Name: Chai Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 1 1/4 cups granulated sugar; 1/2 cup brown sugar; 3 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk (or chai-spiced milk); 1/2 cup sour cream

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If you’re looking for a dessert that feels both cozy and a little bit magical, this Chai Cake is about to become your new favorite! Imagine all the comforting flavors of your best-loved chai latte—warm cinnamon, zesty ginger, fragrant cardamom, and a whisper of cloves—wrapped up in a tender, super moist cake. Chai Cake is something special for fall gatherings, lazy Sundays, or just because you want to make your kitchen smell out-of-this-world good.

Ingredients You’ll Need

What I love about this recipe is just how straightforward it is—the ingredients are pantry staples, but each one brings something unique to the party, whether it’s warmth, moisture, or that beautiful golden crumb. Here’s what you’ll need for the perfect Chai Cake:

All-purpose flour: The classic base for structure, creating a tender crumb that holds up all those beautiful spices.
Ground cinnamon: Essential for that instantly recognizable chai aroma and flavor.
Ground ginger: Adds a subtle heat and kick, keeping the cake lively.
Ground cardamom: The exotic, floral note that truly sets this apart from any ordinary spice cake.
Ground cloves: Just a hint delivers depth and warmth without overpowering the balance.
Ground nutmeg: Sweetly spicy and subtle, bringing all the chai flavors together.
Baking powder: Works with baking soda to lift the cake for a soft, fluffy bite.
Baking soda: Gives the cake extra rise and helps balance the acidity of the sour cream.
Salt: Hardcore flavor enhancer—don’t skip it!
Unsalted butter, softened: Luxurious richness and flavor for unbeatable tenderness.
Vegetable oil: Helps keep the cake moist long after it’s baked.
Granulated sugar: For sweetness and that classic cake crumb.
Brown sugar: Adds a caramel-like depth and amplifies the chai profile.
Large eggs: Essential for binding and creating an airy, structured cake.
Vanilla extract: Rounds out all the flavors and adds its own warmth.
Whole milk (or chai-spiced milk): Adds moisture; infuse with chai tea for an even bigger flavor payoff!
Sour cream: The magic ingredient for ultra-moist, melt-in-your-mouth texture.

How to Make Chai Cake

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch cake pan or two 8-inch round pans, making sure to line the bottoms with parchment if you want an effortless release. These early steps set you up for that perfect final product where nothing sticks and every bite is as beautiful as it tastes.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda, and salt. This helps the spices distribute evenly so every forkful of Chai Cake bursts with flavor. Don’t rush this—it’s worth the few extra stirs.

Step 3: Cream Butter, Oil, and Sugars

Grab a large bowl and, using an electric mixer, cream together the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar until the mixture looks pale and fluffy. This crucial step whips air into the batter, giving your cake that dreamy, light texture.

Step 4: Beat in Eggs and Vanilla

Next, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This gradual approach ensures your batter stays smooth and well-emulsified, which really pays off when baking.

Step 5: Combine Milk and Sour Cream

In a separate bowl or a large measuring cup, stir together the whole milk and sour cream. Here’s a pro tip: steep a chai tea bag in your milk for about 10 minutes if you want to amplify that gorgeous chai flavor in your final cake!

Step 6: Bring it All Together

Add the dry ingredients to the wet mixture in three additions, alternating with the milk-sour cream blend. Start and finish with dry ingredients. Mix gently—just until combined! Overmixing can make your Chai Cake tough instead of tender.

Step 7: Bake

Pour the batter into your prepared pan(s) and smooth the surface. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Your kitchen should smell like a chai café at this point. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Step 8: Frost and Finish

When your Chai Cake is totally cool, spread on your favorite frosting. Cream cheese or vanilla buttercream is pure heaven with these spices!

How to Serve Chai Cake

Garnishes

Try sprinkling the top of your Chai Cake with cinnamon sugar or a light dusting of powdered sugar for a pretty, café-style treat. Even a few candied ginger bits or edible petals can make your cake truly show-stopping at any gathering.

Side Dishes

A cup of steaming chai tea or a cozy London Fog latte makes the perfect sidekick. For a dessert spread, offer fresh berries or a simple fruit salad to cut through the richness of the cake and add a refreshing touch.

Creative Ways to Present

Turn slices of Chai Cake into layered trifles with whipped cream and fruit, or use a biscuit cutter to create mini cakes for a charming afternoon tea. Serve with a scoop of vanilla ice cream for a decadent dessert everyone will remember.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chai Cake covered at room temperature for up to two days, or refrigerate it to extend its freshness for about five days. Always make sure the cake is well wrapped to lock in that moisture and keep the spices bold.

Freezing

If you’d like to make your Chai Cake ahead, cool it completely and wrap slices (or the whole unfrosted cake) tightly in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator or at room temperature before serving.

Reheating

To enjoy that just-baked taste, microwave individual slices of Chai Cake for 10 to 15 seconds. If you’re warming larger portions, cover with foil and heat in a 300°F oven for about 10 minutes to refresh the crumb.

FAQs

Can I make this Chai Cake gluten free?

Yes! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour in equal parts and check for doneness a few minutes early, as baking times may vary.

What frosting pairs best with Chai Cake?

Cream cheese frosting is the crowd favorite, but vanilla buttercream also complements the spices beautifully. If you want a lighter touch, try a honey whipped cream for a delicate finish.

How can I intensify the chai flavor in my cake?

Steeping a chai tea bag in your milk or using strongly brewed chai as part of the liquid adds an extra punch. You can also add a pinch more of your favorite spice to suit your taste.

Can I use this recipe for cupcakes?

Absolutely! Pour the batter into lined cupcake tins (about two-thirds full) and bake for 18–22 minutes, checking early to avoid overbaking. You’ll end up with 18–24 deliciously spiced cupcakes.

Should I serve Chai Cake warm or at room temperature?

Chai Cake tastes fantastic either way. The spices are more pronounced at room temperature, but a slightly warmed slice is especially comforting on cozy days!

Final Thoughts

Once you take your first bite, it’s impossible not to fall for the ultra-tender crumb and captivating spice mix of this Chai Cake. It’s the kind of sweet treat you make once and then start dreaming up every reason to bake it again. Give it a whirl—you absolutely won’t regret inviting these cozy flavors into your kitchen!

Chai Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the warm, comforting flavors of chai with this delicious Chai Cake. Perfectly spiced with cinnamon, ginger, cardamom, cloves, and nutmeg, this moist and tender cake is sure to be a hit at any gathering.

Ingredients

Scale

Dry Ingredients:

2 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/4 cups granulated sugar
1/2 cup brown sugar
3 large eggs
1 tablespoon vanilla extract
1 cup whole milk (or chai-spiced milk)
1/2 cup sour cream

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch cake pan or two 8-inch round pans.
Mix dry ingredients: In a medium bowl, whisk together the dry ingredients.
Cream wet ingredients: In a large bowl, cream together the butter, oil, sugars, and eggs. Mix in vanilla.
Combine wet and dry: Alternately add dry ingredients and milk mixture to wet ingredients, mix until combined.
Bake: Pour batter into pan(s) and bake for 30–35 minutes until a toothpick comes out clean.
Cool and frost: Cool in pan, then transfer to a wire rack to cool completely. Frost as desired.