There’s a certain magic to the smell of chai. It’s that warm, spicy aroma that instantly makes you want to curl up with a blanket and a good book.
I always found myself chasing that feeling, usually with a steaming mug of tea. One afternoon, a thought struck me: why just drink it? Why not eat it?
That little idea sent me on a mission. After a few (deliciously messy) experiments in the kitchen, this Chai Cake was born. It’s everything you love about a good cup of chai—the cinnamon, the cardamom, the ginger—all wrapped up in a tender, moist cake.
This isn’t just a cake with a sprinkle of spice. We’re infusing the milk with actual chai tea to build layers of authentic flavor. It sounds fancy, but I promise it’s straightforward.
What You’ll Need
Here are the ingredients that come together to create this masterpiece. We’ll separate them by the cake and the frosting to keep things organized.
For the Chai Cake:
- 1 cup whole milk
- 4 chai tea bags (black tea based)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 cup unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Cinnamon Brown Sugar Frosting:
- 1 cup unsalted butter, at room temperature
- ½ cup packed light brown sugar
- 3-4 cups powdered sugar
- ¼ cup heavy cream or milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- A pinch of salt
Pro Tips for a Perfect Chai Cake
I’ve made this cake more times than I can count. Along the way, I’ve picked up a few tricks that make a real difference. Here are my top tips for getting it just right.
- Toast Your Spices: For an explosion of flavor, gently toast your ground spices (cinnamon, cardamom, ginger, etc.) in a dry skillet over low heat for about 30-60 seconds. Just until they become fragrant. Let them cool before adding to the flour. This wakes them up and deepens their flavor.
- Don’t Skip the Steeping: Infusing the milk with chai tea bags is the secret to an authentic flavor. Let it steep for at least 10 minutes, but for a stronger flavor, you can go up to 20. Squeeze the tea bags well to get every last drop of chai goodness.
- The “Room Temperature” Rule is Real: Using room temperature butter, eggs, and even your chai-infused milk is critical. Cold ingredients don’t combine smoothly, which can lead to a dense, tough cake. Let them sit on the counter for about an hour before you start.
- Avoid a Domed Cake: To get nice, flat cake layers that are easy to stack, don’t overmix your batter. Also, once you pour the batter into the pans, give them a firm tap on the counter a few times. This releases air bubbles and helps the layers bake more evenly.
Tools Required
You don’t need a professional kitchen for this recipe. Here are the basic tools you’ll need.
- Two 8-inch or 9-inch round cake pans
- Parchment paper
- Small saucepan
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Whisk
- Spatula
- Wire cooling rack
- Offset spatula or butter knife for frosting
Substitutions and Variations
Don’t have something on hand? No problem. Baking is flexible. Here are a few swaps and ideas to make this recipe your own.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chai Tea Bags | Loose-leaf Chai | Use about 3-4 tablespoons. |
| All-Purpose Flour | Cake Flour | Results in a finer crumb. |
| Whole Milk | Buttermilk | Adds a slight tangy flavor. |
| Brown Sugar Frosting | Cream Cheese Frosting | The tanginess pairs well. |
How to Make the Chai Cake: Step-by-Step
Let’s get baking! Follow these simple steps for a perfect cake.
Part 1: The Chai-Infused Milk & Cake Batter
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: In a small saucepan, gently heat the milk until it’s just simmering. Remove from heat, add the four chai tea bags, cover, and let them steep for 10-15 minutes. Squeeze the bags to release all the liquid before discarding them. Set the milk aside to cool.
Step 3: In a medium bowl, whisk together the flour, baking powder, salt, and all the ground spices (cinnamon, cardamom, ginger, allspice, and cloves). Set this dry mixture aside.
Step 4: In a large bowl, use an electric mixer to beat the room temperature butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Step 5: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 6: Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the cooled chai-infused milk in two parts. Begin and end with the dry ingredients. Mix only until just combined do not overmix!
