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Chai Cake

Featured in: Sweet Treats for Every Occasion

Chai Cake transforms your favorite tea flavors into a dessert that's both comforting and sophisticated. The cake itself is packed with warming spices like cinnamon, ginger, cardamom, and cloves that create that signature chai taste in every bite. What makes this cake truly special is the chai milk soak - a mixture of chai-infused milk and sweetened condensed milk that gets poured over the warm cake, creating an incredibly moist texture without being soggy. The crowning glory is a brown butter cream cheese frosting that adds a nutty, caramelized dimension that perfectly complements the spices. The browned butter takes a bit of patience to prepare, but that deep, toasty flavor is absolutely worth the extra time. Though it looks impressive, the techniques are straightforward enough for bakers of any experience level. Perfect for autumn gatherings or anytime you crave those cozy chai flavors in dessert form.
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Updated on Fri, 14 Mar 2025 02:05:30 GMT
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A slice of cake with star decorations. | tastygusto.com

Rich autumn spices infuse this incredibly moist chai cake, creating a dessert that embodies comfort in every slice. The secret to its remarkable tenderness lies in the sweet chai milk soak that permeates the crumb, ensuring each bite delivers soft texture alongside warming flavor. Crowned with a nutty brown butter cream cheese frosting, this cake transforms ordinary ingredients into an extraordinary dessert experience that celebrates the cozy essence of chai in a beautifully balanced sweet treat.

The first time I created this cake for my family, the kitchen filled with such intoxicating aromas that everyone gathered around waiting impatiently for it to cool. The combination of warming spices immediately transported us to memories of autumn evenings with steaming mugs of chai. What surprised us most was how the milk soak transformed an already delicious spice cake into something truly exceptional, with moisture and flavor that intensified over the following days.

Flavor Components

  • All purpose flour: Provides the perfect structure while still allowing for a tender crumb.
  • Ground cinnamon: Contributes familiar warmth as the dominant spice note.
  • Ground ginger: Adds subtle heat and aromatic complexity that balances the sweetness.
  • Ground allspice: Brings unique peppery notes that enhance the other spices.
  • Ground nutmeg: Introduces a distinctive earthy sweetness that rounds out the flavor profile.
  • Ground cardamom: Offers its signature floral citrus notes essential for authentic chai flavor.
  • Ground cloves: Provide intense aromatic depth even in small quantities.
  • Baking powder and baking soda: Work together to create the perfect rise and texture.
  • Salt: Enhances all the flavors while balancing sweetness.
  • Unsalted butter: Contributes richness and helps create a velvety crumb.
  • Granulated sugar: Sweetens while helping create structure during baking.
  • Brown sugar: Adds moisture and subtle molasses notes that complement the spices.
  • Room temperature eggs: Provide structure and bind ingredients together properly.
  • Vanilla extract: Enhances and unifies all flavors throughout the cake.
  • Buttermilk: Tenderizes the crumb through its gentle acidity.

Cake Creation

Prepare Your Canvas:
Preheat your oven to a steady 350 degrees Fahrenheit to ensure consistent baking. Take time to properly prepare your nine by nine inch metal baking pan by thoroughly greasing the interior and lining with parchment paper, leaving overhang on two sides to create handles for easy removal later. This careful preparation prevents any sticking and makes assembly much simpler after baking.
Spice Harmony:
In a medium bowl, whisk together your flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt until completely combined. Take care to break up any clumps of spices to ensure even distribution throughout the flour mixture. This thorough mixing ensures every bite will have balanced flavor without unpleasant pockets of intense spice.
Creamy Foundation:
Using an electric mixer with the paddle attachment, beat the softened butter with both granulated and brown sugars on medium speed for a full two minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This crucial creaming process incorporates air into the batter, creating the foundation for a tender cake. Scrape down the sides of the bowl periodically to ensure everything combines evenly.
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A slice of cake with star anise on top. | tastygusto.com

My grandmother taught me to appreciate the subtle complexity of spices, carefully toasting and grinding her own for special recipes. When developing this chai cake, I remembered her lessons about balancing spices rather than letting one dominate. The first time I served this cake to my extended family, my aunt who typically declines dessert asked for seconds and then requested the recipe. What makes me particularly proud is how the flavors continue developing over days, making this possibly even better on day two or three.

Perfect Pairings

Serve slices of this aromatic cake alongside fresh berries that provide bright contrast to the warm spices, particularly raspberries or blackberries whose slight tartness complements the sweet cake. For an elegant dessert service, add a quenelle of lightly whipped cinnamon cream beside each slice. Hot beverages make natural companions, with a simple black tea allowing the cake flavors to shine or a matching chai latte creating a wonderfully immersive flavor experience.

