Name: Chai Cake Recipe
Prep time: 1 h 30 min
Cook time: 38 min
Total time: 2 h 8 min
Cuisine: American
Ingredients: 2 1/4 cups (282 g) all-purpose flour, spooned and leveled; 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 (140 g) unsalted butter, softened; 1 cup (200 g) granulated white sugar; 1/2 cup (110 g) brown sugar, packed; 3 eggs, at room temperature; 1 tbsp vanilla extract; 1 cup (240 ml) buttermilk, at room temperature; 1 1/4 cups (280 g) unsalted butter; 8 oz (226 g) cream cheese, cold; 2 cups (260 g) powdered sugar; 1/2 cup (120 ml) whole milk; 2 chai teabags; 1/2 cup (150 g) sweetened condensed milk; 1 tsp vanilla extract

This Chai Cake is pure autumn enchantment: a cloud-soft, spice-rich cake drenched in a sweet chai milk soak, then dressed up in decadent brown butter cream cheese frosting. It’s got the delicate lift of buttermilk, all the cosmos of warm spices, and a dreamy texture almost like tres leches, but with a distinctly cozy, chai-infused personality. This is the kind of cake you bring out when you want to impress, indulge, and wrap everyone up in a big, spiced hug.

Ingredients You’ll Need

The magic of this Chai Cake comes from everyday baking essentials, each one key to building big, bold flavors and deliciously tender crumb. Let’s go through what you need and why you’ll love having each on hand!

All-purpose flour: The structure behind our soft, plush crumb—spooned and leveled to keep things perfectly light.
Ground cinnamon: The star spice, lending warmth and sweetness that defines every bite.
Ground ginger: Brings gentle heat and complexity, making the spice balance sing.
Ground allspice: Adds a whisper of earthy depth, rounding out the chai medley.
Ground nutmeg: Subtle and aromatic, with a hint of cozy nostalgia.
Ground cardamom: Bright, citrusy, and distinctly “chai”—don’t skip this one!
Ground cloves: A little goes a long way, deepening the spiciness and aroma.
Baking powder and baking soda: These help the cake rise tall and tender.
Salt: Just enough to make the flavors shine.
Unsalted butter, softened: For a rich, creamy base that carries all the spice.
Granulated white sugar: Adds sweetness and helps with that perfect crumb.
Brown sugar, packed: Brings caramel notes and extra moisture—so good!
Eggs, room temperature: Essential for binding everything together and keeping the cake supple.
Vanilla extract: Gives the cake an irresistible aromatic boost.
Buttermilk, room temperature: The secret to extra-tender cake with a subtle tang.
Unsalted butter (for frosting): Get ready to brown it for a nutty, toasty flavor.
Cream cheese, cold: Delivering a creamy tang to contrast all those rich, warm spices.
Powdered sugar: For that cloud-like, smooth and sweet frosting finish.
Whole milk: Makes the chai milk soak extra lush and silky.
Chai teabags: The key to authentic chai flavor—choose your favorite!
Sweetened condensed milk: Adds enough sweetness and decadence to rival any tres leches.

How to Make Chai Cake

Step 1: Prep Your Pan & Oven

Start by heating your oven to 350°F. Grab a 9×9 inch light metal baking pan, grease it well, and line it with parchment paper. The parchment ensures a drama-free cake release at the end—trust me, it’s worth the extra minute!

Step 2: Whisk the Chai Cake Dry Ingredients

In a medium bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. This tasty mix lays down the chai spice foundation, ensuring every crumb bursts with warmth.

Step 3: Cream Butter & Sugars

In a large bowl, add your softened butter, granulated sugar, and brown sugar. Beat these on high with an electric mixer for 2 minutes until creamy and fluffy—this lets in plenty of air for that tender, lofty crumb.

Step 4: Beat in Eggs & Vanilla

Crack in the eggs and drizzle in the vanilla. Mix on medium until the color turns pale, thick, and glossy. This means everything’s well-blended and ready for the next, delicious phase.

Step 5: Add Buttermilk & Dry Mix

Alternate between adding the buttermilk and the flour-spice mixture, mixing on low to keep things smooth—don’t overmix or you’ll lose some cake fluff!

