calling all chai (spiced tea) or cake lovers! whether you're a fan of this tea or you have a sweet spot for delicious cakes, this is an invitation to indulge in an amazing experience. you can look forward to a treat that has the essence of a steaming chai latte with a cream cheese frosting and a moist, irresistible texture.
if you like the thought of a chai-infused fluffy cake with an amazing taste, gather around! we’ll be sharing our chai cake recipe to make crafting this masterpiece an absolute breeze – experience the joy of baking and tasting this dessert.
all about chai cake
chai cake is a delicious dessert that combines the vibrant flavours of spices and tea with the irresistible texture of cake. this moist and spiced-up cake has interesting ingredients, like cinnamon, cardamom, ginger, cloves and, of course, black tea. yes, you mix in black tea leaves right into the batter. however, for a deeper flavour, you can use teapigs chai tea bags as it has black tea with other spices.
moving from ingredients to texture; if you do everything right, this cake comes out moist and tender. the kind that makes you go on and on, relishing it. you can easily achieve this by incorporating some yoghurt or buttermilk into the mix – a little secret to keep things light and fluffy.
just one more addition before your cake is truly ready to be enjoyed. that’s right, a luscious frosting, maybe a cream cheese or vanilla, infused with chai spices for that amazing icing on the cake…literally.
and guess what? you can get creative with it. add a sprinkle of crushed pistachios or maybe a drizzle of honey – the options are plenty. if that description looks interesting, learn from our chai cake recipe and unlock an easy way to make it at home.
chai cake recipe: a step-by-step baking guide
let's explore the art of making this mouthwatering dessert using our chai cake recipe.
290 calories, 15g fat, 34g carbs, 7g protein
- hand mixer or stand mixer,
- 180 ml milk
- 2 tea bags (teapigs chai)
- 180 grams all-purpose flour
- 100 grams flaxseed (ground)
- 2 tsp baking powder
- 1 tsp salt
- 1½ tsp ground cinnamon
- 1 tsp ginger (ground)
- ¼ tsp cardamom (ground)
- ½ tsp baking soda
- 115 grams unsalted butter (softened/melted)
- 150 grams sugar
- 2 large eggs
- 65 grams plain yoghurt (room temperature)
- 2 tsp vanilla extract
- chai-infused milk: begin by gently heating milk in a saucepan over low heat until it's steaming. once it’s hot (not boiling), you can add the tea bags and let them steep in the warm milk for about 15-20 minutes. by the way, you can cut a corner of the tea bags and empty them into the milk. once done, cool the milk and remove the tea bags, squeezing out the tea’s essence. this chai-infused milk is the heart and soul of our chai cake recipe.
- preheat and prep: set the temperature of your oven to 177°c and get it preheated. also, place a round-cut baking paper on the bottom of a round cake pan to ensure your cake doesn't stick to the bottom (sticking to the sides is required for a proper rise). you can use either of the sizes – 8 or 9 inches. set the prepared pan aside, and let's move on to the dry ingredients.
- whisking the dry ingredients: you’ll need a large bowl for this. get your dry ingredients together – flour, baking soda, baking powder, flaxseed, salt and all three spices: ginger, cardamom and cinnamon.
- blending the wet ingredients: you’ll need another bowl in which you can whisk together the melted butter and sugar. make sure there are no more clumps. crack the eggs and pour the yoghurt, vanilla extract and our star ingredient – the chai-infused milk. start whisking again for a smooth mix.
- preparing the batter: now, pour the dry ingredients into the wet mix, and gently blend them together. the key here is to avoid overmixing, ensuring there are no clusters of unmixed flour in the batter.
- baking the batter: transfer this batter to the cake pan and let it bake for around 35 minutes. then do the toothpick test to decide if it’s ready. once you’ve removed it from the oven, let it cool down. then, you can use a knife along the pan's edges to gently separate the cake from it. however, remove it from the pan only after some time.