Step 7: Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
Part 2: The Cinnamon Brown Sugar Frosting
Step 1: While the cakes cool, make the frosting. In a large bowl, beat the room temperature butter and brown sugar together until the mixture is smooth and creamy.
Step 2: Gradually add the powdered sugar, one cup at a time, mixing on low speed until it’s incorporated. Add the cinnamon and pinch of salt.
Step 3: Pour in the vanilla and heavy cream. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and spreadable. If it’s too thick, add a bit more cream; if it’s too thin, add more powdered sugar.
Part 3: Assembling Your Masterpiece
Step 1: Place one cooled cake layer on your serving plate. Spread a generous layer of frosting over the top.
Step 2: Carefully place the second cake layer on top. Cover the top and sides of the entire cake with the remaining frosting. You can make pretty swirls with the back of a spoon or an offset spatula.
Nutritional Info & Dietary Swaps
Here’s a rough idea of the nutritional content and how you can adapt the recipe for different dietary needs.
*Estimates are for one slice, assuming the cake is cut into 12 servings.
- Calories: 550 kcal
- Carbohydrates: 70g
- Protein: 6g
- Fat: 28g
Need to adjust for a specific diet? Here are some simple swaps.
| Diet | Flour Swap | Dairy Swap | Egg Swap |
|---|---|---|---|
| Gluten-Free | 1:1 GF flour blend | Use as directed | Use as directed |
| Vegan | Use as directed | Plant-based butter/milk | Flax eggs or applesauce |
Time Savers & Meal Pairings
This cake is a treat on its own, but it’s even better with the right companion. Serve a slice with a simple cup of black coffee or hot tea to complement the spices.
To save time, measure out all your dry ingredients into one bowl and your wet ingredients into another before you even turn on the mixer. This “mise en place” approach makes the whole process smoother and faster.
Make-Ahead and Storage Tips
Life gets busy. The good news is you can prep parts of this cake ahead of time.
- Cake Layers: You can bake the cake layers a day in advance. Once they are completely cool, wrap them tightly in plastic wrap and store them at room temperature.
- Frosting: The frosting can be made up to three days ahead. Store it in an airtight container in the refrigerator. Let it come to room temperature and give it a quick whip with your mixer before using it.
- Leftovers: Store the finished cake in an airtight cake carrier at room temperature for up to 3 days. If your kitchen is very warm, it’s best to store it in the refrigerator. Just let it sit out for 20 minutes before serving.
Frequently Asked Questions
Q1. Can I use a pre-made chai spice blend instead of individual spices?
Ans: Absolutely. Use about 2 to 2 ½ tablespoons of a good quality chai spice blend in place of all the individual ground spices listed for the cake.
Q2. Why did my cake come out dry?
Ans: This is usually caused by one of two things: overbaking or measuring flour incorrectly. Use a kitchen scale for the most accurate flour measurement. If you don’t have one, use the “spoon and level” method—fluff the flour, spoon it into your measuring cup, and level it off with a knife. And always check for doneness a few minutes before the recipe says to.
Q3. Can I bake this recipe in a 9×13 inch pan?
Ans: Yes, you can. Pour all the batter into a greased and floured 9×13 inch pan. The baking time will be similar, around 35-40 minutes. Just keep an eye on it and use the toothpick test.
Q4. My frosting is grainy. What happened?
Ans: A grainy frosting is often because the brown sugar didn’t fully dissolve. Beating the butter and brown sugar together for a good 2-3 minutes at the start helps a lot. If it still feels a little grainy, let the finished frosting sit for about 10 minutes, then whip it again.
Wrapping Up
There you have it—a slice of pure comfort. This Chai Cake is more than just a dessert; it’s an experience. It’s the perfect way to slow down, treat yourself, and fill your home with the most incredible, soul-warming aroma.
I truly hope you give this recipe a try. When you do, I’d love to hear about it. Drop a comment below to let me know how it turned out, or if you have any questions.
