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Chai Cake

Indulge in Irresistibly Moist Chai Cake this Autumn

This moist and flavorful Chai Cake is perfect for autumn, featuring cozy spices and a delightful cream cheese frosting.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 28 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use a digital kitchen scale for accurate measurements.
  • 2 teaspoons Ground Cinnamon Adjust to taste.
  • 1 teaspoon Ground Ginger Offers a subtle heat.
  • 1 teaspoon Ground Allspice Enhances the chai flavor.
  • 1 teaspoon Ground Nutmeg Enhances the chai flavor.
  • 1 teaspoon Ground Cardamom Enhances the chai flavor.
  • 1 teaspoon Ground Cloves Enhances the chai flavor.
  • 1 teaspoon Baking Powder Essential for rising.
  • 1 teaspoon Baking Soda Essential for rising.
  • 1 pinch Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Softened for blending.
  • 3/4 cup Granulated White Sugar Provides sweetness.
  • 3/4 cup Brown Sugar Adds depth.
  • 2 Eggs Room temperature for better incorporation.
  • 2 teaspoons Vanilla Extract High-quality for best flavor.
  • 1 cup Buttermilk Adds moisture and tang.
  • 1 cup Whole Milk Used for chai soak.
  • 2 chai teabags Chai Teabags Key ingredient for flavor.
  • 1/2 cup Sweetened Condensed Milk Adds sweetness to the soak.
For the Frosting
  • 1/2 cup Unsalted Butter Brown it for flavor.
  • 8 oz Cream Cheese Provides creamy texture.
  • 3-4 cups Powdered Sugar Adjust for desired sweetness.

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions for Chai Cake
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9x9 inch baking pan.
  2. In a mixing bowl, whisk together all-purpose flour, ground cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt.
  3. Cream together the unsalted butter and granulated and brown sugar until fluffy. Add eggs and vanilla, blending well.
  4. Gradually add the dry ingredients and buttermilk, mixing until just combined.
  5. Pour batter into the prepared pan and bake for 35-38 minutes until a toothpick comes out clean. Let cool for 30 minutes.
  6. Brown the unsalted butter in a saucepan and let it cool slightly. Whip with cream cheese and powdered sugar until smooth.
  7. Heat whole milk and steep the chai teabags until infused. Stir in sweetened condensed milk and let cool.
  8. Once the cake is cool, poke holes in the top, drizzle with chai soak, frost with brown butter cream cheese frosting, and dust with cinnamon.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 290mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 120mgIron: 1mg

Notes

Serve with tea or complement with Blueberry Buttermilk Pancakes for a brunch.

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