This chai cake with spiced chai buttercream is like a chai latte in cake form! The cake is made with chai-infused milk and so many fragrant spices.
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Once the weather cools down I am ready to get cozy with some spiced drinks! This chai spiced cake is perfect for the fall or the holidays. It has so many warm spices in it and gets an extra oomph of chai flavor thanks to a chai infused milk!
Based off of my vanilla cake with chocolate frosting, this chai cake uses the same base recipe of oil and butter, keeping it super moist and fluffy. I've swapped out buttermilk for sour cream and whole milk. The milk is infused with chai before being added to the cake batter.
The cake is then frosted in the best creamy chai buttercream. This is a classic American buttercream, so it's really simple to make and takes just a few minutes. This cake is perfect for the chai lover in your life! If you're more of a PSL lover, try my pumpkin spice latte cake!
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Why you'll love this recipe!
- Soft Cake Layers: The chai spice cake layers are super soft and moist thanks to a combination of oil, butter and sour cream.
- Chai Flavor: The milk is infused with chai spices, giving you an extra chai flavor.
- So Delicious: This cake tastes like a vanilla chai latte!
- Celebration Cake: This chai spiced cake is perfect for cooler weather, I love making a cake like this when it's Fall for a dinner party or for Thanksgiving.
Ingredients Needed
- Flour: I've only tested this recipe with all purpose flour.
- Milk: I recommend using whole milk here!
- Chai Tea Bag: I used 1 chai tea bag to infuse the milk. You can do this the day before if you want!
- Spices: I use a combination of cinnamon, cardamom, nutmeg, allspice, cloves and ginger in both the frosting and the cake.
- Oil: Make sure to use a neutral oil like vegetable oil, canola oil or sunflower oil. You don't want anything with a strong flavor!
- Unsalted Butter: I always use unsalted butter in my recipes to control the level of salt. I also use European style butter which is much richer and creamier.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions
Step 1: Heat your milk in the microwave or in a small saucepan over medium heat until simmering. Place the tea bag in a mug and pour the hot milk over. Let steep for 20 minutes, then remove the tea bag and let the chai milk cool.
Step 2: Preheat the oven to 350ºFahrenheit and grease and line two 8-inch cake pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the sugar and oil until light and fluffy.
Step 3: In a large bowl, whisk all of the dry ingredients together.
Step 4: Add the eggs one at a time, scraping the bowl after each addition. Mix in the sour cream and vanilla extract.
Step 5: Add the dry ingredients to the wet ingredients in 3 additions, alternating with the chai milk.
Step 6: Pour the chai cake batter into your prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pan for 10-15 minutes before removing to cool completely on a wire cooling rack.
Step 7: Once the cakes are cool you can make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter and confectioners' sugar on low speed until combined. Increase the speed to medium-high and beat until it becomes very thick.
Step 8: Stop the mixer and add all of the spices, salt and vanilla extract. Beat again on high speed until thick. Finally, turn the speed to low and slowly pour in the heavy cream until it is the consistency you desire.
Assemble the cake and frosting and enjoy!
Expert Tips & Tricks
- Kitchen Scale - I always recommend using a kitchen scale to weigh out your ingredients! It is so easy to add too much flour if you're using a measuring cup, making your cake super dry.
- Steeping the Milk - You can steep the milk the day before. Once the milk has cooled, place in the fridge until you're ready to bake the cake.
- Cream Cheese Frosting - If you would prefer a brown butter cream cheese frosting, check out the frosting from my cardamom cake with browned butter cream cheese frosting!
- Frosting the Cake - Make sure to wait for the cakes to cool completely before frosting and assembling the cake. Otherwise, the buttercream will melt right off.
Recipe FAQs
Place one cooled cake layer down on your serving plate. Spread a large amount of frosting on top of the cake, then place the second layer on top. Spread the rest of the frosting on the sides and top. I finished with a sprinkle of cinnamon sugar and cinnamon sticks!
Storage
Keep the cake in an airtight container or cake carrier in the fridge for up to 4 days. I recommend letting it come to room temperature before eating.
Try these cakes next!
Have you made this recipe? Please rate the recipe below! Don't forget to follow me on Instagram @alpineella and Pinterest!
Recipe
Chai Cake with Spiced Chai Buttercream
Equipment
- 2 8-inch cake pans
Ingredients
Chai Cake
- ½ cup (113 ml) whole milk
- 1 bag chai tea
- ⅓ cup (75 grams) unsalted butter room temperature
- 1 ⅔ cup (333 grams) white sugar
- ¼ cup (50 ml) neutral oil
- 4 large eggs room temperature
- 3 teaspoons vanilla extract
- 2 teaspoons ground cardamom
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 2 ¼ cups (270 grams) all purpose flour
- ½ cup (227 ml) sour cream room temperature
Chai Spiced Buttercream
- 1 ½ cups (339 grams) unsalted butter room temperature
- 4 ¼ cups (508 grams) confectioner's sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup (60 ml) heavy cream
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
Make Cake
- Place the milk in a small saucepan and bring to a boil over medium heat. Place your chai bag in a mug and pour the milk in. Let steep for 20 minutes. After 20 minutes, take the tea bag out and let the milk cool down. You can do this the day before and place the mug in the fridge!½ cup (113 ml) whole milk, 1 bag chai tea
- Preheat the oven to 350℉/175℃. Grease and line two 8-inch baking pans with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, cream the room temperature butter with the oil and sugar until creamy on medium speed. This will take about 2-3 minutes, and it'll look a bit grainy and fluffy.⅓ cup (75 grams) unsalted butter, ¼ cup (50 ml) neutral oil, 1 ⅔ cup (333 grams) white sugar
- Add the eggs one at a time, beating well and scraping the bowl after each addition.4 large eggs
- Mix in the vanilla extract and sour cream3 teaspoons vanilla extract, ½ cup (227 ml) sour cream
- In a small bowl, whisk together the flour with the baking powder, salt and the spices.2 teaspoons ground cardamom, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, 2 teaspoons baking powder, 1 ½ teaspoons kosher salt, 2 ¼ cups (270 grams) all purpose flour
- Add ⅓ of the flour mixture, then mix on low. Add ½ the chai milk. Repeat once more, then end with the flour mixture.
- Pour the smooth cake batter into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10-15 minutes before removing and letting them cool completely on wire cooling racks.
Make Frosting
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and confectioners' sugar on low speed.1 ½ cups (339 grams) unsalted butter, 4 ¼ cups (508 grams) confectioner's sugar
- Once combined, turn the speed to medium-high and beat until it becomes very thick.
- Stop the mixer and add the vanilla extract, salt, and spices. Beat on medium-high speed until light and fluffy.2 teaspoons vanilla extract, ¼ teaspoon kosher salt, 1 teaspoon ground cardamom, ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Turn the mixer on your lowest speed and slowly pour in the cream until the frosting becomes creamy and spreadable - you might not need all the cream!¼ cup (60 ml) heavy cream
Assembly
- Frost the cooled cake layers with the chai buttercream and enjoy!
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Jenna says
As a non pumpkin lover, I appreciated this cake. It’s the perfect fall recipe 🙂