Chai Cake Recipe

Name: Chai Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Chai Tea Mix; Hot Water; 2 cups (250g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon (plus extra for garnish); Ground Cloves; 1/2 teaspoon ground ginger; Sea Salt; 1 cup (2 sticks) unsalted butter (plus 1/4 cup (57g) for glaze); Granulated Sugar; 4 large eggs; 2 teaspoons vanilla extract (or 4 teaspoons if using a different brand); 1 cup (100g) powdered sugar; Cinnamon Stick

Indulge in the warm, comforting flavors of autumn with this irresistible Chai Cake! This recipe, inspired by Watkins products, delivers a perfectly spiced and moist cake, bursting with the aromatic notes of chai. For the best results, we highly recommend using Watkins vanilla and cinnamon. If using another vanilla extract, double the amount specified. Prepare to be amazed by this easy-to-follow recipe that's perfect for any occasion.

Prep Time 20 mins

Cook Time 40 mins

Calories 2938.6 kcal

Protein 53g

Rating 1.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chai Cake

Chai Tea Mix
Hot Water
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon (plus extra for garnish)
Ground Cloves
1/2 teaspoon ground ginger
Sea Salt
1 cup (2 sticks) unsalted butter (plus 1/4 cup (57g) for glaze)
Granulated Sugar
4 large eggs
2 teaspoons vanilla extract (or 4 teaspoons if using a different brand)
1 cup (100g) powdered sugar
Cinnamon Stick

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How to Make Chai Cake

Preheat oven to 325°F (170°C).
Grease and flour a 9-inch round cake pan.
In a small saucepan, heat 1 cup of water and bring to a simmer. Add 2 chai tea bags (or 2 tablespoons of chai tea concentrate) and steep for 5 minutes. Remove tea bags and let cool slightly.
Measure 1/2 cup (125ml) of the cooled chai tea for the cake and set aside 2 tablespoons (30ml) for the glaze.
In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt.
Set aside the dry ingredients.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups (350g) granulated sugar using an electric mixer until light and fluffy.
Beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract (or 4 teaspoons if using a different brand).
Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup (125ml) of chai tea, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared cake pan and spread evenly.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes.
Invert the cake onto a wire rack to cool completely (about 1 hour).
While the cake cools, prepare the glaze:
In a small saucepan over medium heat, melt 1/4 cup (57g) unsalted butter.
Remove from heat and whisk in 1 cup (100g) powdered sugar, 2 tablespoons (30ml) of reserved chai tea, and 1/4 teaspoon vanilla extract until smooth.
Once the cake is completely cool, drizzle the glaze over the top, allowing some to run down the sides.
Sprinkle with additional cinnamon (optional).