If you love the warm spices of chai in your mug, you’ll adore them even more in this chai cake recipe. This step-by-step guide takes your favorite chai flavors—cinnamon, ginger, cardamom, and more—and transforms them into an irresistible, moist cake, complete with a luscious brown butter cream cheese frosting and a unique chai milk soak. Whether you’re celebrating a special occasion or seeking a bakery-worthy treat for a cozy afternoon, this chai cake recipe is a surefire way to impress both family and friends. It’s simple, comforting, and loaded with flavor in every bite.
A Chai Cake Recipe to Remember
I first discovered the joys of a homemade chai cake recipe on a rainy autumn afternoon spent with my grandmother. She always brewed the most intoxicating spiced tea, filling the kitchen with notes of cardamom and cinnamon that felt like a warm hug. That year, we decided to capture those flavors in cake form—and the result changed how I see dessert forever.
Nothing beats the aroma that fills your kitchen as the batter bakes, or the anticipation when you first taste a slice with silky cream cheese frosting. The chai cake recipe became a staple in our family, making appearances at every holiday, book club, and lazy weekend tea. With each bite, I’m transported back to those golden afternoons, sharing laughter over steaming mugs and spiced treats. This cake is about more than flavors—it’s about creating moments.
Why This Chai Cake Recipe Stands Out What’s special about this chai cake recipe isn’t just the blend of spices—it’s the layers of texture and flavor that set it apart. The sponge itself is soft and tender, yet the chai milk soak ensures every bite is extra moist. The brown butter cream cheese frosting balances the spice with a subtle nuttiness and tang that marries perfectly with the cake beneath.
And there’s flexibility, too. Want a bolder chai punch? Steep your teabags a few minutes longer. Craving crunch? Fold in chopped pistachios or walnuts. Prefer a touch of fruit? A sprinkle of golden raisins fits beautifully. Whatever twist you add, this chai cake recipe accommodates your personal taste without losing its soul.
Mastering the Chai Cake Recipe: Prep and Ingredients
Gathering Your Ingredients Preparation makes baking a pleasure. Here’s what you’ll need for the ultimate chai cake recipe:
For the Chai Cake:
- 2 1/4 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, softened
- 1 cup granulated white sugar
- 1/2 cup brown sugar, packed
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk, at room temperature
For the Brown Butter Cream Cheese Frosting:
- 1 1/4 cups unsalted butter
- 8 oz cream cheese, cold
- 2 cups powdered sugar
For the Chai Milk Soak:
- 1/2 cup whole milk
- 2 chai teabags
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
For garnish: A dusting of cinnamon (optional).
Essential Prep Tips To ensure your chai cake recipe comes out perfectly every time, keep the following in mind:
- Bring eggs and buttermilk to room temperature for even mixing
- Softer butter creams faster, trapping more air for a fluffy cake
- Chill brown butter for the frosting so it whips up with the cream cheese
For stronger chai flavor, steep your teabags up to 25 minutes. Adding chopped nuts or dried fruits to the batter brings a delightful bite and a touch of nostalgia.
Step-by-Step Chai Cake Recipe: Baking and Assembly
Baking the Perfect Chai Cake Ready to dive in? Here’s how to craft your new favorite chai cake recipe:
- Preheat your oven to 350°F. Grease a 9×9 inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter, white sugar, and brown sugar together on high speed for 2 minutes.
- Add eggs and vanilla, mixing on medium speed until the mixture is pale and smooth, about 1 minute.
- Gradually incorporate buttermilk and dry ingredients on low speed, mixing just until smooth.
- Pour the batter into your prepared pan and bake for 35–38 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 30 minutes, then carefully transfer to a wire rack to cool completely.
Making the Frosting and Chai Soak While your cake cools, make the brown butter cream cheese frosting and chai milk soak:
- For the Brown Butter Cream Cheese Frosting: Melt the butter in a large pot over medium heat until it turns a deep golden brown and releases a nutty aroma. Chill in the fridge until solid yet soft. Whip the brown butter until fluffy, then incorporate the cold cream cheese, beating until light. Sift in powdered sugar and beat again until smooth and fluffy.
- For the Chai Milk Soak: Heat milk in a saucepan, add the chai teabags, and steep for 20 minutes. Cool, then mix in sweetened condensed milk and vanilla extract.
Assembly Instructions
9. To assemble: Cut a thin layer off the top of your cooled cake to level it. Poke holes all over the top. Slowly pour the chai milk soak over, letting it absorb fully. Frost generously with the brown butter cream cheese frosting. Dust lightly with ground cinnamon. Slice and serve!
Serving and Storage for Your Chai Cake Recipe
Serving Ideas This chai cake recipe shines as a centerpiece for gatherings, birthdays, and holidays. It’s lovely on its own, but you can also pair it with whipped cream or a scoop of vanilla ice cream for extra indulgence. Serve with hot chai tea or strong coffee to complement its spice.
Storage Tips To keep your chai cake recipe tasting fresh:
- Store any leftover cake in an airtight container at room temperature for up to 1 day
- Refrigerate for up to 4 days, bringing slices to room temperature before serving
- Frosting may firm up in the fridge, so let it soften before slicing
For longer storage, freeze unfrosted cake layers wrapped tightly in plastic for up to 2 months. Defrost overnight in the fridge before assembling.
