There’s something irresistibly comforting about chai cake — the blend of warm spices, tender crumb, and creamy frosting creates a dessert that feels like a hug in every bite. Whether you’re a longtime chai lover or just discovering its magic, this cake will sweep you off your feet with its layered flavors and bakery-worthy look. It’s perfect for autumn gatherings, holiday tables, or simply as a weekend baking adventure when you want to fill your home with the nostalgic scent of cinnamon, cardamom, and cloves.
A Cozy Introduction to Chai Cake
When the days grow shorter and the air takes on a cool crispness, chai cake becomes more than just dessert — it becomes a seasonal ritual. I still remember the first time I tasted a slice at a friend’s fall potluck. The aroma alone was enchanting: spicy, sweet, and earthy, like a cup of masala chai wrapped in cake form. Every forkful delivered a tender, moist crumb spiced with cinnamon, ginger, cardamom, cloves, and nutmeg, crowned with silky cream cheese frosting that balanced the warmth with a delicate tang.
Chai, which originates from India, is more than just a tea blend — it’s a cultural treasure. Traditionally brewed strong and sweet with milk and spices, chai has long been associated with hospitality and warmth. Bringing these flavors into a cake creates a dessert that feels both familiar and fresh, blending cultural tradition with Western-style baking. This chai cake is a celebration of those shared moments — from cozy afternoons with a hot drink to festive dinner parties where the cake steals the spotlight.
INGREDIENTS YOU’LL NEED
For the Chai Cake:
- 2 ½ cups (313 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp cardamom
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 cup (224 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
For the Cream Cheese Frosting:
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 tbsp vanilla extract
HOW TO MAKE CHAI CAKE
Step-by-Step Instructions
Before we dive into the steps, let me share a little personal touch. Whenever I make chai cake, I like to brew myself a fresh cup of spiced chai to sip while baking — it’s my way of getting into the mood and layering the whole experience with aroma and warmth.
Step 1: Prepare Your Pans and Ingredients
Preheat your oven to 350°F (177°C). Grease three 6-inch round cake pans (or two 8-inch pans) and line the bottoms with parchment paper. Make sure your butter, eggs, and buttermilk are at room temperature — this helps ensure a smooth, fluffy batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. These spices are the heart of your chai cake, so don’t skimp!
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes. This step incorporates air, giving your cake a tender, moist texture.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix just until combined — overmixing can make the cake dense.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans. Smooth the tops and bake for 28–32 minutes (for 6-inch pans) or 32–36 minutes (for 8-inch pans), until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 7: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then mix in the vanilla extract. The frosting should be creamy, fluffy, and spreadable.
Step 8: Assemble the Chai Cake
Once the cakes are completely cool, stack and frost them, smoothing the sides and top with a spatula. If you like, decorate with a sprinkle of cinnamon or a dusting of chai spice on top.
HELPFUL TIPS
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to create a smooth batter and an evenly baked cake.
- Level Your Cakes: Use a serrated knife to trim any domed tops before stacking for a perfectly even layer cake.
- Decorate Simply: A light dusting of chai spice or even some delicate piping with extra frosting makes this cake look stunning without much effort.
- Make Ahead: The cake layers can be baked a day ahead and wrapped tightly. Frost just before serving.
DETAILS
Prep Time: 30 minutes
Cook Time: 32 minutes
Total Time: 1 hour 10 minutes
Yield: 10–12 servings
Category: Dessert
Method: Baking
Cuisine: American (with Indian-inspired flavors)
Diet: Vegetarian
NOTES
This chai cake is best served at room temperature, allowing the flavors to shine. You can customize the spice blend to your taste — add a bit more ginger for a zesty kick or extra cardamom for floral warmth.
NUTRITIONAL INFORMATION
(Per serving; approximate)
Calories: 520
Fat: 28g
Carbohydrates: 62g
Protein: 5g
Sugar: 45g
FREQUENTLY ASKED QUESTIONS
Can I make this chai cake gluten-free?
Yes! Simply substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Can I use a different frosting?
Absolutely — while cream cheese frosting complements the spices beautifully, you can also use vanilla buttercream or a spiced whipped cream.
Can I freeze the cake?
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to two months. Thaw completely before frosting.
STORAGE INSTRUCTIONS
Store the assembled chai cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Related Recipes
If you liked this chai cake, you’ll definitely enjoy these other cozy, spiced delights:
CONCLUSION
Chai cake is more than just dessert — it’s an experience, a celebration of warmth, spice, and connection. Whether you’re sharing it with friends over tea or treating yourself to a special homemade indulgence, this cake invites you to slow down and savor the moment. Happy baking!
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Chai Cake
Description
There’s something irresistibly comforting about chai cake — the blend of warm spices, tender crumb, and creamy frosting creates a dessert that feels like a hug in every bite. Whether you’re a longtime chai lover or just discovering its magic, this cake will sweep you off your feet with its layered flavors and bakery-worthy look. It’s perfect for autumn gatherings, holiday tables, or simply as a weekend baking adventure when you want to fill your home with the nostalgic scent of cinnamon, cardamom, and cloves.
Ingredients
For the Chai Cake:
2 ½ cups (313 g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp cardamom
¼ tsp cloves
¼ tsp nutmeg
1 cup (224 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240 ml) buttermilk, room temperature
For the Cream Cheese Frosting:
8 oz (226 g) cream cheese, softened
½ cup (113 g) unsalted butter, softened
4 cups (480 g) powdered sugar
1 tbsp vanilla extract
Instructions
Before we dive into the steps, let me share a little personal touch. Whenever I make chai cake, I like to brew myself a fresh cup of spiced chai to sip while baking — it’s my way of getting into the mood and layering the whole experience with aroma and warmth.
Step 1: Prepare Your Pans and Ingredients
Preheat your oven to 350°F (177°C). Grease three 6-inch round cake pans (or two 8-inch pans) and line the bottoms with parchment paper. Make sure your butter, eggs, and buttermilk are at room temperature — this helps ensure a smooth, fluffy batter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. These spices are the heart of your chai cake, so don’t skimp!
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes. This step incorporates air, giving your cake a tender, moist texture.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix just until combined — overmixing can make the cake dense.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans. Smooth the tops and bake for 28–32 minutes (for 6-inch pans) or 32–36 minutes (for 8-inch pans), until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 7: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then mix in the vanilla extract. The frosting should be creamy, fluffy, and spreadable.
Step 8: Assemble the Chai Cake
Once the cakes are completely cool, stack and frost them, smoothing the sides and top with a spatula. If you like, decorate with a sprinkle of cinnamon or a dusting of chai spice on top.
Notes
This chai cake is best served at room temperature, allowing the flavors to shine. You can customize the spice blend to your taste — add a bit more ginger for a zesty kick or extra cardamom for floral warmth.