Description

This Chai Cake is a delightful treat infused with warm spices and black tea flavors. The moist and flavorful cake layers are complemented by a creamy cinnamon frosting, making it a perfect dessert for any occasion.

Ingredients

For the cake:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk, warmed
2 black tea bags (steeped in the warm milk for 10 minutes)

For the frosting:

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional, for flavor)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Cream butter and sugars: In a separate bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla.
Combine wet and dry ingredients: Remove the tea bags from the steeped milk and let cool slightly. Add the dry ingredients to the butter mixture in three additions, alternating with the chai milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the cake: Divide the batter between the prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the frosting: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, followed by cream, vanilla, and cinnamon. Beat until light and fluffy.
Frost the cake: Frost the cooled cake and garnish with a light dusting of cinnamon if desired.

Notes

For a stronger chai flavor, add 1/2 teaspoon ground black pepper or use masala chai concentrate in place of steeped milk.
This cake also works well as cupcakes (bake 18–20 minutes).