If you love the cozy, comforting flavors of chai, get ready to fall head over heels for this Chai Cake. Imagine the warm embrace of cinnamon, ginger, and cardamom, all nestled in a tender crumb and topped with a lusciously tangy cream cheese frosting. It’s like your favorite chai latte, but in dessert form—perfect for sharing with friends over coffee or savoring as a sweet treat after dinner. This Chai Cake is a heartwarming celebration of spice, and I promise, it’ll quickly become your new go-to for any gathering where you want to impress.
Ingredients You’ll Need
Every ingredient in this Chai Cake plays a starring role—nothing fancy, just pantry staples and aromatic spices coming together to create magic. From the vanilla-kissed batter to the chai-infused milk, each element builds layers of flavor and texture you’ll love.
- All-purpose flour: Gives the cake its soft, sturdy crumb and structure.
- Baking powder: Ensures your Chai Cake rises beautifully and stays fluffy.
- Baking soda: Works with the baking powder to create a light, airy texture.
- Salt: Enhances all the warm spices and balances sweetness.
- Ground cinnamon: The backbone of chai spice, adding warmth and sweetness.
- Ground ginger: Brings a gentle, peppery zing that’s unmistakably chai.
- Ground cardamom: Lends a floral, almost citrusy note that makes this cake pop.
- Ground cloves: Adds depth and a touch of mystery to the spice mix.
- Ground nutmeg: Rounds out the spices with sweet, nutty undertones.
- Unsalted butter (softened): Gives richness and a buttery backdrop to the cake.
- Vegetable oil: Keeps the crumb extra moist and tender.
- Granulated sugar: Sweetens the cake and helps with structure.
- Brown sugar: Adds a hint of molasses flavor and extra moisture.
- Large eggs: Bind the cake together and provide structure.
- Vanilla extract: Enhances all the spiced flavors without overpowering.
- Whole milk (room temperature): Keeps the cake moist and acts as the base for the chai infusion.
- Chai tea bags or loose chai tea: Infuses the milk with authentic chai flavor—use your favorite blend for a personal touch.
- Cream cheese (softened): The star of the frosting, adding tang and creaminess.
- Unsalted butter (softened): Makes the frosting silky and spreadable.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Vanilla extract: Lends a warm note to the frosting.
- Cinnamon (optional): A sprinkle in the frosting for an extra layer of chai magic.
How to Make Chai Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F. Grease and flour a 9-inch round or square cake pan, or two 8-inch pans if you’re feeling like making a layered masterpiece. This step is all about setting yourself up for easy cake release and perfect edges—don’t skip it!
Step 2: Infuse the Milk with Chai
In a small saucepan, gently heat the whole milk until it just begins to simmer. Add your chai tea bags or loose chai tea and let it steep for 5 to 10 minutes. The longer you let it steep, the deeper that signature chai flavor will be. Once it’s steeped to your liking, remove the tea and let the milk cool to room temperature. This chai-infused milk is the secret to making every bite taste like a sip of your favorite spiced tea.
Step 3: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. Whisking ensures all those lovely spices are evenly distributed, so every forkful is full of chai flavor.
Step 4: Cream the Butter, Oil, and Sugars
In a large mixing bowl, beat together the softened butter, vegetable oil, granulated sugar, and brown sugar until the mixture is light and fluffy. This not only sweetens your Chai Cake but also creates a beautifully tender crumb. Take your time here—the fluffier, the better!
Step 5: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. The eggs help bind everything together and give your cake structure, while the vanilla rounds out the spice flavors.
Step 6: Combine Wet and Dry Ingredients
Add the flour mixture to the wet mixture in three parts, alternating with the chai-infused milk. Begin and end with the dry ingredients. Mix until just combined—overmixing can make your cake tough, so stop as soon as you don’t see any streaks of flour.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Pop it into the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. This ensures your frosting won’t melt off later!
Step 8: Make the Cream Cheese Frosting
While the cake is cooling, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then stir in the vanilla and cinnamon if you’re using it. This frosting is the perfect tangy, sweet finishing touch for your Chai Cake.
Step 9: Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting over the top (and sides, if you’re feeling fancy). Slice, serve, and get ready for major compliments!
How to Serve Chai Cake
Garnishes
For a stunning finish, sprinkle the top of your Chai Cake with a dusting of cinnamon sugar or a pinch of nutmeg. If you want to go the extra mile, a drizzle of honey or a scattering of chopped pistachios adds a beautiful, flavorful touch. Even a little swirl of spiced whipped cream can make each slice feel extra special.
