Name: Chai Spice Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1 tsp ground cardamom; 1 tsp ground ginger; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 3/4 cup granulated sugar; 3/4 cup brown sugar; 1 cup unsalted butter, softened; 3 large eggs; 2 tsp vanilla extract; 1 cup whole milk or buttermilk; 8 oz cream cheese (for frosting); 2 cups powdered sugar (for frosting); 1 tsp vanilla extract (for frosting)

Why You’ll Love This Recipe

I love how this cake captures the essence of a chai latte in dessert form. The blend of spices—like cinnamon, cardamom, ginger, and cloves—creates a beautiful depth of flavor that’s both familiar and comforting. Paired with the creamy tang of cream cheese frosting, it becomes an irresistible treat. Plus, it fills the kitchen with the most incredible aroma while baking. Chai Spice Cake with Cream Cheese Frosting

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground cardamom
Ground ginger
Ground cloves
Ground nutmeg
Granulated sugar
Brown sugar
Unsalted butter
Eggs
Vanilla extract
Whole milk or buttermilk
Cream cheese (for the frosting)
Powdered sugar (for the frosting)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a cake pan or lining it with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and all the spices—cinnamon, cardamom, ginger, cloves, and nutmeg.
In a large mixing bowl, I cream together the butter and both sugars until light and fluffy.
I add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
Alternating, I add the dry ingredients and milk to the wet mixture, starting and ending with the dry mix. I stir until just combined.
I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, I prepare the frosting by beating the cream cheese until smooth, then gradually adding powdered sugar and a touch of vanilla.
Once the cake is fully cooled, I spread the frosting evenly on top and optionally dust it with a bit of cinnamon for an extra chai touch.

Servings and timing

This recipe serves 10–12 slices. The prep time takes about 20 minutes, and baking time is approximately 30–35 minutes. Cooling and frosting may take an additional 30 minutes.

Variations

I sometimes add a bit of orange zest to the batter for a citrusy contrast to the spices. Swapping the cream cheese frosting for a maple glaze also gives it a fun twist. If I want to make it dairy-free, I use plant-based milk and vegan butter, and it still comes out wonderfully. Making this into cupcakes instead of a full cake is also a fun and portable variation.

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 4 days. The frosting stays firm and flavorful. If I want to enjoy a slice warm, I microwave it for about 10–15 seconds—just enough to take the chill off without melting the frosting completely. For longer storage, I freeze unfrosted cake layers wrapped tightly in plastic wrap. Chai Spice Cake with Cream Cheese Frosting

FAQs

How do I make this cake more moist?

I like using buttermilk instead of regular milk for added moisture and flavor. Also, making sure not to overbake it helps keep the cake soft and tender.

Can I use a boxed cake mix as a base?

Yes, I sometimes start with a vanilla boxed cake mix and add chai spices to it. It’s a great shortcut that still tastes delicious.

Can I make this cake ahead of time?

Absolutely. I often bake the cake a day ahead and store it tightly wrapped. I frost it the next day for the freshest texture.

What’s the best way to get strong chai flavor?

I use freshly ground spices or high-quality ground spices for the most robust flavor. Toasting the spices lightly before adding them to the batter can also bring out more aroma.

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking blend and it works well. I make sure the rest of the ingredients are gluten-free too.

Conclusion

This Chai Spice Cake with Cream Cheese Frosting is a beautiful blend of cozy spices and luscious creaminess. I find it perfect for autumn gatherings, holiday tables, or any time I want something that tastes like a warm hug. It’s a recipe I love returning to, and it always leaves everyone asking for another slice.