Easy Chai Cake With Luscious Cream Cheese Frosting

Cozy Beginnings: A Warm Slice Worth Pinning

There’s something about the scent of chai wafting through the kitchen that makes a day feel instantly calmer. I baked this Easy Chai Cake to share with friends who drop by with empty cups and full hearts, and the moment you take the first bite you’ll understand why it’s become a go-to for gatherings. It’s simple, cozy, and just fancy enough to feel like a treat you’d order at a cafe—without leaving home.

This cake is built for busy weeknights and those spill-it-with-friend moments alike. It’s ready in under an hour from start to finish, stacks neatly into two moist layers, and finishes with a creamy cream cheese frosting that tastes like a chai latte in cake form. Grab your favorite mug, and let’s bake something that tastes like a hug in every slice.

Ingredients

• All-purpose flour — 2 cups (240 g) Tip: If you need a gluten-free option, use a 1:1 GF blend and add 1/4 tsp xanthan gum if your blend doesn’t include it.
• Granulated sugar — 1 1/2 cups (300 g) Tip: For a lighter crumb, you can swap in half brown sugar for a hint of molasses.
• Baking powder — 1 1/2 tsp Tip: Fresh powder makes a noticeable difference; check your expiry.
• Baking soda — 1/2 tsp Tip: Helps the cake rise; whisk with dry ingredients to avoid clumps.
• Salt — 1/4 tsp Tip: A little salt balances sweetness beautifully.
• Chai spice blend — 2 tsp Tip: If you don’t have a premix, blend 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp ginger, and a pinch of cloves.
• Eggs — 2 large Tip: Room temperature eggs mix in more evenly for a tender crumb.
• Milk — 3/4 cup (180 ml) Tip: Whole milk adds richness; dairy-free options work with a touch more vanilla.
• Strong brewed chai tea, cooled — 1/2 cup (120 ml) Tip: Make it strong so the chai flavor shines even after baking.
• Neutral oil (like canola or vegetable) — 1/2 cup (120 ml) Tip: Keeps the cake moist without adding heaviness.
• Vanilla extract — 1 tsp Tip: Pure vanilla gives the best aroma; almond extract is a tasty alternative if you like.
• Cream cheese, softened — 8 oz (226 g) Tip: Full-fat cream cheese yields silkier frosting.
• Unsalted butter, softened — 6 tbsp (85 g) Tip: Soft, not melted, helps you whip a fluffy frosting.
• Powdered sugar — 3 cups (360 g) Tip: Sift for a smooth, lump-free frosting.
• Vanilla extract — 1 tsp Tip: Enhances the frosting’s depth; add a pinch of salt for balance if you like.
• Pinch salt — Tip: A tiny pinch helps the frosting taste rounded.
• Optional garnish: chopped pistachios or a dusting of cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment for easy release.
2. Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and chai spice blend. Break up any lumps so the batter stays smooth.
3. In a separate bowl, whisk eggs, milk, cooled chai tea, oil, and vanilla until well combined.
4. Pour the wet ingredients into the dry and stir just until combined. A few small streaks are okay—overmixing makes the crumb tougher.
5. Divide batter evenly between the prepared pans. Bake for about 25–30 minutes, or until the tops are set, edges are lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool the cakes in the pans for 10 minutes, then turn out onto a rack to cool completely before frosting (about 30–45 minutes).
7. For the frosting, beat the cream cheese and butter until light and fluffy. Add the powdered sugar, vanilla, and salt, beating until smooth and thick. If too stiff, beat in 1–2 teaspoons of milk a little at a time until you reach a spreadable consistency.
8. Assemble: level the cakes with a knife or cake leveler, spread a generous layer of frosting on the first layer, top with the second cake, and frost the top and sides. Chill briefly to set if you like a neater finish.

Tips & Variations

• Make it dairy-free: Use dairy-free cream cheese and a plant-based butter substitute in the frosting, plus a non-dairy milk in the batter.
• Gluten-free option: Swap to a 1:1 GF flour blend and add 1/4 tsp xanthan gum if your blend doesn’t contain it; keep an eye on bake time as GF batters can bake faster.
• Extra chai punch: Brush a tiny amount of chai syrup (chai tea steeped with sugar) on the cooled cake layers before frosting for an extra layer of flavor.
• Spice twists: Add a pinch of ground black pepper for a subtle warm spice that enhances the chai aroma.
• Texture play: Fold in 1/2 cup finely chopped crystallized ginger or toasted walnuts for a fun bite.
• Make ahead: Bake the cake layers 1–2 days ahead, wrap tightly, and store at room temperature; frost just before serving for best texture.
• Storage: Keep covered in the refrigerator for up to 3–4 days. Bring to room temp for 15–20 minutes before serving for best frosting texture.
• Reheating: A quick 10–15 seconds in the microwave can soften the frosting slightly if it firms in the fridge.

Serving Suggestions

Pair this chai cake with a hot cup of chai or a creamy latte for a cafe-at-home vibe. For a complete dessert spread, serve with:

• A warm fruit compote or roasted pears for a tangy contrast.
• A simple green salad with citrus vinaigrette to balance the richness on the plate.
• Vanilla bean ice cream or whipped cream for extra indulgence.
• Garnish ideas: a light dusting of cinnamon, chopped pistachios, or orange zest to brighten the flavors.

FAQs

Can I make this cake gluten-free?

Yes. Use a reliable 1:1 gluten-free flour blend in place of the all-purpose flour. You may need to adjust the bake time slightly; start with the recommended 25–30 minutes and test with a toothpick.

Is it possible to make this dairy-free?

Absolutely. Use dairy-free cream cheese and dairy-free butter for the frosting, and substitute the milk with a non-dairy option like almond, soy, or oat milk.

How should I store the cake, and how long does it stay fresh?

Store it covered in the refrigerator for up to 3–4 days. Let slices come to room temperature before serving for best texture and flavor.

Can I freeze the cake layers?

Yes. Wrap cooled cake layers tightly and freeze for up to 2–3 months. Thaw completely, then frost. For best texture, frost after thawing rather than freezing with frosting on.

My frosting is too stiff or too runny. What can I do?

For a stiff frosting, add a little milk a teaspoon at a time and rebeat until spreading consistency. If too runny, refrigerate for 15–20 minutes, then rebeat. Room-temperature ingredients help prevent these issues.

Can I customize the flavors beyond chai?

Yes. You can swap in almond or maple extract for a different aroma, or fold in citrus zest (orange or lemon) for a bright twist. Adjust chai spice to taste if you’re changing the base flavor.

Final Thoughts

There’s a comforting magic in a well-balanced chai cake: the warm spice, the creamy frosting, and the soft crumb that holds together like a little slice of happiness. This recipe keeps the process approachable without skimping on flavor, making it perfect for weeknights, weekend tea times, or Pinterest-worthy party desserts. Bake it once, and you’ll find it becoming a staple—a reliable, cozy send-off for conversations and celebrations alike.