If you have ever wanted to capture the warm, cozy essence of your favorite chai latte in a delightful baked treat, this Chai Cake Recipe is exactly what you need. It’s a perfect marriage of fragrant spices like cinnamon, cardamom, ginger, and cloves combined with a moist, tender crumb that feels like a hug in cake form. Whether you’re baking to impress friends or just craving a sweet, spiced snack alongside your afternoon tea, this recipe delivers comfort and joy with every bite.
Ingredients You’ll Need
This Chai Cake Recipe calls for a handful of simple, everyday ingredients that come together beautifully to create a richly flavored cake. Each component plays a vital role, from the flour providing structure to the chai spice blend infusing every bite with warm, fragrant notes.
- 1 cup all-purpose flour: The foundation of the cake, giving it a tender yet sturdy texture that holds up well to the spices.
- 1 tsp baking powder: Helps the cake rise and stay light, so it’s not heavy or dense.
- 1/2 tsp baking soda: Works alongside the baking powder for the ideal lift and a soft crumb.
- 1/2 tsp salt: Enhances all the flavors, balancing the sweetness and spices perfectly.
- 1 tsp chai spice blend: The star of the show – a mixture of cinnamon, cardamom, ginger, and cloves that transforms this cake into something truly special.
- 1/2 cup unsalted butter (softened): Adds richness and moisture, creating that melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetness that complements the spiced notes without overpowering them.
- 2 large eggs: Bind everything together, giving the cake structure and a nice, tender crumb.
- 1/2 cup milk (or chai tea for extra flavor): Moistens the batter, and using chai tea here boosts the complexities of the spice blend even further.
- 1 tsp vanilla extract: Adds a subtle depth of flavor that rounds out the spices beautifully.
How to Make Chai Cake Recipe
Step 1: Prep Your Spice and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lightly greasing your cake pan. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and that aromatic chai spice blend. Combining these dry ingredients first ensures your spices and leavening agents are evenly mixed and ready to work their magic in the batter.
Step 2: Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until the mixture looks pale, fluffy, and smooth. This step is essential because creaming incorporates air into the batter, which contributes to a light, tender cake texture that will make you swoon.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract. This gradual addition keeps the batter smooth and prevents it from curdling, ensuring those spices can shine through in a velvety cake base.
Step 4: Combine Dry Mix with Wet Ingredients
Alternately add the dry flour mixture and the milk (or chai tea if you want to amplify the chai flavor) to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition, just until incorporated — you want the batter to be smooth but not overworked.
Step 5: Bake and Cool
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling step is key for the perfect texture and flavor development.
How to Serve Chai Cake Recipe
Garnishes
You can keep it classic by dusting the cake with a pinch of powdered sugar or go bold with a light drizzle of honey or a simple glaze made from powdered sugar and chai-spiced milk. Add toasted nuts or a sprinkle of cinnamon on top to elevate that irresistible aroma.
Side Dishes
This cake pairs wonderfully with a hot cup of chai tea, naturally, or a creamy latte if you want to switch things up. For a refreshing balance, a side of fresh berries or a dollop of lightly sweetened whipped cream adds contrasting freshness to the spiced richness of the cake.
Creative Ways to Present
Slice the cake into petite squares and serve on a decorative platter for a fancy tea party, or stack layers with a spiced cream cheese frosting for a fun twist. You can also cut them into mini loaf shapes to hand out as charming homemade gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
The Chai Cake Recipe keeps beautifully at room temperature when covered with plastic wrap or stored in an airtight container. It stays moist and fresh for up to three days — perfect if you want to bake in advance for a crowd.
Freezing
If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then in foil, or place it in a freezer-safe container. Frozen, it can last up to three months without losing much of its wonderful flavor and texture.
Reheating
To enjoy your cake fresh again, thaw overnight in the fridge or on the countertop for a few hours. Warm it gently in the microwave for 15-20 seconds or in a low oven for a few minutes to bring back that freshly baked feel.
FAQs
Can I use a different spice blend if I don’t have chai spices?
Absolutely! While the chai spice blend is what makes this cake special, you can experiment with cinnamon, nutmeg, and allspice to get a similarly warm flavor profile. Just start with smaller amounts and adjust to taste.
Is it possible to make this cake dairy-free?
Yes, you can substitute the butter with a dairy-free margarine or coconut oil, and use your favorite plant-based milk like almond or oat milk to keep the flavors delicious and the texture moist.
What’s the best way to intensify the chai flavor?
Use strong brewed chai tea in place of the milk in the recipe, and consider adding an extra pinch of the spice blend. Infusing warm milk with chai tea bags before adding it to the batter really boosts the authentic chai experience.
Can I bake this as cupcakes instead of a cake?
Definitely! This recipe works beautifully for cupcakes. Just reduce the baking time to about 18-22 minutes and test doneness with a toothpick. Cupcakes are great for parties or when you want individual portions.
How should I adjust the recipe altitude or oven differences?
If you’re baking at high altitude, consider slightly increasing the oven temperature by 15-25°F and reducing the baking powder by a small amount. Keep an eye on your cake; every oven bakes a bit differently, so starting to check around 25 minutes can help avoid overbaking.
Final Thoughts
This Chai Cake Recipe is one of those little kitchen treasures that you’ll find yourself making time and again, whether for yourself or to share with loved ones. Its warm spices, tender crumb, and versatility make it a surefire crowd-pleaser. I hope you enjoy baking and savoring each slice as much as I do!
Print
Chai Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-4 servings
- Category: Dessert
- Method: Baking
- Cuisine: Indian-inspired
Description
This Chai Cake is a moist and fragrant dessert infused with warm chai spices including cinnamon, cardamom, ginger, and cloves. It combines the comforting flavors of chai tea with a tender cake base, making it a perfect treat for tea time or as a delightful dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp chai spice blend (cinnamon, cardamom, ginger, cloves)
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (or chai tea for extra flavor)
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and chai spice blend. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated 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, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk (or chai tea), beginning and ending with the dry mixture. Mix each addition until just combined to avoid overmixing.
- Pour and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute milk with brewed chai tea for a stronger chai flavor.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter to keep the cake light and tender.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Optionally, dust with powdered sugar or frost with cream cheese frosting for extra indulgence.
