Name: Chai Spice Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 3/4 cup unsalted butter, melted (for blooming spices); 3 large eggs; 3/4 cup whole milk; 3/4 cup strong black tea (cooled, from steeped tea bags); 2 1/2 tsp baking powder; 1/2 tsp salt; 2 tsp ground cinnamon; 1 tsp ground cardamom; 1 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 1/8 tsp black pepper (optional); 8 oz cream cheese, softened; 2 1/2 cups powdered sugar; 1 tsp vanilla extract; 2–3 tbsp heavy cream (to adjust consistency)

Why You’ll Love This Recipe

This chai spice cake brings the warmth of spiced tea into a soft, tender cake with layers of aromatic flavor. The blooming technique used for the spices intensifies their richness, while the black tea adds a subtle depth and helps the cake stay moist. Finished with a tangy cream cheese frosting, it strikes the perfect balance between sweet and spiced, making it ideal for gatherings, afternoon tea, or a comforting dessert at home.

Chai Spice Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Granulated sugar
Brown sugar
Unsalted butter (melted, for blooming spices)
Eggs
Whole milk
Strong black tea (from steeped tea bags)
Baking powder
Salt

Chai spice blend:

Ground cinnamon
Ground cardamom
Ground ginger
Ground cloves
Ground nutmeg
Black pepper (optional, for slight heat)

For the cream cheese frosting:

Cream cheese
Powdered sugar
Vanilla extract
Heavy cream (to adjust consistency)

Directions

Steep tea bags in boiling water for 8 minutes. Press out liquid carefully and cool, reserving ¾ cup for the batter.
Melt butter in a small saucepan, stir in spices, and cook for 1 minute until fragrant. Let cool slightly.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, beat sugars with eggs until fluffy, then add spiced butter.
Alternate adding the flour mixture and cooled tea to the wet ingredients, beginning and ending with flour. Mix until just combined.
Divide batter into greased 9-inch round pans and bake at 350°F for 25–30 minutes until a toothpick comes out with moist crumbs.
Cool completely on wire racks before frosting with cream cheese frosting.

Servings and timing

This recipe makes 12 slices.
Prep time: 20 minutes
Cook time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours 50 minutes

Variations

Swap the cream cheese frosting for a simple glaze made with powdered sugar and milk for a lighter finish.
Add a handful of chopped toasted nuts, such as pecans or walnuts, for crunch.
Use coconut milk instead of whole milk for a dairy-free twist.
Incorporate dried fruit like chopped dates or raisins for extra sweetness and texture.
Bake the batter in a bundt pan for an elegant presentation.

Storage/Reheating

Store the chai spice cake covered in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture and flavor. To freeze, wrap unfrosted cake layers tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the refrigerator overnight and frost before serving.

FAQs

Can I make this cake without eggs?

Yes, you can substitute the eggs with unsweetened applesauce or yogurt for an eggless version.

Do I need to use black tea, or can I use chai tea bags?

You can use chai tea bags, but strong black tea provides a more neutral base that enhances the spices.

Can I make this cake ahead of time?

Yes, bake the cake layers a day in advance, wrap them tightly, and frost the next day.

What if I don’t have all the chai spices?

You can use a premade chai spice blend or substitute with pumpkin spice mix.

Can I use buttercream instead of cream cheese frosting?

Absolutely, a classic buttercream works well if you prefer a sweeter, less tangy topping.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out with moist crumbs, not wet batter.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend.

What type of milk works best?

Whole milk gives the best texture, but you can use almond milk or oat milk as alternatives.

Can I add more spice for stronger flavor?

Yes, increase the cinnamon and cardamom slightly for a bolder chai flavor.

Can I bake this in a single pan?

Yes, you can bake it in a 9×13-inch pan; just adjust the baking time to 35–40 minutes.

Conclusion

This chai spice cake captures the essence of a warming cup of chai tea in cake form. With fragrant spices, a touch of black tea, and a luscious cream cheese frosting, it’s a dessert that feels both comforting and elegant. Whether you enjoy it at a family gathering or with a quiet cup of tea, this cake is sure to become a favorite.