Chai Spice Cake
A warm and cozy cake filled with chai spices, perfect for fall gatherings and cozy afternoons.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup whole milk
- 1 tsp vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, cloves, and ginger until well combined.
- In another bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract.
- Grease and flour a 9-inch round cake pan. Pour the batter into the prepared pan and smooth the top with a spatula.
- Preheat your oven to 350°F. Place the cake in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or frost with cream cheese icing before serving.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for longer freshness.
Notes
Pro Tips: For a more intense chai flavor, consider adding a chai tea bag to the milk and steeping it before use. Ingredient Substitutions: Use almond milk for a dairy-free version. How to Serve: Pair with a hot cup of chai tea or a latte. Storage & Freshness: Keep in an airtight container to maintain moisture. Make-Ahead Tips: The cake can be baked a day in advance and stored at room temperature.