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
Scale
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.
