Description
A warm, spiced cake infused with the cozy flavors of chai tea. This soft and moist cake is perfect for any occasion, with its combination of cinnamon, ginger, cloves, and cardamom, offering a comforting balance of sweetness and spice.
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 250-280 kcal
- Fat: 12-15g
- Carbohydrates: 35-40g
- Protein: 3g