Picture a warm, fragrant kitchen filled with the comforting aroma of cinnamon, ginger, and nutmeg.
There’s something about a chai spice cake that wraps you in a cozy, indulgent embrace.
It’s delightfully simple to make, yet the way these humble ingredients transform into a delectable dessert is nothing short of magical.
Let’s bring this delightful chai spice cake to life and enjoy a slice of comforting warmth.
Kitchen Tools Required
- 1 mixing bowl
- 1 whisk
- 1 9-inch cake pan
- 1 oven
- 1 cooling rack
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Cook & Prep Time
To efficiently manage your time while preparing and baking the Chai Spice Cake, follow this timeline:
- Reading Time (5 minutes)
- Take a few minutes to carefully read through the recipe and instructions to guarantee you understand the process and have all the necessary ingredients and equipment.
- Prep Time (20 minutes)
- 0:00 – 5:00: Preheat the oven to 350°F (175°C) and gather all your ingredients and equipment. Grease the 9-inch cake pan.
- 5:00 – 10:00: In a mixing bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves.
- 10:00 – 15:00: In another mixing bowl, beat together the softened butter and sugar until light and fluffy.
- 15:00 – 20:00: Add the eggs to the butter mixture one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mixing and Assembling (5 minutes)
- 20:00 – 25:00: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Pour the batter into the prepared cake pan and smooth the top.
- Cook Time (35 minutes)
- 25:00 – 60:00: Place the cake pan in the preheated oven. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cooling & Resting Time (10 minutes)
- 60:00 – 70:00: Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer and Final Cool (5 minutes)
- 70:00 – 75:00: Transfer the cake to a cooling rack to cool completely before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves.
In another bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time to the butter mixture, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a cooling rack to cool completely before serving.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a light and creamy contrast to the warm spices of the cake.
- Vanilla Ice Cream: Serve a slice with a scoop of vanilla ice cream for a classic pairing that enhances the cake’s flavors.
- Caramel Drizzle: Drizzle caramel sauce over the cake for an extra layer of sweetness and richness.
- Chai Latte: Pair with a chai latte for a delightful beverage match that complements the cake’s spice profile.
- Fresh Berries: Add a handful of fresh berries for a burst of color and a revitalizing tartness to balance the spices.
Storage
To store Chai Spice Cake, wrap it tightly in plastic wrap or place it in an airtight container.
Keep at room temperature for up to 3 days.
Refrigerate for longer freshness.
Freezing
To freeze Chai Spice Cake, wrap it tightly in plastic wrap and aluminum foil.
Then, place it in an airtight container.
Label with the date and freeze for up to three months.
Reheating
To reheat Chai Spice Cake, wrap it in aluminum foil to retain moisture.
Warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes.
Final Thoughts
Chai Spice Cake is a delightful dessert that combines the warmth of chai spices with the classic texture of a cake.
The blend of cinnamon, ginger, nutmeg, cardamom, and cloves creates a rich and aromatic flavor profile.
Perfect for any occasion, this cake can be enjoyed as a sweet treat after dinner or as a cozy afternoon snack.
Baking this cake is a straightforward process that requires just a few simple steps.
With a prep time of 20 minutes and a cook time of 35 minutes, you can have a delicious homemade dessert ready in under an hour.
The cake’s moist texture and fragrant spices make it an inviting choice for gatherings and celebrations.
For those looking to enhance the chai flavor, consider incorporating chai tea leaves into the dry ingredients.
This addition can elevate the cake’s taste, making it even more reminiscent of a warm cup of chai tea.
Whether you enjoy it as is, or pair it with a dollop of whipped cream or a drizzle of glaze, Chai Spice Cake is sure to please.
Its versatility and comforting spices make it a beloved option for dessert lovers.
Frequently Asked Questions
Can I Use Almond Milk Instead of Whole Milk in the Recipe?
You can substitute almond milk for whole milk in the recipe. Expect a slightly nuttier flavor and lighter texture. Make certain you mix thoroughly, as almond milk’s thinner consistency might alter the cake’s moisture balance and baking time.
What Is the Best Way to Store Leftover Chai Spice Cake?
Wrap the leftover cake tightly in plastic wrap to retain moisture. Store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for a week or freeze for three months.
How Can I Make the Cake Gluten-Free?
Substitute all-purpose flour with a gluten-free blend. Make certain it contains xanthan gum for structure. Taste nuances may vary slightly, but spices will still shine. Check cake’s doneness carefully; gluten-free baking can sometimes require slight adjustments in time.
Can I Add Nuts or Raisins to the Batter?
You can certainly add nuts or raisins. Fold in 1/2 cup of chopped nuts or raisins after combining the wet and dry ingredients. They’ll enhance texture and provide a delightful crunch or chewiness, complementing the spices beautifully.
Is There a Vegan Version of This Chai Spice Cake?
You can make a vegan version by replacing butter with vegan margarine, eggs with flaxseed meal, and milk with almond milk. These swaps maintain texture while offering rich chai flavors. Adjust sugar to taste for balance.
Chai Spice Cake
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 9-inch cake pan
- 1 Oven
- 1 Cooling rack
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves.
- In another bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time to the butter mixture, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a cooling rack to cool completely before serving.
Notes
