Description
A warmly spiced, soft and moist chai cake inspired by traditional masala chai flavors, featuring cinnamon, cardamom, ginger, cloves, and nutmeg for a comforting and aromatic treat.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk or strongly brewed chai tea (cooled)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk or cooled brewed chai, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For deeper chai flavor, use strongly brewed chai tea instead of milk.
- A simple glaze made with powdered sugar and milk or chai can be drizzled over the cooled cake.
- Fold in chopped walnuts or pecans for added texture.
- Substitute part of the milk with yogurt or sour cream for extra richness.
- Cream cheese frosting pairs beautifully with the warm spices.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving.
- Reheat individual slices in the microwave for 10–15 seconds to restore softness.
- To make cupcakes, bake at 350°F (175°C) for 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
