If you’re a fan of cozy spices and crave a dessert that wraps you up in warmth from the very first bite, this Chai Cake is your new baking adventure. Imagine everything you adore about a classic chai latte—aromatic black tea, creamy milk, and those magical layers of cinnamon, ginger, cardamom, and cloves—but in irresistibly moist, beautifully frosted cake form. Perfect for fall gatherings, everyday treats, or anytime you want to make a simple moment feel special, this recipe transforms humble pantry staples into a celebration of flavor and comfort.

Ingredients You’ll Need

There’s nothing complicated here—just carefully chosen, pantry-friendly ingredients that come together in perfect harmony. Each one does its part in building the structure, aroma, and rich taste that make this Chai Cake unforgettable.

All-purpose flour: Forms the foundation, supporting a tender yet sturdy cake crumb.
Baking powder and baking soda: These leaveners ensure your cake rises beautifully and stays light.
Salt: Enhances all the spice notes and balances the sweetness.
Ground cinnamon, ginger, cardamom, cloves, nutmeg: The classic chai spice blend brings depth, warmth, and a little intrigue to every bite.
Unsalted butter (for cake and frosting): Adds richness, moisture, and that melt-in-your-mouth texture—use room temperature for easy creaming.
Granulated sugar and light brown sugar: Brown sugar brings a hint of molasses for complexity, while white sugar keeps things classic.
Eggs: The key to binding everything together and adding lift.
Vanilla extract: Just a splash rounds out all the flavors and perfumes the cake and frosting.
Whole milk (steeped with black tea): Infusing warmed milk with tea bags delivers authentic chai flavor and moistens the crumb.
Powdered sugar: The secret to a cloud-like frosting with just the right sweetness.
Heavy cream or milk (for frosting): Creates a luxuriously fluffy texture when whipped into the frosting.
Optional frosting cinnamon: For a little extra spice in your buttercream—totally up to your taste!

How to Make Chai Cake

Step 1: Prepare Your Pans and Infuse the Milk

Begin by preheating your oven to 350°F (175°C). Generously grease and flour two 8-inch round pans—or line them with parchment for easy removal. Warm the whole milk until hot but not boiling, and steep the black tea bags for a full 10 minutes. This step infuses your cake with signature chai undertones, ensuring every crumb hints at spiced tea.

Step 2: Mix the Dry Ingredients

While the tea is steeping, whisk together the flour, baking powder, baking soda, salt, and all five spices in a medium mixing bowl. This not only distributes the leaveners evenly, but it also awakens the aroma of your chai blend, so you’re guaranteed big flavor in the final bake.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the softened butter with both the granulated and brown sugars until pale and fluffy—about 3 to 4 minutes. This creates air pockets for a soft cake and ensures the sweetness is perfectly dispersed. Take your time with this part; it’s key to a luscious crumb.

Step 4: Add Eggs and Vanilla

Add the eggs, one at a time, to the sugar-butter mixture, beating well after each addition. Stir in the vanilla extract to bring out the chai spices and add a lovely floral note to your batter.

Step 5: Combine Wet and Dry Mixtures With Chai Milk

Remove the tea bags from your milk, let cool slightly, and get ready to assemble. Alternate adding the dry ingredients and chai milk into the creamed mixture in three parts, beginning and ending with the flour. Mix gently—just until combined—so your Chai Cake stays tender, never dense.

Step 6: Bake and Cool

Divide the batter evenly between your prepared pans, smoothing the tops. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let your cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. This helps prevent any sticking and keeps your cake layers beautifully intact.

Step 7: Make the Cinnamon Frosting

While your cakes are cooling, beat the remaining butter until creamy. Gradually add powdered sugar and a splash of cream, along with vanilla and an optional pinch of cinnamon. Whip until the frosting is light, fluffy, and irresistible—perfect for topping your Chai Cake with style.

Step 8: Frost and Finish

Once the cakes are fully cool, dollop a generous layer of frosting between the rounds, then cover the top and sides. Decorate with a dusting of cinnamon or extra chai spices, and marvel at what you’ve created—you’re officially a Chai Cake pro!

How to Serve Chai Cake

Garnishes

A simple dusting of cinnamon or a pinch of extra cardamom on top is both classic and eye-catching. For a fancier finish, try sprinkling chopped candied ginger, a drizzle of honey, or even a scattering of edible flower petals to echo the cake’s chai inspiration.

Side Dishes

This cozy Chai Cake pairs beautifully with a cup of steaming chai, of course, but also works with dark-roast coffee, sweet dessert wines, or a scoop of vanilla ice cream. For a true celebration, serve alongside fresh fruit or slightly tangy yogurt to complement all the warm spices.

Creative Ways to Present

Turn your Chai Cake into cupcakes for individual treats, or build a layer cake with extra frosting and decorative piping. A naked cake style—leaving the sides exposed—shows off those stunning, spiced layers. For brunch or tea, serve sliced on a rustic wooden board or with vintage china for an old-world touch.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Chai Cake tightly with plastic wrap or store in an airtight container at room temperature for up to two days. If your kitchen is warm or humid, tuck it into the refrigerator for longer freshness—just let slices come to room temp before eating for the perfect softness.

Freezing

Chai Cake freezes like a dream! Wrap individual slices or whole unfrosted layers in plastic, then foil, and freeze for up to three months. Thaw overnight in the fridge, then bring to room temperature before enjoying. You can also freeze the finished, fully frosted cake—just know the texture of your buttercream may slightly change after defrosting.

Reheating

If you like your cake a little warm (who doesn’t?), pop a slice in the microwave for 10–15 seconds. This revives the spices and gives the buttercream a just-melted, bakery-style feel. Don’t heat it too long, or the frosting may separate.

FAQs

Can I make this Chai Cake gluten free?

Absolutely! Substitute a high-quality 1-to-1 gluten free baking blend for the all-purpose flour, and double-check your baking powder for gluten. The cake’s moist texture and rich chai flavor shine through just as beautifully.

Can I use chai concentrate instead of steeping my own milk?

Yes, using masala chai concentrate gives a bold, direct flavor. Simply replace the steeped milk with the same amount of high-quality chai concentrate, but scale back additional sweeteners as store-bought concentrates can be sugary.

Can I make Chai Cake as cupcakes?

Definitely! Divide the batter into lined muffin tins and bake for 18–20 minutes, or until a toothpick comes out clean. They’re perfect for parties and portion control.

What’s the best way to frost and decorate Chai Cake?

Let the cake layers cool completely before frosting to avoid melting the buttercream. An offset spatula is your friend! For decoration, simple cinnamon dusting or intricate piping both look stunning, depending on your vibe and occasion.

Can I add extra spices or black pepper for more heat?

For a spicier kick, add half a teaspoon of freshly ground black pepper to the dry mixture. Chai celebrates spice, so feel free to tweak the blend until it’s just right for you!

Final Thoughts

I hope this Chai Cake becomes a highlight in your dessert repertoire—because there’s nothing quite like the perfect marriage of spiced warmth and tender cake crumb. Every slice is a sweet hug to share with friends and family, or to savor all to yourself on a cozy afternoon. Don’t wait for a special occasion—give this recipe a try and discover just how magical chai-spiced baking can be!