A Sweet Conclusion: Why This Chai Cake Recipe Belongs in Your Baking Rotation
Baking a chai cake recipe is about much more than creating a delicious dessert. It’s about capturing the earthy warmth and spiced depth that chai brings into our lives. Each slice delivers that classic chai hug—fragrant cinnamon, ginger, and cardamom perfectly melded with fluffy cake, an indulgent milk soak, and tangy brown butter frosting. This chai cake recipe doesn’t just feed your sweet tooth—it fills your kitchen with inviting aromas and creates memories that linger beyond the last crumb.
Whether you’re new to chai-inspired baking or a seasoned spice lover, this cake’s adaptable structure invites you to tweak, add, and experiment. Try it for birthdays, share it during family gatherings, or bring it to a cozy tea party. The generous spirit behind this flavorful cake ensures every occasion is a little brighter and every moment a little warmer.
Embrace this chai cake recipe as a new classic in your repertoire—you’ll find yourself reaching for it whenever you want something that feels special, comforting, and utterly unforgettable.
If you’re drawn to the silky texture of the cream cheese frosting, you might also enjoy our blueberry cream cheese bars—a simple, fruity dessert with a similarly rich base that melts in your mouth. For those who love chai cake’s nostalgic charm, try pairing it with our apple crisp cheesecake—a dessert layered with cinnamon, apple, and creamy filling that echoes the seasonal depth of chai spices.
And if you’re planning a cozy dessert table for holidays or book club gatherings, homemade oatmeal cream pies offer the same spiced sweetness in a portable format. These little treats bring smiles and stories wherever they go, much like your new favorite chai cake recipe.
When you share this cake, you’re not just serving dessert—you’re sharing a moment, a memory, a tradition. And as you continue exploring new flavors, you’ll find that chai doesn’t just belong in a teacup. It belongs on your table, in your celebrations, and in recipes you’ll reach for again and again.
So go ahead—light a candle, pour a cup of tea, and savor each spiced, tender bite. Then explore more sweet inspiration across Recipes Retreat, where every recipe is crafted to bring joy to your kitchen.
Chai Cake Recipe
Ingredients
For the Chai Cake
- - 2 1/4 cups all-purpose flour
- - 1 tbsp ground cinnamon
- - 1 1/2 tsp ground ginger
- - 1/2 tsp ground allspice
- - 1/2 tsp ground nutmeg
- - 1 tsp ground cardamom
- - 1/4 tsp ground cloves
- - 1 1/2 tsp baking powder
- - 1/4 tsp baking soda
- - 1/2 tsp salt
- - 10 tbsp unsalted butter softened
- - 1 cup granulated white sugar
- - 1/2 cup brown sugar packed
- - 3 eggs at room temperature
- - 1 tbsp vanilla extract
- - 1 cup buttermilk at room temperature
For the Brown Butter Cream Cheese Frosting
- - 1 1/4 cups unsalted butter
- - 8 oz cream cheese cold
- - 2 cups powdered sugar
For the Chai Milk Soak
- - 1/2 cup whole milk
- - 2 chai teabags
- - 1/2 cup sweetened condensed milk
- - 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9x9 inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream together softened butter, white sugar, and brown sugar on high speed for 2 minutes.
- Add eggs and vanilla, mix on medium speed until pale and smooth, about 1 minute.
- Gradually mix in buttermilk and dry ingredients on low speed until smooth.
- Pour the batter into the prepared pan and bake for 35-38 minutes until a toothpick comes out clean. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
- For the Brown Butter Cream Cheese Frosting: Melt the butter in a large pot over medium heat until it turns a deep golden brown. Chill in the fridge until solid but soft. Whip the brown butter until fluffy, then add cold cream cheese and mix until fluffy. Sift in powdered sugar and mix until combined and fluffy.
- For the Chai Milk Soak: Heat milk in a saucepan, add chai teabags, steep for 20 minutes, then cool. Mix in sweetened condensed milk and vanilla.
- Assembling the Cake: Cut a thin layer off the top of the cake, poke holes on top, pour chai milk mixture over the cake, frost with brown butter cream cheese frosting, sprinkle cinnamon, slice, and serve!
Notes
For a stronger chai flavor, steep the teabags longer in the milk.
Add chopped nuts or dried fruits to the cake batter for extra texture.
Chai Cake Recipe FAQs
Can I make this chai cake recipe ahead of time? Absolutely! You can bake the cake a day in advance, let it cool, and wrap it tightly. Assemble and frost the day you plan to serve for optimal texture and flavor.
Can I use different spices or adjust them? Definitely! Adjust the blend to your taste or swap in your favorite chai spice mix. If you love cardamom, try adding a little extra for more depth.
What if I don’t have buttermilk? No buttermilk? Mix one cup of whole milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a substitute.
Can I make this recipe vegan or gluten-free? Yes. Use a quality gluten-free flour blend in place of all-purpose flour, and choose dairy and egg substitutes suitable for baking to enjoy a vegan-friendly chai cake.
