Why You’ll Love This Chai Cake Recipe
If you love the warm, spiced flavors of chai, then this Chai Cake recipe is sure to become a favorite.
I can’t get enough of the comforting aroma that fills my kitchen while it bakes. The combination of spices creates a deliciously unique flavor that sets it apart from traditional cakes.
Plus, the moist texture makes each bite feel like a warm hug. Serving it with the sweet chai glaze takes it over the top!
Whether it’s for a cozy gathering or a quiet afternoon treat, this cake has a way of bringing people together—and I know you’ll adore it just as much!
Ingredients of Chai Cake
When it comes to baking, the ingredients are the stars of the show, and in this Chai Cake recipe, they shine bright. Each component not only adds flavor but also contributes to that delightful, moist texture we all crave in a cake.
So, let’s plunge into what you’ll need to whip up this aromatic treat. Just a heads up, you might want to grab a cozy sweater—because the scent of chai wafting through your kitchen will make you feel all warm and fuzzy inside.
Here’s the list of ingredients you’ll gather for the Chai Cake:
- 3 tablespoons Watkins powdered latte chai tea mix
- 2/3 cup hot water
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon Watkins cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon Watkins double-strength vanilla extract
- 2 tablespoons butter (for the glaze)
- 1 1/2 cups powdered sugar
- 1 teaspoon Watkins double-strength vanilla extract (for the glaze)
- 1/4 teaspoon cinnamon (for the glaze)
- 2 tablespoons powdered latte chai tea mix (for the glaze)
- Grated cinnamon stick (for garnish)
Now, while you’re gathering these ingredients, take a moment to notice the little things. The butter should be softened—think of it as giving your cake a warm embrace before it goes into the oven.
And when it comes to those spices, fresh is always best. I mean, who doesn’t love the smell of freshly ground ginger or cinnamon? It’s like a hug in the air.
And don’t stress if you can’t find the exact brand of chai mix; just aim for one that captures those warm, spiced flavors. Baking is all about experimentation, right?
How to Make Chai Cake
Making your own Chai Cake is like inviting a warm hug into your kitchen, and trust me, it’s easier than you might think. First things first, preheat your oven to a cozy 325°F (170°C). While that’s warming up, grab an 8-inch round cake pan and give it a good greasing and dusting with flour. This is essential, folks—nobody wants their cake to stick like that one friend who overstays their welcome at a party.
Now, let’s get to the fun part. Start by mixing 3 tablespoons of Watkins powdered latte chai tea mix into 2/3 cup of hot water. Stir it well until everything’s blended together. Set aside half a cup of this aromatic chai latte for the cake, but don’t forget to reserve 2 tablespoons for the glaze later. You wouldn’t want to skimp on flavor, right?
Next, in a separate bowl, whisk together 1 cup of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of Watkins cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ginger, and a pinch of sea salt. This dry mix is going to help create that lovely texture we all love in cake.
Now, let’s get our hands a bit messy. In a large mixing bowl, beat together 1/2 cup of softened butter and 3/4 cup of granulated sugar with an electric mixer until it’s light and fluffy. It’s like creating a cloud of sweetness—seriously, who doesn’t want that?
Once fluffy, add in 2 eggs and a teaspoon of Watkins double-strength vanilla extract. Beat it until it’s smooth. Gradually incorporate your dry mixture and that reserved 1/2 cup of chai latte, alternating between the two until everything’s combined. Pour this delightful batter into your prepared pan and pop it in the oven for about 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Once baked, let it cool for about 10 minutes before transferring it to a wire rack to cool completely—about an hour, so go ahead and make yourself a cup of tea while you wait.
While the cake is cooling, you can whip up the glaze. Melt 2 tablespoons of butter in a saucepan over medium heat, then stir in 1 1/2 cups of powdered sugar, the remaining 1 teaspoon of Watkins double-strength vanilla, 1/4 teaspoon of cinnamon, and those 2 tablespoons of chai mix until it’s all smooth and drizzly.
Once your cake is cool, pour that luscious glaze over the top, letting it cascade down the sides like a sweet waterfall. Finish it off with a sprinkle of grated cinnamon stick, and there you have it—a Chai Cake that’s not just a feast for the taste buds but a treat for the senses too. Enjoy!
Chai Cake Substitutions & Variations
While I love the classic Chai Cake, there’s always room for creativity in the kitchen.
You can swap the chai mix for other flavored teas, like Earl Grey or matcha, to explore new tastes. For a vegan option, replace eggs with applesauce or flaxseed meal and use plant-based butter.
If you’re gluten-free, almond or coconut flour works well instead of traditional flour. Want something extra? Toss in some chopped nuts or dried fruits for added texture.
Finally, experiment with spices—adding cardamom or nutmeg can elevate the flavor profile. The possibilities are endless; let your imagination run wild!
What to Serve with Chai Cake
After experimenting with different flavors and substitutions for the Chai Cake, it’s time to contemplate what to serve alongside it.
I love pairing my Chai Cake with a dollop of whipped cream or a scoop of vanilla ice cream; it balances the spices beautifully. A warm cup of chai or spiced tea is a perfect match, enhancing the flavors.
For a lighter option, fresh fruit like sliced pears or berries adds a rejuvenating contrast. If you’re feeling indulgent, drizzle some caramel sauce over the cake for an extra treat.
These combinations elevate the experience and delight the senses!
Additional Tips & Notes
To guarantee your Chai Cake turns out perfectly, I’ve found a few helpful tips. First, make sure your ingredients are at room temperature for a smoother batter.
I always recommend measuring flour using the spoon-and-level method to avoid a dense cake. When mixing, don’t overbeat the batter; stop as soon as everything’s combined.
For added flavor, try steeping the chai tea longer in hot water. Don’t forget to let the cake cool completely before glazing; it helps the glaze set better.
Finally, if you want a little crunch, sprinkle some chopped nuts on top before serving. Enjoy your baking!