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A slice of cake with a toothpick in it. | tastygusto.com

Keeping Fresh

Store this exceptional cake in an airtight container in your refrigerator where it remains perfectly moist for up to five days, with many people insisting the flavor actually improves after resting overnight. For longer storage, individual slices can be wrapped tightly in plastic wrap then placed in freezer bags where they keep beautifully for up to two months without compromising texture or flavor. When preparing ahead for entertaining, bake the cake up to two days in advance, storing unfrosted under a cake dome, then complete with the soak and frosting a few hours before serving.

Frequently Asked Questions

→ Can I make this Chai Cake ahead of time?
Yes, this Chai Cake is actually perfect for making ahead! The flavors develop and deepen as it sits, making it even more delicious on day two. You can make the entire cake, including the soak and frosting, up to 2 days before serving. Store it covered in the refrigerator, then bring to room temperature for about 30 minutes before serving for the best flavor and texture. If you'd like to work in stages, you can bake the cake up to 3 days ahead and keep it tightly wrapped at room temperature, then add the soak and frosting the day before or the day of serving.
→ Do I have to use all those spices for the Chai Cake?
While using all the individual spices (cinnamon, ginger, allspice, nutmeg, cardamom, and cloves) creates the most authentic and complex chai flavor, there are shortcuts available. You can substitute with 4 teaspoons of pre-mixed chai spice blend, or use pumpkin pie spice with an extra 1/2 teaspoon of cardamom. For the most essential flavors, cinnamon, ginger, and cardamom provide the core chai taste if you need to prioritize. The beauty of this recipe is that you can slightly adjust the spice amounts to match your preference - add more cardamom if you love its distinctive flavor, or reduce the cloves if you find them too strong.
→ What's the trick to perfectly browning butter?
Browning butter for the Chai Cake frosting requires patience and attention. Start with a light-colored pan so you can monitor the color changes. Melt the butter over medium heat and don't rush it - the process takes 10-12 minutes. After melting, the butter will foam, then the foam will subside, and finally, it will foam again and develop golden brown specks at the bottom. Watch carefully at this stage, as it can burn quickly. Stir occasionally and look for a nutty aroma and amber color. Immediately transfer to a heat-safe bowl when done to stop the cooking process. Some bakers keep a light-colored plate nearby to drop a spoonful on to check the true color more easily.
→ Can I make this Chai Cake gluten-free?
Yes, you can adapt this Chai Cake for gluten-free diets. Replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum (like King Arthur Measure for Measure or Bob's Red Mill 1:1 Baking Flour). These blends are specifically formulated to substitute directly for all-purpose flour. The cake may have a slightly different texture – sometimes a bit more tender – but the flavor will be just as delicious. Make sure all your other ingredients, particularly the spices and vanilla extract, are certified gluten-free as well, since cross-contamination can sometimes occur during manufacturing.
→ Why is my cake dry even with the milk soak?
If your Chai Cake ended up dry despite the milk soak, a few issues might be at play. First, the cake might be overbaked - even a few extra minutes can dry it out, so always check with a toothpick at the minimum baking time. Second, ensure you're measuring flour correctly by spooning it into the measuring cup and leveling off, rather than scooping directly from the bag, which compacts it. Third, make sure your oven temperature is accurate - an oven thermometer can help. Finally, the milk soak needs to be added while the cake is still slightly warm and must be poured slowly to allow proper absorption. Don't rush this process - give each portion of liquid time to soak in before adding more.

Chai Cake

This Chai Cake features warming spices and a sweet chai milk soak that creates an incredibly moist texture, topped with nutty brown butter frosting.

Prep Time
90 Minutes
Cook Time
38 Minutes
Total Time
128 Minutes

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: International

Yield: 16 Servings (16 slices)

Dietary: Vegetarian

Ingredients

→ For the Chai Cake

01 2 1/4 cups (282g) all-purpose flour, spooned and leveled
02 1 tablespoon ground cinnamon
03 1 1/2 teaspoons ground ginger
04 1/2 teaspoon ground allspice
05 1/2 teaspoon ground nutmeg
06 1 teaspoon ground cardamom
07 1/4 teaspoon ground cloves
08 1 1/2 teaspoons baking powder
09 1/4 teaspoon baking soda
10 1/2 teaspoon salt
11 10 tablespoons (140g) unsalted butter, softened
12 1 cup (200g) granulated white sugar
13 1/2 cup (110g) brown sugar, packed
14 3 eggs, at room temperature
15 1 tablespoon vanilla extract
16 1 cup (240ml) buttermilk, at room temperature

→ For the Brown Butter Cream Cheese Frosting

17 1 1/4 cups (280g) unsalted butter
18 8 oz (226g) cream cheese, cold
19 2 cups (260g) powdered sugar

→ For the Chai Milk Soak

20 1/2 cup (120ml) whole milk
21 2 chai tea bags
22 1/2 cup (150g) sweetened condensed milk
23 1 teaspoon vanilla extract

Instructions

Step 01

Start by preheating your oven to 350°F. Grab a 9×9 inch light metal baking pan, give it a good greasing, and line the bottom with parchment paper, leaving some overhang for easy removal later.

