This is, without a doubt, the Best Chai Cake Recipe you will ever try. It’s a wonderfully moist and fragrant spice cake that perfectly captures the cozy essence of a warm chai latte, making it the ultimate treat for fall baking season.
My sister Jennifer fell in love with chai lattes one autumn and was determined to capture that cozy magic in a cake. This Spiced Chai Cake is her creation, a sweet and fragrant reminder of her joyful, creative spirit.
Why This Cake Feels Like a Hug
- Flavor Profile: A rich and aromatic cake infused with a classic chai spice blend including cinnamon, cardamom, ginger, cloves, and nutmeg.
- Perfect Texture: The cake is incredibly moist and tender, complemented by a smooth and tangy cinnamon cream cheese frosting.
- Ease of Making: This Chai Cake recipe uses simple ingredients and straightforward steps, making it accessible for bakers of all skill levels.
- Versatility: Ideal for a cozy afternoon snack, a holiday gathering, or any fall baking occasion.
What to Pull From the Pantry
For the Chai Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
My Trusted Kitchen Helpers
Having the right tools always feels like having a helpful friend in the kitchen.
An 8×8-inch Square Pan
A good quality 8×8-inch pan is my trusted companion for this recipe; it bakes the cake so evenly every single time.
A Reliable Electric Mixer
An electric mixer, whether it’s a stand or hand-held version, makes whipping up the batter and frosting a breeze, giving you that perfectly light and fluffy texture.
Let’s Bake Together, Step by Step
First, A Little Prep Work
First, preheat your oven to 350°F (175°C). Get your 8×8-inch square pan ready by greasing it and lining it with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all those beautiful chai spices. Giving them a good whisk now ensures that wonderful flavor is in every single bite.
Creating a Fluffy Foundation
In a separate large bowl, use your mixer to beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy. This step is so important for a tender cake, so let it go for a few minutes. Then, beat in your eggs one at a time, followed by the vanilla extract.
Bringing it All Together Gently
Now it’s time to combine everything. Add about a third of your dry ingredient mixture to the wet ingredients, mixing on low speed. Follow with half of the milk, then another third of the dry mix, the rest of the milk, and finally, the last of the dry ingredients. Be careful not to overmix here, just combine until you no longer see flour streaks.
Into the Warm Oven
Gently pour the batter into your prepared pan and spread it into an even layer. Bake for 30–35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The smell in your kitchen at this point is just heavenly! Let the cake cool completely in the pan on a wire rack.
Whipping Up That Dreamy Frosting
While the cake cools, you can make the delicious frosting. In a large bowl, beat the softened cream cheese and butter until they’re perfectly smooth and creamy. Slowly add the powdered sugar, mixing on low speed until it’s incorporated, then add the vanilla and cinnamon. Once it’s all in, turn the mixer up and beat until it’s light and fluffy.
The Sweetest Finishing Touch
Once the Chai Spice Cake is completely cool (this is key!), spread the frosting evenly over the top. I like to make little swirls with the back of a spoon. For a final touch, slice it into squares and give it a gentle dusting of extra cinnamon before serving. Enjoy!
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. It is calculated using a standard online nutrition calculator and should be considered an approximation.
A Few Lighter Touches
- Whole Wheat Swap: For a nuttier flavor and a boost of fiber, you can substitute half of the all-purpose flour with white whole wheat flour.
- Reduce the Sugar: While it will change the texture slightly, you can reduce the granulated and brown sugar by about a quarter cup if you prefer a less sweet spice cake.
- Yogurt in Frosting: To lighten up the frosting, you can replace half of the cream cheese with plain, full-fat Greek yogurt. It will add a lovely tang and reduce the overall fat content.
Ways We Love to Share This Cake
- A La Mode: This cake is absolutely divine served slightly warm with a scoop of creamy vanilla bean ice cream melting over the top.
- With a Hot Drink: It’s the perfect companion to a hot cup of black tea or a simple coffee, letting the cake’s chai spice flavors be the star.
- A Drizzle of Caramel: For an extra decadent treat, try drizzling a little warm caramel sauce over each slice just before serving.
A Few Baker’s Secrets
- Overmixing the Batter: After you start combining the wet and dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour and can result in a tough, dense cake instead of a light and tender one.
- Frosting a Warm Cake: Be patient and let the cake cool completely before you even think about frosting it. If the cake is even slightly warm, the cream cheese frosting will melt into a soupy mess.
- Not Softening Ingredients: For the smoothest batter and frosting, make sure your butter, eggs, and cream cheese are all at room temperature. Cold ingredients don’t combine as well and can lead to a lumpy final product.
Keeping Your Cake Fresh
Because of the cream cheese frosting, this cake should be stored in the refrigerator. Place it in an airtight container, and it will stay fresh and delicious for up to 4 days. You can serve it chilled or let it sit at room temperature for about 20-30 minutes to soften slightly before enjoying.
From My Kitchen to Yours
This Chai Spice Cake recipe is more than just a dessert; it’s a slice of warmth and comfort. It’s the smell of a cozy kitchen on a crisp autumn day and the joy of sharing something made with love. I hope that when you bake this cake, it fills your home with the same warmth and helps you create your own sweet memories.
Your Questions, Answered
Can I use a different pan for this cake?
You certainly can. You could bake it in a 9-inch round pan, though you may need to adjust the baking time slightly, start checking it a few minutes earlier. It also works beautifully for cupcakes; just line a muffin tin and bake for about 18-22 minutes.
Can I use a pre-made spice mix instead?
If you don’t have all the spices listed, you can substitute them with a pre-made chai spice blend. Use about 4 teaspoons of the blend in place of the individual spices to achieve that signature flavor.
How should I store the leftovers?
Because of the cream cheese frosting, it’s very important to store the cake in the refrigerator. Cream cheese is a dairy product and shouldn’t be left at room temperature for more than a couple of hours.
Print
Best Chai Cake Recipe
- Total Time: 55 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
A moist, fragrant spice cake inspired by the cozy comfort of a warm chai latte, topped with dreamy cinnamon cream cheese frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Alternately add dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and cinnamon. Beat until light and fluffy.
- Spread frosting over cooled cake. Optionally, swirl the top and dust with cinnamon. Slice into squares and serve.
Notes
Be sure to let the cake cool completely before frosting to avoid melting the frosting. For a lighter touch, use Greek yogurt in place of half the cream cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 34g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: chai cake, spice cake, fall dessert, cream cheese frosting