Spiced Chai Latte Cake

There's something about the smell of cardamom and cinnamon hitting a warm kitchen that just stops you in your tracks. I was standing in a café one grey afternoon, wrapped around a cup of chai latte, when it hit me—why not bake this into cake form? The idea felt both ridiculous and perfect, and three flour-dusted hours later, I had created something that tastes like comfort wrapped in cream cheese frosting.

My sister brought this to a winter dinner party, and I watched people who swore they didn't like spiced desserts go back for seconds. One guest actually asked if I'd hidden chocolate in there somewhere—the complexity of the chai spices just made it feel more decadent than it actually was.

Ingredients

• All-purpose flour (2 cups): The foundation—make sure it's fresh because old flour can make the cake dense.
• Baking powder and baking soda (1½ tsp and ½ tsp): These two work together to give you that tender crumb; don't skip the soda or your spices won't bloom properly.
• Salt (½ tsp): Tiny but essential—it amplifies the spice flavors and balances the sweetness.
• Ground cinnamon, ginger, cardamom, cloves, and nutmeg: Buy these whole and grind them if you can, or grab the freshest ground spices you see; stale spices are the enemy of this cake.
• Granulated and brown sugar (1 cup and ½ cup): The combination of both gives you depth and keeps the cake moist longer.
• Vegetable oil (¾ cup): Oil instead of butter keeps this cake tender and ensures the spices don't get lost in richness.
• Eggs (2 large, room temperature): Room temperature eggs mix in smoothly and create a better crumb structure.
• Vanilla extract (1 tsp): A touch of vanilla rounds out the spices without announcing itself.
• Whole milk with chai tea bags (1 cup): This is where the magic happens—the tea infuses the entire cake with chai flavor.
• Cream cheese (8 oz, softened): Softened at room temperature, never straight from the fridge, or your frosting will be grainy.
• Unsalted butter (½ cup, softened): The butter should be soft enough to leave a fingerprint but not melting.
• Powdered sugar (2½ cups, sifted): Sifting prevents lumps and gives you that silky frosting texture everyone wants.

Instructions

Get Your Pans Ready:

Preheat the oven to 350°F and grease both 8-inch round pans with a light hand—parchment paper on the bottom prevents sticking and makes turning out the cakes foolproof. You want the oven temperature exact because too hot and the edges bake before the center; too cool and you'll get a dense cake.

Brew the Chai Milk:

Heat the milk until wisps of steam rise, then add the chai tea bags and let them steep for 10 minutes while the kitchen fills with that gorgeous spiced aroma. Squeeze the bags gently as you remove them, then let the milk cool enough to touch—it should still be warm but not hot when it meets your batter.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, baking soda, salt, and all five spices until the mixture is uniform and the spices are distributed evenly. This step matters more than you'd think because it ensures every bite has that balanced chai flavor.

Cream the Sugar and Oil:

Beat the granulated sugar, brown sugar, and oil together for about 2 minutes until it looks lighter and slightly thickened. Add the eggs one at a time, beating well after each one, then add the vanilla—this creates an emulsion that traps air and makes the cake fluffy.

Build the Batter Carefully:

Alternate adding dry ingredients and chai-infused milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—if you overmix, you'll develop the gluten too much and end up with a tough, crumbly cake instead of a tender one.

Bake Until Golden:

Divide the batter evenly between the pans and bake for 30–35 minutes, testing with a toothpick near the center around minute 28. When the toothpick comes out clean or with just a few moist crumbs, pull them out immediately—overbaking is the quickest way to dry out all your hard work.

Cool Properly:

Let the cakes rest in their pans for 10 minutes to set, then flip them out onto a wire rack to cool completely. Frosting a warm cake is a recipe for melted frosting mess, so be patient here.

Make the Frosting:

Beat the softened cream cheese and butter together until it's completely smooth with no lumps, then add the sifted powdered sugar gradually while mixing. Once you add the vanilla and salt, beat for another minute until the frosting is light and fluffy like clouds.

Assemble with Confidence:

Place the first cake layer on your serving plate, spread half the frosting over the top, then set the second layer on top and cover with the remaining frosting. A small offset spatula or even a butter knife dipped in hot water works for smoothing if you want it picture-perfect.

Finish It:

Dust the top with a sprinkle of cinnamon or a few loose chai tea leaves for a beautiful finish that hints at what's inside.

Save

I'll never forget watching my grandmother taste a slice and say it reminded her of mornings in India, even though she'd never told me much about those days. That one cake became a bridge between her kitchen memories and mine, and now whenever I make it, I'm cooking with her in the room somehow.

Spice Quality Matters More Than You Think

The first time I made this with grocery store spices that had been sitting in my cabinet for three years, it tasted like sweet cake with a faint memory of spices. The second time, I bought fresh cardamom pods and ground them myself, and suddenly the cake had this electric, complex flavor that people actually paused to notice. If you can find a spice shop or online supplier that specializes in whole spices, your cake will taste like a completely different dessert.

The Art of Not Overmixing

Overmixing is the silent killer of tender cakes, and it's especially easy to do when you're alternating wet and dry ingredients because you feel like you need to beat everything into submission. The truth is, once you add the last bit of dry ingredients, you should stop—a few streaks of flour are fine, and they disappear in the oven anyway. What you're actually doing is developing gluten, which turns your beautiful spiced cake into something dense and chewy.

Storage and Serving Tips

This cake actually tastes better the next day because the spices have time to meld and deepen, and the frosting sets nicely. Keep it covered at room temperature for up to two days, or refrigerate for up to five days if you want to make it ahead for a dinner party.

• A warm slice with a cup of chai tea is peak comfort, but cold slices straight from the fridge are oddly perfect too.
• If you're making this for dairy-free guests, swap the milk for oat milk and use dairy-free cream cheese—the cake will still be delicious and moist.
• A tablespoon of honey stirred into the batter adds extra sweetness without changing the texture, if you like things on the sweeter side.

Save

There's something deeply satisfying about pulling a spiced cake out of the oven that smells like warmth and comfort and tastes like someone actually cared about making it. This one always does.

Recipe FAQ

→ How is the chai flavor infused into the cake?

The chai flavor is infused by steeping chai tea bags in warm milk, which is then mixed into the batter, allowing the spices to permeate the cake evenly.

→ Can I substitute dairy ingredients for plant-based alternatives?

Yes, plant-based milk and vegan cream cheese can be used to make a dairy-free version without compromising the texture or flavor.

→ What spices are used to create the chai flavor profile?

Ground cinnamon, ginger, cardamom, cloves, and nutmeg combine to replicate the fragrant and warming chai spice blend.

→ How do I know when the cake is fully baked?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs when the cake is done baking.

→ What are some serving suggestions for this cake?

This cake pairs wonderfully with a cup of masala chai or black tea and can be garnished with a sprinkle of cinnamon or chai-spiced tea leaves.

→ Is it possible to add sweetness variations?

Adding a tablespoon of honey to the batter enhances sweetness and complements the chai spices naturally.