There’s a special kind of joy that fills my kitchen as the scent of warm spices dances through the air—cinnamon, allspice, and cardamom swirling together like an embrace from an old friend. This Chai Cake, inspired by my love for the comforting notes of chai tea, is an invitation to indulge in a delightful blend of flavors that will transform your next gathering into a celebration.
One rainy afternoon, I found myself craving something a bit different from the usual dessert lineup. That’s when I took stock of my pantry and decided to craft a cake that embodied the very essence of cozy—rich, soft, and unexpectedly aromatic. This isn’t just a cake; it’s a slice of warmth you can share with friends and family, topped with a luscious brown butter cream cheese frosting that elevates every bite.
Whether you’re looking to impress at a potluck or simply spoil yourself after a busy week, this Chai Cake fits the bill perfectly. Let’s dive into this recipe and bring a little magic back to your dessert table!
Why is Chai Cake so irresistible?
Irresistible, this Chai Cake stands out for its perfect blend of warm spices that create a cozy, inviting aroma. Easy to make, even novice bakers can impress with its simple steps. Unique flavors combine traditional chai tea with a moist, fluffy texture that delights every palate. Versatile for any occasion, it’s a showstopper at gatherings or a comforting treat at home. Plus, the luscious brown butter cream cheese frosting is the cherry on top, making it feel indulgent without the fuss. Looking for more dessert inspiration? Don’t miss my satisfying chocolate mousse recipe!
Chai Cake Ingredients
Discover the heartfelt components of this delightful Chai Cake!
For the Cake
- All-purpose flour – 2 1/4 cups (282 g) ensures a tender cake structure.
- Ground cinnamon – 1 tbsp adds warmth and sweetness to the cake.
- Ground ginger – 1 1/2 tsp introduces a spicy kick that complements the chai essence.
- Ground allspice – 1/2 tsp brings in a subtle hint of clove and nutmeg for depth.
- Ground nutmeg – 1/2 tsp enhances the cake’s aromatic qualities.
- Ground cardamom – 1 tsp lends a uniquely fragrant flavor to the chai profile.
- Ground cloves – 1/4 tsp deepens the cake’s spice blend.
- Baking powder – 1 1/2 tsp ensures a fluffy cake rise.
- Baking soda – 1/4 tsp helps balance acidity from the buttermilk.
- Salt – 1/2 tsp enhances all the flavors in the cake.
- Unsalted butter – 10 tbsp (140 g), softened, gives a rich, buttery flavor.
- Granulated white sugar – 1 cup (200 g) for sweetness that balances spices.
- Brown sugar – 1/2 cup (110 g), packed, adds moisture and a subtle caramel taste.
- Eggs – 3, at room temperature, provide structure and stability.
- Vanilla extract – 1 tbsp adds a fragrant sweetness.
- Buttermilk – 1 cup (240 ml), at room temperature, keeps the cake moist and tender.
For the Brown Butter Cream Cheese Frosting
- Unsalted butter – 1 1/4 cups (280 g), melted and browned, enhances the frosting’s richness.
- Cream cheese – 8 oz (226 g), cold, provides a tangy balance to the sweet frosting.
- Powdered sugar – 2 cups (260 g) sweetens and thickens the frosting.
- Whole milk – 1/2 cup (120 ml) helps achieve the desired frosting consistency.
For the Chai Milk Soak
- Chai teabags – 2, for a rich infusion that gives the cake its signature flavor.
- Sweetened condensed milk – 1/2 cup (150 g) adds luxurious sweetness and moisture.
- Vanilla extract – 1 tsp enhances the overall flavor of the soak.
These simple yet enticing ingredients come together to form this blissful Chai Cake—your new favorite cozy dessert!
How to Make Chai Cake
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Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan with butter, then line it with parchment paper for easy removal.
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Whisk together the dry ingredients in a medium bowl. Combine 2 1/4 cups of all-purpose flour, 1 tbsp ground cinnamon, 1 1/2 tsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp ground nutmeg, 1 tsp ground cardamom, 1/4 tsp ground cloves, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until well mixed. Set aside.
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Cream the butter and sugars in a large bowl. Use an electric mixer on high speed to beat together 10 tbsp softened unsalted butter, 1 cup granulated white sugar, and 1/2 cup packed brown sugar for 2 minutes until light and fluffy.
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Add the eggs and vanilla. Beat in 3 eggs and 1 tbsp vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
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Combine wet and dry ingredients gradually. Slowly mix in 1 cup buttermilk and your reserved dry ingredients on low speed just until smooth, ensuring to scrape the sides of the bowl as necessary.
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Pour the batter into the prepared pan. Bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown.