Side Dishes
This cake pairs perfectly with a steaming mug of chai (naturally!) or a frothy latte. If you’re serving it after dinner, try a scoop of vanilla bean ice cream or a dollop of Greek yogurt on the side to balance the spices and richness. A fresh fruit salad or some roasted pears would also be lovely alongside your Chai Cake.
Creative Ways to Present
Chai Cake is so versatile when it comes to presentation. Cut it into tidy squares and arrange them on a platter for a dessert buffet, or serve wedges on pretty plates for a more formal occasion. For a fun twist, layer the cake with extra frosting in mason jars for individual parfaits, or turn it into cupcakes for a grab-and-go treat at brunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you!), store slices of Chai Cake in an airtight container in the refrigerator. The cake will stay moist and flavorful for up to four days, and the spices actually intensify a bit overnight, making the leftovers almost better than the first slice!
Freezing
Want to stash some Chai Cake away for a future craving? Wrap slices tightly in plastic wrap and then in foil, or place them in a freezer-safe container. The cake freezes beautifully for up to three months. When you’re ready to enjoy, thaw at room temperature or overnight in the fridge for best results.
Reheating
If you prefer your cake slightly warm, pop a slice in the microwave for 10–15 seconds. This gently softens the crumb and brings out the spices. Just be careful not to overheat, especially with the cream cheese frosting—it’s best enjoyed just barely warm.
FAQs
Can I use a different type Dessert
Absolutely! While whole milk gives the richest result, you can use any milk, including almond, oat, or soy. Just know that some plant-based milks will add their own subtle flavors, which can complement the chai spices beautifully.
Can I make Chai Cake ahead of time?
Yes, Chai Cake actually tastes even better the next day as the flavors meld and deepen. You can bake it a day ahead and frost it before serving, or even freeze unfrosted layers for longer-term storage.
What if I don’t have all the ground spices?
If you’re missing one or two spices, don’t worry—the cake will still be delicious. You can substitute a good quality pre-mixed chai spice blend if you have one on hand. Just be sure to adjust the quantities to taste.
Can I make this recipe gluten free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Make sure all other ingredients (especially the baking powder and spices) are gluten free as well, and you’ll have a cake that everyone can enjoy.
How do I prevent my cake from sticking to the pan?
Grease and flour your pan thoroughly before pouring in the batter, or line the bottom with parchment paper for extra insurance. Letting the cake cool for 10 minutes before turning out also helps prevent sticking.
Final Thoughts
If you’ve been searching for a dessert that’s as comforting as it is impressive, this Chai Cake is it. The blend of spices, moist crumb, and dreamy frosting come together for a treat that’s truly special. I can’t wait for you to bake it and share it with your loved ones—don’t be surprised when everyone asks for the recipe!
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Chai Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chai Cake is a warm and aromatic dessert infused with fragrant chai spices like cinnamon, ginger, cardamom, cloves, and nutmeg. Moist and tender, it’s perfectly balanced with a smooth cream cheese frosting, making it an ideal treat for cozy fall evenings or any time you crave a spiced tea-flavored cake.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk (room temperature)
- 2 chai tea bags or 2 teaspoons loose chai tea (steeped in the milk)
For the Frosting
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
Instructions
- Prepare Pan and Chai Milk: Preheat the oven to 350°F. Grease and flour a 9-inch round or square cake pan, or two 8-inch pans for layers. Heat the milk until it just starts simmering, then steep the chai tea bags in the milk for 5–10 minutes. Remove the tea bags and allow the milk to cool to room temperature.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate each before adding the next. Stir in the vanilla extract until combined.
- Combine Batter: Add the dry ingredients to the wet ingredients in three parts, alternating with the chai-infused milk, starting and ending with the dry ingredients. Mix gently until just combined; be careful not to overmix to avoid a dense cake.
- Bake: Pour the batter evenly into the prepared pan(s) and smooth the tops. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, beating continuously until well blended. Mix in the vanilla extract and cinnamon, if using.
- Frost and Serve: Spread the frosting evenly over the cooled cake. Optionally, sprinkle with extra cinnamon or nutmeg. Slice and serve.
Notes
- For extra chai flavor, sprinkle the top of the frosting with cinnamon sugar or a light dusting of nutmeg.
- This cake pairs wonderfully with a drizzle of honey glaze or a dollop of spiced whipped cream.
- Make sure the milk is cooled before adding it to the batter to prevent curdling.
- You can use loose chai tea instead of bags; just strain the leaves from the milk before mixing.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
