Chai Cake Recipe

Introduction

Chai Cake brings the warm, aromatic flavors of spiced chai tea into a moist, tender cake that’s perfect for any occasion. This cake is packed with a combination of spices like cinnamon, ginger, cardamom, and cloves, which complement the sweetness of the cake. Whether enjoyed with a cup of tea or served as a special dessert, Chai Cake offers a comforting and flavorful experience.

This recipe is ideal for cozy gatherings, fall celebrations, or when you just want a slice of something deliciously spiced. With its tender crumb, warm spices, and perfect balance of sweetness, this cake will quickly become a favorite in your baking repertoire. This guide will walk you through each step, offering tips for success and fun variations to explore.

Why You’ll Love Chai Cake

• Warm Spices: The combination of cinnamon, ginger, cardamom, and cloves fills your kitchen with the comforting aromas of chai tea. Each bite is a delightful blend of warm, aromatic flavors that transport you to a cozy tea house.
• Moist and Tender: The cake’s soft and moist texture comes from the combination of butter, eggs, and buttermilk, making it rich without being overly heavy. It’s the perfect balance of tenderness and flavor.
• Perfect for Any Occasion: Whether you’re hosting a tea party, celebrating a birthday, or simply enjoying an afternoon treat, Chai Cake is a versatile dessert that works for any occasion.
• Simple Ingredients: With pantry staples like flour, sugar, spices, and buttermilk, you can easily make this cake, even if you’re new to baking.
• Incredibly Flavorful: The warm spices and subtle sweetness come together to create a cake that’s anything but ordinary. The addition of chai tea leaves or chai concentrate takes this cake to the next level, adding an extra layer of flavor.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 35-40 minutes
• Servings: Approximately 12 servings
• Calories per Serving: Around 250-280 calories per slice, depending on ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 250-280 kcal
• Fat: 12-15g
• Carbohydrates: 35-40g
• Protein: 3g
• Fiber: 1g
• Sugar: 20-25g

Ingredients

For the Chai Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ½ cup strong chai tea, brewed and cooled (or 2 tablespoons chai concentrate)
• Optional: 1 cup chopped walnuts or pecans for added texture

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 2-3 cups powdered sugar (depending on desired sweetness)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (optional, for extra flavor)

Special Equipment

While making Chai Cake doesn’t require specialized tools, a few pieces of equipment will help ensure smooth preparation and better results:

1. Electric Mixer: An electric mixer makes it easier to cream the butter and sugar together, resulting in a light and fluffy batter. It’s also helpful for whipping the frosting to the right consistency.
2. Cake Pan: A 9-inch round cake pan or an 8×8-inch square pan works well for this recipe. You can also use two round pans if you prefer a layered cake.
3. Parchment Paper or Cooking Spray: Lining the cake pan with parchment paper or greasing it with cooking spray ensures that the cake doesn’t stick and comes out easily after baking.
4. Mixing Bowls: You’ll need separate bowls for mixing dry ingredients and wet ingredients. Using large glass or stainless steel bowls will make it easier to mix everything evenly.
5. Measuring Cups and Spoons: Accurate measurements are crucial for this recipe, especially when it comes to spices. Use standard measuring cups and spoons to ensure the right balance of ingredients.
6. Wire Rack: After baking, allow the cake to cool on a wire rack to prevent it from becoming soggy and to ensure even cooling.

Step-by-Step Instructions

1. Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt. The spices will be the stars of this cake, so make sure they’re evenly distributed in the dry ingredients. This mixture will give the cake its signature chai flavor.

2. Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for 2-3 minutes until the mixture becomes light and fluffy. This step incorporates air into the batter, helping the cake rise and ensuring a tender texture.

3. Add the Eggs and Vanilla Extract

Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract. These ingredients help bind the cake together and add richness to the batter.

4. Alternate Adding the Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients in two or three batches, alternating with the buttermilk and chai tea. Begin and end with the dry ingredients. Mix each addition until just combined, being careful not to overmix the batter, as this can result in a dense cake.

