Chai Spiced Cake

Chai Spiced Cake: A Warm and Aromatic Treat

The chai spiced cake is a delightful fusion of traditional Indian chai flavors and classic Western cake baking. Inspired by the comforting blend of spices found in masala chai—like cinnamon, cardamom, ginger, cloves, and black pepper—this cake brings warmth and depth to the dessert table. Its origins trace back to the growing global appreciation for Indian flavors, especially in baked goods. Over the years, chai has moved beyond the teacup and into the kitchen, inspiring bakers and chefs to infuse its aromatic essence into cakes, cookies, and pastries. Today, chai spiced cake is a beloved treat that evokes nostalgia and comfort with every bite.

Ingredients Breakdown

Creating a chai spiced cake starts with a perfect balance of warm spices and moist cake texture. Here’s a breakdown of what you’ll need:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chai tea (strongly brewed and cooled)
• 1/2 cup buttermilk or plain yogurt
• 1/2 cup chopped walnuts or pecans (optional)

The spices are the stars of this cake, each contributing a unique flavor note. The chai tea infusion adds depth and authenticity, while the buttermilk or yogurt keeps the cake moist and tender.

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or 8-inch round cake pan.
2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and all the spices. Whisk to combine.
3. In a large bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the chai tea gradually, followed by the buttermilk or yogurt, until fully incorporated.
6. Fold in the dry ingredients in three parts, alternating with the chai-tea mixture. Begin and end with the dry ingredients to avoid curdling.
7. Stir in chopped nuts if using.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Chai Spiced Cake

• Use freshly ground spices for the most vibrant flavor.
• Brew the chai tea strong—this enhances the spiced flavor in the cake.
• If the cake starts to brown too quickly, cover it loosely with aluminum foil.
• For extra moisture, brush the cooled cake with a chai tea simple syrup (1 part sugar, 1 part brewed chai, heated and dissolved).
• Letting the cake cool completely before slicing prevents crumbling.

Variations and Customizations

Chai spiced cake is highly customizable. Here are some creative variations:

• Chai Latte Cake: Add 1–2 tbsp of instant chai mix to the dry ingredients.
• Chai Cupcakes: Bake in lined muffin tins for 18–22 minutes. Top with chai-spiced cream cheese frosting.
• Vegan Option: Substitute butter with coconut oil or vegan butter, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and almond or oat milk instead of buttermilk.
• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
• Spiced Chai Bundt Cake: Pour the batter into a greased bundt pan and bake for 45–55 minutes for a beautiful presentation.

Health Considerations and Nutritional Value

While this chai spiced cake is a treat, it can be enjoyed in moderation as part of a balanced diet. Here’s a general nutritional breakdown per slice (assuming 8 servings):

• Calories: ~220–250
• Fat: ~10–12g
• Carbohydrates: ~30g
• Protein: ~3–4g
• Sugar: ~15–18g

The spices used—especially cinnamon, ginger, and cardamom—are known for their anti-inflammatory and digestive benefits. Opting for whole grains, natural sweeteners like coconut sugar or maple syrup, and reducing the amount of added sugar can make the cake healthier. Adding nuts boosts fiber and protein content, making it more nutrient-dense.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chai tea (strongly brewed and cooled)
• 1/2 cup buttermilk or plain yogurt
• 1/2 cup chopped walnuts or pecans (optional)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or 8-inch round cake pan.
2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and all the spices. Whisk to combine.
3. In a large bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the chai tea gradually, followed by the buttermilk or yogurt, until fully incorporated.
6. Fold in the dry ingredients in three parts, alternating with the chai-tea mixture. Begin and end with the dry ingredients to avoid curdling.
7. Stir in chopped nuts if using.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

Frequently Asked Questions

Can I use instant chai powder instead of brewed tea?

Yes, you can dissolve 1–2 tbsp of