Chai Cake Recipe: A Delightful Spiced Treat

Chai cake is a beautifully aromatic dessert that combines the rich flavors of chai tea with a moist cake texture. Infused with spices like cinnamon, ginger, and cardamom, this cake offers a warm and cozy atmosphere with every bite. Topped with a delicious spiced cream cheese frosting, it’s perfect for any occasion—from afternoon tea to birthday celebrations.

Why Make This Recipe?

This chai cake stands out for its unique flavor profile, inspired by the beloved Indian beverage, chai. Not only is it incredibly tasty, but it’s also a fantastic way to enjoy the benefits of the warm spices used in chai. This recipe is approachable for bakers of all skill levels, making it an ideal choice whether you’re an experienced cook or a beginner. With its wonderful aromas and comforting taste, this cake is sure to impress your friends and family.

How to Make Chai Cake

Follow this simple guide for a delightful chai cake that everyone will love.

Ingredients

For the Cake:
- ¾ cup (180g) milk (any kind, any fat content)
- 2 chai tea bags
- 1 and ½ cups (180g) all-purpose flour
- ¾ cup (112g) ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon baking soda
- ½ cup (113g) unsalted butter (melted and allowed to cool)
- ¾ cup (150g) granulated sugar
- 2 large eggs (room temperature)
- ¼ cup (62g) plain yogurt or sour cream (any fat content, room temperature)
- 2 teaspoons vanilla extract
For the Frosting:
- 4 ounces (112g) full-fat cream cheese (softened to room temperature)
- ¼ cup (57g) unsalted butter (softened to room temperature)
- 3 cups (360g) powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- 1 to 2 Tablespoons (15-30g) milk or cream (any)

Directions

Infuse the Milk: In a small saucepan, heat the milk until just before boiling. Remove from heat, add the chai tea bags, cover, and let steep for 10 minutes. Discard the tea bags and set aside to cool.
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom until combined.
Combine Wet Ingredients: In a large bowl, mix the cooled melted butter, sugar, and eggs until smooth. Add the yogurt and vanilla extract, mixing until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the chai-infused milk. Mix until just combined.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Frosting: In a bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, cinnamon, ginger, and cardamom, mixing until smooth. Adjust the consistency with milk or cream.
Frost the Cake: Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

How to Serve Chai Cake

Serve chai cake as a dessert or with a cup of tea for an even more delightful experience. It’s also perfect for casual gatherings, potlucks, or as a special holiday treat. Garnish the cake with a sprinkle of cinnamon or a few whole spices for an elegant finish.

How to Store Chai Cake

Store any leftovers in an airtight container in the refrigerator. The chai cake can last for up to 4-5 days. If you prefer to keep it fresh for longer, you can also freeze individual slices in plastic wrap, then place them in a freezer bag. Thaw at room temperature when ready to enjoy.

Tips to Make Chai Cake

Ensure all ingredients are at room temperature for better mixing and a fluffier cake.
To enhance the flavor, you can steep additional chai spices in the milk.
If you want a lower-fat version, consider substituting some butter with applesauce.

Variations

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Vegan Version: Use almond or soy milk, replace butter with coconut oil, and swap eggs for flaxseed meal mixed with water.
Add-ins: Consider folding in chopped nuts or dried fruits like raisins or cranberries for added texture.

FAQs

Can I use other types of flour?
Yes, you can substitute similar quantities with whole wheat flour or a gluten-free flour blend if needed.
How can I make the cake more moist?
Ensure to not overbake the cake. You can also add a little more yogurt or even a splash of milk to the batter.
Is it okay to use flavored yogurt?
Yes, flavored yogurt can complement the spices and add extra flavor to your chai cake, but plain yogurt is recommended for optimal results.

With its unique flavors and delightful texture, this chai cake is sure to become a favorite recipe. Enjoy baking and savor the warm spices!

Chai Cake

Chai cake is an aromatic dessert combining rich chai tea flavors with a moist cake texture, topped with spiced cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Dessert, Snack

Cuisine American, Indian

Servings 8 servings

Calories 350 kcal

Ingredients

For the Cake

¾ cup ¾ cup (180g) milk any kind, any fat content
2 bags 2 chai tea bags
1 and ½ cups 1 and ½ cups (180g) all-purpose flour
¾ cup ¾ cup (112g) ground flaxseed
2 teaspoons 2 teaspoons baking powder
1 teaspoon 1 teaspoon salt
1 and ½ teaspoons 1 and ½ teaspoons ground cinnamon
1 teaspoon 1 teaspoon ground ginger
¼ teaspoon ¼ teaspoon ground cardamom
½ teaspoon ½ teaspoon baking soda
½ cup ½ cup (113g) unsalted butter melted and allowed to cool
¾ cup ¾ cup (150g) granulated sugar
2 large 2 large eggs room temperature
¼ cup ¼ cup (62g) plain yogurt or sour cream any fat content, room temperature
2 teaspoons 2 teaspoons vanilla extract

For the Frosting

4 ounces 4 ounces (112g) full-fat cream cheese softened to room temperature
¼ cup ¼ cup (57g) unsalted butter softened to room temperature
3 cups 3 cups (360g) powdered sugar
1 teaspoon 1 teaspoon ground cinnamon
½ teaspoon ½ teaspoon ground ginger
⅛ teaspoon ⅛ teaspoon ground cardamom
1 to 2 Tablespoons 1 to 2 Tablespoons (15-30g) milk or cream any

Instructions

Preparation

In a small saucepan, heat the milk until just before boiling. Remove from heat, add the chai tea bags, cover, and let steep for 10 minutes. Discard the tea bags and set aside to cool.
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom until combined.
In a large bowl, mix the cooled melted butter, sugar, and eggs until smooth. Add the yogurt and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the chai-infused milk. Mix until just combined.

Baking

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Frosting

In a bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, cinnamon, ginger, and cardamom, mixing until smooth. Adjust the consistency with milk or cream.
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Notes

Serve chai cake as a dessert or with a cup of tea. Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze individual slices in plastic wrap and then in a freezer bag.

Keyword Baking, Chai Cake, Dessert Recipe, Spiced Cake