- enjoy: you can enjoy it like this, but if you prefer to have icing, then check out the details we have given for that.
tea cake variations and flavours
there are plenty of tea cake variations to explore – here are some to ignite your interest.
earl grey tea cake: this cake is infused with a fragrant blend of black tea and bergamot and offers a sophisticated twist to traditional flavours. try it if you wish to elevate your tea-time with the refined notes of earl grey and make each bite enjoyable as you sip on the tea of your choice.
carrot cake: you can call this one a classic among tea cakes. the carrot cake is loaded with grated carrots, spices and nuts – an amazing treat that balances sweetness and earthiness. and, of course, you'll enjoy the classic finish of this carrot cake with the irresistible cream cheese frosting.
pineapple upside-down cake: you can turn tea-time upside down (sorry…couldn’t resist!) with this tropical delight that has caramelised pineapple slices on a moist cake, to create a mix of sweet and tangy flavour.
chai cake icing and toppings
prepare for frosting: before starting the frosting process, consider levelling the cake for a polished finish. it's optional, but it adds that extra touch of finesse.
whip up the frosting: you can either use a hand mixer and a bowl or a stand mixer – both do the job. once you have the cream, cheese and butter in either of the mixer-bowls, just beat them together until they achieve a pale and airy consistency.
spice it up: once you get the required consistency, add the remaining ingredients – spices, milk and sugar. one more round of beating is required to mix everything well. if your frosting is not thick enough, you can have some sugar to it or have a bit more milk added, to reduce the thickness.
crown your creation: once your frosting is ready, spread it evenly on the cake. you can further enhance your creation with some toppings: blackberries, pistachios, cinnamon sticks and black sesame seeds.
serving chai cake with tea
by pairing chai cake and tea properly, you can create a memorable experience for yourself as well as your guests. to do that well, you must just consider some key aspects like matching the intensity and body of the tea with the cake, paying attention to the acidity levels in both tea and cake and balancing the bitterness in tea with the sweetness of the cake.
however, that may seem overwhelming for a casual round of tea. in that case, you can select a tea that complements the rich and spiced notes of the chai cake, like the teapigs darjeeling earl grey tea with the citrus taste of bergamot or the english breakfast tea with a robust zesty flavour.
when you’re satisfied with the pairing, just focus on presentation – place a generous slice of the cake on a visually appealing plate accompanied by a complementary teapot and teacups for a pleasant tea experience. that’s it, enjoy them with your guests.
with that, we’ve covered everything you need to bake yourself a delicious chai cake. so, whenever you crave it, you can go on and indulge in this delightful treat. additionally, you can make your cake experience better by pairing it with your favourite tea or with any of the complementary teas that we’ve mentioned – relish the bites with the sips.
for us the combination of moist and spiced layers evokes comfort and nostalgia, turning a simple treat into a moment of bliss. we like the fusion of spices and sweetness that creates a sensory experience that lingers even after the last bite. but don’t take our word for it, get baking and enjoy.
faqs on chai cake
Q. can i make a gluten-free chai cake?
A. you can make a gluten-free chai cake by using gluten-free flour instead of the regular one. all you need to do is, swap them and be on your way to bake a gluten-free cake with an amazing taste. this simple modification will help you make it suitable for everyone.
Q. what's the best type of tea to pair with chai cake?
A. the best type of tea to pair with chai cake is a robust chai(spiced tea) itself. the rich and spiced notes of the tea beautifully complement the flavours of the cake, making it very enjoyable. alternatively, english breakfast tea or darjeeling earl grey can also enhance this cake experience.
Q. how long can i store chai cake, and how should i do it?
A. you can keep your chai cake fresh for around 5 days if you place it in an airtight container and refrigerate it. however, if you want to keep it enjoyable for longer, place it in a container, seal it and freeze it. just remember to thaw it overnight in the refrigerator before consuming.
Q. how can i make the chai cake eggless?
A. you can substitute eggs with unsweetened yoghurt to make an eggless chai cake. this will bind the ingredients and add moisture to the batter. you can also use commercial egg replacers and refer to their instructions for adjusting the quantity based on the number of eggs in the original recipe.