Chai Spice Cake Recipe
This Chai Cake is a warm and aromatic dessert inspired by the flavors of traditional Indian chai tea. Infused with a blend of chai spices such as cinnamon, cardamom, ginger, and cloves, this moist and flavorful cake is perfect for tea time or any cozy occasion. The combination of fragrant spices and tender crumb creates a delightful treat that pairs wonderfully with a cup of chai or coffee.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons chai spice mix (cinnamon, cardamom, ginger, cloves)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the dry ingredients. In a large mixing bowl, sift together the all-purpose flour, chai spice mix, baking powder, baking soda, and salt to ensure they are well combined and aerated.
- Mix the wet ingredients. In another bowl, whisk together the sugar, buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry ingredients. Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula or wooden spoon until the batter is just combined. Avoid overmixing to keep the cake tender.
- Prepare the baking pan. Grease a 9-inch round cake pan and lightly dust it with flour or line it with parchment paper to prevent sticking.
- Bake the cake. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain or dusted with powdered sugar for extra sweetness.
Notes
- You can customize the chai spice blend based on your preference; consider adding nutmeg or black pepper for a more authentic chai flavor.
- Use buttermilk or a substitute (milk with a tablespoon of vinegar) to add moisture and tenderness to the cake.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk with lemon juice instead of buttermilk.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs beautifully with a hot cup of chai tea or coffee.
Keywords: chai cake, spiced cake, Indian dessert, chai spices, cinnamon cake, cardamom cake
Find it online: https://familyfavplates.com/chai-spice-cake-recipe/
