This chai spice tea cake is a delightful bakery-style cake recipe, perfect for a cozy afternoon treat. You’ll love the warm spices and tender crumb that make this cake so inviting and easy to bake. It’s a fantastic addition to your collection of bakery-style cake recipes.
Key Ingredients & Substitutions
- All-Purpose Flour: Use gluten-free all-purpose flour for a gluten-free option.
- Chai Spice Blend: Create your own with cinnamon, ginger, cardamom, and cloves if you don’t have a pre-made blend.
- Plain Yogurt: Sour cream or buttermilk works well as a substitute for a similar texture.
- Brown Sugar: Light brown sugar is preferred for its molasses notes.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons chai spice blend
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: Approximately 320 kcal
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, electric mixer
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper for easy removal. This ensures your bakery-style cake recipe bakes perfectly.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, chai spice blend, and salt. Set this aside.
3. Cream Butter and Sugars
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for a tender bakery-style cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the plain yogurt, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Bake the Cake
Pour the batter into your prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If making the glaze, whisk powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cake. This sweet finishing touch makes it a true bakery-style cake recipe.
Variation Ideas
- Apple or Pear Chunks: Fold in ½ cup of finely diced apples or pears into the batter for a fruity twist.
- Nutty Crunch: Sprinkle ½ cup of chopped walnuts or pecans on top of the batter before baking.
- Cream Cheese Glaze: Instead of a simple glaze, make a light cream cheese frosting for extra richness.
Storage Instructions
Store leftover chai spice tea cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. You can gently warm slices in the microwave for a fresh-baked taste.
Frequently Asked Questions (FAQ)
Q: Can I use different spices?
A: Absolutely! Feel free to adjust the chai spice blend to your preference, adding more ginger or cardamom for example.
Q: What if I don’t have yogurt?
A: Sour cream or buttermilk are excellent substitutes, providing similar moisture and tang to your bakery-style cake recipe.
Q: Can I make this as muffins?
A: Yes, you can divide the batter into a 12-cup muffin tin and bake for 18-22 minutes.
Q: How do I know if the cake is done?
A: A wooden skewer or toothpick inserted into the center should come out clean.
Q: Can I freeze this cake?
A: Yes, wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature.
Q: Is this cake very sweet?
A: The sweetness is balanced by the spices. If you prefer less sweet, you can reduce the granulated sugar by ¼ cup.