Name: Chai Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Cuisine: Indian Fusion
Ingredients: Chai Spice Mix:; 2 tbsp ground cinnamon; 1½ tsp ground cardamom; 1½ tsp ground ginger; ¾ tsp ground allspice; ½ tsp ground cloves; ½ tsp ground nutmeg; ¼ tsp black pepper; Chai Cake (3 layers):; 2½ cups cake flour (300g); 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 3 tbsp chai spice mix; ¾ cup unsalted butter (room temp); 1½ cups brown sugar (packed); 3 large eggs (room temp); 1 tbsp vanilla bean paste; 1¼ cups whole milk chai tea (steeped strong); ½ cup sour cream; Cream Cheese Frosting:; 12 oz cream cheese (cold); ¾ cup unsalted butter (room temp); 5 cups powdered sugar; 2 tsp chai spice mix; 2 tsp vanilla extract; 2-3 tbsp heavy cream

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Chai Cake layers ultra-moist vanilla sponge infused with cinnamon cardamom ginger and clove creating warm spiced embrace paired with silky cream cheese frosting. This cozy dessert serves 12 in 50 minutes perfect fall celebration or tea time treat.

Why This Recipe Works

Chai spice blend distributes evenly through dry ingredients ensuring bite-by-bite flavor. Buttermilk tenderizes crumb while brown sugar adds caramel depth. Chai tea-infused milk amplifies authentic tea house aroma. Cream cheese frosting cuts spice sweetness with tangy balance. Almond extract subtle sophistication.

Ingredients & Prep

Cake: 2½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 tbsp chai spice cinnamon ginger cardamom cloves allspice nutmeg, ¾ cup unsalted butter softened, 1½ cups brown sugar, 3 large eggs, 1 tsp vanilla ½ tsp almond extract, 1¼ cups buttermilk, ¼ cup brewed chai tea strong. Frosting: 8 oz cream cheese softened, ½ cup butter, 4 cups powdered sugar, 1 tsp vanilla, 2 tbsp chai tea milk.

Step-by-Step Instructions

Preheat oven 350°F. Grease three 8-inch pans parchment bottoms. Whisk flour baking powder soda salt chai spice. Beat butter brown sugar fluffy 3 minutes. Add eggs vanilla almond one-by-one. Alternate dry buttermilk-chai beginning ending dry. Divide bake 25 minutes toothpick clean. Cool completely. Beat cream cheese butter smooth. Add powdered sugar vanilla chai milk gradually fluffy. Level cakes frost between layers crumb coat chill 30 minutes final coat.

Flavor Variations

Variation Key	Add/Swap	Resulting Twist
Maple Pecan	Brown sugar maple pecans	Autumn harvest
Chocolate Chai	½ cup cocoa powder	Mocha spice
Cardamom Pear	Pear puree	Fruity elegant
Earl Grey	Chai tea bags Earl Grey	Citrus bergamot

Storage Tips

Room temperature airtight 3 days. Refrigerate 1 week frosting firms. Freeze unfrosted 2 months.

FAQs

Spice weak? Double chai tea steep longer. Dry crumb? Room temp ingredients don’t overmix. Frosting runny? Chill 15 minutes before spreading.

Conclusion

Chai Cake bottles tea house warmth through layer cake genius spiced moist celebratory perfection.

Chai Cake Recipe

Print Recipe

Chai Cake delivers warm spice symphony with ultra-moist vanilla crumb infused with chai tea concentrate. Cinnamon-cardamom-ginger-clove cascade meets brown sugar depth while silky cream cheese frosting seals tender layers. Cozy sweater weather dessert perfection for tea lovers. Ultimate Pinterest fall birthday cake showstopper.

Author: ssam
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 2 hours (+ chill)
Yield: 12–16 slices 1x
Category: Dessert
Method: Oven
Cuisine: Indian Fusion
Diet: Vegetarian

Ingredients

Scale

Chai Spice Mix:
2 tbsp ground cinnamon
1½ tsp ground cardamom
1½ tsp ground ginger
¾ tsp ground allspice
½ tsp ground cloves
½ tsp ground nutmeg
¼ tsp black pepper
Chai Cake (3 layers):
2½ cups cake flour (300g)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
3 tbsp chai spice mix
¾ cup unsalted butter (room temp)
1½ cups brown sugar (packed)
3 large eggs (room temp)
1 tbsp vanilla bean paste
1¼ cups whole milk chai tea (steeped strong)
½ cup sour cream
Cream Cheese Frosting:
12 oz cream cheese (cold)
¾ cup unsalted butter (room temp)
5 cups powdered sugar
2 tsp chai spice mix
2 tsp vanilla extract
2–3 tbsp heavy cream

Instructions

1. Steep 4 chai tea bags in 1¼ cups boiling milk 15 mins. Cool completely.
2. Preheat oven 350°F. Prep 3x 8-inch pans (parchment bottoms).
3. Whisk flour + baking powder + soda + salt + chai spices.
4. Cream butter + brown sugar 4 mins pale fluffy.
5. Add eggs one-by-one, then vanilla. Scrape bowl.
6. Alternate dry/wet: ⅓ dry, ½ chai milk, ⅓ dry, sour cream, ⅓ dry, remaining milk.
7. Divide batter evenly. Bake 22-26 mins. Cool completely.
8. Frosting: Beat cold cream cheese + butter smooth. Gradual powdered sugar + chai spice + vanilla + cream to pipeable.
9. Level cakes. Crumb coat, chill 20 mins. Final smooth frost.
10. Garnish cinnamon dust + star anise. Chill 1 hour before slicing.

Notes

Chai tea milk = concentrated flavor foundation.
Cake flour = ultra-tender spice showcase.
Brown sugar = caramel depth essential.
Cold cream cheese = frosting stability secret.
Room temp everything = perfect emulsion.
Make ahead: Bake day 1, frost day 2.
Freezes unfrosted 2 months perfectly.
Serving: Room temp = maximum flavor release.
Slice with hot knife = clean spice reveal.
Party scale: 2x recipe for sheet pan.
Serves 12-16. Autumn celebration perfection.

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 48g
Sodium: 380mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 78g
Fiber: 2g
Protein: 7g
Cholesterol: 110mg

Keywords: chai cake, spiced chai layer cake, chai cream cheese cake, fall birthday cake, chai spice cake recipe