If you love cozy flavors and the warm, comforting aroma of spices, you’re going to adore this Chai Cake. Think soft, tender crumbs infused with the perfect balance of cinnamon, ginger, cardamom, and a hint of allspice, basically everything you want in a chai spice cake.
I know you’re probably scrolling through countless dessert recipes, but this one is different. It’s simple, approachable, and made for real moments, whether you’re baking for yourself, a loved one, or just because you deserve a treat. From the first bite, it brings those comforting fall vibes straight to your kitchen, filling the air with a warm, inviting scent that makes you want to pause and savor the moment.
By the time you take a slice, you’ll see why this one it’s not just a cake, it’s a little slice of comfort, a reminder that baking doesn’t have to be complicated to be truly delicious. So grab your whisk, preheat the oven, and let’s make a Chai Cake that feels like a warm hug in every bite.
Why You’ll Keep Coming Back to This Chai Cake
A breeze to make – No fancy techniques, no complicated steps, just simple ingredients coming together to create something truly magical.
Fall vibes, anytime – Even if it’s not autumn, this cake brings that cozy, crisp-air feeling straight to your kitchen.
Kid-friendly, adult-approved – gentle sweetness with aromatic spices, everyone can enjoy it.
Flexible flavor playground – swap spices, add a glaze, or sprinkle nuts, your cake, your rules.
Balanced sweetness – the mix of granulated and brown sugar creates a rich, caramel-like depth without being overpowering.
Note: The ingredient list might look long, but it’s all simple stuff you likely have at home, nothing tricky, just the flavors that make this Chai Cake amazing.
What You’ll Need for This Chai Cake
- All-purpose flour: Always the base that gives your cake a soft, tender texture. Tip: gently spoon and level the flour for the best results, this keeps your cake light, not dense.
- Baking powder & baking soda: I recommend using both to make sure your cake rises perfectly.
- Spices (cinnamon, ginger, cardamom, allspice): Use this warm chai mix to fill both the cake and frosting with cozy, aromatic flavor. Variation idea: adjust the cardamom or ginger to make it a little more bold or gentle, your chai, your rules!
- Salted butter: Always use softened butter for a rich, moist cake and creamy frosting. Tip: if you only have unsalted butter, just add a pinch more salt and you’re good to go.
- Granulated sugar & brown sugar: To balance sweetness and add a subtle caramel depth. Fun twist: swap a little brown sugar for coconut sugar for a nutty, slightly richer flavor.
- Egg: This binds everything together while keeping the cake light and tender.
- Vanilla extract: It’s best if you add this little boost to enhance all the spices. For a fun twist, try vanilla bean paste for extra aroma and little speckles throughout the cake.
- Sour cream: For extra moisture and a gentle tang that balances the sweetness. You can also swap with Greek yogurt or buttermilk if you want a slightly different texture.
- Strong brewed chai tea: Always use a concentrated brew to pack in that authentic chai flavor. Quick tip: make it strong, cool it down, and you’ll get bold, aromatic notes without watering down the batter.
- Cream cheese: I recommend room temperature for creamy, dreamy frosting.
- Powdered sugar: Sweetens and thickens the frosting perfectly. Variation: sift it first if you want an ultra-smooth frosting, especially if you’re planning to pipe it.
- Milk: It’s best if you add a splash to get a soft, spreadable frosting.
How to Make Chai Cake
Step 1: Wake Up Your Chai
Start by brewing a strong chai tea, use your favorite tea bags in hot water and let it steep until it smells like autumn in a cup. Let it cool completely. Pro tip: the stronger the chai, the bolder the flavor in your cake!
Step 2: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Prepare an 8-inch round or square pan by greasing it well and fitting it with parchment. Press the parchment down a little and grease the sides too, it makes removing the cake later effortless.
Step 3: Spice Things Up
In a medium bowl, whisk together the flour, baking powder, baking soda, and your chai spice blend (cinnamon, ginger, cardamom, and allspice). Tip: whisking the spices with the flour helps them distribute evenly so every bite has a little chai magic.
Step 4: Cream the Butter and Sugars
In a large bowl, beat the salted butter with both granulated and brown sugar until it’s light, fluffy, and a little airy, about 2-3 minutes. Tiny tip: scraping down the bowl once or twice makes sure all that butter gets properly whipped in. This is the secret to a tender, soft crumb.
Step 5: Add the Flavor Team
Beat in your egg until smooth, then stir in vanilla. Slowly fold in the cooled chai tea and sour cream. The sour cream keeps it moist and adds just the right gentle tang. Quick tip: if your chai has any extra spice sediment, you can strain it!
Step 6: Bring Dry and Wet Together
Gradually add your dry ingredients, folding gently until just combined. Don’t overmix, a few little streaks of flour are okay. Overmixing can make your cake heavy, and we want light, tender bites.
Step 7: Bake and Watch the Magic
Pour the batter into your pan and smooth it out. Bake for 22-24 minutes, or until a toothpick comes out with a few moist crumbs. Tip: every oven is different, so check a couple minutes early. Once done, let it cool in the pan for a few minutes, then transfer to a wire rack, this prevents it from steaming and getting soggy.
