For a more intense chai flavor, steep the tea bags and spices in the water for a longer period. Consider using a high-quality black tea for the best results. Ensure all ingredients are at room temperature for a smooth and even batter. Don't overmix the batter once the dry ingredients are added. When making the simple syrup, you can add a splash of rum or bourbon for an extra layer of flavor. If you don't have cardamom pods, you can substitute with an equal amount of ground cardamom. The cake can be made a day ahead and frosted the next day. Store the frosted cake in the refrigerator.
Chai Tea Cake with Ginger Cream Cheese Frosting
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME2 hrs 45 mins
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SERVING20 People
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VIEWS15
Embark on a sensory journey with this exquisitely spiced cake, infused with the soul-warming essence of masala chai and crowned with a tangy-sweet ginger cream cheese frosting. A symphony of flavors that will captivate your palate and leave you craving more!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol43 mg
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Fiber1 g
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Protein3 g
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Saturated Fat8 g
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Sodium230 mg
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Sugar37 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. (5 minutes)
02
StepBegin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm. (10 minutes)
03
StepCombine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well. (8 minutes)
04
StepMix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans. (12 minutes)
05
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
06
StepWhile the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
07
StepBrush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
08
StepCombine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake. (10 minutes)
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RECIPE REVIEWS
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Janiya Stamm
Jun 19, 2025This cake is so good, it doesn't even need frosting!
Pearl Wisozk
Jun 15, 2025I made this for my friend's birthday, and it was a huge hit! Everyone loved the unique flavor combination.
Marisol Stokesbode
Jun 9, 2025The instructions were easy to follow, and the cake came out perfectly on my first try.
Joanny Batz
Jun 8, 2025The aroma while baking this cake is incredible! My whole house smelled like a chai latte.
Merritt Schinner
Jun 1, 2025The simple syrup is a game-changer! It really keeps the cake moist and flavorful.
Martin Parisian
Jun 1, 2025This recipe is a keeper! I'll definitely be making it again.
Charles Conn
May 25, 2025I found the batter to be a bit thin, but the cake turned out perfectly moist and delicious.
Watson Dibbert
May 23, 2025I added a little extra ginger to the frosting for a more intense flavor, and it was fantastic!
Cheyenne Bernhard
May 18, 2025This cake is amazing! The chai flavor is perfectly balanced, and the ginger cream cheese frosting is to die for!