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Cool the cake. Let it rest in the pan on a wire rack for 30 minutes before gently pulling it out using the parchment paper. Allow it to cool completely on the rack.
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Make the frosting by melting butter. In a large pot over medium heat, melt 1 1/4 cups unsalted butter, simmering until foamy, nutty, and deep golden brown, about 10-12 minutes. Transfer to a bowl and chill in the fridge until solid but still soft.
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Whip the chilled brown butter. Use an electric mixer on high speed to whip the brown butter for 5-10 minutes until pale and fluffy, then mix in 8 oz cold cream cheese until well combined.
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Add the powdered sugar. Sift in 2 cups powdered sugar and mix on low speed until incorporated, followed by another high-speed mix for about 1 minute until fluffy.
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Prepare the chai milk soak. In a small saucepan, heat 1/2 cup whole milk over low heat until steaming. Add 2 chai teabags and steep for 20 minutes. Remove the teabags and let the milk cool.
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Combine the chai milk soak. Once cooled, mix the chai milk with 1/2 cup sweetened condensed milk and 1 tsp vanilla extract. Set aside.
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Prepare the cake for soaking. When the cake is completely cooled, cut a thin layer off the top to aid absorption, and poke holes in the surface with a wooden stick.
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Soak the cake. Slowly pour the chai milk mixture over the top of the cake, allowing it to soak in thoroughly.
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Frost the cake generously. Spread a thick layer of brown butter cream cheese frosting on top and sprinkle some cinnamon for the finale. Cut the cake into 16 slices and enjoy!
Optional: Drizzle a little extra chai milk on each slice when serving.
Exact quantities are listed in the recipe card below.
Chai Cake Variations
Feel free to get creative with these delightful twists to make the Chai Cake truly your own!
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Gluten-Free: Substitute the all-purpose flour with a gluten-free blend, ensuring a similar texture and taste in every bite.
You won’t miss the gluten, as the warm spices shine just as brightly! -
Dairy-Free: Use plant-based butter and almond or oat milk instead of buttermilk for a cake that’s just as moist.
The chai flavors will still be the star of the show while accommodating dairy-free diets. -
Lower Sugar: Replace half of the granulated sugar with applesauce or mashed bananas for a natural sweetness that’s still divine.
You can enjoy a slightly healthier dessert that maintains its rich flavor. -
Spice It Up: Add a dash of cayenne pepper or black pepper for a subtle kick that complements the chai flavors beautifully.
This unexpected heat can elevate your cake experience and keep guests guessing! -
Nutty Delight: Fold in 1/2 cup of toasted walnuts or pecans into the batter for added crunch and depth.
Each slice becomes a whimsically different treat with a wonderful texture twist! -
Chocolate Lovers: Add 1 cup of chocolate chips to the batter for an indulgent touch that pairs surprisingly well with the spices.
Rich chocolate pairs with chai like a warm hug, making the cake even more comforting. -
Fruit Infusion: Introduce 1 cup of diced apples or pears for a juicy addition that adds moisture and natural sweetness.
These fruity bites bring a fresh and vibrant flavor to the traditional chai blend. -
Caramel Drizzle: Drizzle homemade or store-bought caramel sauce on top for an extra layer of sweetness and decadence.
This delightful addition can make every slice feel like a special occasion!
Make Ahead Options
These Chai Cake components are perfect for busy home cooks looking to save time! You can prepare the cake itself up to 3 days in advance; simply bake it, cool it, and wrap it tightly in plastic wrap before refrigerating. For the frosting, make it ahead and store in an airtight container in the fridge for up to 5 days. As for the chai milk soak, whip it up the day before and keep it refrigerated for fresh flavor. When you’re ready to serve, bring everything to room temperature, soak the cake, and frost it. This way, your Chai Cake will be just as delicious and ready to impress with minimal effort!
What to Serve with Chai Cake?
Pair this delightful dessert with complementary flavors that enhance the cozy experience of your chai-inspired creation.
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Spiced Chai Tea: A warm cup of spiced chai perfectly mirrors the flavors in the cake, offering a smooth, comforting sip that enhances the overall experience.
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Cinnamon Ice Cream: Scoop some creamy cinnamon ice cream alongside the cake for a velvety texture that balances the spices, making each bite even more indulgent.
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Fresh Fruit Salad: A light and refreshing fruit salad, perhaps with apples and pears, adds a bright contrast to the cake’s rich flavors and provides a burst of freshness.
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Whipped Cream: A light dollop of freshly whipped cream brings a creamy texture that contrasts beautifully with the cake’s dense moisture, making each bite heavenly.
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Coconut Macaroons: Chewy, sweet macaroons with a hint of coconut offer a delightful texture and a tropical twist, creating a fun flavor adventure on your plate.
