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!

Course Dessert

Cuisine Cakes

Prep Time 25

Cook Time 45

Total Time 1 10

Servings slices

Calories 484kcal

Author Amee

Equipment

4.5 x 8.5 inch loaf pan (3-inch tall)
Offset Spatula

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

US Customary - Metric

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