Name: Chai Cake with Spiced Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: ¾ cup (180g) milk (any kind, any fat content); 2 chai tea bags; 1 and ½ cups (180g) all-purpose flour; ¾ cup (112g) ground flaxseed; 2 teaspoons baking powder; 1 teaspoon salt; 1 and ½ teaspoons ground cinnamon; 1 teaspoon ground ginger; ¼ teaspoon ground cardamom; ½ teaspoon baking soda; ½ cup (113g) unsalted butter (melted and cooled); ¾ cup (150g) granulated sugar; 2 large eggs (room temperature); ¼ cup (62g) plain yogurt or sour cream (any fat content, room temperature); 2 teaspoons vanilla extract; 4 ounces (112g) full fat cream cheese (softened to room temperature); ¼ cup (57g) unsalted butter (softened to room temperature); 3 cups (360g) powdered sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ⅛ teaspoon ground cardamom; 1 to 2 Tablespoons (15-30g) milk or cream (any)

Jump to Recipe· 4.3 from 12 reviews

I absolutely adore sharing this Chai Cake with Spiced Cream Cheese Frosting Recipe because it captures the warmth and spice of chai tea in the most comforting cake form. The subtle blend of cinnamon, ginger, and cardamom infuses the cake with cozy flavors, while the luscious cream cheese frosting dresses it up perfectly for any gathering or a simple afternoon treat. It’s a slice of happiness that feels both indulgent and refreshing, and I’m excited to walk you through it!

Why You’ll Love This Chai Cake with Spiced Cream Cheese Frosting Recipe

What makes this Chai Cake with Spiced Cream Cheese Frosting Recipe so special to me is the incredible harmony of spices that sing with every bite. You get that rich, aromatic chai flavor underscored by cinnamon, ginger, and cardamom that warms you up without overpowering the natural tenderness of the cake. The frosting complements it elegantly with a smooth, slightly tangy cream cheese base that’s spiced just right, making this cake feel both homey and a little luxurious.

I also love how straightforward this recipe is. Despite the complex flavor profile, it uses simple pantry staples and common baking techniques, so it’s approachable for bakers of all levels. It comes together without fuss, and the steeped chai milk adds a unique depth of flavor effortlessly. I’ve found it to be perfect for cozy family dinners, holiday dessert tables, or even as a special weekend baking project. It’s versatile, inviting, and sure to become a favorite in your recipe collection.

Ingredients You’ll Need

The image shows a round, single-layer carrot cake with a rough, brown textured base. The top is covered evenly with a layer of light beige cream cheese frosting that has tiny brown specks in it. On top of the frosting, there are small swirled dollops of the same frosting arranged around the center. Two cinnamon sticks are crossed and placed in the middle of the cake as decoration. The cake sits on a white plate with a white marbled surface underneath, and there is a blurred background showing a cup of tea. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this cake are wonderfully simple but each plays a crucial role in building the flavor, texture, and spice that make this dessert unforgettable. From the chai-steeped milk to the warm spices and the creamy frosting, every element works together beautifully.

Milk (¾ cup): The base for steeping the chai tea, which brings those delightful chai spices directly into the cake.
Chai tea bags (2): The secret behind the authentic chai flavor, combining black tea with spices.
All-purpose flour (1½ cups): Provides structure and balance for the cake’s soft crumb.
Ground flaxseed (¾ cup): Adds a subtle nuttiness and moisture to the cake while boosting nutrition.
Baking powder and baking soda: Essential leavening agents for a silky, tender rise.
Salt (1 tsp): Enhances all the spices and balances sweetness.
Cinnamon, ground ginger, cardamom: The star warm spices that paint the chai profile.
Unsalted butter (½ cup melted plus ¼ cup softened): Adds richness and creates a dreamy crumb and frosting base.
Granulated sugar (¾ cup): Sweetens the cake perfectly without overwhelming the spices.
Eggs (2 large): Bind and add moisture for that perfect cake texture.
Plain yogurt or sour cream (¼ cup): Keeps the cake moist and tender, balancing spices and sweetness.
Vanilla extract (2 tsp): Adds depth and compliments the chai spices.
Cream cheese (4 oz softened): For the frosting’s luscious creaminess with a subtle tang.
Powdered sugar (3 cups): Sweetens and thickens the frosting to ideal spreading consistency.
Milk or cream (1-2 tbsp): Adjusts frosting texture to the perfect silky smoothness.