Step 02

In a medium bowl, whisk together all those wonderful spices - the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. The aroma alone will transport you to a cozy café! Set this spice mixture aside for now.

Step 03

In a large bowl, add your softened butter along with both the white and brown sugars. Using an electric mixer, beat on high speed for about 2 minutes until the mixture becomes light and fluffy. This step creates little air pockets that help your cake rise beautifully.

Step 04

Add in your room temperature eggs and vanilla extract to the butter mixture. Mix on medium speed until everything looks pale and smooth, about a minute. Room temperature eggs blend much better than cold ones, so don't skip that step!

Step 05

Now comes the gentle part - alternately add small amounts of the buttermilk and your spiced flour mixture to the bowl, mixing on low speed. Continue until everything is just combined and your batter looks smooth. Remember to scrape down the sides of the bowl with a rubber spatula to catch any unmixed bits hiding there.

Step 06

Pour your fragrant batter into the prepared pan, smoothing the top with your spatula. Slide it into your preheated oven and bake for 35-38 minutes. You'll know it's done when a toothpick inserted into the center comes out clean and the top springs back slightly when touched.

Step 07

Let your cake cool in the pan for about 30 minutes - this helps it set up properly. Then carefully lift it out using the parchment paper overhang and transfer to a wire cooling rack until completely cooled. Patience is key here!

Step 08

While the cake is baking, start on your brown butter frosting. In a large pot, melt the butter over medium heat. Let it come to a simmer and keep cooking, watching it carefully as it foams and the color changes. You're looking for a deep golden brown color and nutty aroma, which usually takes 10-12 minutes. Be patient and attentive - it can go from perfect to burnt quickly!

Step 09

Pour the browned butter into a large bowl and pop it in the refrigerator until it solidifies but is still soft - you want it to have the consistency of softened butter. This usually takes 30-60 minutes, depending on your refrigerator.

Step 10

Once chilled, beat the brown butter with an electric mixer on high speed until it becomes pale and fluffy, about 5-10 minutes. Then add the cold cream cheese (yes, cold works best here!) and mix on medium until everything is beautifully combined and fluffy.

Step 11

Sift the powdered sugar into your butter-cream cheese mixture to avoid any lumps. Mix on low speed until the sugar is incorporated, then crank it up to high for about a minute until the frosting is light and fluffy. Set aside while you prepare the chai milk soak.

Step 12

In a small saucepan, heat the milk over low heat until it starts steaming (don't let it boil). Add the chai tea bags, remove from heat, and let them steep for about 20 minutes to extract all that wonderful flavor. Remove the tea bags, squeezing out any excess liquid, and let the chai-infused milk cool completely.

Step 13

Once cooled, transfer your chai milk to something easy to pour from, like a liquid measuring cup. Stir in the sweetened condensed milk and vanilla extract until well combined. This sweet, spiced mixture is going to make your cake incredibly moist and flavorful.

Step 14

When your cake is completely cool, use a sharp knife to trim a very thin layer off the top. This creates a more porous surface that will better absorb the chai milk. Transfer the cake to a serving plate, then use a wooden skewer, chopstick, or the handle of a wooden spoon to poke holes all over the top of the cake.

Step 15

Slowly and patiently pour the chai milk mixture over the entire surface of the cake. Take your time here - you want to give the liquid a chance to seep into those holes and distribute throughout the cake. It might look like too much liquid at first, but trust the process!

Step 16

Once the milk soak has been absorbed, spread a generous layer of your brown butter cream cheese frosting over the top of the cake using an offset spatula. For a finishing touch, sprinkle a little cinnamon over the top. Cut into 16 squares and serve! Each bite is a perfect balance of spiced cake, sweet milk soak, and nutty frosting.

Notes

  1. This cake gets even better after sitting for a day, as the flavors develop and meld together beautifully.
  2. If you don't have all the individual spices, you can substitute with 4 teaspoons of chai spice blend or pumpkin pie spice plus an extra 1/2 teaspoon of cardamom.
  3. The cake can be stored covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor.
  4. For the chai tea bags, use your favorite brand - different brands will impart slightly different flavors to the milk soak.

Tools You'll Need

  • 9×9 inch light metal baking pan
  • Parchment paper
  • Electric mixer (stand or hand)
  • Medium and large mixing bowls
  • Small saucepan
  • Wire cooling rack
  • Rubber spatula
  • Wooden skewer or chopstick (for poking holes)
  • Offset spatula (for frosting)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (flour)
  • Contains dairy (butter, buttermilk, cream cheese, milk)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 16 g
  • Total Carbohydrate: 40 g
  • Protein: 5 g