Step 6: Bake the Chai Cake

Pour the batter into your prepared pan. Bake for 35-38 minutes; use a toothpick to check for doneness—once it comes out clean or with a crumb or two, you’re set. Cool in the pan for 30 minutes, then use your parchment to gently lift it out and let it cool completely on a rack.

Step 7: Make Brown Butter Cream Cheese Frosting

Add the butter to a pot and let it melt/simmer over medium heat. Swirl or stir, and watch for it to foam, darken, and smell fantastically nutty (about 10–12 minutes). Transfer to a bowl and chill in the fridge just until solid yet soft. Whip this brown butter until fluffy, then beat in the cold cream cheese, followed by sifted powdered sugar—keep mixing until dreamy and light.

Step 8: Prepare the Chai Milk Soak

While your cake cools, gently heat whole milk in a small saucepan, steep the chai teabags for 20 minutes, and let it cool. Mix in the sweetened condensed milk and vanilla, creating a pourable, aromatic soak that will infuse every bite with authentic chai magic.

Step 9: Soak & Frost the Cake

Once the cake’s fully cooled, slice off a thin top layer—think of it as giving the soak a welcome mat! Poke holes all over the surface, then slowly pour the fragrant chai milk mixture on. Be patient as it soaks in. Pile on the brown butter cream cheese frosting, smoothing it thick and swirly. Finish with a dusting of cinnamon, cut into generous squares, and serve while the aroma fills the room!

How to Serve Chai Cake

Garnishes

Up the wow factor by sprinkling extra cinnamon or a little cardamom right over the frosting. For an effortless yet elegant touch, top each slice with a few candied pecans or shards of crystallized ginger—every bite becomes a delight.

Side Dishes

This cozy Chai Cake pairs beautifully with a pot of freshly brewed chai or a big mug of coffee. For a lighter contrast, offer fresh autumn fruit like sliced pears or apples, or even a scoop of vanilla bean ice cream if you’re after full-on decadence!

Creative Ways to Present

Try serving the cake in individual jars for a picnic, or cut into small squares for a dessert platter at brunch. Drizzle with a little extra sweetened condensed milk for a tres leches-style finish, or decorate with edible flowers for a show stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you), simply cover the cake well or keep it in an airtight container. It’ll stay moist and flavorful in the refrigerator for up to 4 days—the flavors often get even deeper after an overnight rest.

Freezing

To freeze, slice the cake and wrap each piece tightly in plastic wrap, then place in a resealable freezer bag. It’ll keep wonderfully for up to 2 months. Thaw in the fridge overnight—a quick warm-up brings back that irresistible soft crumb.

Reheating

For the freshest taste, gently bring refrigerated or thawed Chai Cake slices up to room temperature. If you love extra gooeyness, you can microwave a slice for just 10–15 seconds, but don’t overdo it—cream cheese frosting is best enjoyed slightly cool.

FAQs

Can I make chai cake ahead of time?

Absolutely! In fact, Chai Cake is even better after a few hours—the spices and soak meld together beautifully. Make it the day before and refrigerate until you’re ready to serve.

What if I don’t have buttermilk?

No worries—simply make a homemade version: add 1 tablespoon of vinegar or lemon juice to 1 cup of milk, stir, and let it sit for 5 minutes before using in your Chai Cake.

Can I use a different pan size?

Yes, you can bake this cake in a 9-inch round or 8×8-inch square pan, though you may need to adjust the baking time slightly—just keep an eye and test for doneness with a toothpick.

Is it possible to make this chai cake dairy-free?

Definitely! Use plant-based butter and cream cheese for the frosting, substitute dairy milk and buttermilk with your favorite non-dairy alternatives, and opt for coconut condensed milk for the soak.

What’s the best way to get that classic chai flavor?

Fresh, high-quality ground spices and real chai teabags are a must for true chai cake flavor. Don’t skip the cardamom and be generous with those spices for the coziest results!

Final Thoughts

If you love fall flavors, bold spices, and a cake that really wows, this Chai Cake is destined to become a new favorite. Every bite is a celebration of cozy afternoons and warm gatherings. Bake it, share it, and let the compliments roll in—you’re about to create serious autumn magic!