5. Fold in Chopped Nuts (Optional)

If you’re using chopped walnuts or pecans, gently fold them into the batter with a spatula. This adds a nice crunch and additional flavor, but it’s entirely optional if you prefer a nut-free cake.

6. Prepare the Cake Pan

Grease your cake pan with butter or cooking spray, and line the bottom with parchment paper for easy removal. Pour the batter into the prepared pan, spreading it evenly with a spatula.

7. Bake the Cake

Preheat your oven to 350°F (175°C). Place the pan in the center of the oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake after 30 minutes, as oven times can vary. If the top begins to brown too quickly, cover it loosely with aluminum foil.

8. Cool the Cake

Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Cooling the cake ensures that it sets properly and prevents it from becoming soggy.

9. Prepare the Cream Cheese Frosting

While the cake is cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired sweetness and consistency. Add the vanilla extract and cinnamon, if using, and continue to beat until fluffy.

10. Frost the Cake

Once the cake is completely cool, spread a generous layer of cream cheese frosting over the top using a spatula. You can also frost the sides of the cake if you prefer a fully frosted look. For an extra touch, sprinkle some ground cinnamon or chopped nuts on top of the frosting.

Tips for Perfect Chai Cake

• Use Room Temperature Ingredients: For the best results, make sure your butter, eggs, and cream cheese are at room temperature. This helps them incorporate more easily into the batter and results in a smoother texture.
• Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. Overmixing can lead to a dense cake.
• Let the Cake Cool Completely: Make sure the cake is completely cool before frosting it. Otherwise, the frosting will melt and slide off the cake.
• Use High-Quality Chai Tea: For the best flavor, use a high-quality chai tea or chai concentrate. The richness of the tea will enhance the spiced flavor of the cake.
• Customize the Spices: If you prefer a stronger chai flavor, feel free to increase the amount of cinnamon, ginger, cardamom, and cloves to suit your taste.

Variations of Chai Cake

• Chai Spice Bundt Cake: Instead of a traditional round cake, bake the batter in a Bundt pan for a dramatic presentation. You can glaze the top with a light cinnamon glaze for added flavor.
• Chai Cake with Caramel Sauce: Drizzle the finished cake with homemade or store-bought caramel sauce for an extra layer of sweetness and richness.
• Chai Cake with Maple Frosting: Swap the cream cheese frosting for a maple-flavored frosting. This combination will add a touch of autumn flavor to the cake.
• Vegan Chai Cake: Use a plant-based butter substitute, non-dairy milk, and a flax egg to make a vegan version of this cake. It’s just as flavorful and moist as the original.

Storage and Shelf Life

Chai Cake can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate the cake for up to a week, though it’s best enjoyed fresh.

If you want to keep the cake for an extended period, you can freeze it. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To thaw, simply leave it at room temperature for a few hours or place it in the refrigerator overnight.

Side Dishes and Pairings for Chai Cake

Pair this delicious Chai Cake with complementary treats to enhance your experience:

• Tea or Coffee: A warm cup of chai tea, black tea, or coffee pairs beautifully with the spices in the cake.
• Vanilla Ice Cream: Serve a slice of cake alongside a scoop of vanilla ice cream for a comforting dessert combo.
• Fruit Compote: A fresh fruit compote made with apples, pears, or berries adds a refreshing contrast to the spiced richness of the cake.
• Whipped Cream: A dollop of lightly sweetened whipped cream can help balance the spices in the cake and provide a creamy texture.

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Conclusion

Chai Cake combines the warmth and comfort of spiced chai tea with the sweetness of a tender, moist cake. Whether you’re serving it at a special occasion or enjoying it with a cup of tea, this cake is sure to be a hit. With its simple ingredients, easy preparation, and irresistible flavor, it’s a must-try for spice lovers and cake enthusiasts alike. Enjoy the warmth and deliciousness of this spiced treat—you won’t be able to stop at just one slice!