Chai Cake
A warm cup of spiced chai is one of my favorite drinks in the fall and winter. I love all the spices and with some honey and frothy milk the flavors are just the thing. I decided to make a simple, one layer cake using freshly brewed chai tea, lots of spices, with a chai latte cream cheese frosting that’s sweet and spiced perfection. Read on for everything you need to make this cozy fall drink in cake form.
Ingredients needed for Chai Cake Recipe:
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ginger
- Cardamom
- Cloves
- Black pepper
- Butter
- Sugar
- Egg
- Chai tea bags steeped in milk or water
- Sour cream
- Vanilla
- Cream cheese
- Powdered sugar
Supplies needed for Chai Spice Cake:
- Large mixing bowl
- 8 inch cake pan (or similar,)
- Spatula
- Hand mixer or stand mixer with paddle attachment
How to Make the Chai Cake
Start by preheating your oven to 350°F and prepare your cake pan by lining it with parchment paper and greasing the sides. Make the chai tea by steeping 2 bags of chai in boiling water or hot milk. You only need 1/2 cup, so you can either just start with a small amount of liquid, or reduce it down a bit if needed.
In a bowl, whisk together your dry ingredients.
In another large bowl, cream together the butter and brown sugar on medium speed. Add the egg, chai tea, and sour cream. Fold in the dry ingredients to the wet ingredients, don’t over-mix! Pour the cake batter into your prepared pan, and bake for 22-25 minutes, or until a cake tester comes out clean with a few moist crumbs clinging to it.
While your cake layers cool on a wire rack, whip up the chai cream cheese frosting in your separate bowl. Using an electric mixer, beat cream cheese, butter, and vanilla bean paste or extract on high speed until fluffy. Gradually add powdered sugar, continuing to beat until the frosting is light and spreadable. Add 2 tablespoons of the brewed chai tea, adding more tea or powdered sugar as needed until your frosting is your ideal texture.
Once the cake has cooled completely, spread the frosting over the top of the cake with the back of a spoon or an offset spatula.
As an alternative frosting option, drizzle your cake with a chai glaze made from chai tea , powdered sugar, and a touch of vanilla extract. This Brown Butter Frosting would be another great option, or you could simply, serve it with caramel sauce. Garnish with whole cinnamon sticks, star anise, sprinkled cinnamon, or cake crumbs.
Storage/Leftovers:
Store any leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week. Wrap the cake tightly in plastic wrap to preserve its moistness. The cake can also be frozen, unfrosted for up to two months. Simply wrap it in plastic wrap securely and then pop in a ziplock back or foil.
Bundt Cake Version:
You can easily make this recipe as a bundt cake by doubling the recipe and using a 9-10 inch bundt pan.
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Chai Cake
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup brewed chai tea (from 2 chai tea bags steeped in 1/2 cup hot water, cooled)
- 1/4 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- For the Chai Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1-2 tablespoons brewed chai tea (cooled)
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Chai Tea: Brew 2 chai tea bags in 1/2 cup of hot water or milk for 5-10 minutes. Let it cool.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, then stir in the vanilla extract. Add the cooled chai tea and yogurt, mixing until smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Frosting: In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and continue beating until creamy. Mix in the cooled chai tea and cinnamon, if using, until smooth and spreadable.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting over the top.
Notes
Want to make a double batch of the cake? You can use a 9x13 or bundt pan instead. Just increase the baking time as needed