Chai cake is a rich and aromatic dessert inspired by the warm, spicy flavors of traditional Indian masala chai. Combining black tea with a medley of spices like cardamom, cinnamon, ginger, and cloves, this cake brings a cozy and indulgent twist to tea-time favorites. The creamy, spiced frosting often complements the moist crumb of the cake, creating a balance between sweet, spicy, and earthy flavors. It’s a favorite for autumn gatherings, festive occasions, or simply as a comforting homemade treat paired with a hot cup of tea or coffee.
The history of chai cake traces back to the global love affair with chai tea, a centuries-old beverage deeply rooted in Indian culture. Masala chai, meaning “spiced tea,” emerged in India during the British colonial period, when black tea began to be cultivated and consumed more widely. Over time, the classic preparation of chai—with tea leaves boiled alongside milk, sugar, and aromatic spices—became a staple in Indian households. The distinct, warming flavor profile eventually made its way into baked goods, especially among bakers in Western countries looking to infuse Eastern spices into familiar recipes. The transformation of chai into a cake form likely began as a modern fusion, appearing in cookbooks and blogs as early as the 2000s. Today, chai cake is appreciated globally, with countless interpretations adapting the essence of chai into sponge cakes, loaf cakes, cupcakes, and even cheesecakes.
Ingredients Breakdown
The basic ingredients for chai cake include:
- Flour: All-purpose flour provides structure, though cake flour can be used for a lighter crumb.
- Sugar: Granulated white sugar is commonly used, though brown sugar adds a caramel-like depth.
- Butter or Oil: Butter adds richness and flavor, while oil can give a moister texture.
- Eggs: Provide stability, structure, and richness.
- Milk or Buttermilk: Liquid is essential for hydrating the flour and helping dissolve spices; chai concentrate or tea-infused milk is often used.
- Baking Powder and/or Baking Soda: Leavening agents that help the cake rise.
- Chai Spices: Typically includes cinnamon, cardamom, ginger, cloves, allspice, and sometimes black pepper.
- Vanilla Extract: Enhances sweetness and rounds out the flavor.
- Black Tea or Chai Concentrate: Steeped strong tea or a concentrated chai mix forms the flavor base.
- Frosting Ingredients: Often a cream cheese or buttercream frosting infused with chai spices for added depth.
Step-by-Step Recipe:
- Brew the Chai Base: Begin by steeping 2–3 black tea bags or 2 tbsp of loose-leaf black tea in ¾ cup of boiling milk for about 10 minutes. Add ½ tsp each of cinnamon, cardamom, ground ginger, and cloves. Optionally, include a pinch of black pepper and nutmeg. Let it cool completely and strain if necessary.
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream 1 cup of unsalted butter with 1½ cups of sugar until light and fluffy, about 3–5 minutes.
- Add Eggs: Beat in 3 eggs, one at a time, ensuring each is fully incorporated before adding the next. Add 1 tsp of vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together 2½ cups of flour, 2 tsp of baking powder, ½ tsp of baking soda, and a pinch of salt. Optionally, add an extra ½ tsp of your favorite chai spice.
- Alternate Adding Dry and Wet: Add the flour mixture to the butter mixture in three parts, alternating with the cooled chai milk in two parts, beginning and ending with the flour mixture. Do not overmix.
- Pour and Bake: Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
- Make the Frosting: Beat together 1 cup of softened butter (or ½ cup butter + ½ cup cream cheese) with 3–4 cups of powdered sugar, 1 tsp vanilla, and a pinch each of cinnamon, cardamom, and ginger. Add 1–2 tbsp of milk or chai concentrate to reach desired consistency.
- Assemble and Decorate: Once the cakes are cool, frost between the layers, over the top, and sides. Sprinkle with cinnamon or decorate with star anise or edible flowers for a festive look.
Tips for the Perfect Chai Cake
Use freshly ground spices for the most robust flavor; pre-ground spices lose potency over time. Don’t skip the steeping process—it infuses the milk with the essence of tea and spice. Let the steeped milk cool to room temperature before adding it to the batter to avoid curdling or affecting the rise. Be gentle when mixing the batter to prevent a tough cake—mix only until the ingredients are just combined. For an ultra-moist cake, brush the layers with chai syrup made by reducing brewed chai with sugar before frosting. Always cool the cake completely before frosting to avoid melting or slipping layers. For even layers, weigh your batter and divide it equally between pans.
Variations and Customizations
For a vegan version, use plant-based milk (like almond or oat milk), dairy-free butter or coconut oil, and flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Try different frostings like a mascarpone whipped cream, browned butter icing, or a coconut glaze for tropical notes. Add texture by folding in chopped nuts like pistachios or walnuts, or dried fruit such as dates or golden raisins. Incorporate a chai caramel sauce between the layers for a decadent twist. Make cupcakes for individual servings and pipe frosting with a star tip for visual flair. For a holiday vibe, add orange zest or a splash of rum or bourbon to the batter or frosting. You can even bake the cake in a bundt pan for a more dramatic presentation.
