If you’re a fan of the comforting aroma of chai tea and the rich texture of homemade cake, you’re in for a treat. This Chai Cake recipe blends the warm spices of cinnamon, cardamom, ginger, and cloves into a soft, moist cake that pairs beautifully with a cup of tea or coffee.
Whether you’re baking for the holidays, a special celebration, or simply looking to spice up your dessert game, this chai-infused cake is bound to become your go-to favorite.
Why You’ll Love This Chai Cake
This isn’t your average spice cake. Here’s what makes it special:
-
Flavor-packed: Every bite bursts with warm, cozy spices balanced by a touch of sweetness.
-
Moist and tender: Thanks to the perfect ratio of wet to dry ingredients.
-
Versatile: Enjoy it plain, frosted, or glazed—this cake adapts to your mood.
-
Crowd-pleaser: A guaranteed hit for brunches, potlucks, holidays, or cozy nights in.
Ingredients You’ll Need
For the Cake:
-
2 cups all-purpose flour
-
1 ½ teaspoons baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
-
2 teaspoons ground cinnamon
-
1 teaspoon ground cardamom
-
1 teaspoon ground ginger
-
½ teaspoon ground cloves
-
¼ teaspoon ground nutmeg
-
¾ cup unsalted butter, softened
-
1 cup brown sugar
-
½ cup granulated sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit for 5 minutes)
Optional Chai Syrup (for extra flavor):
-
½ cup water
-
½ cup sugar
-
1 chai tea bag or 1 tbsp loose chai spices
For the Frosting:
-
8 oz cream cheese, softened
-
½ cup unsalted butter, softened
-
2–3 cups powdered sugar (to taste)
-
1 teaspoon vanilla extract
-
½ teaspoon cinnamon (optional)
How to Make Chai Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with the brown and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Step 4: Combine Wet and Dry
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
Step 5: Bake
Divide the batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks.
Step 6: Optional Chai Syrup
While the cakes cool, make the chai syrup. Heat the water and sugar in a saucepan until dissolved. Add the tea bag and steep for 10 minutes. Brush the syrup over the cake layers for added moisture and spice.
Step 7: Make the Frosting
Beat the cream cheese and butter until smooth. Gradually add powdered sugar until fluffy, then mix in vanilla and optional cinnamon.
Step 8: Assemble and Frost
Once cakes are fully cooled, spread frosting over one layer, stack the second on top, and frost the top and sides. Sprinkle with cinnamon or garnish with star anise for a decorative touch.
Tips for the Perfect Chai Cake
-
Use freshly ground spices for the most vibrant flavor.
-
Don’t overmix the batter to keep the texture light and tender.
-
Allow all ingredients to come to room temperature before mixing.
-
For an extra chai boost, add brewed chai tea to your frosting.
Serving Suggestions
This chai cake is just as versatile as it is flavorful:
-
Serve warm with a scoop of vanilla ice cream.
-
Pair with a chai latte or strong black tea.
-
Drizzle with caramel sauce for a decadent dessert.
FAQs About Chai Cake
1. Can I make this cake vegan?
Yes! Use plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and a dairy-free milk alternative with vinegar.
2. What does chai taste like?
Chai is warm and aromatic with a balanced blend of cinnamon, cardamom, ginger, cloves, and sometimes pepper or nutmeg.
3. Can I freeze chai cake?
Yes, wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw before frosting.
4. Can I use chai concentrate instead of spices?
Yes, but reduce the buttermilk by the amount of concentrate used to maintain consistency.
5. Is this cake spicy?
It’s mildly spiced—not hot, just warmly flavored. You can adjust the spice levels to taste.
6. What frosting pairs best?
Cream cheese or vanilla buttercream are ideal. A chai-infused glaze also works wonderfully.
7. Can I make chai cupcakes?
Absolutely! Bake at 350°F for 15–18 minutes in a lined muffin tin.
8. How can I make it gluten-free?
Use a 1:1 gluten-free flour blend that includes xanthan gum. Always check ingredient labels.
9. What occasions is chai cake good for?
It’s perfect for fall and winter holidays, birthdays, tea parties, or any cozy get-together.
10. Can I add nuts or dried fruit?
Yes! Chopped walnuts, pecans, or raisins add great texture and flavor.
Conclusion
This chai cake is a celebration of everything warm, spicy, and comforting. It’s easy to make, endlessly customizable, and always a hit—whether you’re serving it with afternoon tea or bringing it to a festive gathering.
So grab your spices, preheat that oven, and let this deliciously aromatic cake fill your kitchen with the essence of chai. You deserve a slice of cozy joy!
Related posts:
