Spiced Chai Latte Cake (Printable)
A moist cake infused with chai spices and topped with creamy frosting, perfect for cozy gatherings.
# What You’ll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1 teaspoon ground ginger
07 - ½ teaspoon ground cardamom
08 - ¼ teaspoon ground cloves
09 - ¼ teaspoon ground nutmeg
10 - 1 cup granulated sugar
11 - ½ cup light brown sugar
12 - ¾ cup vegetable oil
13 - 2 large eggs, at room temperature
14 - 1 teaspoon vanilla extract
15 - 1 cup whole milk
16 - 2 chai tea bags
→ Cream Cheese Frosting
17 - 8 ounces cream cheese, softened
18 - ½ cup unsalted butter, softened
19 - 2 ½ cups powdered sugar, sifted
20 - 1 teaspoon vanilla extract
21 - Pinch of salt
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Heat whole milk until just simmering. Steep chai tea bags in hot milk for 10 minutes, then squeeze out excess and discard bags. Allow milk to cool.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
04 - In a separate bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating well after each, then mix in vanilla extract.
05 - Alternate adding dry ingredients and chai-infused milk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly between prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
09 - Place one cake layer on a serving plate and spread half the frosting over the top. Add second layer and cover with remaining frosting.
10 - Optionally, sprinkle with cinnamon or a few chai-spiced tea leaves to finish.
# Expert Advice:
01 -
- The cake stays tender and aromatic for days, making it perfect for meal prep or gifting.
- Cream cheese frosting cuts through the spice just enough to feel indulgent without being overwhelming.
- It's the kind of dessert that makes people ask for the recipe the moment they take a bite.
02 -
- Room temperature ingredients are non-negotiable; cold cream cheese and butter will not whip properly and your frosting will be lumpy and sad.
- Steep your chai milk for exactly 10 minutes—less and the flavor is muted, more and the tannins make it bitter and astringent.
- Don't overmix once you add the wet and dry together; a few small flour streaks are fine and mean you won't have a dense, tough cake.
03 -
- Bring all ingredients to room temperature before starting; cold ingredients won't emulsify and result in a dense cake or lumpy frosting.
- If your cream cheese frosting breaks or gets grainy, gently warm the bowl over steam for 20 seconds while whisking and it'll smooth right back out.