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Nutty Granola: A sprinkle of nutty granola on the plate introduces a satisfying crunch alongside the soft chai cake, enhancing the experience with added texture.
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Cardamom Coffee: Serve a cup of cardamom-infused coffee alongside the cake for a luxurious morning treat or afternoon pick-me-up, beautifully complimenting the chai flavors.
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Chocolate Ganache: Drizzling warm chocolate ganache over the cake adds a rich, decadent layer that pairs remarkably well with the spiced notes, turning your dessert into a true highlight.
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Toasted Almonds: A scatter of toasted almonds on top not only enhances the visual appeal but adds an extra crunch and nutty flavor that marries well with the chai spices.
How to Store and Freeze Chai Cake
Room Temperature: If you plan to enjoy your Chai Cake within 2 days, store it covered at room temperature. This keeps it fresh and moist.
Fridge: For up to 5 days, refrigerate the Chai Cake in an airtight container. This will help preserve its flavor and texture, especially with the cream cheese frosting.
Freezer: Chai Cake can be frozen for up to 3 months. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. This makes for a delightful treat whenever you crave a slice!
Reheating: To enjoy frozen slices, thaw them overnight in the refrigerator, then warm in the microwave in 15-second increments for a cozy, delicious treat.
Expert Tips for the Best Chai Cake
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Use Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature; this helps create a smoother, more uniform batter for your chai cake.
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Don’t Overmix: Mix the batter just until combined to avoid a dense cake. Overmixing can create gluten that negatively affects the texture.
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Precision in Baking: Check the cake at the lower baking time to prevent drying it out. An inserted toothpick should come out clean—this means it’s perfectly baked!
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Cooling is Key: Allow the cake to cool completely before soaking it with the chai milk. This prevents excess moisture and ensures even absorption.
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Frosting Consistency: For ideal frosting, whip until light and fluffy, but don’t skimp on the chilling time for the brown butter; this will set the right texture.
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Experiment with Spices: Feel free to adjust the spice levels in the chai cake to suit your taste preferences—more cardamom or even a dash of nutmeg can make it uniquely yours!
Chai Cake Recipe FAQs
What type of chai tea should I use for the chai milk soak?
Absolutely! You can use any chai teabags you enjoy. I often recommend a classic masala chai for a robust spice flavor, but feel free to experiment with flavored versions too!
How should I store leftover Chai Cake?
To keep your Chai Cake as fresh as possible, cover it well and store at room temperature for up to 2 days. For longer storage, place it in the refrigerator in an airtight container, where it can last up to 5 days. Just be sure to let it come to room temperature before serving for the best flavor!
Can I freeze Chai Cake?
Yes, you can! To freeze your Chai Cake, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight and reheat as needed.
What should I do if my cake doesn’t rise properly?
Very! If your cake doesn’t rise as expected, first check your baking powder and baking soda’s expiration date. Fresh leavening agents are crucial for a good rise. Additionally, ensure you’re measuring your ingredients precisely, especially flour. Too much flour can make for a dense cake!
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend! I recommend a 1:1 gluten-free flour mix to maintain the texture. Just be sure to use a blend that contains xanthan gum for the best results!
Is this Chai Cake suitable for pets?
No, this Chai Cake is not suitable for pets. Ingredients like chocolate and certain spices can be harmful to animals. Always double-check ingredients and keep your delicious creations away from furry friends!
Irresistible Chai Cake: Your New Favorite Cozy Dessert
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch light metal baking pan with butter, then line it with parchment paper for easy removal.
- Whisk together the dry ingredients in a medium bowl. Combine the dry ingredients until well mixed and set aside.
- Cream the butter and sugars in a large bowl using an electric mixer on high speed to beat together until light and fluffy.
- Add the eggs and vanilla, beating in until the mixture is pale and smooth.
- Combine the wet and dry ingredients gradually, mixing until smooth.
- Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake by letting it rest in the pan on a wire rack for 30 minutes before gently pulling it out.
- Make the frosting by melting the butter until golden brown and frothy and chilling until solid but soft.
- Whip the chilled brown butter with an electric mixer until pale and fluffy, then mix in cream cheese until well combined.
- Sift in powdered sugar and mix until incorporated.
- Prepare the chai milk soak by heating whole milk, steeping chai teabags, and letting it cool.
- Combine chai milk with sweetened condensed milk and vanilla extract.
- Prepare the cake for soaking by cutting a thin layer off the top and poking holes in the surface.
- Soak the cake by slowly pouring the chai milk mixture over the top.
- Frost the cake generously with the brown butter cream cheese frosting and sprinkle with cinnamon.
- Cut the cake into 16 slices and enjoy!