Delicious Chai Spiced Cake Recipe

The chai spiced cake takes classic comfort to new heights with its unique blend of warm spices, tender crumb, and silky cream cheese frosting.

More than just a spiced cake, this recipe fully infuses the batter and frosting with authentic chai flavors, carefully layering textures and aromatics.

Unlike many versions, this recipe includes a chai milk infusion, precise spice ratios, and pro assembly tips. Ideal for autumn gatherings, holidays, or any day you crave a dessert that balances spice and sweetness, this cake is guaranteed to impress and satisfy.

Ingredients Checklist

Start with a well-organized ingredient lineup for smooth baking. This cake shines because of its carefully curated chai spice blend and attention to every element.

For the Chai Milk Infusion:

• 1 cup (240ml) whole milk

• 3 chai tea bags or 3 tablespoons loose-leaf chai blend

For the Chai Spiced Cake:

• 1 cup (226g) unsalted butter, room temperature

• 1½ cups (300g) light brown sugar

• ½ cup (100g) granulated sugar

• ½ cup (120ml) neutral oil (like canola or sunflower)

• 2 teaspoons pure vanilla extract

• 1 teaspoon almond extract (optional, enhances aroma)

• 4 large eggs, room temperature

• 3 cups (375g) all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 tablespoon homemade chai spice mix (see below)

• 1 cup (240ml) chai-infused milk (from above), cooled

Homemade Chai Spice Mix:

• 1 tablespoon ground cinnamon

• 2 teaspoons ground ginger

• 2 teaspoons ground cardamom

• 1 teaspoon allspice

• 1 teaspoon nutmeg

• 1 teaspoon ground cloves

• ¼ teaspoon black pepper

For the Cream Cheese Frosting:

• 12 oz (340g) cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 4 cups (480g) powdered sugar, sifted

• 1 teaspoon vanilla extract

• 1–2 teaspoons chai spice mix

• Pinch of salt

Finishing Touches:

• Salted caramel sauce, for drizzling

• Chopped roasted pistachios, for garnish

• Extra chai spice or cinnamon, for dusting

Essential Equipment:

• Stand mixer or hand mixer

• 3 x 8-inch round cake pans

• Parchment paper

• Wire rack

• Offset spatula

• Serrated knife (for leveling)

• Pastry brush (for syrup, optional)

Step-by-Step Instructions

Following a clear process guarantees even flavor and a moist, tender cake crumb. Every detail, from milk infusion to layering, matters.

1. Infuse the Milk with Chai
Heat milk until just steaming. Add chai tea bags or loose chai, cover, and steep 15 minutes. Strain and let cool to room temperature.

2. Prep the Pans and Oven
Preheat oven to 350°F (175°C). Grease and line three 8-inch pans with parchment. Dust with flour or use baking spray for easy release.

3. Mix the Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, and chai spice mix in a bowl. Set aside.

4. Cream the Butter, Oil, and Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy, 3–4 minutes. Beat in oil. Scrape the bowl well.

5. Add Eggs and Extracts
Add eggs one at a time, beating well after each. Mix in vanilla and almond extract.

6. Combine Wet and Dry
On low speed, add one-third of the flour mixture, then half of the chai milk, alternating until all is incorporated, ending with flour. Mix just until smooth.

7. Divide and Bake
Spread batter evenly among pans. Smooth tops with a spatula. Bake for 24–28 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean.

8. Cool the Layers
Let cakes cool in the pans for 10 minutes. Run a knife around edges, then turn out onto a rack to cool completely.

9. Prepare the Frosting
Beat cream cheese and butter until creamy. Gradually add powdered sugar, chai spice, vanilla, and salt. Beat until light and fluffy, 2–3 minutes.

10. Assemble and Decorate
If needed, level cake layers with a serrated knife. Place one layer on a serving plate, spread with frosting, and repeat with remaining layers. Frost sides and top smoothly. Drizzle with caramel sauce, sprinkle with pistachios, and dust with extra spice if desired.

Tips for Perfect Results

Success in chai spiced cake is all about balanced spice, tender texture, and beautiful assembly. Keep these pointers in mind.

• Steep the chai milk well: Weakly infused milk results in bland flavor. Strong chai gives deep, aromatic notes throughout the cake.

• Measure flour carefully: Use a scale or spoon-and-level to avoid a dense crumb.

• Don’t overmix: Stop once the batter is just combined.

• Cool layers completely: Warm cake melts frosting and can make layers slip.

• Chill before slicing: For clean, sharp slices, refrigerate the assembled cake for 30 minutes before cutting.

• Customize spice mix: Prefer extra ginger or cardamom? Adjust the ratios to suit your palate.

• Use room temperature ingredients: This ensures even mixing and a smoother batter.

Serving Suggestions

Make your chai spiced cake the star of any gathering with creative serving ideas.

• Pair with masala chai, spiced black tea, or espresso for the ultimate flavor experience.

• Serve slices with a scoop of vanilla or pistachio ice cream for a decadent dessert.

• Add a sprinkle of edible gold leaf or rose petals for a festive touch.

• Present on a rustic cake stand, garnished with cinnamon sticks or whole star anise for visual appeal.

• Make ahead for parties: Cake flavors deepen and improve after a day in the fridge.

Final Thoughts

A chai spiced cake brings the essence of masala chai to your dessert table, merging tradition with celebration. This version fills the gaps of basic recipes with a true chai milk infusion, a well-balanced spice profile, a sturdy but tender crumb, and clear instructions for bakery-level presentation. The caramel and pistachio finish add color and flavor contrast, making this cake as striking as it is delicious. Whether you’re celebrating fall or simply craving something aromatic, this cake will become a standout in your repertoire—full of spice, comfort, and flair.