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–+ servings
spiced cake with chai

Chai Spice Cake

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

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

For an enhanced chai flavor, consider adding a teaspoon of chai tea leaves to the dry ingredients. Ensure the butter is at room temperature for easier creaming with sugar. If you prefer a moister cake, brush the cooled cake with a simple syrup made from equal parts sugar and water.
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