Spiced Chai Cake

Spiced Chai Cake is a delightful treat that combines the warm flavors of chai tea with a soft, moist cake. It’s perfect for tea time or any special occasion. The spices used in this cake bring out a comforting aroma that makes your home smell amazing. With its creamy frosting and drizzle of sweetened condensed milk, this cake not only looks beautiful but tastes delicious too. Whether you are a chai lover or just looking for something new, this cake will surely please everyone.

how to make Spiced Chai Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 cup brewed chai tea
• 1/2 cup sweetened condensed milk

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large mixing bowl, cream the butter and sugars together until light and fluffy.
4. Beat in the eggs one at a time, then mix in the buttermilk and chai tea.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared pan.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Let the cake cool, then poke holes in the top and drizzle with sweetened condensed milk.
9. For the frosting, beat together brown butter and cream cheese until smooth and creamy, then frost the cooled cake.

how to serve Spiced Chai Cake

Serve Spiced Chai Cake at room temperature. Cut it into squares and place them on a nice plate. You can enjoy it plain or with a scoop of vanilla ice cream on the side. It pairs well with a cup of tea or coffee, making it a perfect dessert for gatherings or a cozy evening at home.

how to store Spiced Chai Cake

Store any leftover Spiced Chai Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for about a week. Just make sure to cover it well to keep it fresh. You can also freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.

tips to make Spiced Chai Cake

• Make sure your butter is softened to room temperature for easy mixing.
• Measure your flour correctly to avoid a dense cake. Scoop it into your measuring cup and level it off with a knife.
• Use freshly brewed chai tea for the best flavor.
• Allow the cake to cool completely before frosting to keep the frosting from melting.

variation

You can add nuts like walnuts or pecans for extra crunch and flavor. Another variation is to replace the cream cheese frosting with a simple vanilla glaze for a lighter option.

FAQs

1. Can I use other types of tea instead of chai?
Yes, you can use any flavored tea you like, but chai adds a unique spice blend that enhances the cake’s flavor.

2. Is there a way to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.

3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in an airtight container and frost it when you’re ready to serve.

Spiced Chai Cake

A delightful cake infused with chai spices, creamy frosting, and a drizzle of sweetened condensed milk, perfect for tea time or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 350

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour Ensure flour is measured correctly.
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon ground cloves

Wet Ingredients

• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1 cup unsalted butter, softened Make sure butter is at room temperature.
• 4 large eggs
• 1 cup buttermilk
• 1 cup brewed chai tea Use freshly brewed for best flavor.
• 0.5 cup sweetened condensed milk For drizzling on top.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large mixing bowl, cream the butter and sugars together until light and fluffy.
4. Beat in the eggs one at a time, then mix in the buttermilk and chai tea.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared pan.

Baking

1. Bake for 30-35 minutes or until a toothpick comes out clean.
2. Let the cake cool, then poke holes in the top and drizzle with sweetened condensed milk.

Frosting

1. For the frosting, beat together brown butter and cream cheese until smooth and creamy, then frost the cooled cake.

Notes

Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for about a week. For long-term storage, freeze the cake for up to three months, wrapped tightly in plastic wrap and aluminum foil.