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To create a delightful chai cake, you'll need some basic ingredients. Here’s what you’ll need: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - ½ teaspoon ground cardamom - ¼ teaspoon ground cloves - ¼ teaspoon ground black pepper - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 cup granulated sugar - ½ cup brown sugar, firmly packed - 4 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup whole milk, at room temperature - 3 tablespoons brewed chai tea, cooled These ingredients come together to make a warm and spiced cake that’s perfect for any occasion. Chai tea is known for its rich spices. To get the best flavor in your cake, use fresh spices. Here’s a simple guide: - Cinnamon: Adds warmth. Use the ground variety for even distribution. - Ginger: Gives a zesty kick. Ground ginger works great. - Cardamom: This spice adds a sweet, floral note. Ground cardamom is best here. - Cloves: Use sparingly. They can overpower other flavors. - Black Pepper: A pinch adds depth to the sweetness. Mix these spices well into the flour. This ensures every bite bursts with flavor. If you have dietary needs, don't worry! You can still enjoy chai cake. Here are some substitutions: - For a vegan option: Replace eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg. - Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend. This works well in most recipes. - Dairy-free: Swap milk with almond or oat milk. Use vegan butter for a dairy-free version. These swaps let everyone savor the chai cake delightfully! Check out the Full Recipe for more details. Start by preheating your oven to 350°F (175°C). Take two 9-inch round cake pans and grease them with butter or non-stick spray. Dust the pans lightly with flour to help the cakes release easily later. In a medium bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and all the spices: 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cardamom, ¼ teaspoon ground cloves, ¼ teaspoon ground black pepper, and ½ teaspoon salt. Whisk them together until they blend well. Next, grab a large bowl. Use an electric mixer to cream together 1 cup of softened unsalted butter, 1 cup granulated sugar, and ½ cup brown sugar. Beat this on medium speed until it becomes light and fluffy, which should take about 3 to 4 minutes. Add 4 large eggs, one at a time, mixing well after each addition. Pour in 1 teaspoon of pure vanilla extract and mix again. Now, gradually add the dry mix into the butter mixture. Alternate with 1 cup of whole milk. Start and end with the dry ingredients. Mix until just combined to keep the cake fluffy. Finally, fold in 3 tablespoons of cooled brewed chai tea. Do this gently to keep your batter light. Pour the batter evenly into the two prepared cake pans. Use a spatula to smooth the tops. Place the pans in your preheated oven. Bake for 25 to 30 minutes. To check if they are done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let the cakes cool in their pans for about 10 minutes. Carefully turn them out onto wire racks to cool completely. This step is key to avoiding soggy bottoms. For the best taste, frost them with a spiced cream cheese frosting once they are fully cooled. Enjoy your Chai Cake! For the complete recipe, refer to the Full Recipe. To get a soft and fluffy chai cake, you must measure your ingredients accurately. Use a kitchen scale for the best results. When you mix the butter and sugars, beat them until they are light and fluffy. This process adds air, which makes the cake rise beautifully. Avoid overmixing the batter. Mix just until combined to keep the cake airy. If your cake is too dry, it might have baked too long. Always check with a toothpick about five minutes before the timer ends. For a dense cake, you may have overmixed the batter. Remember, stir gently. If your cake has a dome shape, try leveling the batter in the pan before baking. This will help it rise evenly. Once your chai cake is cool, it's time to decorate! A spiced cream cheese frosting pairs perfectly with the chai flavors. Spread it evenly on top and around the sides. For a fun touch, sprinkle ground cinnamon on top. You can also add edible flowers or a dusting of powdered sugar for an elegant look. These small details will impress your guests and elevate your creation! {{image_4}} To make a vegan chai cake, swap eggs for flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. Let it sit until it thickens. Choose plant-based butter or coconut oil in place of regular butter. Use almond milk or oat milk instead of whole milk. You can create a gluten-free version easily. Substitute all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum for better texture. Follow the same steps in the recipe. Your cake will still taste great and be soft! Want to add some extra flair? Mix in chocolate chips or cocoa powder for a chocolate chai cake. You can also fold in chopped nuts like walnuts or pecans. This adds a nice crunch and rich flavor. Feel free to experiment with these ideas to make your chai cake unique! For the full recipe, check out the Chai-Spiced Delight Cake! To keep your chai cake fresh, wrap it well. Use plastic wrap or foil. Store it at room temperature for up to three days. If you need to keep it longer, refrigerate it. Chilling extends its life to about a week. Make sure to cover it tightly to avoid drying out. Freezing is a great option for long-term storage. First, let the cake cool completely. Then, slice it into pieces if you like. Wrap each piece in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. Label the bag with the date. You can freeze the cake for up to three months. When you're ready, just thaw it in the fridge overnight. To reheat your chai cake, preheat the oven to 350°F (175°C). Place the slices on a baking sheet. Heat them for about 10 to 15 minutes. This restores the cake's soft texture. You can also use the microwave. Heat each slice for 15 to 20 seconds. Keep an eye on it to avoid overheating. Enjoy your chai cake warm! Chai cake combines warm spices and a rich batter. The main ingredients include: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - ½ teaspoon ground cardamom - ¼ teaspoon ground cloves - ¼ teaspoon ground black pepper - ½ teaspoon salt - 1 cup unsalted butter - 1 cup granulated sugar - ½ cup brown sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup whole milk - 3 tablespoons brewed chai tea This blend creates a moist cake with a delightful chai flavor. You can store chai cake for up to five days. Keep it in an airtight container. If you want to keep it longer, wrap it well and freeze it. Frozen chai cake can last for about three months. Just thaw it in the fridge before serving. Yes, you can use store-bought chai tea. It saves time and adds flavor. Just brew the tea and let it cool before adding it to the batter. This makes the recipe easy to follow. For the best taste, choose a high-quality chai tea blend. Want to explore more? Check the full recipe for tips! You learned how to bake a delicious chai cake with essential ingredients and spice blends. I shared tips for perfect texture and how to store your cake. You also discovered variations for vegan and gluten-free options to suit all tastes. Now, you can impress your friends at any gathering. With these simple steps, your chai cake will be a hit. Happy baking!

Chai Cake

Indulge in a slice of autumn with this Chai-Spiced Delight Cake! This inviting recipe combines warm spices like cinnamon and ginger with rich chai tea for a uniquely delicious treat. Perfect for gatherings or a cozy night in, follow our step-by-step guide to create this stunning cake, topped with creamy frosting and a sprinkle of cinnamon. Click to explore the full recipe and impress your friends and family with this delightful dessert!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cardamom

¼ teaspoon ground cloves

¼ teaspoon ground black pepper

½ teaspoon salt

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

½ cup brown sugar, firmly packed

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup whole milk, at room temperature

3 tablespoons brewed chai tea, cooled

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or non-stick spray and lightly dusting them with flour to prevent sticking.

    Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, and all the spices (cinnamon, ginger, cardamom, cloves, and black pepper) along with the salt. Whisk these ingredients together until they are fully blended, and then set the mixture aside.

      Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together. Beat on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.

        Incorporate Eggs and Flavor: Add the eggs to the butter-sugar mixture one at a time. Make sure to mix well after each addition, ensuring that the egg is fully blended before adding the next. Follow this by mixing in the vanilla extract.

          Combine Wet and Dry Ingredients: Gradually add the prepared dry ingredient mixture to the butter mixture, alternating with the whole milk. Start and finish with the dry ingredients, mixing the batter until just combined to avoid overmixing.

            Add Chai Tea: Carefully fold in the cooled brewed chai tea until it is evenly distributed throughout the batter, ensuring that it does not overmix.

              Pour and Smooth Batter: Divide the prepared batter evenly between the two greased cake pans. Use a spatula to smooth the tops to ensure an even rise during baking.

                Bake the Cakes: Place the cake pans in the preheated oven and bake for 25 to 30 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool Down: Allow the cakes to cool in their pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely before frosting.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                      - Presentation Tips: Once the cakes are fully cooled, frost them generously with a spiced cream cheese frosting. For an elegant finish, sprinkle a dusting of ground cinnamon on top and garnish with edible flowers or a delicate sprinkle of powdered sugar, creating a beautiful centerpiece for any gathering.