Chai Cake Recipe
There’s nothing quite like the warm aroma of chai spices to stir comfort and nostalgia. Our chai cake recipe brings together the bold flavors of cinnamon, cardamom, ginger, and cloves in a moist, fluffy cake that’s perfect for both everyday indulgence and special celebrations. Below, we share a comprehensive, step-by-step guide to mastering this spiced dessert.
What Is a Chai Cake?
Chai cake is a soft, spiced cake infused with the rich flavors typically found in masala chai, a traditional Indian spiced tea. The cake incorporates ground spices like cinnamon, cardamom, nutmeg, cloves, and ginger into a tender crumb, often paired with a creamy frosting to balance the bold flavors.
Ingredients for a Perfect Chai Cake
To achieve the ideal balance of flavor and texture, it’s essential to use high-quality ingredients.
Dry Ingredients:
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1½ tsp ground cardamom
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1½ cups granulated sugar
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup whole milk (warm, not hot)
- 2 chai tea bags (steeped in the warm milk)
How to Make Chai Cake from Scratch
Step 1: Infuse the Milk with Chai
Heat the milk gently until warm, then steep chai tea bags for 5–7 minutes. Discard the tea bags and allow the milk to cool slightly. This process infuses the cake with authentic chai flavor.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all dry ingredients including flour, baking powder, baking soda, salt, and spices. This ensures an even distribution of flavors and avoids clumps.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step is crucial for creating a tender, airy crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and continue to beat until fully incorporated.
Step 5: Alternate Dry and Wet Ingredients
Gradually mix in the dry ingredients and chai-infused milk, starting and ending with the dry mixture. Mix until just combined—do not overmix.
Step 6: Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch pan. Pour the batter evenly and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Frost
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Chai-Spiced Buttercream Frosting Recipe
To elevate the cake, pair it with a rich, spiced buttercream frosting.
Ingredients:
- 1 cup unsalted butter (room temperature)
- 3½ cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 1/8 tsp ground ginger
Instructions:
- Beat butter until creamy and smooth.
- Gradually add powdered sugar.
- Mix in heavy cream and vanilla.
- Add spices and beat until fluffy.
Tips for Making the Best Chai Cake
- Use fresh spices for the most vibrant flavor.
- Allow ingredients like eggs and butter to come to room temperature before mixing.
- Do not overbake the cake—check a few minutes early.
- For an extra kick, add a dash of black pepper to the spice mix.
Serving Suggestions
Chai cake is perfect for:
- Afternoon tea gatherings
- Birthday celebrations
- Holiday desserts
- Pairing with coffee or chai latte
Garnish the frosted cake with a sprinkle of cinnamon or candied ginger for presentation.
Make It Vegan or Gluten-Free
To make this recipe vegan:
- Substitute butter with vegan butter
- Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg)
- Use almond or oat milk infused with chai tea
For a gluten-free version:
- Use a 1:1 gluten-free flour blend
- Ensure all other ingredients (like baking powder) are certified gluten-free
Storage and Shelf Life
- Room Temperature: Store covered for up to 3 days
- Refrigerator: Store for up to 5 days in an airtight container
- Freezer: Wrap individual slices and freeze for up to 2 months
To serve frozen cake, let it thaw overnight in the refrigerator.
Why Chai Cake Is a Must-Try Dessert
Chai cake is not just a dessert—it’s a sensory experience. The spice profile warms the palate and evokes comfort in every bite. It’s a cake that feels both nostalgic and exotic, traditional yet refreshing.
Whether you’re new to chai or a long-time fan, this cake is a stunning way to bring its beloved flavors into a dessert that’s sure to impress guests and satisfy cravings.
Frequently Asked Questions
Can I use chai concentrate instead of tea bags?
Yes, reduce the milk to ¾ cup and use ¼ cup chai concentrate. Make sure it’s unsweetened to avoid overly sweet results.
Can I bake this into cupcakes?
Absolutely. This recipe yields about 24 standard cupcakes. Reduce baking time to 18–20 minutes.
What type of chai tea should I use?
Opt for a strong black tea-based masala chai. Avoid herbal chai varieties, as they won’t deliver the robust flavor required.
