Spiced Chai Latte Cake

The first time I brewed chai tea into a cake batter, I was honestly just trying to use up a box of fancy tea bags sitting in my cupboard. What emerged from the oven was this impossibly fragrant, moist cake that made my kitchen smell like a spice market had set up shop. My roommate came home, stopped dead in the hallway, and asked what I was making before even saying hello. That's when I knew this cake deserved to become a regular thing.

Last winter, I brought this cake to a book club where everyone was supposed to bring something winter-inspired. Someone joked that it tasted like drinking chai in cake form, and the whole table lit up—suddenly everyone was debating whether it was spicier or sweeter. That night taught me that the best recipes are the ones that spark conversation.

Ingredients

• All-purpose flour (2 cups): The foundation that keeps the cake tender; make sure it's fresh and not clumpy.
• Baking powder and baking soda (1½ tsp and ½ tsp): Work together to give you that perfect crumb without deflating as it cools.
• Salt (½ tsp): Amplifies the spices and balances sweetness—don't skip it.
• Cinnamon, ginger, cardamom, cloves, nutmeg (2 tsp, 1 tsp, ½ tsp, ¼ tsp, ¼ tsp): These spices are the whole point; buy them whole and grind if you can, because pre-ground loses potency faster than you'd think.
• Granulated and brown sugar (1 cup and ½ cup): The brown sugar adds molasses depth that keeps the cake moist.
• Vegetable oil (¾ cup): Oil beats butter here because it keeps the crumb impossibly tender.
• Eggs, room temperature (2 large): Cold eggs won't emulsify properly; pull them out 20 minutes before you start.
• Vanilla extract (1 tsp for batter, 1 tsp for frosting): Vanilla is subtle background music here, letting the spices shine.
• Whole milk (1 cup): The vehicle for your chai flavor; whole milk creates a richer result than lower fat versions.
• Chai tea bags (2): The magic ingredient; steep them long enough to infuse properly but not so long the tannins turn bitter.
• Cream cheese, softened (8 oz): Must be at room temperature or your frosting will have lumps.
• Unsalted butter, softened (½ cup): Room temperature is non-negotiable for a smooth, fluffy frosting.
• Powdered sugar, sifted (2½ cups): Sifting removes lumps and ensures a silky frosting every time.

Instructions

Set yourself up for success:

Preheat your oven to 350°F and take a moment to grease and line two 8-inch pans with parchment. This gives you freedom to work without worrying about cake sticking.

Steep the heart of the cake:

Heat your milk until you see steam rising, then add the chai bags and let them sit for 10 minutes. You'll watch the milk transform into this gorgeous amber color—that's the tea doing its job. Squeeze out every drop of flavor from the bags before tossing them.

Build your dry foundation:

In a large bowl, whisk together flour, baking powder, baking soda, salt, and all those beautiful spices. Whisking aerates the flour and distributes the spices evenly.

Cream the wet ingredients:

Beat sugar and oil together until they're well combined and lighter in texture. Add your room-temperature eggs one at a time, really beating after each one so they emulsify. Finish with vanilla.

Bring it together gently:

Alternate adding dry and wet ingredients, starting and ending with dry, stirring until just combined—this is where patience matters. Overmixing develops gluten and makes the cake tough, which nobody wants.

Bake with confidence:

Divide batter evenly between pans and bake for 30-35 minutes until a toothpick comes out clean. The aroma will be incredible and that's your cue to start thinking about frosting.

Let them rest before flipping:

Allow the cakes to cool in the pans for 10 minutes—they firm up enough to turn out cleanly. Then slide them onto a wire rack to cool completely; rushing this step risks crumbly layers.

Whip the frosting to clouds:

Beat softened cream cheese and butter until absolutely smooth with no lumps. Add powdered sugar gradually, vanilla, and a pinch of salt, then beat until it's fluffy and holds peaks.

Assemble with pride:

Place one cake layer on your serving plate, spread half the frosting over it, then crown it with the second layer. Finish with remaining frosting, spreading it however makes you happy.

A final flourish:

Sprinkle the top with cinnamon or scatter some chai tea leaves if you have them—it's the detail that makes people know you cared.

Save

I once served this cake at a dinner party where my friend who usually skips dessert asked for a second slice. She said it tasted like comfort and adventure at the same time, and I realized that's exactly what good spice baking does—it makes people feel both safe and surprised.

Why This Cake Works

The magic here is that chai spices are already balanced for drinking, so they translate beautifully into baking without needing much adjustment. Oil keeps the crumb tender in a way that butter alone can't quite achieve, and the chai-steeped milk adds moisture that keeps the cake fresh even after a few days. Cream cheese frosting is the perfect counterpoint—tangy enough to cut through the spice, sweet enough to feel like dessert.

Storage and Make-Ahead Options

Unfrosted cake layers keep wrapped at room temperature for two days, or frozen for up to a month. The frosting can be made a day ahead and kept in the fridge. You can even frost the cake the morning of serving and it only improves as the flavors settle together.

Flavor Variations and Pairing Ideas

For a dairy-free version, use unsweetened oat or almond milk and dairy-free cream cheese; the cake will be just as moist and the frosting just as smooth. A tablespoon of honey stirred into the warm milk before steeping adds warmth and subtle sweetness. This cake is magical alongside a proper cup of chai tea, black tea, or even a gentle coffee.

• Try adding a pinch of black pepper to the dry ingredients for subtle heat that sneaks up on people.
• Press a few cardamom pods into the frosting before serving for an elegant, unexpected bite.
• Serve the cake at room temperature for the best flavor and texture.

Save

This cake has a way of becoming tradition once someone bakes it the first time. I hope it finds its place in your kitchen the way it's found its place in mine.

Recipe FAQs

→ How do I infuse chai flavor into the cake?

Steep chai tea bags in warm milk before adding it to the batter. This imparts a fragrant, spiced flavor throughout the cake.

→ Can I substitute dairy ingredients for a vegan version?

Yes, use plant-based milk and dairy-free cream cheese alternatives to maintain a similar texture and flavor.

→ What spices are essential for the chai flavor?

Cinnamon, ginger, cardamom, cloves, and nutmeg are key spices that balance to create the characteristic chai aroma.

→ How can I tell when the cake is fully baked?

Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is done baking.

→ What is the best way to frost the cake evenly?

Once cooled, spread half the frosting on the first layer, add the top layer, then cover with remaining frosting using an offset spatula for smooth coverage.