Chai Latte Spiced Cake

This softly spiced Chai Latte Cake delivers the delicate warmth of classic chai right into a tender, fluffy crumb swaddled in clouds of vanilla bean buttercream. It’s the sort of bake that feels perfect for gatherings with friends or whenever you crave a treat that tastes both familiar and special.

I first tackled this cake on a rainy afternoon with friends and now I find excuses to make it anytime we want something a bit out of the ordinary it always disappears fast

Ingredients

• Ground cinnamon: adds earthy warmth and forms the backbone of the chai flavor Look for Ceylon cinnamon for extra fragrance
• Ground cardamom: lifts and brightens the spice mix always choose pods to grind yourself if you can
• Ground allspice and ground ginger: both offer contrast with subtle heat make sure your ginger is fresh for a zesty kick
• Ground nutmeg and ground cloves: provide depth and complexity freshly grated nutmeg has a fresher aroma
• Freshly ground black pepper: introduces the distinct spicy note that really says chai use a fine peppermill
• Whole milk: ensures a moist crumb use good quality whole milk for richness
• Instant espresso or coffee: nudges the latte flavor high opt for a smooth bold espresso powder over low quality brands
• Flour: forms the cake’s structure sift before measuring for lightness
• Baking powder: gives the cake its beautiful rise always check it is fresh for best results
• Sea salt: sharpens the sweetness and balances flavor flaky sea salt works best
• Unsalted European style butter: makes the crumb tender and rich look for a higher butterfat content for best results and flavor
• Light brown sugar: introduces molasses notes that play well with chai
• Granulated sugar: balances structure and sweetness fine grain sugar works especially well here
• Large eggs: lend lift and structure bring them to room temperature before mixing for an even cake
• Avocado oil or a neutral oil: makes the cake even softer and adds a little extra moisture
• Pure vanilla extract: ties the whole blend together with aromatic sweetness use real vanilla if possible
• Vanilla bean buttercream: brings an extra dimension of creamy floral notes

Step-by-Step Instructions

Warm Ingredients:

Let your milk and eggs sit out for thirty to sixty minutes The milk should be gently whisked with the instant espresso until dissolved even if a little clumpy at first this will blend as it warms

Prep Pans and Preheat:

Turn your oven to three twenty five degrees Fahrenheit and prepare your pans with flour and parchment or silicone Get every corner coated so the cakes release easily

Mix Chai Spices and Dry Ingredients:

In a small bowl stir together all the spices making sure there are no lumps Sift your flour baking powder chai mix and salt into a large bowl for a light even crumb

Cream Butter and Sugars:

Beat the softened butter in a stand mixer or with a hand mixer until pale and fluffy Add both sugars and continue until the mixture nearly doubles in volume stopping to scrape down the bowl so no sugar is left behind

Add Eggs Oil and Vanilla:

Blend eggs one at a time fully combining each before adding the next Once smooth drizzle in your oil and vanilla mixing until even Watch that the batter stays smooth and creamy

Combine Dry and Wet Ingredients:

Add half the flour mixture beat in on low just until the white streaks are almost gone Gently pour in your coffee infused milk and mix slowly Repeat with the rest of the flour scraping the bowl and folding the batter with a spatula The mix should look slightly lumpy but avoid overmixing

Bake:

Divide the batter into your prepared pans aiming for equal thickness Bake for twenty five to thirty minutes test with a toothpick in the center for just a few moist crumbs Let them cool in the pan for five to ten minutes then tip out onto a wire rack

Make and Apply Frosting:

Whip up your vanilla bean buttercream frosting while cakes cool Keep that spatula handy for a generous swirl and remember a light touch helps keep the cake layers fluffy

Stack and Decorate:

Spread frosting between the layers and all over the top and sides You can slice each cake layer in half for a taller look and even more frosting bites Invite your own finishing touches

Save

The cardamom is always my favorite part Every time I bake it my kitchen smells exactly like my childhood mornings when my mother simmered tea with cardamom cloves and milk It’s a fragrance and flavor that brings back the best kind of memories

Storage Tips

This chai latte cake keeps well at room temperature frosted for one to two days Keep it lightly covered If you want to make it ahead it stores in the fridge for up to one week just let it come to room temperature before serving for the best texture You can also freeze slices or whole layers for up to one month just double wrap and thaw overnight in the fridge

Ingredient Substitutions

If espresso powder is not on hand strong brewed coffee works just replace part of the milk with the same amount of cooled coffee For dairy free use any rich milk substitute such as oat milk and swap butter for a plant based alternative The recipe is quite forgiving with spices so tailor them to your taste

Serving Suggestions

This cake absolutely shines at an afternoon tea shower or brunch Slice generously and serve with a pot of hot black tea or a creamy chai latte It is also wonderful with a small scoop of cinnamon ice cream for dessert

Cultural or Historical Context

Chai has roots in South Asian kitchens where spiced tea is a daily ritual This cake brings those creamy aromatic chai notes into a beautiful Western style layer cake The result is part celebration dessert and part nostalgic comfort food

Recipe FAQs

→ How do I achieve pronounced chai flavor?

Use freshly ground spices for the chai mix and allow the flavors to infuse. The coffee or espresso also heightens the aromatic notes.

→ Can the cake be made in advance?

Yes, bake the layers ahead and store them unfrosted, well wrapped. Assemble with buttercream the day of serving for best texture.

→ Is it possible to substitute milk alternatives?

You can substitute whole milk with unsweetened almond or oat milk. Ensure it is at room temperature for the smoothest batter.

→ What’s the best way to keep the cake moist?

Don’t overbake; check with a toothpick for just-moist crumbs. Properly seal leftovers to retain freshness and moisture.

→ How do I make a strong coffee taste without instant espresso?

Replace a bit of the milk with cooled, strong brewed coffee or espresso for a rich undertone. Mix with milk before adding to the batter.

→ Can this cake be frozen?

Yes—freeze fully cooled, frosted or unfrosted layers. Wrap in plastic and store for up to one month for convenient enjoyment later.