This Chai Cake has transformed your favorite chai latte into a cozy, tender cake! Infused with chai and lots of warm spices, it's irresistible!
This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.
This Chai Cake is made in a loaf pan for a simple yet stunning treat! Topped with chai-spiced cream cheese frosting, this cake is filled with warm, sweet spice that is the perfect treat any time of day!
If you enjoy this recipe, check out the posts for my Dirty Chai Cookies, Chai Sugar, and Apple Upside Down Cake!
Ingredients
Here's everything you need to make this delicious cake, and a little about why each ingredient is included. Measurements for each ingredient are listed in the recipe card, below.
Chai Cake Ingredients
- Milk - For moisture and richness. I used whole milk.
- Chai - For flavor. I used tea bags. You can use looseleaf tea if that's what you've got, but you'll need to strain the tea from the milk once it has steeped.
- All-Purpose Flour - Provides structure for the cake. I used all-purpose flour.
- Baking Powder and Baking Soda- Provide leavening for the cake.
- Salt - Helps to balance and enhance the flavor of the cake.
- Ground Cinnamon, Cardamom, and Nutmeg - For flavor.
- Unsalted Butter - For moisture and richness. Unsalted butter so that you control the amount of salt in the recipe. You want your butter to be at room temperature.
- Granulated Sugar - For sweetness and keeping the cake soft and moist.
- Vegetable Oil - For moisture.
- Eggs - To provide structure, additional leavening, and a little richness. I used large eggs. You want your eggs to be at room temperature.
- Vanilla Extract - For flavor.
Spiced Cream Cheese Frosting Ingredients
- Cream Cheese - You can't have cream cheese frosting without it! Provides wonderful flavor and creamy texture. I used full-fat cream cheese, which you want to have at room temperature before your use it.
- Unsalted Butter - For smooth richness. Unsalted butter so that you control the amount of salt in the recipe. You want your butter to be at room temperature before you start.
- Powdered Sugar - For sweetness, and because it dissolves completely, your frosting will have a smooth, creamy texture.
- Ground Cinnamon, Ginger, Cardamom, and Cloves - For flavor.
Instructions
Here I'll show you how to make this beautiful cake, step by step! More detailed instructions are included in the recipe card, below.
Here's an overview of the recipe steps. *For full instructions, see recipe card.*
- Steep chai in warm milk and set aside. Cream the butter and sugar until light and fluffy.
- Add vegetable oil and mix to combine.
- Add eggs and vanilla extract and mix to combine.
- Gradually add half the dry ingredients, followed by the chai-milk mixture, then the rest of the dry ingredients. Mix until just combined. Pour batter into the pan and bake.
- For the frosting, combine cream cheese and butter and beat until smooth and creamy.
- Add the powdered sugar and spices and mix until thoroughly combined. For complete instructions, see recipe card, below.
Equipment
Here are a few things I used when making this cake:
- 4.5 x 8.5 inch Loaf Pan - I used a 4.5 inch x 8.5 inch loaf pan for this recipe. A different size loaf pan will change the bake time.
- Offset Spatula - Not a necessity, but it makes spreading the cake batter in the pan much easier and keeps your hands out of the batter!
Storage
This cake will keep in an airtight container for up to 5 days in the refrigerator, or up to 3 days at room temperature. For longer storage, the cake can be frozen for up to three months. Just thaw in the refrigerator overnight, then serve!
Other Recipes You May Like
Looking for other recipes like this? Try these:
Chai Cake
This Chai Cake is made in a loaf pan for a simple yet stunning treat! Topped with chai-spiced cream cheese frosting, this cake is filled with warm, sweet spice that is the perfect treat any time of day!
Equipment
- 4.5 x 8.5 inch loaf pan (3-inch tall)
Ingredients
Chai Cake
- ½ cup milk (I used whole milk)
- 2 chai tea bags
- 1 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 eggs, at room temperature (I used large eggs)
- 1 teaspoon vanilla extract
Spiced Cream Cheese Frosting
- 4 ounces cream cheese, at room temperature (I used full fat cream cheese)
- ¼ cup unsalted butter, at room temperature
- 2 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- pinch ground cloves
Instructions
For Chai Milk
- Pour the milk into a small saucepan and warm over medium-low heat until just starting to bubble around the edges (do not boil). Since it's a small amount of milk, you could also heat it in a mug in the microwave if you prefer.
- Once the milk is warmed, add the tea bags and allow the chai to steep in the milk until it cools to room temperature. Set aside and continue with the recipe as the mixture cools.
For Cake
- Preheat oven to 350° F. Grease a 4.5 x 8.5 inch loaf pan (see note) and set aside.
- In a medium bowl, combine the dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, scraping down the sides of the bowl as needed.
- Add vegetable oil and mix to combine. Then add the eggs one at a time, allowing the first egg to incorporate before adding the second. Add vanilla extract and mix to combine.
- With the mixer on low speed, gradually add half the dry ingredients, followed by the chai-milk mixture, then the rest of the dry ingredients. Mix until just incorporated.
- Pour the batter into the prepared pan and smooth the top (an offset spatula works well for this; see note).
- Bake 45 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs attached. I turned the pan around in the oven after 25 minutes to help ensure an even bake. If the cake is getting too dark on top, you can tent the cake with foil to keep it from overbrowning.
- Cool the cake 10-15 minutes in the pan, then remove to a wire rack to cool completely.
For Frosting
- In the bowl of a stand mixer combine the room temperature cream cheese and butter. Beat until smooth and creamy.
- In a medium bowl, combine the powdered sugar (sifted if there are lumps) with the spices (cinnamon, ginger, cardamom, and cloves). Gradually add the powdered sugar mixture and mix until incorporated. If the frosting is too thick you can add a little milk to thin it. If too thin, you can add a bit more powdered sugar until you reach the desired consistency. Make sure the cake is completely cool before you frost it.
- This cake will keep in an airtight container for up to 5 days in the refrigerator, or up to 3 days at room temperature. For longer storage, the cake can be frozen for up to three months. Just thaw in the refrigerator overnight, then serve!Enjoy!
Notes
Note on loaf pan- I used a 4.5 x 8.5 inch loaf pan for this recipe. A different size pan will change the bake time.
Note on offset spatula - Not a necessity, but it makes spreading the cake batter in the pan much easier and keeps your hands out of the batter!
Nutrition Estimate
Serving: 1 sliceCalories: 484kcalCarbohydrates: 63gProtein: 5gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 242mgPotassium: 82mgFiber: 1gSugar: 49gVitamin A: 627IUVitamin C: 0.02mgCalcium: 84mgIron: 1mg
Nutrition information is provided as a courtesy and is only an estimate.
Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
Comments
No Comments