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–+ servings
spiced tea infused dessert

Chai Cake

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian
Servings 8 servings

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

To enhance the chai flavor, you can steep the milk with chai tea bags for 10 minutes before using it in the batter. Additionally, feel free to top the cake with a simple glaze made from powdered sugar and milk or add a dusting of powdered sugar for a finishing touch.
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