Chai Cake Recipe

If you love warming spices and crave that cozy café vibe at home, this Chai Cake is about to be your new addiction. Imagine the bold flavors of chai latte—cinnamon, ginger, and cardamom—baked into a super moist, tender cake, then slathered in silky cream cheese frosting that’s spiked with more chai spice. Each slice is irresistibly fragrant and deliciously satisfying; it’s the perfect treat to share with friends over tea, or to savor as a sweet pick-me-up any time of year.

this Recipe

Ingredients You’ll Need

It’s amazing how a few simple but powerful ingredients can create such an aromatic masterpiece! Every element here—spices, dairy, and classic pantry staples—helps give this chai cake its incredible flavor and plush texture while the luscious frosting takes it over the top.

• Milk: This is the base for infusing the chai tea, ensuring the cake is beautifully moist and fragrant.
• Chai tea bags: Deliver all those signature chai flavors straight to your batter.
• All-purpose flour: The structure for your cake—tried and true for perfect crumb every time.
• Ground flaxseed (optional): Swapping some flour for flaxseed offers a subtle nutty flavor and moistness.
• Baking powder and baking soda: The dream team for a cake that’s light and fluffy, not dense.
• Salt: Just a pinch, to make every spice pop.
• Ground cinnamon, ginger, and cardamom: The beautiful trio that gives chai its unforgettable aromatic kick.
• Melted unsalted butter: Brings richness and tenderness—melted means easy mixing and an extra moist cake.
• Granulated sugar: Sweetens and creates a delicate, golden crust.
• Eggs: Essential for binding and a fluffy, tender crumb.
• Plain yogurt or sour cream: Adds just enough tang and guarantees the cake stays perfectly moist.
• Vanilla extract: Boosts all the warm, comforting flavors.
• Cream cheese (for frosting): For that dreamy, tangy frosting that pairs so perfectly with spices.
• More unsalted butter (for frosting): To keep the frosting ultra creamy and spreadable.
• Powdered sugar: The backbone of any fabulous frosting.
• More cinnamon, ginger, and cardamom (for frosting): Layer even more chai flavor into every bite.
• Milk or cream (for frosting): Helps reach that spreadable, swoon-worthy consistency.

How to Make Chai Cake

Step 1: Infuse the Milk with Chai

Start by gently heating your milk in a small saucepan until it’s just steaming—don’t let it boil! Add the chai tea bags, cover, and let them steep for a full 20 minutes so every last bit of spice is drawn out. For extra chai kick, you can open the tea bags and empty their contents into the milk after steeping. Let the milk cool completely before you move on; hot milk can scramble your eggs or melt your butter, and we want everything silky-smooth.

Step 2: Prep the Pan and Oven

While your chai-infused milk is cooling, preheat your oven to 350°F. Grease and flour an 8- or 9-inch round cake pan (or line it with parchment if you prefer). This prevents sticking and helps the cake release easily once it’s baked to golden perfection.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together your all-purpose flour, ground flaxseed (if you like), baking powder, baking soda, salt, cinnamon, ginger, and cardamom. This step ensures the leaveners and spices are evenly distributed so every bite of your Chai Cake bursts with warm, fragrant flavor.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together the melted butter, granulated sugar, eggs, yogurt or sour cream, vanilla extract, and that glorious, cooled chai-infused milk. Mixing these together first guarantees a smooth, lump-free cake batter.

Step 5: Bring It All Together

Now gently pour the wet ingredients into the bowl of dry ingredients. Fold everything together just until combined—overmixing can make your Chai Cake dense instead of tender. Pour the batter into your prepared pan and smooth the top.

Step 6: Bake

Slide the pan into the oven and bake until a toothpick inserted into the center comes out clean, about 30 minutes. The kitchen will smell incredible! Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling completely.

Step 7: Make and Spread the Frosting

Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar along with the cinnamon, ginger, and cardamom. Splash in a little milk or cream until the frosting is thick yet beautifully spreadable. Once your cake is cool, lavishly spread the chai-infused frosting all over. Dive in and enjoy every spiced, velvety bite!

How to Serve Chai Cake

Garnishes

For a little extra magic, dust the top with cinnamon, scatter on a few candied ginger pieces, or even grate a little fresh nutmeg. If you want an elegant finish, delicate edible flowers or a swirl of extra frosting around the edge always draws oohs and ahhs!

Side Dishes

This cake shines with a cup of strong black tea or classic masala chai, but it also pairs beautifully with a scoop of vanilla or cardamom ice cream, or a little fresh whipped cream. A crisp fruit salad brightens up the plate, especially in warmer months.

Creative Ways to Present

Try baking your Chai Cake as cupcakes for individual treats—just watch the bake time, as they’ll cook quicker! If you’re feeling fancy, slice the cake in half and fill with a layer of frosting for a dramatic layer cake. Or go rustic: cut squares from the round, and serve on a wooden platter, sprinkled with extra spice.

Make Ahead and Storage

Storing Leftovers

Chai Cake actually gets tastier after a night in the fridge as the spices meld and settle! Simply cover the cake tightly (or transfer to an airtight container) and refrigerate for up to four days. Let it come to room temperature before serving for best texture.

Freezing

If you want to savor your creation over time, wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to two months. Frosting can also be frozen separately in an airtight container—just thaw overnight in the fridge and give it a fresh beat before using.

Reheating

To bring out that just-baked warmth, pop a slice of refrigerated Chai Cake in the microwave for 10-15 seconds, or let it rest at room temperature. If frozen, thaw the cake overnight in the fridge, then let it stand on the counter until soft and ready to frost or serve.

FAQs

Can I make Chai Cake without eggs?

Absolutely! Substitute each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gelled) or a store-bought egg replacer for lovely results. Your Chai Cake will still be moist and flavorful.

What’s the best way to intensify the chai flavor?

For maximum chai punch, open the steeped tea bags and stir the tea leaves right into the milk, or use loose-leaf chai. You can even add extra ground spices to both the batter and frosting if you love bold flavor!

Can this be made vegan?

Definitely. Use plant-based milk and yogurt, opt for vegan butter, and choose a dairy-free cream cheese for the frosting. The Chai Cake will still be tender and rich, with all the beloved spiced notes.

Can I use a different pan size?

Yes! You can bake this cake in a square pan, a loaf pan (though it will be taller and need more bake time), or as cupcakes—just adjust the baking time and keep an eye on doneness with the trusty toothpick test.

Does Chai Cake taste better fresh or the next day?

It’s a tough call, but many agree the flavors deepen and meld after resting overnight! Store leftovers tightly wrapped in the fridge for spiced slices even better than day one.

Final Thoughts

This really is one cake you’ll find yourself baking again and again—whether you’re treating friends or just craving a slice of something special with your afternoon tea. Don’t wait to try this Chai Cake; you’ll love every cozy, fragrant forkful!

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