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