Health Considerations and Nutritional Value
Chai cake, like most desserts, is best enjoyed in moderation due to its sugar and fat content. However, it contains beneficial spices like cinnamon and ginger, which have anti-inflammatory and digestive benefits. Cardamom and cloves are also rich in antioxidants and may help support oral and respiratory health. Using whole grain flour can boost fiber content, and substituting part of the sugar with applesauce or maple syrup can reduce the glycemic impact. Vegan and gluten-free adaptations can make this dessert more inclusive for those with dietary restrictions. Be mindful of portion sizes—one slice typically provides around 250–400 calories, depending on ingredients and frosting. Homemade versions allow you to control the quality of ingredients, avoiding preservatives and excessive sweetness often found in store-bought cakes.
FAQ
Can I use chai tea bags instead of loose-leaf tea? Yes, 2–3 good-quality black tea bags with chai spices will work fine.
Can I make this cake ahead of time? Absolutely. You can bake the layers a day in advance and store them tightly wrapped at room temperature. Frosting can be made ahead and refrigerated.
Can I freeze chai cake? Yes, both the unfrosted cake layers and the finished cake (wrapped well) can be frozen for up to 2 months.
How do I make it less sweet? Reduce the sugar slightly in the batter and use a lightly sweetened whipped cream or mascarpone frosting instead of buttercream.
Can I make it gluten-free? Yes, use a 1:1 gluten-free flour blend that includes xanthan gum for best texture.
Chai Cake
Ingredients
Method
- Begin by preheating your oven to 350°F (175°C). Prepare a 9×9-inch light metal baking pan by greasing it and lining the bottom with parchment paper for easy removal. In a medium-sized bowl, combine the dry ingredients: 2 1/4 cups (282 g) all-purpose flour (spooned and leveled), 1 tablespoon ground cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1 teaspoon ground cardamom, 1/4 teaspoon ground cloves, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Whisk everything together until fully blended, then set the bowl aside.
- In a large mixing bowl, add 10 tablespoons (140 g) of softened unsalted butter, 1 cup (200 g) granulated white sugar, and 1/2 cup (110 g) packed brown sugar. Using an electric mixer on high speed, cream the mixture together for about 2 minutes, or until it becomes fluffy and pale. Add in 3 room-temperature eggs, one at a time if preferred, along with 1 tablespoon vanilla extract. Continue mixing on medium speed until the mixture becomes smooth and lighter in color—this should take about 1 minute.
- Gradually add the dry ingredients and 1 cup (240 ml) room-temperature buttermilk to the butter mixture, alternating between wet and dry ingredients. Mix on low speed just until everything is combined and the batter is smooth, scraping the sides of the bowl as needed to ensure all ingredients are incorporated. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake the cake for 35–38 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan on a wire rack for 30 minutes. Then, carefully lift it out using the parchment paper and transfer to the rack to cool completely.
- While the cake is baking, start making the frosting. Place 1 1/4 cups (280 g) of unsalted butter in a large saucepan over medium heat. Melt the butter and let it simmer until it becomes foamy, develops a rich golden brown color, and releases a nutty aroma—this should take around 10–12 minutes. Pour the browned butter into a large bowl and refrigerate until it solidifies but is still soft enough to whip.
- Once the brown butter has chilled to the right consistency, beat it on high speed using an electric mixer until it becomes light and fluffy, which should take 5–10 minutes. Next, add 8 oz (226 g) of cold cream cheese and beat on medium speed until the mixture is fully incorporated and smooth. Sift in 2 cups (260 g) of powdered sugar and mix on low speed until the sugar is incorporated. Then increase to high speed and beat for about 1 more minute until the frosting becomes fluffy and spreadable.
- As the cake cools, prepare the chai milk soak. In a small saucepan, heat 1/2 cup (120 ml) whole milk over low heat until it begins to steam. Add 2 chai tea bags and steep for 20 minutes. After steeping, discard the tea bags and allow the milk to cool to room temperature. Once cooled, pour the milk into a liquid measuring cup or another container that’s easy to pour from. Stir in 1/2 cup (150 g) sweetened condensed milk and 1 teaspoon vanilla extract. Set the mixture aside until it’s time to assemble the cake.
- When the cake has fully cooled, use a sharp knife to slice a very thin layer off the top. This helps the chai milk soak absorb more easily into the sponge. Transfer the cake to your serving plate. Using a wooden stick, skewer, or the handle of a wooden spoon (such as a honey dipper), poke small holes all over the top of the cake. Slowly pour the chai milk soak over the top, allowing it time to seep into the holes and spread evenly through the cake.
- Once the soak is fully absorbed, generously frost the top of the cake with the prepared brown butter cream cheese frosting. Use an offset spatula to smooth the frosting into an even layer. Finish with a dusting of ground cinnamon over the top. Slice the cake into 16 equal squares and serve.