Cozy Chai Latte Spice Cake With a Cinnamon Glaze

What kind of recipe is it?

Chai Latte Spice Cake is a delightful fusion dessert that combines the warming flavors of chai spices with a moist, tender cake.

Its rich, aromatic profile makes it perfect for cozy gatherings or as a special treat during the fall and winter months.

The cake isn’t only visually appealing with its spices and frosting but also boasts a unique taste that captivates tea lovers and cake aficionados alike.

It’s an ideal choice for those looking to impress guests or simply indulge in a comforting slice of cake.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups (250g)
Granulated sugar	1 ½ cups (300g)
Brown sugar	½ cup (100g)
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground cardamom	1 teaspoon
Ground cloves	½ teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (115g), softened
Eggs	3 large
Whole milk	1 cup (240ml)
Vanilla extract	1 teaspoon
Chai tea bags	2 bags
Heavy cream (for frosting)	1 cup (240ml)
Powdered sugar (for frosting)	3 cups (360g)
Ground nutmeg (optional)	¼ teaspoon (for garnish)

This list provides a thorough overview of the ingredients required to make a Chai Latte Spice Cake, ensuring you’re fully prepared to create this delicious dessert!

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Cooking Steps

Gather all ingredients and utensils, including mixing bowls, measuring cups, spoons, a whisk, a rubber spatula, a 23 cm (9-inch) round cake pan, parchment paper, a cooling rack, and a stand mixer (or electric mixer).
Preheat your oven to 175 °C (350 °F), setting the rack to the middle position. If using a convection oven, adjust the temperature to 160 °C (320 °F).
Grease the 23 cm (9-inch) round cake pan with unsalted butter and line the bottom with parchment paper for easy removal later.
In a small saucepan, heat 240 ml (1 cup) of whole milk over medium heat until steaming, but not boiling (around 70–80 °C/160–180 °F). Remove from heat and steep 2 chai tea bags in the heated milk for about 5 minutes, then remove the bags and let the milk cool for a few minutes.
In a large mixing bowl, combine 250 g (2 cups) of all-purpose flour, 300 g (1 ½ cups) of granulated sugar, 100 g (½ cup) of brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1 teaspoon of ground cardamom, ½ teaspoon of ground cloves, and ½ teaspoon of salt. Mix thoroughly using a whisk.
In a separate bowl, beat together 115 g (½ cup) of softened unsalted butter and 3 large eggs using a stand mixer or electric mixer on medium speed until the mixture is light and fluffy, approximately 2–3 minutes.
Gradually add the cooled chai-infused milk and 1 teaspoon of vanilla extract to the butter and egg mixture, mixing until just combined.
Slowly incorporate the dry ingredients from step 5 into the wet mixture, folding gently with a rubber spatula until no dry flour remains. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top to guarantee even baking.
Bake in the preheated oven for 30–35 minutes or until the edges begin to pull away from the sides of the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert it onto a cooling rack to cool completely.
While the cake cools, prepare the frosting by whipping 240 ml (1 cup) of heavy cream in a mixing bowl until soft peaks form. Gradually add 360 g (3 cups) of powdered sugar and continue to whip until stiff peaks form.
Once the cake is completely cooled, spread the whipped cream frosting evenly over the top and sides of the cake using a spatula.
Optional: Garnish the frosted cake with a light dusting of ground nutmeg (¼ teaspoon) before serving, if desired.

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Variations

Gluten-Free Chai Latte Cake: Substitute 250 g (2 cups) all-purpose flour with a gluten-free flour blend to make it celiac-friendly.
Vegan Chai Spice Cake: Replace 115 g (½ cup) butter with coconut oil and use flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) instead of eggs for a plant-based version.
Dairy-Free Chai Latte Cake: Use almond milk or oat milk in place of whole milk and replace the heavy cream frosting with a whipped coconut cream for a dairy-free treat.
Chocolate Chai Latte Cake: Incorporate 50 g (½ cup) of unsweetened cocoa powder into the dry ingredients for a rich chocolate flavor that pairs well with chai spices.

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Tips on plating and presentation

While presenting your chai latte spice cake, I like to focus on creating an inviting visual appeal that complements its warm, spiced flavors.

I often dust the top with powdered sugar or sprinkle some fresh cinnamon for a pop of color. Using a pretty cake stand elevates it, and don’t forget to add a slice on a decorative plate for that personal touch!

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What other dishes can I pair it with?

When it comes to pairing dishes with my chai latte spice cake, I love to suggest warm beverages and light snacks that enhance its flavors.

Think creamy, spiced whipped cream or buttery shortbread cookies. Fresh fruit, like roasted pears or spiced apples, brings a lovely contrast, too.

Each of these complements the cake’s warmth, making for a delightful tasting experience. Enjoy!

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What drinks can I pair it with?

Have you ever considered how the right drink can elevate the experience of enjoying my chai latte spice cake?

I love pairing it with a warm cup of chai or a creamy vanilla latte. For something invigorating, a spiced apple cider works wonders too.

If you’re in the mood for something unique, try a pumpkin spice smoothie—perfect for highlighting the cake’s cozy flavors!

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Frequently Asked Questions

Can I Use a Dairy-Free Milk Alternative for This Recipe?

I’ve used dairy-free milk alternatives in my recipes before, and they work great. Just choose your favorite, whether it’s almond, oat, or soy, and adjust the flavors as needed. Enjoy your baking!

How Should I Store Leftovers of the Cake?

I store leftover cake in an airtight container at room temperature for a couple of days. If it lasts longer, I freeze individual slices, wrapped tightly in plastic wrap, for freshness when I want more later.

Is This Cake Suitable for Gluten-Free Diets?

No, this cake isn’t suitable for gluten-free diets unless you use a gluten-free flour alternative. I’ve found that substituting can yield great results, so give it a try if you’re looking for a gluten-free option!

Can I Make This Cake Ahead of Time?

Yes, you can definitely make this cake ahead of time. I often bake it a day or two beforehand, then store it tightly wrapped to keep it fresh and delicious for serving later.

What Type of Cinnamon Is Best for This Recipe?

I recommend using Ceylon cinnamon for its subtle, sweet flavor, which really enhances any dessert. However, if you prefer a spicier kick, Saigon cinnamon works well too. Trust me, you can’t go wrong with either!