Best 10 Chai Cake Recipes

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Chai cake is a delectable dessert that combines the flavors of warm and aromatic spices with the sweetness of a cake. Originating from the Indian subcontinent, this delectable treat has gained popularity worldwide due to its unique blend of flavors and textures. Whether you're a seasoned baker or just starting out, embarking on a journey to create the perfect chai cake can be an exciting experience. With the right combination of ingredients and techniques, you can create a moist and flavorful cake that will impress your friends and family. So gather your ingredients, prepare your kitchen, and let's delve into the wonderful world of chai cake baking!

Here are our top 10 tried and tested recipes!

CARROT CAKE WITH CHAI-FLAVORED CREAM CHEESE FROSTING



Carrot Cake with Chai-Flavored Cream Cheese Frosting image

The best carrot cake!

Provided by Kasmira Bresett

Time 2h

Yield 20

Number Of Ingredients 24

2 cups all-purpose flour
2 ½ teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon salt
1 cup lightly packed brown sugar
¾ cup olive oil
½ cup applesauce
½ cup white sugar
1 ½ teaspoons vanilla extract
4 large eggs
3 cups grated carrots
1 cup raisins
½ cup unsalted butter
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
3 ½ cups powdered sugar
2 tablespoons toasted chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans.
  • Whisk flour, cinnamon, baking soda, nutmeg, allspice, and salt together in a medium bowl.
  • Whisk brown sugar, oil, applesauce, and white sugar together in a separate bowl. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula and scrape the sides and bottom of the bowl. Add dry ingredients in 3 parts, gently stirring until incorporated and batter is smooth. Stir in carrots and raisins. Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until the tops of the cakes spring back when lightly touched and a toothpick inserted in the centers comes out clean, 30 to 40 minutes. Remove from the oven and cool in the pans for 15 minutes before turning out onto cooling racks to cool completely, about 30 minutes. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
  • While the cake is cooling, prepare the frosting. Melt butter in a skillet over medium-low heat. Cook, stirring occasionally until lightly browned, about 10 minutes.
  • Transfer browned butter to a bowl. Add cream cheese and vanilla and beat with an electric mixer until smooth. Mix in cinnamon, cardamom, ginger, nutmeg, and allspice. Add powdered sugar, 1 cup at a time until desired taste and consistency.
  • Frost cooled cake with cream cheese frosting and toasted pecans.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 56.2 g, Cholesterol 61.7 mg, Fat 18.4 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 248 mg, Sugar 43.1 g

CHAI TEA CAKE WITH GINGER CREAM CHEESE FROSTING



Chai Tea Cake with Ginger Cream Cheese Frosting image

A beautifully fragrant spice cake flavored with classic masala chai spices and topped with fresh ginger cream cheese frosting. This cake is sure to make your mouth water and is always a great crowd pleaser!

Provided by Priti D

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h45m

Yield 20

Number Of Ingredients 22

2 cups water
3 teabag (blank)s tea bags of strong black tea
1 (1/2 inch) piece fresh ginger root, peeled
3 whole cardamom pods, or more to taste
1 ¼ teaspoons ground cinnamon, divided
¾ teaspoon ground cloves, divided
½ cup white sugar
½ cup unsalted butter, at room temperature
1 cup molasses
1 large egg
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon salt
1 cup water
1 cup white sugar
2 teabag (blank)s tea bags of strong black tea
1 (8 ounce) package cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 teaspoons minced fresh ginger
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
  • Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
  • Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
  • Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 52.4 g, Cholesterol 43 mg, Fat 12.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 230.3 mg, Sugar 36.5 g

CHOCOLATE CHAI LATTE CAKE



Chocolate Chai Latte Cake image

Spiced chai latte coffee mix lends fabulous flavor to chocolate cake conveniently prepared in a 13x9 pan.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h55m

Yield 15

Number Of Ingredients 9

1 cup miniature semisweet chocolate chips
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/4 cup chai latte-flavored international instant coffee mix (from 9.7-oz container)
Water, vegetable oil and eggs called for on cake mix box
2 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
3 tablespoons milk
1 tablespoon chai latte-flavored international instant coffee mix (from 9.7-oz container)
Ground cinnamon, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan with baking spray with flour.
  • In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds or until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, sprinkle with cinnamon. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 0 g

CHOCOLATE CHAI COFFEE CAKE



Chocolate Chai Coffee Cake image

This flavorful spiced whole wheat chocolate chai coffee cake is a unique addition when made for guests or brought to brunch. It is also easy and child friendly. The bananas keep the cake moist without an overwhelming banana flavor. Serve with chai tea. Enjoy!

