Description
This chai cake is infused with the warm spices of chai tea and is topped with a creamy chai-flavored frosting.
Ingredients
Scale
- ¾ cup whole milk
- 2 chai tea bags
- 2 ¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature (for frosting)
- 8 oz cream cheese, cold
- 4 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon (for frosting)
- ½ teaspoon ground cardamom (for frosting)
- ½ teaspoon vanilla extract (for frosting)
Instructions
- Steep the Tea: In a small saucepan, warm the milk just until steaming (don’t let it boil). Add the chai tea bags and let them steep for at least 10 minutes. Remove the tea bags and let the milk cool completely.
- Preheat and Prep: Preheat your oven to 350°F (177°C). Grease and line three 6-inch round cake pans (or two 8-inch pans) with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, salt, and all the warm spices—cinnamon, cardamom, ginger, allspice, cloves, and nutmeg.
- Cream the Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 3–4 minutes).
- Add the Eggs and Vanilla: Lower the speed and add eggs one at a time, mixing well between additions. Stir in the vanilla extract.
- Alternate Mixing the Milk and Dry Ingredients: On low speed, add the dry ingredients in three parts, alternating with the cooled chai milk. Begin and end with dry ingredients. Mix until just combined.
- Bake the Cake Layers: Divide the batter evenly between the pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes before turning them out onto a wire rack.
- Make the Chai Cream Cheese Frosting: In a clean mixing bowl, beat the butter until smooth, then add the cold cream cheese and beat until fully incorporated. Add the powdered sugar gradually, followed by cinnamon, cardamom, and vanilla extract. Beat until fluffy and smooth.
- Assemble and Decorate: Once the cake layers are completely cooled, spread a generous layer of frosting between each tier. Frost the outside with the remaining chai-spiced frosting. Decorate as you like—dust with cinnamon, top with dried orange slices, or keep it beautifully simple.
Notes
- Ensure all ingredients are at room temperature for best results.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For an extra flavor boost, try adding a teaspoon of almond extract in the batter.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg