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Chai Cake with Cream Cheese Frosting

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Prep Time 45 minutes
Cook Time 40 minutes
Servings: 9 slices
Ingredients Method

Ingredients
  

For the chai cake:
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • ½ cup strong brewed chai tea cooled or ¼ cup milk + ¼ cup chai concentrate
For the cream cheese frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of cinnamon optional but highly recommended

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch pan or a loaf pan (if you want a more chai bread style look).
  2. Whisk dry ingredients together: flour, baking powder, baking soda, salt, and all your cozy spices.
  3. In another bowl, beat together the butter and sugars until creamy and light. Add eggs one at a time, then stir in vanilla.
  4. Alternate adding dry ingredients and liquids (milk + chai tea) into the butter mixture until just combined. Don’t overmix! Just gently fold everything together.
  5. Pour batter into your pan and bake for about 35–40 minutes, or until a toothpick comes out clean.
  6. Let it cool completely before frosting (I know, the hardest part).
  7. To make the frosting:
  8. Beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until creamy and fluffy. Spread generously over the cooled cake and sprinkle with cinnamon for that extra fall touch.