This Chai Cake is like your favorite chai latte in dessert form! Infused with the comforting spices of cinnamon, ginger, cardamom, and cloves, and layered with a fluffy cream cheese or spiced buttercream frosting, it’s a perfect cake for fall gatherings, tea time, or holiday celebrations. Moist, fragrant, and unforgettable!
🧾 Ingredients (Serves 10–12)
For the Chai Spice Mix:
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- Optional: pinch of black pepper
For the Cake:
- 2½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon prepared chai spice mix
- ¾ cup (170 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk or milk mixed with 1 tbsp vinegar
- ½ cup (120 ml) brewed strong chai tea, cooled
For the Frosting:
Option 1: Cream Cheese Frosting
- 225 g (8 oz) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of chai spice (optional)
Option 2: Chai-Spiced Buttercream
- 1 cup (226 g) butter, softened
- 3½ cups (420 g) powdered sugar
- 1½ teaspoons chai spice mix
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream
👩🍳 Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one 9×13 pan).
- Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, and chai spice mix. - Cream butter and sugar:
In a large mixing bowl, beat butter and sugar until light and fluffy (3–4 minutes). Add eggs one at a time, beating well after each. Stir in vanilla. - Combine wet and dry:
Alternate adding the dry mixture with the buttermilk and chai tea, beginning and ending with the dry. Mix until just combined. - Bake:
Divide batter into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Make the Frosting:
- Cream the butter (and cream cheese if using):
Beat until smooth. Gradually add powdered sugar, vanilla, and chai spice (if using). Add milk or cream until desired consistency is reached. - Frost the cake:
Frost cooled cake layers and decorate with a sprinkle of chai spice or a dusting of cinnamon sugar.
💡 Tips
- Brew a strong chai tea—2 tea bags in ½ cup boiling water—for the most flavorful infusion.
- Let the tea cool before adding to batter so it doesn’t melt the butter.
- Don’t overmix once the flour is added—this keeps the cake tender.
- For extra elegance, top with candied ginger or cinnamon sticks.
🔁 Variations & Substitutions
- Make cupcakes instead: Bake for 18–20 minutes at 350°F.
- Use brown sugar for a deeper, caramel flavor.
- Add a few tablespoons of applesauce or mashed banana for extra moisture.
- For a dairy-free version, use plant-based milk and vegan butter or oil.
❓ FAQs
Can I make this cake ahead of time?
Yes! Bake and cool the cake layers, wrap tightly, and refrigerate for up to 3 days or freeze for up to 2 months.
Can I use a spice blend instead of individual spices?
Yes—pumpkin pie spice or a store-bought chai spice blend will work in a pinch.
What tea should I use?
Black chai tea (loose leaf or bagged) works best. You can also steep spiced chai concentrate and use that.
Is this cake overly sweet?
No—it has a lovely balance of warm spice and sweetness. You can always reduce the sugar slightly if preferred.
🍽️ Serving Suggestions
- Serve with a hot chai latte or spiced coffee
- Pair with whipped cream or a drizzle of caramel sauce
- Decorate with fall leaves, edible flowers, or a cinnamon stick bow
- Slice and gift in cake boxes during the holidays or fall parties
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