Chai Spice Cake

A warmly spiced celebration cake infused with real chai flavors from cardamom, cinnamon, ginger, cloves, and a hint of black tea, finished with your choice of honey buttercream or vanilla cream cheese frosting and a delicate dusting of chai spice.

Quick Recipe Version (TL;DR)

• Yield: 12 servings (two 8-inch round layers)
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (includes cooling and decorating)

Quick Ingredients

• About 3 tbsp chai spice mix (see full recipe below)
• 1 cup (240 ml) whole milk + 3 black tea bags
• 2 1/2 cups (312 g) all-purpose flour
• 2 1/2 tsp baking powder + 1/2 tsp fine salt
• 3/4 cup (170 g) unsalted butter, softened
• 1 3/4 cups (350 g) granulated sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract + 1/4 cup (60 ml) neutral oil
• 1/2 cup (120 g) sour cream or plain Greek yogurt
• For honey buttercream: 1 cup (226 g) butter, 3 1/2–4 cups (420–480 g) powdered sugar, 1/4 cup (85 g) honey, 1–2 tbsp milk
• For cream cheese frosting (alternative): 8 oz (225 g) cream cheese, 1/2 cup (113 g) butter, 3 1/2 cups (420 g) powdered sugar, 2 tsp vanilla

Do This

• 1. Mix chai spice blend; heat milk and steep black tea bags 10–15 minutes, then cool. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
• 2. Whisk flour, baking powder, salt, and 2 1/2 tsp chai spice in a bowl.
• 3. Beat 3/4 cup butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla and oil.
• 4. Mix in dry ingredients alternately with sour cream and 3/4 cup cooled chai-infused milk. Divide batter between pans.
• 5. Bake 25–30 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then fully on racks.
• 6. Prepare honey buttercream or cream cheese frosting. Stack and frost cooled layers. Dust top with chai spice mix to finish.

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Why You’ll Love This Recipe

• Real chai flavor from cardamom, cinnamon, ginger, cloves, and black tea, not just “spiced vanilla.”
• Moist, tender crumb that stays soft for days thanks to sour cream and oil in the batter.
• Two frosting options: a cozy honey buttercream or a tangy vanilla cream cheese frosting.
• Simple to decorate: a smooth frosting and a soft dusting of chai spice gives a sophisticated, bakery-style finish.

Grocery List

• Produce: None required (optional for garnish: fresh berries, edible flowers, or thin orange peel twists).
• Dairy: Unsalted butter, whole milk, sour cream or plain Greek yogurt, cream cheese (if using cream cheese frosting).
• Pantry: All-purpose flour, granulated sugar, powdered sugar, runny honey, black tea bags or loose-leaf tea, baking powder, fine sea salt, vanilla extract, neutral oil, ground cardamom, ground cinnamon, ground ginger, ground cloves, ground allspice, black pepper.

Full Ingredients

Chai Spice Mix (Makes Extra)

• 4 tsp ground cinnamon
• 2 tsp ground cardamom
• 2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/4 tsp finely ground black pepper (optional but recommended)

This will make a little more than 3 tablespoons of chai spice. You will use some in the cake and frosting and have a bit left over for dusting and future bakes.

Chai-Infused Milk

• 1 cup (240 ml) whole milk
• 3 black tea bags or 3 tsp loose-leaf black tea (such as Assam or English breakfast)

Chai Spice Cake

• 2 1/2 cups (312 g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 1/2 tsp chai spice mix (from above)
• 3/4 cup (170 g) unsalted butter, softened to room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1/4 cup (60 ml) neutral oil (such as canola, sunflower, or light olive oil)
• 1/2 cup (120 g) sour cream or plain full-fat Greek yogurt, at room temperature
• 3/4 cup (180 ml) cooled chai-infused milk

Honey Buttercream Frosting

• 1 cup (226 g) unsalted butter, softened
• 3 1/2 to 4 cups (420–480 g) powdered sugar, sifted
• 1/4 cup (85 g) runny honey (a mild variety works best)
• 1 tsp vanilla extract
• 1–3 tbsp chai-infused milk or regular milk, as needed for consistency
• 1/4–1/2 tsp chai spice mix (optional, to taste)
• Pinch fine sea salt, to taste

