If fall had a flavor, I’m pretty sure it would taste exactly like this Chai Cake. Think warm spices, tender crumb, and a creamy brown butter cream cheese frosting that makes you want to lick the spoon (no judgment here—I definitely did). It’s the kind of cake that feels like a hug on a chilly afternoon, and honestly, who couldn’t use more of those?
Table of Contents
Why You’ll Love This Chai Cake
- Fall in every bite: The spices—cinnamon, cardamom, ginger, cloves—create that cozy, chai-latte vibe we all adore.
- Moist and flavorful: Thanks to a chai milk soak, the cake has a soft, almost tres leches–like texture without being soggy.
- That frosting though: Brown butter plus cream cheese equals magic. Rich, tangy, nutty—basically irresistible.
- Crowd-pleaser: Whether it’s a holiday dessert table or a casual Sunday treat, this cake never lasts long in my house.
What Does Chai Cake Taste Like?
Imagine your favorite chai tea latte… but in cake form. It’s lightly spiced, perfectly balanced (not overpowering), and just sweet enough to feel indulgent. The chai milk soak gives the crumb a melt-in-your-mouth tenderness, while the frosting adds a luxurious tangy finish. My kids described it as “soft cinnamon roll meets birthday cake”—and I think that’s spot on.
Ingredients You’ll Need for Chai Cake
One of the best parts about making Chai Cake is how your kitchen will smell as you gather and measure these ingredients. It’s like lighting the world’s coziest fall candle—but better, because you actually get to eat it afterward! Each ingredient plays its own role in giving this cake that signature warmth and tenderness.
For the Chai Cake Base:
- All-purpose flour (2 ¼ cups): The sturdy foundation that gives this cake its soft but structured crumb. Make sure to spoon and level it into your measuring cup rather than scooping—this avoids a dense cake.
- Warm chai spices: Cinnamon, ginger, cardamom, nutmeg, cloves, and a hint of allspice combine to recreate that classic chai flavor we all love in our lattes. Cardamom especially adds a floral, almost citrusy depth that makes this cake stand out.
- Baking powder + baking soda: These two help the cake rise beautifully without becoming heavy.
- Butter (10 tbsp, softened): Brings richness and that tender, melt-in-your-mouth texture. Always use room temperature butter for even mixing.
- Sugar duo: White sugar adds sweetness while brown sugar adds a hint of caramel-like depth. Together, they keep the cake moist and flavorful.
- Eggs (3, room temperature): The glue that binds everything while adding richness. Room temp eggs incorporate more smoothly into the batter.
- Vanilla extract: That subtle background note of warmth—it ties the spices together.
- Buttermilk (1 cup, room temperature): The secret to an extra tender, slightly tangy crumb. It’s what makes this cake feel so luxurious with each bite.
For the Brown Butter Cream Cheese Frosting:
- Unsalted butter (1 ¼ cups): Browned until golden and nutty—this is what gives the frosting its almost caramel-like depth.
- Cream cheese (8 oz, cold): Adds tang and creaminess, balancing the sweetness beautifully.
- Powdered sugar (2 cups): The sweetener that also helps achieve that fluffy, cloud-like consistency.
For the Chai Milk Soak:
- Whole milk (½ cup): The base for steeping your chai.
- Chai tea bags (2): Use your favorite brand—whether classic black tea with spices or a more herbal chai blend, it infuses the cake with deep, aromatic flavor.
- Sweetened condensed milk (½ cup): Adds sweetness and that luscious, almost custard-like texture when soaked into the cake.
- Vanilla extract (1 tsp): Complements the chai spices and rounds out the soak beautifully.
💡 Pro tip: If you’ve ever baked my Cinnamon Sugar Zucchini Coffee Cake, you’ll recognize the same layering of flavors—sweet, spiced, and irresistibly tender. But in this Chai Cake, the addition of the milk soak makes each bite practically melt on your tongue.
Step-by-Step Instructions for Making Chai Cake
Baking this Chai Cake might look like a project at first glance, but once you break it down, it’s a relaxed, enjoyable process. Think of it as three mini recipes—the cake, the frosting, and the soak—that come together in one show-stopping dessert. Let’s walk through it step by step.
Step 1: Prepare and Bake the Chai Cake
- Preheat your oven: Set to 350°F. Grease a 9×9 inch light metal baking pan, then line it with parchment paper for an easy lift later. (Trust me, parchment is your best friend here.)
- Whisk the dry ingredients: In a medium bowl, combine flour, all the chai spices (cinnamon, ginger, cardamom, cloves, nutmeg, allspice), baking powder, baking soda, and salt. This step helps distribute the spices evenly so every bite tastes like chai.
- Cream the butter and sugars: In a large bowl, beat softened butter with white and brown sugar until light and fluffy, about 2 minutes on high speed. You’ll know it’s ready when it looks pale and airy.
- Add the eggs and vanilla: Mix in one egg at a time, then stir in the vanilla. The batter should look silky and smooth.
- Incorporate the buttermilk and flour mixture: Alternate between adding the dry ingredients and the buttermilk, mixing gently on low speed. Scrape down the sides of the bowl so everything blends evenly. Don’t overmix—this isn’t the time to work out your arm muscles.
- Bake the cake: Pour the batter into the prepared pan and smooth out the top. Bake for 35–38 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely: Allow the cake to cool in the pan for 30 minutes, then lift it out using the parchment paper. Place it on a wire rack to cool fully. This step is crucial before adding the soak!
Step 2: Make the Brown Butter Cream Cheese Frosting
- Brown the butter: In a large saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty, about 10–12 minutes. Don’t walk away—it can go from perfect to burnt in seconds!
