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
Scale
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