Vanilla Cream Cheese Frosting (Alternative)

• 8 oz (225 g) full-fat cream cheese (block style), softened
• 1/2 cup (113 g) unsalted butter, softened
• 3 1/2 cups (420 g) powdered sugar, sifted
• 2 tsp vanilla extract
• 1–2 tbsp chai-infused milk or heavy cream, as needed
• 1/4–1/2 tsp chai spice mix (optional, to taste)
• Pinch fine sea salt, to taste

To Decorate

• 1–2 tsp chai spice mix, for dusting the top
• Optional: extra honey for drizzling, whole spices (cinnamon sticks, star anise) or a sprinkle of loose black tea for garnish

Step-by-Step Instructions

Step 1: Mix the chai spice blend

In a small bowl, combine the ground cinnamon, cardamom, ginger, cloves, allspice, and black pepper. Whisk well so the spices are evenly distributed, with no visible streaks of a single spice. This is your chai spice mix. Measure out what you need for the cake and frostings as you go; store any extra in an airtight jar at room temperature for up to 3 months.

Step 2: Infuse the milk with black tea

Pour the whole milk into a small saucepan and heat gently over medium-low heat until it is steaming and small bubbles form around the edges. Do not let it boil. Remove from the heat and add the black tea bags (or loose-leaf tea in a tea infuser). Cover and let steep for 10–15 minutes, until the milk is a deep tan color and smells strongly of tea.

Remove the tea bags, squeezing them gently to extract as much flavor as possible. If using loose-leaf tea, strain the milk through a fine-mesh sieve. Let the chai-infused milk cool to room temperature before using. You will need 3/4 cup (180 ml) for the cake, plus a tablespoon or two for the frosting; any extra can be brushed onto the cake layers or saved for coffee or tea.

Step 3: Prep the pans and preheat the oven

Preheat your oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with circles of parchment paper, then lightly grease the parchment as well. This helps the cakes release cleanly and keeps the edges tender.

Set the prepared pans aside. Make sure your butter, eggs, and sour cream are at room temperature so they blend smoothly into the batter.

Step 4: Make the chai cake batter

In a medium bowl, whisk together the flour, baking powder, salt, and 2 1/2 teaspoons of the chai spice mix. Set this dry mixture aside.

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat 3/4 cup softened butter and the granulated sugar on medium-high speed for 3–4 minutes, until the mixture is pale and fluffy. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, beating for about 30 seconds after each addition until fully incorporated. Beat in the vanilla extract and the neutral oil until smooth and slightly thickened.

With the mixer on low speed, add about one-third of the flour mixture, then half of the sour cream. Mix just until combined. Add another third of the flour mixture, then all of the 3/4 cup cooled chai-infused milk. Finish with the remaining flour mixture and sour cream. Mix on low only until no streaks of dry flour remain; the batter should be smooth and silky. Avoid overmixing to keep the cake tender.

Step 5: Bake the cake layers

Divide the batter evenly between the two prepared pans. You can weigh the pans for precision or simply eyeball it. Smooth the tops with an offset spatula or the back of a spoon so the batter is level.

Bake in the preheated oven for 25–30 minutes, rotating the pans halfway through baking if your oven has hot spots. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the tops spring back lightly when touched.

Transfer the pans to a wire rack and let the cakes cool in the pans for 10–15 minutes. Then run a knife around the edges, turn the cakes out onto the rack, peel off the parchment, and let them cool completely (at least 45 minutes) before frosting.

Step 6: Cool and level the cakes

Once the cakes are fully cool, check the tops. If they have domed significantly, use a long serrated knife to gently trim off the rounded tops so each layer is flat. This makes stacking easier and helps your cake look professional.

If desired, you can lightly brush the cut tops with a tablespoon or so of the leftover chai-infused milk. This adds a little extra moisture and chai flavor, especially if you trimmed the domes.

Step 7: Make your chosen frosting

For Honey Buttercream: In a large bowl, beat 1 cup softened butter on medium-high speed until creamy and pale, about 2 minutes. Add 2 cups of the sifted powdered sugar and beat on low until combined, then increase to medium and beat until fluffy. Add the honey, vanilla, a pinch of salt, and 1 tablespoon chai-infused milk. Beat again, then gradually add the remaining powdered sugar until you reach your desired sweetness and thickness. If the frosting is too stiff, add more milk, 1 teaspoon at a time. If you would like a spiced frosting, beat in 1/4–1/2 teaspoon chai spice mix to taste.