Directions

Step 1: Begin by gently heating the milk over low heat until it’s steaming but not boiling. Add the chai tea bags to the milk and let them steep for 20 minutes. This slow steep allows all those beautiful spices and tea flavors to infuse the milk fully. After steeping, remove the tea bags, cut them open, and stir in the leftover spices for an extra punch. Re-measure the milk and replace any lost to evaporation to keep the liquid ratio perfect. Set this chai milk aside to cool.

Step 2: While the chai milk cools, preheat your oven to 350ºF (177ºC). Grease and flour an 8 or 9-inch round cake pan or use your favorite non-stick method to prevent sticking. This sets up the perfect base for baking your spiced cake without any troubles.

Step 3: In a large bowl, whisk together the dry ingredients: flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Mixing these first ensures even distribution of spices and leavening agents for uniform texture and flavor.

Step 4: In a separate bowl, whisk the melted butter with sugar until it’s smooth and free of lumps. Then add the eggs, room temperature yogurt or sour cream, vanilla extract, and the cooled chai milk. Whisk all these wet ingredients until they are perfectly blended and luscious, which creates the tender foundation for the cake.

Step 5: Pour the wet mixture into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; just fold until no flour pockets remain. This gentle handling keeps the cake tender and avoids a dense, heavy texture.

Step 6: Transfer the batter into your prepared cake pan. Bake for 30-35 minutes, checking doneness by inserting a toothpick in the center—when it comes out clean or with just a few moist crumbs, your cake is ready. Let it cool for 10 minutes in the pan, then turn it out onto a wire rack to cool completely before frosting. If desired, level the cake top for a professional look, but I find it’s perfectly charming as is.

Step 7: For the spiced cream cheese frosting, beat together softened cream cheese and butter until light and fluffy. Gradually add powdered sugar, chai spices, and milk, and beat until the frosting is smooth and spreadable. Adjust with more sugar or milk if needed to get your perfect, silky frosting consistency.

Step 8: Spread the frosting evenly over the cooled cake with a spatula. The velvety spices and cream cheese frosting will melt into each bite and perfectly complement the chai spiced layers beneath.

Servings and Timing

This delightful Chai Cake with Spiced Cream Cheese Frosting Recipe yields about 10 generous servings, making it ideal for sharing with friends and family. Prep time is approximately 20 minutes, including steeping the chai milk and mixing the batter. Baking takes 30-35 minutes, then add about 10 minutes cooling time before frosting. Overall, you’re looking at roughly 1 hour and 15 minutes from start to finish, including frosting. If you want the cake to set a bit before slicing, an additional chill time of 30 minutes to an hour will do wonders.

How to Serve This Chai Cake with Spiced Cream Cheese Frosting Recipe

A two-layer brown cake with a soft texture sits on a white plate. The top layer is covered with thick, creamy, light beige frosting with visible specks. There are six swirls of frosting around the edge and two cinnamon sticks laying side by side in the middle. Some crumbs are scattered on the plate near the cake slice. The background shows a glass cup with dark brown liquid, and the surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

I love serving this chai cake on a slightly warmed plate, which helps the spices really come alive. It pairs beautifully with a cup of chai tea or a freshly brewed black coffee to echo the cake’s warm spice notes. For a fancier occasion, a lightly spiced mulled wine or a ginger cocktail can elevate the experience with complementary flavors.

Presentation-wise, I like to sprinkle some extra ground cinnamon or crushed cardamom pods on top of the frosting for an inviting flair. Fresh pomegranate seeds or dried rose petals also add a pop of color and a subtle fragrance that elevates the cake’s look without overpowering the gentle spiced cream cheese frosting. Slicing it into 10 to 12 medium wedges ensures everyone enjoys a piece without feeling too full.

