Chai Tea Cake

Imagine the aroma of warming spices filling your kitchen as you bake a chai tea cake that’s both simple and indulgent.

This delightful dessert captures the essence of cozy comfort with its blend of cinnamon, ginger, and cardamom.

As the ingredients harmonize, a transformation unfolds, creating a moist and flavorful cake.

Let’s bring this inviting treat to life together, and enjoy a slice of spiced bliss.

Kitchen Tools Required

• 1 large mixing bowl
• 1 medium mixing bowl
• 1 whisk
• 1 rubber spatula
• 1 loaf pan
• 1 cooling rack
• 1 oven

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup brewed chai tea, cooled
• 1/4 cup whole milk

Cook & Prep Time

To efficiently manage your time while preparing and baking the Chai Tea Cake, you can follow this timeline.

This plan includes time for reading the recipe, prep work, cooking, and resting.

1. Reading the Recipe (5 minutes):
   • Take a few minutes to read through the entire recipe to understand the steps and gather all the necessary equipment and ingredients.
2. Preparation (20 minutes):
   • 0:00 – 5:00 minutes: Preheat the oven to 350°F (175°C) and grease the loaf pan.
   • 5:00 – 10:00 minutes: In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, cardamom, cloves, and salt.
   • 10:00 – 15:00 minutes: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
   • 15:00 – 20:00 minutes: Beat in the eggs one at a time, then stir in the vanilla extract.
3. Combining Ingredients (10 minutes):
   • 20:00 – 25:00 minutes: Gradually add the dry ingredients to the wet ingredients, alternating with the chai tea and milk.
   • 25:00 – 30:00 minutes: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
4. Baking (35 minutes):
   • 30:00 – 65:00 minutes: Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
5. Resting and Cooling (10 minutes):
   • 65:00 – 75:00 minutes: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
6. Extra (Optional Time for Glaze):
   • If you decide to add a chai glaze, allocate additional time after cooling the cake to prepare and drizzle the glaze.

Feel free to adjust any steps based on your pace and any additional tasks you may need to perform.

Recipe Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan.

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, cardamom, cloves, and salt.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the chai tea and milk.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.

Serving Tips

• Whipped Cream: Serve with a dollop of lightly sweetened whipped cream for a creamy contrast to the spiced cake.
• Vanilla Ice Cream: Pair with a scoop of vanilla ice cream to add a cold and creamy element that complements the warm spices.
• Chai Glaze: Drizzle with a chai glaze for an extra layer of chai flavor and a glossy finish.
• Fresh Berries: Add a side of fresh berries for a burst of color and a revitalizing tartness.
• Warm Chai Tea: Enjoy alongside a warm cup of chai tea to enhance the cake’s spiced profile.

Storage

To store Chai Tea Cake, wrap it in plastic wrap or place it in an airtight container.

Keep it at room temperature for up to three days.

Refrigerate for longer freshness.

Freezing

To freeze chai tea cake, wrap it tightly in plastic wrap and place it in an airtight container.

Freeze for up to 3 months.

Thaw at room temperature before serving.

Reheating

To reheat Chai Tea Cake, wrap slices in foil and warm in a 300°F oven for 10 minutes.

Alternatively, microwave individual slices for 15-20 seconds to retain moisture.

Final Thoughts

Chai Tea Cake is a delightful dessert that combines the warm, aromatic spices of traditional chai with the comforting texture of a homemade cake.

The preparation and baking process are straightforward, making it an excellent choice for both novice and experienced bakers.

For an enhanced flavor experience, consider adding a chai glaze, which provides a sweet and spicy finish to the cake.

Enjoy your Chai Tea Cake as a cozy treat with a cup of tea or coffee.

Frequently Asked Questions

Can I Substitute Almond Milk for Whole Milk in the Recipe?

Yes, you can substitute almond milk for whole milk in the recipe. Use the same amount, ensuring it’s unsweetened. This might slightly alter texture and flavor, but almond milk’s nutty undertone can complement the spices nicely.

How Can I Make This Cake Gluten-Free?

To make the cake gluten-free, substitute one-to-one gluten-free all-purpose flour for regular flour. Guarantee the blend contains xanthan gum for structure. Mix thoroughly to prevent lumps, and follow the original recipe’s instructions for baking.

What Is the Best Way to Store Leftover Chai Tea Cake?

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze. Always cool completely before wrapping to prevent moisture buildup and sogginess.

Can I Use a Different Type of Tea for This Cake?

You can substitute chai with Earl Grey or herbal teas. Each tea will impart its unique flavor profile. Make certain the chosen tea complements the spices. Brew strong for concentrated flavor, and let it cool before mixing.

How Can I Make a Vegan Version of This Chai Tea Cake?

Replace butter with plant-based margarine, and use flaxseed meal mixed with water as egg substitutes. Opt for almond or soy milk instead of whole milk. Verify all ingredients align with vegan standards for a delicious cake.