- Chill the butter: Transfer the brown butter to a bowl and refrigerate until it firms up but is still soft enough to whip.
- Whip it up: Beat the cooled butter until pale and fluffy, 5–10 minutes. Add the cold cream cheese and whip again until light and airy.
- Sweeten: Sift in powdered sugar and beat on low, then switch to high for another minute until the frosting is smooth, spreadable, and downright dreamy.
Step 3: Prepare the Chai Milk Soak
- Steep the tea: Warm milk in a small saucepan until steaming. Remove from heat, add chai tea bags, and steep for 20 minutes. This is where the cake gets its soul—that signature chai infusion.
- Mix the soak: Discard the tea bags, let the milk cool slightly, then stir in the sweetened condensed milk and vanilla. Transfer to a cup or spouted container for easy pouring.
Step 4: Assemble the Chai Cake
- Trim the cake (optional): Use a sharp knife to slice a thin layer off the top. This helps the soak absorb evenly, but if you’re short on time, just poke extra holes.
- Poke holes: Use the handle of a wooden spoon (or even a honey dipper if you want smaller holes) to poke all over the cake.
- Soak it up: Slowly pour the chai milk mixture across the top. Be patient—it will absorb into the poked holes and transform the crumb into something magical.
- Frost generously: Spread a thick layer of brown butter cream cheese frosting over the soaked cake using an offset spatula. Smooth or swirl, depending on your style.
- Finishing touch: Sprinkle a little cinnamon on top for that picture-perfect look.
- Slice and serve: Cut into 16 squares and serve. Pair with a hot cup of chai or even a slice of Apple Cider Pound Cake for the ultimate autumn dessert spread.
✨ Tip from my kitchen: Don’t be surprised if this Chai Cake tastes even better the next day. The soak has more time to work its magic, creating an unbelievably soft, flavorful crumb.
Tips and Tricks for Perfect Chai Cake
- Patience is key: Let the cake cool fully before adding the soak, or you’ll end up with a mushy mess.
- Don’t overmix: Once flour goes in, mix gently. Overmixing = tough cake.
- Shortcut: If you’re pressed for time, skip trimming the top. Just poke extra holes so the soak seeps in.
- Make ahead: The cake actually tastes even better the next day as the flavors meld.
- Frosting tip: If your brown butter solidifies too much, just let it sit at room temp a bit before whipping.
Storage
- Fridge: Keep covered in the refrigerator for up to 4 days.
- Freezer: Unfrosted cake can be wrapped and frozen for up to 2 months. Defrost overnight in the fridge, then soak + frost.
FAQs
Can I use store-bought chai concentrate instead of steeping tea bags?
Yes! Just replace the milk + teabags with ½ cup chai concentrate (unsweetened works best).
What if I don’t have cardamom?
The cake will still taste delicious—sub with extra cinnamon. But cardamom really gives it that authentic chai vibe.
Can I double this recipe?
Absolutely. Bake in a 9×13 pan and adjust bake time to 40–45 minutes.
Conclusion
This Chai Cake is everything cozy baking should be—warm, spiced, moist, and utterly comforting. Whether you’re serving it after Thanksgiving dinner, baking for a friend, or just needing a slice of joy with your morning coffee, this cake delivers every time. Give it a try, and let me know how it turns out—I’d love to hear if your family loves it as much as mine does.
And if chai isn’t your only fall craving, you’ll definitely want to check out my Apple Cider Pound Cake or Pumpkin Coffee Cake Muffins next. 🍂
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Chai Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 8 minutes
- Yield: 1 9×9 cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This warmly spiced Chai Cake features a tender crumb soaked in chai milk and topped with dreamy brown butter cream cheese frosting—a cozy dessert for any season.
Ingredients
For the Chai Cake
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cardamom
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
10 tablespoons butter, softened
¾ cup granulated sugar
½ cup brown sugar, packed
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
For the Brown Butter Cream Cheese Frosting
1 ¼ cups unsalted butter
8 oz cream cheese, cold
2 cups powdered sugar
For the Chai Milk Soak
½ cup whole milk
2 chai tea bags
½ cup sweetened condensed milk
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×9-inch light metal baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all chai spices until well combined.
3. In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.
4. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing on low until just combined.
6. Pour batter into prepared pan and smooth the top. Bake for 35–38 minutes, or until a toothpick comes out clean.
7. Cool the cake in the pan for 30 minutes, then lift out and cool completely on a wire rack.
8. To make the frosting, brown the butter in a saucepan over medium heat until golden and nutty, about 10–12 minutes. Chill until firm but still soft.
9. Beat the browned butter until fluffy, then add cream cheese and beat again until smooth. Add powdered sugar and mix until light and spreadable.
10. For the chai soak, heat the milk until steaming. Remove from heat, add tea bags, and steep for 20 minutes.
11. Discard tea bags and stir in sweetened condensed milk and vanilla. Let cool slightly.
12. Optional: Trim the top of the cake for even soaking. Poke holes all over the surface using a spoon handle or similar tool.
13. Pour chai milk soak evenly over the cake, allowing it to absorb into the holes.
14. Spread brown butter cream cheese frosting generously over the soaked cake. Sprinkle cinnamon on top if desired.
15. Slice into squares and serve. Enjoy!
Notes
Use high-quality chai tea for the most aromatic flavor in the soak.
Make sure butter is at room temperature for the cake and chilled properly for browning.
The cake tastes even better the next day as the flavors meld and the soak fully absorbs.
Store leftovers covered in the fridge for up to 4 days.