This cake fits perfectly at a cozy afternoon tea, a festive gathering during the holidays, or as a special weekend treat when you want to impress loved ones with minimal effort. You can serve it at room temperature or chilled slightly; I personally love it a little cooler because it enhances the frosting’s texture while keeping the cake moist and flavorful.

Variations

If you want to switch things up, try swapping the all-purpose flour with a gluten-free baking blend to create a gluten-free version. I’ve tried it and found the texture still wonderfully tender, just make sure your blend contains xanthan gum for structure. Vegan bakers can use a flax egg or chia egg substitute instead of regular eggs and swap the dairy items with plant-based alternatives like coconut yogurt and vegan butter — the spices will still shine beautifully through.

For a different flavor twist, I sometimes add a teaspoon of ground nutmeg or a splash of orange zest to the batter. The citrus adds a lovely brightness that balances the warm chai spices perfectly. You can also experiment by baking the batter in cupcakes for a fun, portable version or layering it with sliced fresh pears for an elegant touch.

If you prefer a lighter frosting, try mixing Greek yogurt with cream cheese and reducing the powdered sugar slightly to bring some tang and less sweetness. Alternatively, a simple dusting of cinnamon sugar on top of the cake before serving can be a delightful no-fuss option.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover chai cake in an airtight container in the refrigerator to keep the frosting fresh and creamy. It will stay delicious for up to five days when refrigerated. Using a container with a sealable lid or wrapping the cake tightly with plastic wrap helps prevent the frosting from drying out or absorbing other fridge odors.

Freezing

This cake freezes wonderfully! To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place it inside a freezer-safe airtight container or a heavy-duty freezer bag. It will keep perfectly for up to three months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator to preserve its texture and flavor without condensation ruining the frosting.

Reheating

I usually prefer enjoying this chai cake without reheating since the frosting is best enjoyed chilled or at room temperature. However, if you’d like to warm it slightly, you can microwave a single slice for about 10-15 seconds just to take the chill off. Avoid heating it too long to prevent the cream cheese frosting from melting or separating. Serving it slightly warmed or room temperature keeps the crumb moist and the spice flavors nicely pronounced.

FAQs

Can I use loose chai tea instead of tea bags?

Absolutely! If you have loose chai tea, use about 2 tablespoons for steeping, just as you would with the tea bags. Make sure to strain it well after steeping to avoid any gritty bits in your milk. This can actually deepen the flavor, especially if you have a favorite homemade chai blend.

What if I don’t have ground flaxseed? Can I skip it?

You can skip the ground flaxseed if you don’t have it on hand, but it adds a subtle nuttiness and moisture that complements the spices really well. If you omit it, you might want to add an extra tablespoon of flour to maintain the cake’s texture. The cake will still be delicious but slightly less hearty.

Can I prepare the cake ahead of time?

Yes! I like to bake the cake a day in advance and refrigerate it after frosting. Chilling it overnight really lets the spices meld beautifully, and the frosting firms up nicely for clean slicing. Just bring it to room temperature before serving for the best flavor.

Is there a way to make this cake less sweet?

Definitely. You can reduce the granulated sugar in the cake by up to ¼ cup without compromising texture too much. Similarly, for the frosting, start with less powdered sugar and add gradually until you reach your preferred sweetness level. The chai spices help balance the flavors and keep the cake from tasting bland.

What’s the best way to level the cake before frosting?

I use a serrated knife to gently shave off any domed top, making the surface flat and even. This helps the frosting spread smoothly and look more polished. An easy tip is to chill the cake first—it firms up slightly and makes leveling easier without crumbling.

Conclusion

I hope you feel inspired to try this Chai Cake with Spiced Cream Cheese Frosting Recipe because it’s truly one of my all-time favorites that brings warmth and joy to any table. Its blend of comforting chai spices paired with that creamy frosting is a dream to bake and even better to share. Happy baking, and I can’t wait to hear how you make it your own!