Provided by milkmom

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 19

⅔ cup chopped pecans
⅓ cup brown sugar
⅓ cup all-purpose flour
¼ cup butter, cut into small chunks
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
2 cups chocolate chips
1 ½ cups whole wheat flour
1 ½ teaspoons ground cloves
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
6 ounces cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla extract
3 medium bananas, mashed
2 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine pecans, brown sugar, flour, butter, nutmeg, cloves, cardamom, and cinnamon in a bowl. Blend with a fork until crumbly.
  • Mix chocolate chips, flour, cloves, baking powder, and baking soda in bowl.
  • Combine sugar, cream cheese, butter, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas and eggs; blend until combined. Mix in flour mixture slowly. Beat batter for 1 minute.
  • Pour batter into the prepared pan. Sprinkle pecan topping evenly over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 47.1 g, Cholesterol 55 mg, Fat 22.9 g, Fiber 4 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 190.8 mg, Sugar 31.5 g

SPICED CHAI BUNDT CAKE



Spiced Chai Bundt Cake image

I do love a good Bundt cake-they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai tea leaves and pumpkin pie spice.

Provided by Donna Hay

Categories     Cake     Tea     Dessert     Bake     Kid-Friendly     Quick & Easy     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8-10 servings

Number Of Ingredients 9

1 tablespoon loose chai
2 tablespoons boiling water
2 1/2 cups self-rising flour
1 1/2 cups superfine sugar
2 teaspoons pumpkin pie spice
4 eggs
1 1/2 cups milk
1 cup (2 sticks) unsalted butter, melted
2 teaspoons vanilla extract

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.

VANILLA CHAI POUND CAKE RECIPE - (4.3/5)



Vanilla Chai Pound Cake Recipe - (4.3/5) image

Provided by JMGeorge

Number Of Ingredients 14

For the cake:
VANILLA CHAI POUND CAKE
1 cup milk
6 Bigelow Vanilla Chai Tea bags
1 cup butter, softened
2 cups sugar
4 eggs
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
For the glaze:
1/2 cup boiling water
6 Bigelow Vanilla Chai Tea bags
3 1/2 cups sifted powdered sugar

Steps:

  • Heat milk in a heatproof bowl or measuring cup to almost boiling in microwave (took about 90 seconds in mine) Add tea bags and let tea steep for 6 minutes. Strain and set aside to cool. Grease and flour bundt pan, set aside. Sift flour, baking powder and salt together. In mixing bowl, cream butter until fluffy. Add in sugar and cream. Add eggs, one at a time, making sure to completely incorporate. Fold in flour and tea infused milk. Just till combined. Pour batter into prepared pan. Bake in a 350 degree oven for 45-55 minutes until golden on top and a toothpick inserted comes out clean. Let cool in pan before inverting onto serving plate. For the glaze, steep tea bags in boiling water for 6 minutes, Strain, In large bowl whisk tea into powdered sugar until smooth and creamy, drizzle over cooled cake.

CHAI CAKE



Chai Cake image

A Watkins recipe. Definitely try to make with Watkins vanilla and cinnamon if you can. If using any other type of vanilla you will need to double the amount of vanilla in the recipe.

Provided by mariposa13

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 18

3 tablespoons watkins powdered latte chai tea mix
2/3 cup hot water
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon watkins cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon sea salt
1/2 cup butter
3/4 cup granulated sugar
2 eggs
1 teaspoon watkins double-strength vanilla
2 tablespoons butter
1 1/2 cups powdered sugar
1 teaspoon watkins double-strength vanilla
1/4 teaspoon cinnamon
2 tablespoons powdered latte chai tea mix
grated cinnamon stick (optional)

Steps:

  • Heat oven to 325°F/170°C
  • Grease and flour a round cake pan (8"/20 cm).
  • Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze.
  • Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside.
  • Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
  • Beat in eggs and vanilla until smooth and blended.
  • Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth.
  • Pour into pan.
  • Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pan to wire rack.
  • Cool completely, about 1 hour.
  • Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
  • For glaze, melt butter in 1-quart/litre saucepan over medium heat.
  • Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.

Nutrition Facts : Calories 2938.6, Fat 126.7, SaturatedFat 76.3, Cholesterol 728.1, Sodium 2093.8, Carbohydrate 431.1, Fiber 5.2, Sugar 328.4, Protein 26.9

CHAI CAKE FOR BREAD MACHINES



Chai Cake for Bread Machines image

This bread machine cake is very moist, but not exactly a coffee cake. This bread was an experiment that turned out to be pretty good for breakfast (or as a snack/dessert). I topped my pieces with strawberry cream cheese. But I'm sure you could put any number of things on top to help you satisfy your sweet tooth. Enjoy!

Provided by vadener

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h55m

Yield 10

Number Of Ingredients 16

1 (1.1 oz) package chai tea powder
¾ cup hot water
¼ cup Chardonnay wine
½ teaspoon vanilla extract
1 egg yolk
½ cup frozen unsweetened raspberries
1 tablespoon butter, room temperature
½ cup bread flour
¼ cup rye flour
1 cup all-purpose flour
½ cup wheat bran
1 (.25 ounce) package active dry yeast
½ cup coarsely chopped walnuts
½ teaspoon caraway seed
¼ cup white sugar
1 teaspoon coarse smoked salt flakes

Steps:

  • Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.
  • Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
  • Select the "Sweet" setting with a "Light Crust" and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.9 g, Cholesterol 23.5 mg, Fat 6.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 1.7 g, Sodium 253.6 mg, Sugar 7.7 g

