Imagine the warm, inviting aroma of spices filling your kitchen as you bake a chai cake.
This delightful dessert isn’t only simple to create but also brings a sense of comfort and joy with every bite.
As the ingredients meld together, the cake transforms into a symphony of cinnamon, cardamom, and ginger, creating a truly indulgent experience.
Let’s bring this heartwarming treat to life and savor its rich flavors.
Kitchen Tools Required
- 1 Mixing bowl
- 1 Whisk
- 1 9-inch cake pan
- 1 Oven
- 1 Cooling rack
- 1 Measuring cup
- 1 Spatula
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cardamom
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 1/2 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Milk
- 1 tablespoon Chai tea leaves, finely ground
Cook & Prep Time
To efficiently manage your time while preparing and baking the Chai Cake, follow this timeline:
- Initial Preparation and Reading (5 minutes)
- Take a few minutes to read through the entire recipe, gather all necessary ingredients and equipment, and understand the process.
- Preheat the Oven (2 minutes)
- Preheat your oven to 350°F (175°C) and grease the cake pan.
- Mixing Dry Ingredients (5 minutes)
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
- Creaming Butter and Sugar (5 minutes)
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Adding Eggs and Vanilla (3 minutes)
- Add the eggs one at a time to the butter mixture, beating well after each addition, and mix in the vanilla extract.
- Combining Ingredients (5 minutes)
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Fold in the finely ground chai tea leaves.
- Pouring Batter and Smoothing (2 minutes)
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Baking (35 minutes)
- Place in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Resting (10 minutes)
- Allow the cake to rest in the pan for 10 minutes before transferring it to a cooling rack.
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).
Grease the 9-inch cake pan and set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
Fold in the finely ground chai tea leaves.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to rest in the pan for 10 minutes before transferring to a cooling rack.
Serving Tips
- Vanilla Ice Cream: A scoop of vanilla ice cream complements the warm spices of the chai cake perfectly.
- Whipped Cream: A dollop of fresh whipped cream adds a light and creamy texture to each bite.
- Fresh Berries: Serve with a mix of fresh berries for a burst of color and a revitalizing contrast.
- Chai Latte: Pair with a chai latte to enhance the rich, spiced flavors of the cake.
- Powdered Sugar Dusting: A simple dusting of powdered sugar adds a touch of sweetness and a decorative finish.
Storage
To store chai cake, wrap it in plastic wrap or aluminum foil.
Keep it in an airtight container at room temperature for up to three days.
Alternatively, refrigerate for longer freshness.
Freezing
To freeze chai cake, first, let it cool completely.
Wrap it tightly in plastic wrap, then aluminum foil.
Store in an airtight container or freezer bag for up to three months.
Reheating
To reheat chai cake, use a microwave on low power for 10-15 seconds per slice.
Alternatively, cover with foil and warm in a preheated oven at 300°F for 5-10 minutes.
Final Thoughts
Chai Cake is a delightful dessert that combines the aromatic spices of traditional chai tea with the comforting texture of a classic cake.
Its preparation is straightforward and requires minimal equipment, making it accessible for both novice and experienced bakers.
By following the recipe’s step-by-step instructions, you can easily create this flavorful Indian-inspired treat.
The use of spices like cinnamon, cardamom, ginger, cloves, and nutmeg gives the cake its unique taste, reminiscent of a warm cup of chai.
Whether served plain or with a glaze, this cake is perfect for any occasion.
Enjoy the aromatic experience and share this delicious dessert with friends and family.
Frequently Asked Questions
Can I Use Gluten-Free Flour Instead of All-Purpose Flour?
Yes, you can substitute gluten-free flour for all-purpose flour. Measure an equal amount, ensuring it includes xanthan gum for structure. Mix thoroughly with other dry ingredients, but don’t overmix to avoid a dense texture.
What Can I Substitute for Unsalted Butter?
You can substitute unsalted butter with an equal amount of coconut oil or margarine. Confirm it’s softened to maintain texture. For a more precise flavor, use clarified butter, measuring 1:1, adjusting salt content accordingly.
How Can I Make This Cake Vegan?
To make this cake vegan, use 1/2 cup plant-based butter instead of unsalted butter, 2 flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons water) instead of eggs, and substitute milk with any non-dairy milk.
Are There Alternative Sweeteners for Granulated Sugar?
You can replace granulated sugar with 3/4 cup coconut sugar or use 1/2 cup agave nectar. Adjust liquid ingredients slightly if needed. Measure accurately and blend thoroughly to guarantee even sweetness throughout the mixture.
Can I Add Nuts or Dried Fruits to the Batter?
Yes, you can add 1/2 cup of chopped nuts or dried fruits to the batter. Gently fold them in after mixing the chai tea leaves. Make certain they’re evenly distributed to prevent sinking during baking.
Chai Cake
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 9-inch cake pan
- 1 Oven
- 1 Cooling rack
- 1 measuring cup
- 1 Spatula
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon chai tea leaves finely ground
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the 9-inch cake pan and set aside.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Fold in the finely ground chai tea leaves.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to rest in the pan for 10 minutes before transferring to a cooling rack.
Notes
