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Chai Latte Cake Recipe

Chai Latte Cake Recipe
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★★★★★

5 from 29 reviews

Chai Latte Cake is a moist, spiced cake infused with the warm, aromatic flavors of chai tea, perfectly complemented by a creamy chai latte frosting. With a blend of cinnamon, ginger, cardamom, cloves, and nutmeg, this cake offers a delightful taste experience reminiscent of your favorite chai latte in dessert form.

Ingredients

Scale

For the Cake:

  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (120 ml) vegetable oil
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 3 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 cup (240 ml) strong brewed chai tea (cooled)
  • ½ cup (120 ml) whole milk or buttermilk

For the Chai Latte Frosting:

  • 1 cup (230 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 3–4 tbsp strong brewed chai tea (cooled)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon (optional for extra warmth)
  • Pinch of salt

Instructions

  1. Brew the Chai Tea: Brew 2–3 chai tea bags in about 1½ cups boiling water for at least 5–7 minutes. Let it cool completely. Measure out 1 cup for the cake and 3–4 tablespoons for the frosting.
  2. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans or one 9×13-inch (23×33 cm) pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. In a large mixing bowl, cream the butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Mix in the dry ingredients in three parts, alternating with the chai tea and milk, starting and ending with the dry ingredients. Stir until just combined—do not overmix.
  3. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes if using round pans or 35–40 minutes for the 9×13 pan, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  4. Make the Chai Latte Frosting: Beat the butter until creamy and pale. Gradually add in powdered sugar, one cup at a time, mixing well after each addition. Add chai tea, vanilla, cinnamon, and salt. Beat for 2–3 minutes until fluffy. Adjust consistency with more powdered sugar or chai tea as needed.
  5. Assemble the Cake: Place one cake layer on a plate or cake board and spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. Optionally, dust with cinnamon or drizzle with a chai glaze for extra flavor and presentation.

Notes

  • For stronger chai flavor, use chai concentrate instead of brewed tea.
  • This cake pairs wonderfully with a honey drizzle or cream cheese chai frosting for added tang.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
  • Ensure all wet ingredients are at room temperature for best mixing results.
  • Do not overmix the batter to keep the cake tender and moist.

Nutrition

Keywords: chai latte cake, spiced cake, chai tea cake, chai frosting, cinnamon cake, cardamom cake, ginger cake, chai dessert

Find it online: https://maicook.com/chai-latte-cake-recipe/