Chai tea spice cake with chai tea spice buttercream

Being a big fan of chai tea, I wanted to incorporate those wonderful spicy flavors into a cake.

After a few experiments and some disastrous cakes (lol!), I am now happy to share this amazing chai tea spice cake recipe with all of you.

The aroma of this cake is to die for and the texture is a happy medium between a dense bundt cake and a light sponge cake. The flavor and spices are just perfect… not too strong and and not too light either.

I decorated the cake with a simple petal effect technique and sprayed it with red edible spray. The spray gave it a cool, funky effect 🙂  

Chai Tea Spice Cake

Chai Tea Spice Cake


    • 1 cup all-purpose flour
    • 3/4 cup sugar
    • 1/2 cup butter
    • 2 eggs
    • 4 tea bags of vanilla spiced chai tea
    • 1/2 cup boiling water
    • 1 1/2 tsp baking powder
    • 1 tsp cinnamon powder
    • 1/4 tsp cardamom powder
    • 1/4 tsp cloves powder
    • 1/4 tsp nutmeg powder
    • 1/4 tsp ground ginger
    • 1 tbsp vanilla extract
Chai tea spice buttercream
  • 1 cup butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 3-5 tbsp vanilla chai tea (at room temperature)
  • 1/2 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp cloves powder


  1. Place the tea bags in in a mug of boiling water and let them sit for about 7 minutes. Then, remove the tea bags and squeeze out all the water into your mug. Keep this aside for now.
  2. In a deep bowl, cream butter and sugar until the mixture is light and fluffy.
  3. Add eggs one at a time and vanilla extract.
  4. Now, add flour, sugar, baking powder, all the spices and vanilla chai tea.
  5. Mix everything  thoroughly until your have a smooth mixture.
  6. Pour this batter in a greased/floured round cake pan (Dimensions: 8×2). Bake at 350 degrees F for 40 minutes or until an inserted toothpick comes out clean.
  7. While your cake is cooling, prepare your buttercream. Start off by beating the butter and vanilla extract until it’s smooth and not lumpy.
  8. The, add powdered sugar and all the spices. Mix again. Your frosting will start to get thick now.
  9. Add vanilla chai tea (1 tbsp at a time) and keep mixing until you have the desired consistency.
  10. After your cake has completely cooled down, cut it in  half, fill it with this frosting and also use it to frost your entire cake.
  11. You can also do the petal effect technique and spray your cake with some red edible spray.


– This recipe only yields one 8×2 cake. But in the picture above, you are seeing two 8×2 round cakes stacked on top of each other.

– Also, you will have to double or even triple the frosting recipe to fill , frost and decorate this big cake. You can adjust the quantity of spices according to your taste preferences.

And you are done! Enjoy! 😀

chai tea spice cake

I hope you enjoyed today’s post.

Happy caking everyone!


  1. I tried this recipe fir the first time last night. The cake didn’t rise much and is dense. Is that what I should expect? I was hoping for a fluffier cake. Any suggestions?

  2. Awesome post!!!! This post is beneficial for those people who like to prepare chai and cakes. This looks like the perfect winter drink and most of the people love milk tea with different types of dessert.

  3. Hi
    Being an Indian I was so looking forward to trying out this recipe. I made cupcakes using this recipe for Easter for the family and thought the kids will not like them. But it was a hit… these went like hot cake. A spice infused buttercream, never imagined… it was awesome!!

    Thanks… will try Bethany’s buttercream recipe too.

  4. Next time you make tea buttercream, try infusing the butter with the tea, instead! You’ll need mesh tea bags or loose leaves. Melt the butter and get it simmering, throw in the tea and simmer for about five minutes. Take the tea out, chill the butter til it is solid again and then make the buttercream as always. I’ve don’t this with Jasmine tea and it is amazing. I’ll definitely want to try this cake recipe, though!


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