Description
This chai cake recipe is a fragrant and moist dessert infused with a blend of warming chai spices including cinnamon, cardamom, ginger, and cloves. Perfect for tea time or as a delightful treat, this cake combines the subtle flavors of chai with a tender crumb, finished with a hint of vanilla and chai tea for extra aroma.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp chai spice blend (cinnamon, cardamom, ginger, cloves)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk or chai tea (for extra flavor)
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and lightly flour a cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and chai spice blend until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar together until light and fluffy, which usually takes about 2 to 3 minutes.
- Add Eggs and Flavor: Add eggs one at a time to the butter mixture, mixing well after each addition to ensure full incorporation. Then stir in the milk (or chai tea) and vanilla extract to add moisture and flavor.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix to keep the cake tender.
- Prepare for Baking: Pour the batter into your prepared cake pan, smoothing the surface evenly.
- Baking: Bake the cake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cooling: Let the cake cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. This ensures the cake firms up properly and prevents it from breaking.
Notes
- You can substitute milk with chai tea to intensify the chai flavor in the cake.
- Ensure butter is softened for better creaming and texture.
- Use fresh chai spice blend for the best aromatic flavor.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
