs with the warm spices.
- Large eggs: Provide structure, tenderness, and help bind everything together.
- Vanilla extract: Boosts the overall aroma and rounds out the spices.
- Whole milk: Keeps the cake moist, rich, and creamy.
- Strong brewed chai tea (cooled): Infuses real chai flavor for extra authenticity.
How to Make Chai Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Take a 9-inch round cake pan, grease it generously, and then either dust it with flour or line it with parchment paper—whichever you prefer! This simple prep step will make releasing your finished Chai Cake a breeze and ensure it bakes up evenly.
Step 2: Mix the Dry Ingredients with Spices
In a medium-sized bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and all the glorious spices: cinnamon, ginger, cardamom, cloves, and nutmeg. This aromatic blend is what gives Chai Cake its signature flavor, so don’t be shy about taking a moment to inhale—instant happiness!
Step 3: Cream Butter and Sugars
In a larger bowl, add your softened unsalted butter along with the granulated sugar and brown sugar. Using a hand mixer or stand mixer, cream them together until the mixture is pale and fluffy, usually about 3–4 minutes. This step is essential to create that perfectly tender, almost velvety crumb of a good Chai Cake.
Step 4: Add Eggs and Vanilla
Next, beat in the eggs one at a time, ensuring each is thoroughly combined before adding the next. Stir in the vanilla extract—it’ll heighten both the sweetness and warmth provided by the spices.
Step 5: Combine Milk and Chai Tea
In a small cup or bowl, mix together your whole milk and cooled, strong brewed chai tea. This blend adds both moisture and a deeper layer of spiced flavor that makes your Chai Cake truly unique.
Step 6: Blend Wet and Dry Mixtures
Now, alternate adding the dry ingredient mixture and the milk-chai blend to the wet ingredients, starting and ending with the dry ingredients. Mix in three additions: dry, milk-chai, dry, milk-chai, then the last of the dry. Gently fold or beat just until everything is combined—overmixing can make the cake tough instead of tender!
Step 7: Bake to Perfection
Pour the batter into your prepared cake pan, smoothing the top so it bakes evenly. Pop it into the oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. It’s normal for your kitchen to smell irresistibly fragrant by this stage!
Step 8: Cool and (Optionally) Frost
Let your hot Chai Cake cool in the pan for about 10 minutes—this helps it set and makes turning it out easier. Gently move it to a wire rack to cool completely before slicing, frosting, or simply dusting with a bit of powdered sugar. Whatever you choose, every bite is pure joy.
How to Serve Chai Cake
Garnishes
Dress up your Chai Cake with a fluffy cloud of cream cheese frosting, a simple dusting of powdered sugar, or even a drizzle of vanilla glaze. A handful of toasted pecans or walnuts can add both crunch and a lovely rustic finish, while a sprinkle of extra chai spice on top really amps up the aroma.
Side Dishes
This cake pairs beautifully with a hot mug of chai latte or strong black tea for a match made in cozy heaven. For more indulgence, serve slices with vanilla bean ice cream or a scoop of cardamom-scented whipped cream. In the morning, try a thin slice alongside Greek yogurt and fresh berries for a chic brunch treat.
Creative Ways to Present
For parties, bake the Chai Cake in a bundt pan or as cupcakes for individual servings. Layer with spiced frosting for a showstopping celebration cake, or cut into squares and wrap as spiced tea cake bars for edible gifts. You can even top each slice with candied ginger or edible flowers for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Store leftover Chai Cake in an airtight container at room temperature for up to 3 days. The flavors actually deepen over a day or two, so don’t be surprised if a second-day slice tastes even better!
Freezing
If you’d like to freeze your Chai Cake, wrap individual slices or the whole unfrosted cake tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. When you crave a piece, let it thaw at room temperature—simple and stress-free.
Reheating
To enjoy a warm slice, pop it in the microwave for 10–15 seconds, or gently warm in a low oven (around 300°F) for 5–8 minutes. If you’ve frozen the cake, allow it to fully thaw first before reheating for best texture.
FAQs
Can I make Chai Cake dairy-free?
Absolutely! Swap in your favorite plant-based milk and vegan butter for the traditional dairy items. The cake will still be plenty moist and beautifully spiced—no compromise in flavor.
Can I use a store-bought chai spice blend?
Yes! If you have a pre-mixed chai spice blend, use 2–3 teaspoons in place of the separate spices. Taste your blend first, as some can be more potent than others, so adjust according to your preference.
What’s the best frosting for this cake?
Cream cheese frosting is a dream with Chai Cake, but whipped buttercream or a classic vanilla glaze are also fantastic. For a lighter option, try a dollop of sweetened whipped cream dusted with cinnamon.
Can I make this cake as cupcakes or in a loaf pan?
Chai Cake batter works beautifully in cupcake tins (bake for 18–22 minutes) or a standard loaf pan (extend baking time to 50–60 minutes, checking for doneness).
How strong should the brewed chai tea be?
Make the chai tea stronger than you’d drink; use two tea bags for ½ cup water, or steep extra-long for bold flavor. You want that unmistakable chai presence in every bite!
Final Thoughts
If you’re craving something special that’s easy and sure to impress, this Chai Cake truly delivers with its harmony of spices and tender crumb. I hope you’ll give this recipe a try—don’t be surprised if it finds a spot in your regular rotation for celebrations, rainy afternoons, or anytime you need a little spiced comfort. Happy baking!
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Chai Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm and comforting flavors of chai spices with this delicious Chai Cake. Perfect for fall baking or any time you crave a spiced treat, this easy-to-make cake is sure to delight your taste buds.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- ¼ cup strong brewed chai tea, cooled
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
- Cream butter and sugars: In a separate bowl, cream butter with granulated and brown sugars until fluffy.
- Add wet ingredients: Beat in eggs, vanilla, and combine with milk and chai tea.
- Combine ingredients: Mix dry ingredients into wet ingredients in three parts, alternating with milk and chai mixture.
- Bake: Pour batter into pan and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan, then transfer to a rack to cool completely before serving or frosting.
Notes
- Top with cream cheese frosting or whipped buttercream for added richness.
- Use a chai spice blend for extra flavor.
- For a dairy-free version, substitute plant-based milk and vegan butter.
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
