Chai Cake Recipe

Infused with the warm, cozy spices that define a perfect cup of chai, this Chai Cake is the ultimate treat for tea lovers and dessert enthusiasts alike. The cake is irresistibly moist and fluffy, with rich notes of cinnamon, cardamom, ginger, and cloves dancing through every bite. It’s the kind of dessert that brings instant comfort—ideal for fall gatherings, holiday parties, or just curling up with a slice and a mug of something warm.

What takes this chai cake over the top is its luxurious frosting. A creamy, dreamy layer of vanilla bean or spiced cream cheese frosting spreads smoothly across the surface, complementing the aromatic spices with a touch of sweetness and tang. A sprinkle of cinnamon on top adds that extra sparkle, making it as visually inviting as it is delicious.

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Ingredients for this Chai Cake Recipe

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 ½ tsp ground cardamom
• 1 tsp ground ginger
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 cup brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk (or buttermilk for extra richness)

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 ½ – 3 cups powdered sugar
• 1 ½ tsp vanilla bean paste or extract
• Pinch of cinnamon (for sprinkling on top)

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Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. This ensures the cake doesn’t stick and keeps the edges moist.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the warm chai spices—cinnamon, cardamom, ginger, cloves, and nutmeg. Mixing the dry ingredients thoroughly ensures even spice distribution throughout the cake.

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Step 3: Cream Butter, Oil, and Sugars

Using a stand mixer or hand mixer, beat the softened butter, oil, brown sugar, and granulated sugar together on medium speed until light and fluffy. This should take about 2–3 minutes and creates a smooth, creamy base for the batter.

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Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The mixture should become smooth and silky, with no lumps.

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Step 5: Combine Wet and Dry

Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined—do not overmix, as this can make the cake dense.

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Step 6: Bake the Cake

Pour the batter into the prepared baking pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

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Step 7: Make the Frosting

In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and continue mixing until the frosting is light and fluffy. Add the vanilla bean paste and blend until combined.

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Step 8: Frost and Finish

Once the cake is completely cool, spread the frosting evenly over the top. Lightly dust with cinnamon for an extra touch of spice and visual appeal. Slice, serve, and enjoy every spiced, frosted bite!

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Estimated Nutrition (Per Slice, based on 12 servings)

• Calories: 430
• Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 220mg
• Carbohydrates: 55g
• Fiber: 1g
• Sugar: 38g
• Protein: 4g

Note: Nutritional values may vary based on specific ingredients and portion sizes.

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Frequently Asked Questions

1. Can I make this chai cake ahead of time?

Absolutely. You can bake the cake a day in advance and frost it the next day. Just store the unfrosted cake tightly wrapped at room temperature or in the fridge.

2. What can I use instead of cream cheese frosting?

You can use vanilla buttercream or a simple glaze made with powdered sugar, milk, and a touch of chai spice.

3. Is it possible to make this recipe dairy-free?

Yes, substitute plant-based butter and cream cheese, and use almond milk or oat milk in place of dairy milk.

4. Can I use chai tea bags for flavoring?

This recipe uses dry spices for bold flavor, but you can steep chai tea bags in the milk beforehand for added depth if desired.

5. What flour can I use for a gluten-free version?

A good 1-to-1 gluten-free flour blend works well in place of regular flour. Avoid almond or coconut flour unless you adjust the recipe.

6. Can I turn this into cupcakes?

Yes! Divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes. Frost once cooled.

7. Why is my cake dense?

Overmixing the batter or using too much flour can cause a dense texture. Be sure to measure accurately and mix only until combined.

8. Can I add mix-ins like nuts or dried fruit?

Definitely! Chopped walnuts, pecans, or even raisins pair beautifully with the chai spice flavors.

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