Inspired by the drink, this Chai Latte Cake is infused with chai tea, and plenty of fragrant and warming spices like cinnamon and cloves. The sponge is made with brown sugar for a golden and caramel flavour, and is full of cosy and delicious flavour. The buttercream is also made with spices and chai tea, and the cake is topped with a crunchy cinnamon sugar. This is such a comforting bake for autumn and the colder months!
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I really recommend using light brown soft sugar if you can, as it gives the cake a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
- I used unsalted butter for the buttercream, for the cake I used a baking spread (I like Stork).
- The chai tea bags I used were the Tesco's Finest brand, but use any brand you prefer or like the taste of.
- If you don't want to use all of the individual spices I have used, you can use the same amount of mixed spice (NOT allspice).
- The star anise and cinnamon stick decorations are optional (and although technically edible, you won't want to eat them!), you can decorate with the cinnamon sugar only if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chai Latte Cake
Start by warming up the milk, add the chai spiced tea bags to it and leave them to brew for around 10 minutes. Before removing them, squeeze them out as much as you can. To make the cake, start by whisking the light brown sugar and butter together. Then add the eggs and vanilla extract, and whisk them in.
Next, add the chai tea infused milk, self raising flour, bicarbonate of soda and all of the spices. Divide the cake batter between the tins and smooth out into an even layer. Bake for 25-30 minutes.
Leave the cakes to cool completely. To make the buttercream, mix together butter, icing sugar, cinnamon, ground cloves, cardamom and the chai tea infused milk. Pipe the buttercream onto the first layer of cake, cover with the second layer and pipe more buttercream on top. Decorate with cinnamon sugar, cinnamon sticks and star anise.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is a chai latte?
A chai latte is a tea based drink that's infused with spices like cinnamon, cardamom, cloves and ginger. Frothy milk is then added to create a creamy drink. Although lattes are usually associated with coffee, a chai latte does not contain coffee. The drink originates from India, where it is commonly enjoyed without milk and known as "masala chai", which translates to "mixed spice tea". The word "chai" means "tea", so when you say "chai tea", you are in fact saying "tea tea"!
How long does the cake last for and can you freeze it?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the appearance of the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can this cake be made in different size cake tins?
If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 4 additional teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this cake be made into cupcakes?
Yes, check out my Chai Latte Cupcakes for details.
Can this cake be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 4 additional teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made dairy free?
For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
More tips for making the Chai Latte Cake:
- You can spread the buttercream onto the cake if you don't want to pipe it.
- For piping the buttercream, I used a Ateco nozzle.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- 8" cake tins
- Round cake tin liners
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Chai tea bags
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More spiced cake recipes...
Chai Latte Cake
Ingredients
For the chai tea infused milk
- 300 ml Milk any kind
- 8 Chai tea bags I used Tesco's Finest
For the cake
- 180 ml Chai tea infused milk
- 275 g Butter or baking spread softened, unsalted
- 275 g Light brown soft sugar
- 4 Eggs large
- 2 tsp Vanilla extract
- 400 g Self raising flour
- ½ tsp Bicarbonate of soda
- 1 tsp Cinnamon
- ½ tsp Ground ginger
- ½ tsp Ground cloves
- ½ tsp Ground cardamom
- ½ tsp Ground nutmeg
For the buttercream
- 225 g Butter softened, unsalted
- 450 g Icing sugar
- 3 tbsp Chai tea infused milk
- ¼ tsp Cinnamon
- ⅛ tsp Ground cardamom
- ⅛ tsp Ground cloves
For the cinnamon sugar
- ¾ tbsp Demerara sugar
- ¼ tsp Cinnamon
For decoration (optional
- 2 Cinnamon sticks cut in half
- 4 Star anise
Instructions
- To make the chai tea infused milk, warm up the milk until it is hot but not boiling, take it off the heat and add the chai spiced tea bags. Leave to brew for 10-15 minutes. Before removing them, squeeze them out as much as possible
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
- Make the sponge by mixing the baking spread and light brown soft sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer. Or mix in a stand mixer with the paddle attachment
- Add the eggs and vanilla extract, and mix until fully incorporated
- Add the self raising flour, bicarbonate of soda, cinnamon, ground ginger, ground cardamom, ground cloves and the chai tea infused milk, and whisk or fold in gently
- Divide the mixture between the tins, use scales for accuracy if you like. Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tins and place on cooling racks
- To make the buttercream mix the butter on it's own until it's smooth and creamy, for 2-3 minutes. Use an electric whisk or stand mixer with the paddle attachment for best results
- Add the icing sugar, chai tea infused milk, cinnamon, ground cloves and ground cardamom. Mix until smooth. If the buttercream is too stiff then you can add a little more of the chai tea infused milk
- If the cakes have domed on top, level them off with a cake leveller or a sharp knife
- Put one of the sponges on your plate or cake stand and pipe some of the buttercream onto it
- Add the other sponge on top and pipe the remaining buttercream on top
- To make the cinnamon sugar, mix the ingredients together in a small bowl
- Decorate the cake with the cinnamon sugar, cinnamon sticks and star anise
- Leftovers will keep in an airtight container in a cool place for 3 days
Notes
-
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
-
- I really recommend using light brown soft sugar if you can, as it gives the cake a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
-
- I used unsalted butter for the buttercream, for the cake I used a baking spread (I like Stork).
-
- The chai tea bags I used were the Tesco's Finest brand, but use any brand you prefer or like the taste of.
-
- If you don't want to use all of the individual spices I have used, you can use the same amount of mixed spice (NOT allspice).
-
- The star anise and cinnamon stick decorations are optional (and although technically edible, you won't want to eat them!), you can decorate with the cinnamon sugar only if you prefer.
-
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
-
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Jude
Hi Kat,
Thanks for this lovely recipe.
Would it be possible to use chai latte powder instead of teabags ? I have a ton of instant which you add milk to, but wasn’t sure how much to use.
Many thanks
Jude
thebakingexplorer
Hi Jude, yes I don't see why not, if you heat the milk the same way and add enough powder to the amount of milk (whatever the packet says) then that can be the chai infused milk for the recipe 🙂
Jude brown
Thanks so much Kat, I’ll give it a go 😊
Daria
I buy packets of instant chai in a shop called sostrene grene and thats what im goinv to use
Daria
Hi Kat, I’m planning to make this cake for my 13th birthday in autumn which is dragon themed so I’m going to dye the buttercream blue and green and make more of it to fully cover it but I don’t know if that will effect the total outcome of it? Any ideas? 💡
thebakingexplorer
Sounds lovely! I don't think that will affect the outcome no 🙂