For Vanilla Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and 1/2 cup butter together until completely smooth, about 2–3 minutes. Add the vanilla, a pinch of salt, and 2 cups of powdered sugar. Beat on low until combined, then on medium until fluffy. Add the remaining powdered sugar gradually until the frosting is thick but spreadable. If it seems too thick, beat in 1–2 tablespoons chai-infused milk or cream. For a gently spiced version, mix in 1/4–1/2 teaspoon chai spice mix.

Once your chosen frosting is ready, keep it at cool room temperature while you assemble the cake. If your kitchen is very warm, you can chill it for 10–15 minutes to firm it slightly, stirring before use.

Step 8: Assemble and decorate the cake

Place one cake layer on a serving plate or cake stand, cut-side up if you leveled it. Spread a generous layer (about 1 cup) of frosting over the top, pushing it all the way to the edges.

Top with the second cake layer, cut-side down, so the top is nice and smooth. Press gently to secure. Apply a thin “crumb coat” of frosting over the top and sides of the cake, just thick enough to trap any loose crumbs. Chill the cake for 15–20 minutes to set this layer.

Once the crumb coat is firm, add a thicker, even layer of frosting over the top and sides. Use an offset spatula or bench scraper to smooth the sides and swirl the top as desired.

To finish, lightly dust the top of the cake with chai spice mix using a small fine-mesh sieve. You can create a simple ring of spice around the edge or dust the whole surface. Decorate with a drizzle of honey, a few whole spices, or a small sprinkle of loose black tea for a sophisticated, aromatic look. Slice and serve at room temperature.

Pro Tips

• Steep the tea strongly: Do not rush the tea steeping step. A strong, fragrant chai-infused milk is key for a noticeable black tea aroma in the finished cake.
• Use room temperature ingredients: Butter, eggs, and sour cream should be at room temperature so the batter emulsifies properly and bakes up fluffy instead of dense.
• Do not overmix the batter: Once you add the flour, mix just until no dry streaks remain. Overmixing develops gluten and can make the cake tough.
• Adjust spice level to taste: For a bolder chai flavor, add an extra 1/2 teaspoon chai spice mix to the batter and a pinch more to the frosting.
• Chill briefly for cleaner slices: If you want very neat slices, chill the fully frosted cake for 30–45 minutes before cutting, then let it come slightly back to room temperature before serving.

Variations

• Sheet cake version: Bake the batter in a greased 9×13-inch (23×33 cm) pan at 350°F (175°C) for 30–35 minutes. Frost the top only and dust with chai spice for an easy potluck dessert.
• Extra-spiced masala chai cake: Increase the chai spice mix in the batter to 3 teaspoons and add a tiny pinch of black pepper to the frosting for more warmth and complexity.
• Chai latte style: Drizzle the top of the frosted cake with a thin zigzag of honey or caramel sauce and add a light sprinkle of flaky sea salt for a sweet-salty chai latte vibe.

Storage & Make-Ahead

If frosted with honey buttercream, the cake can be stored covered at cool room temperature for up to 2 days, or in the refrigerator for up to 5 days. If frosted with cream cheese frosting, store it in the refrigerator, well covered, for up to 4 days. In both cases, let slices or the whole cake sit at room temperature for 20–30 minutes before serving so the texture softens and the flavors bloom.

The unfrosted cake layers can be baked up to 2 days ahead. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature. For longer storage, wrap well and freeze for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature before frosting. Leftover slices can also be wrapped individually and frozen for quick treats later.

Nutrition (per serving)

Approximate values for 1 of 12 servings, using honey buttercream frosting:

Calories: ~650 kcal; Protein: ~7 g; Carbohydrates: ~85 g; Fat: ~30 g; Saturated Fat: ~18 g; Cholesterol: ~120 mg; Sodium: ~260 mg; Fiber: ~1 g; Sugar: ~62 g.

Values will vary depending on frosting choice, exact ingredients, and portion sizes.