Step 8: Whip Up That Chai Frosting
Whip the cream cheese and butter until velvety smooth, then blend in the powdered sugar, a hint of milk, and your warm spices. Tiny tip: add milk gradually, it helps you control the consistency so it’s perfectly spreadable without being runny.
Step 9: Frost Like a Pro
Once your cake is fully cooled, spread the frosting on top. Optional: sprinkle a little extra cinnamon on top for that final cozy touch.
Cut into generous slices, serve with your favorite cup of tea, and enjoy. This cake actually tastes amazing the next day too, the flavors deepen, and it keeps perfectly covered at room temperature.
If you’re in the mood for more spiced, cozy treats, my pumpkin coffee cake is ready to join your baking list.
Common Issues and How to Fix Them
Cake is too dense or heavy
This usually happens if the dry ingredients are overmixed or measured too tightly. Tip: spoon and level your flour, and fold gently until just combined, a few streaks of flour are totally fine!
Cake didn’t rise properly
Check that your baking powder and baking soda are still fresh and active before using. Also, don’t skip the creaming step, beating the butter and sugars adds air that helps the cake puff up beautifully.
Cake is dry
Overbaking is the usual culprit. Check a couple minutes early with a toothpick; it should come out with a few moist crumbs. The sour cream in your recipe also helps keep it tender, so don’t skip it!
Spices taste weak or uneven
Whisk your spices with the flour first for even distribution. Bonus tip: a pinch more cinnamon or cardamom can be sprinkled on top for extra aroma and a visual boost.
Cake sticks to the pan
Always line your pan with parchment and grease the sides lightly. For extra safety, let the cake cool a few minutes before trying to remove it, patience is key!
Chai Cake Topping Ideas
- Toasted nuts – pecans or almonds add a satisfying crunch and nutty warmth.
- Caramel drizzle – a thin stream of caramel pairs beautifully with chai spices.
- Honey & cinnamon dust – simple, natural, and brings out the warm flavors even more.
- Maple glaze drizzle – warm, sweet, and cozy, perfect for fall vibes.
- Chocolate shavings – dark or milk chocolate adds a little indulgent twist.
- Powdered sugar dusting – classic, simple, and instantly cozy-looking.
Let the comforting flavors of pumpkin spice cake fill your mornings, best enjoyed with a steaming cup in hand.
How to Store Your Chai Cake
Room temperature – Keep your frosted cake covered with a cake dome or plastic wrap for up to 2 days. Tip: this keeps the frosting creamy and the cake moist.
Refrigerator – Store in a tightly closed container and enjoy anytime over the next 5 days. Pro tip: bring slices to room temperature before serving to get that soft, cozy texture back.
Freezer – Individually wrap slices in plastic wrap, then in a layer of foil, and store in the freezer for as long as 2 months. Idea: thaw in the fridge overnight or warm gently in the oven for a freshly baked vibe.
More Spiced Treats to Try
Fluffy Chai Cake You Can Bake in No Time
Ingredients
Chai Cake
- ½ cup salted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- ½ cup strong brewed chai tea concentrated
- 1 ¼ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
Spiced Cream Cheese Frosting
- ¼ cup salted butter room temperature
- 4 oz cream cheese room temperature
- 1 cup powdered sugar sifted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 –3 tablespoons milk
Instructions
- Start by brewing a strong chai tea with your favorite tea bags in hot water, letting it steep until the aroma fills the kitchen with cozy, autumn vibes. Once brewed, let it cool completely so it’s ready to mix into the batter.
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round or square pan by greasing it and lining it with parchment.You can press the parchment down and lightly grease the sides too, it makes lifting the cake out a breeze.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and your chai spice mix of cinnamon, ginger, cardamom, and allspice. This helps the spices spread evenly throughout the cake, so each bite has a little warm chai magic.
- Combine the softened salted butter and sugars in a large bowl, whipping for 2–3 minutes until the mixture is smooth, fluffy, and slightly airy. Scraping down the bowl once or twice makes sure all the butter is whipped in, which gives the cake that tender, soft crumb we love.
- Incorporate the egg, beating until smooth, then fold in the vanilla extract. Gradually fold in the cooled chai tea and sour cream, which keeps the cake moist and adds a gentle, balanced tang.
- Gently fold in the dry ingredients in batches until just combined. Don’t worry if a few streaks of flour remain, overmixing can make the cake dense, and we want it light and tender.
- Transfer the batter to the prepared pan, spread it evenly, and bake for 22–24 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs. Since every oven is slightly different, it’s smart to check a couple of minutes early. Let the cake cool in the pan briefly, then transfer it to a wire rack so it cools evenly without becoming soggy.
- Let the cake cool, then blend the cream cheese and butter together until perfectly smooth and creamy. Mix in the powdered sugar, then add a splash of milk and fold in your spices. Add the milk gradually to get a spreadable frosting that’s creamy without being runny.
- After the cake has fully cooled, evenly layer the frosting over the top. Slice into generous pieces, serve alongside your favorite cup of tea, and enjoy.
Notes
- Make sure your oven rack is in the center of the oven so the cake bakes evenly; ovens can have hot spots, and this little trick helps avoid uneven rising or browning.
- If your kitchen is warm and the butter is too soft, pop it in the fridge for a few minutes, it should still be pliable but easier to work with and won’t make the batter greasy.