JERRICA'S CHAI-SPICED CARROT CAKE



JERRICA'S CHAI-SPICED CARROT CAKE image

Categories     Cake     Tea     Fruit     Ginger     Nut     Vegetable     Dessert     Bake     Easter     Thanksgiving     Nutmeg

Yield 12 servings

Number Of Ingredients 44

CAKE:
2 cups sugar
3/4 cup vegetable oil infused with chai tea
3/4 cup unsweetened applesauce
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons cardamom
2 teaspoon ginger
1 tablespoon freshly ground nutmeg
2 teaspoons ground cloves
1.5 cups golden raisins plumped in chai tea
5 oz chopped chai-spiced pecans (recipe follows)
1 (14 oz) can crushed pineapple, drained well
1 lb grated carrots
1 cup toasted coconut
5 oz raw chopped pecans to decorate sides of cake
GLAZE:
1 cup sugar
2 tablespoon baking soda
.5 cup buttermilk
1 stick unsalted butter, cubed
1 tablespoon light corn syrup
1 teaspoon vanilla extract
CREAM CHEESE FROSTING:
4.5 cup powdered sugar
20 oz cream cheese (room temp)
1 stick unsalted butter (room temp)
2 teaspoon vanilla
2 tablespoon lemon juice
pinch salt
CHAI-SPICED PECANS
5 oz chopped pecans
3 tablespoon butter
1 teaspoon cinnamon
1 teaspoon cloves
1 tablespoon cardamom
1 tablespoon ginger
.25 cup sugar

Steps:

  • PREHEAT oven to 325*. Grease and line with parchment paper three 9" cake rounds. Line one cookie sheet with aluminum foil. CHAI-SPICED PECANS: In heavy-bottomed saucepan, melt butter. Add spices and cook until fragrant (1-2 min). Add sugar and heat until dissolved. Add pecans; mix until coated. Pour mixture onto tray lined with foil. Bake at 325* for about 7 minutes. Allow to cool while making cake. CAKE: Beat first three ingredients thoroughly. Add eggs one at a time, beating well after each; add extracts and continue to beat for an additional 2 minutes. Combine next eight ingredients (flour, baking powder/soda, salt and spices) and sift into wet ingredients. Combine. Stir in remaining ingredients. BAKE until tester comes out clean- about 45 minutes. While cakes are baking, make glaze and frosting. MAKE GLAZE: Combine all ingredients and bring to a boil. Allow to boil, while stirring, until slightly darkened in color; about 5 minutes. Off heat, stir in vanilla extract. MAKE CREAM CHEESE FROSTING: Beat cream cheese and butter until fluffy. Add in sugar and pinch of salt and beat for 5 minutes. Add vanilla and lemon and beat an additional 5 minutes. POUR glaze atop cakes while still hot and in tins. Allow to cool completely in racks. TO ASSEMBLE CAKE, spread thin layer of cream cheese frosting on first layer. Place second layer and add a thin layer of frosting. Place third layer and frost entire cake. Finish with 5 oz raw, chopped pecans to cover sides.

CHAI CAKE



Chai Cake image

Want a flavor adventure? Try Chai Cake and play the guessing game with guests.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 8

Number Of Ingredients 19

2 tea bags flavored with orange rind and sweet spices
2/3 cup boiling water
1 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/2 cup butter or margarine
2 eggs
1 teaspoon vanilla
Additional ground cinnamon, if desired
2 tablespoons butter or margarine
1 1/2 cups powdered sugar
Reserved 2 tablespoons prepared tea
1 teaspoon vanilla
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Line bottom and side of round pan, 8x1 1/2 inches, with cooking parchment paper. Grease paper with shortening; lightly flour. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. Add enough water to tea to measure 2/3 cup. Measure 1/2 cup tea for cake; reserve 2 tablespoons tea for glaze.
  • In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, the salt, ginger, cardamom and cloves; set aside. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup tea until smooth. Pour into pan.
  • Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
  • Meanwhile, in 1-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in all remaining ingredients until smooth. Spread Chai Glaze over top of cooled cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.

Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg

###

Tips for Baking a Perfect Chai Cake

- Use freshly brewed chai tea to enhance the cake's flavor. - Add a generous amount of spices, such as cinnamon, cardamom, and ginger, to create a warm and aromatic taste. - Use a combination of all-purpose flour and almond flour to give the cake a moist and dense texture. - Cream together the butter and sugar until light and fluffy to incorporate air into the batter, resulting in a tender crumb. - Gradually add the eggs one at a time to prevent the batter from curdling. - Fold in the dry ingredients gently to avoid over-mixing, which can toughen the cake. - Bake the cake in a preheated oven to ensure even cooking and prevent the cake from sinking in the center. - Allow the cake to cool completely before frosting or serving to let the flavors meld and the cake to set properly. ###

Conclusion

Chai cake is a delightful treat that combines the warm spices of chai tea with the comforting flavors of a classic cake. With careful attention to ingredients and baking techniques, you can create a moist, flavorful, and aromatic cake that is perfect for any occasion. Experiment with different chai tea blends and spices to find your favorite combination, and enjoy a slice of this delicious cake with a cup of hot tea for a truly comforting experience.

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