Chai Spice Cake Recipes

SPICED VANILLA CHAI CAKE

Steps:

• In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice, and cloves and set aside.
• Preheat the oven to 350°F. Prepare three 6-inch or two 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
• Place the chai tea bag into a mason jar. In a small saucepan over medium-high heat, warm the whole milk, stirring constantly, until it begins to boil. Pour the boiling milk over the chai tea bag in the mason jar and let steep for 20 minutes before removing the tea bag. Allow the mixture to cool completely to room temperature before moving on.
• Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, 4 teaspoons of the chai spice mix, and salt into a bowl and whisk to combine. Set aside.
• In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it's light and fluffy. Add in sugar and continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, then add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
• With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the (room temperature!) chai milk mixture slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick, but pourable.
• Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting.
• With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it's creamy and light (almost white) in color. About 7 minutes.
• Whisk 1 Tbsp of the Chai Spice Mix into the measured powdered sugar. With the mixer on low, add the powdered sugar mixture a few cups at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next one.
• Add vanilla, milk, and salt and mix on medium-low for another two minutes until fully incorporated.
• Once the Vanilla Chai Cakes have cooled completely, fill and frost the layers with Vanilla Chai Buttercream. To create the design pictured, add crushed Speculoos Cookies to the sides of the cake by placing them into the palm of your hand and gently pressing them onto the buttercream finish. Then, fit one piping bag with Wilton Tip 4B and another piping bag with Wilton Tip 1M before filling each with Vanilla Chai Buttercream. Pipe rosettes and stars onto the top of the cake in a crescent moon shape, add some cinnamon sticks, and sprinkle more crushed Speculoos Cookies on top.

CHAI SPICE "CHEESECAKE"

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
• Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
• Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
• Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
• Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.

CHAI CAKE WITH CREAM CHEESE FROSTING

Steps:

• Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.
• Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, spices, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3mins).
• Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and Chai milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.
• Using a stand mixer or hand mixer beat butter until pale and creamy.
• Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes. Add vanilla and continue to beat on medium for 1 minute.
• Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.
• If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn't but this is an option).
• Run mixer on low for a couple of minutes to remove any air bubbles.
• Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
• Use the remaining frosting to frost the cake and do a rustic swirl on the sides and top with a large offset spatula if desired.
• Decorate top with whole spices and gooseberries if desired.

CHAI SPICE

Steps:

• Mix cinnamon, cardamom, cloves, coriander, ginger, white pepper, and salt together in a small bowl.

CHAI TEA SPICE CAKE RECIPE

Steps:

• Pour warm milk in a deep bowl and add all the tea bags. Let them sit for about 10 minutes. Then, squeeze out all the milk from the tea bags and discard them. Keep this chai milk aside for now and move on to the next step.
• In a mixing bowl, cream butter and sugar together until light and fluffy.
• Add eggs, one at a time, while continuing to mix.
• Add vanilla extract and ground ginger and mix again.
• In another bowl, whisk together the flour, baking powder, baking soda and all the spices.
• Dump this dry mixture into the wet mixture. Mix everything together while adding the chai milk until just combined. The batter will be thick and there might be some lumps but don't over mix!
• Pour this batter into two 8x2 greased/floured round cake pans.
• Bake at 350 degrees for about 40 minutes or until an inserted toothpick comes out clean.
• Allow the cakes to cool down completely.
• Then, trim the edges and tops of each cake with a sharp knife.
• Place one cake on a cake stand and frost the top with frosting. I used a piping bag with Tip #1M.
• Spread some chopped pistachios and drizzle some caramel sauce.
• Then, place the other cake on top of this frosting layer.
• Pour some caramel sauce around the edges of the cake only.
• Finally, frost the top of this cake with frosting and toss some more pistachios. Slice and enjoy!

VEGAN CHAI SPICE LOAF CAKE

Steps:

• Preheat the oven to 350 ºF and grease a loaf pan (approximately 9" x 5") by lightly spraying with oil.
• Bring the plant milk to a low boil on the stove. Add the masala chai tea and steep for 5 minutes, then strain.
• In a small mixing bowl stir to combine 1 1/4 cup (300g) of the prepared masala chai milk along with the oil, yogurt, and vanilla extract. Reserve the remaining chai for the glaze.
• In a large mixing bowl whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, cardamom, clove, and black pepper to combine.
• Once the oven has preheated, add the wet ingredients to the dry and stir with a wooden spoon to make a thick batter, taking care to not over mix. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a tester comes out of the center clean or with a few crumbs.
• Let the cake cool for 10 minutes in the pan, then remove it and cool completely on a wire rack.
• Make the glaze: sift the powdered sugar into a mixing bowl, add 2 tbsp of the chai steeped plant milk and mix to make a thick but pourable glaze.
• When the cake has cooled, pour the glaze overtop to cover.

CHAI SPICE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Place chai tea bag in a small heat resistant glass bowl or cup. Pour boiling water over the tea bag, and let it steep for 5-10 minutes (see #1 in Notes section). Once fully steeped, discard the tea bag.
• In a medium mixing bowl, add flour, salt, and baking powder, and whisk until fully combined. To the flour mixture, add sugar, cinnamon, allspice, ginger, and cardamom, and whisk thoroughly to combine.
• To a 2-cup measuring cup, add milk and Greek yogurt, and mix with a spoon or whisk. Add vanilla and concentrated tea (about 2 tablespoons - see #2 in Notes section), and stir to combine.
• Melt butter in a heat safe bowl in the microwave (or in a saucepan on the stove top), and set aside to cool a little. To the bowl of a stand mixer (or large mixing bowl for a hand mixer), add the milk/yogurt mixture, eggs, and melted butter. Mix on low speed for 1 minute until combined, and then turn off the stand mixer.
• While the stand mixer is turned off, add the flour/sugar mixture to the wet ingredients, and mix on low speed until just barely combined. Remove bowl from mixer, and scrape the bottom and sides of the bowl with a silicone spatula. Generously grease Bundt pan with cooking spray, then gently pour batter into prepared Bundt pan, and bake at 350°F for 30 - 35 minutes.
• To test for doneness, insert a toothpick. If it comes out clean, it's done (see #3 in Notes section). Remove from oven and place pan on a wire cooling rack for 10 minutes. Remove the pan from the cooling rack and place the rack on top of the pan (cake side). Carefully invert the cake onto the rack, but do not lift the pan. Wait about 1 minute and gently tap on the top of the pan a few times and gently lift. Don't force it, it should release perfectly (see #4 in Notes section). Allow to cool completely on the wire rack.
• Once completely cooled, transfer to a cake platter, and serve! Or, if you want to glaze the cake, try our Quick Orange Glaze (see #5 in Notes section).

SPICED CHAI BUNDT CAKE

Steps:

• Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
• Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.