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Easy Chai Tea Spice Cake Recipe With Cream Cheese Frosting

Chai Tea Spice Cake Recipe

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Quick, easy chai tea spice cake recipe with cream cheese frosting, caramel sauce, pistachios. Simple ingredients make a soft, moist Fall/Thanksgiving cake.
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 40 mins
Decorating time 15 mins
Total Time 1 hr 10 mins
Servings 8 Slices
Calories 867
Author CakeWhiz



  • 1 cup Milk Warm
  • 8 Tea bags Vanilla spiced chai tea flavor
  • 1 cup Butter Unsalted
  • 1 1/2 cups Granulated sugar
  • 4 Eggs Large
  • 1 tsp Vanilla extract
  • 1/4 tsp Ginger Finely grated
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tsp Cinnamon powder
  • 1/4 tsp Cardamom powder
  • 1/4 tsp Nutmeg powder
  • 1/4 tsp Cloves powder

Frosting, Filling and Decoration


  • Pour warm milk in a deep bowl and add all the tea bags. Let them sit for about 10 minutes. Then, squeeze out all the milk from the tea bags and discard them. Keep this chai milk aside for now and move on to the next step.
  • In a mixing bowl, cream butter and sugar together until light and fluffy.
  • Add eggs, one at a time, while continuing to mix.
  • Add vanilla extract and ground ginger and mix again.
  • In another bowl, whisk together the flour, baking powder, baking soda and all the spices.
  • Dump this dry mixture into the wet mixture. Mix everything together while adding the chai milk until just combined. The batter will be thick and there might be some lumps but don't over mix!
  • Pour this batter into two 8x2 greased/floured round cake pans.
  • Bake at 350 degrees for about 40 minutes or until an inserted toothpick comes out clean.
  • Allow the cakes to cool down completely.
  • Then, trim the edges and tops of each cake with a sharp knife.
  • Place one cake on a cake stand and frost the top with frosting. I used a piping bag with Tip #1M.
  • Spread some chopped pistachios and drizzle some caramel sauce.
  • Then, place the other cake on top of this frosting layer.
  • Pour some caramel sauce around the edges of the cake only.
  • Finally, frost the top of this cake with frosting and toss some more pistachios. Slice and enjoy!


  • Read all my notes above. 
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 867kcal | Carbohydrates: 123g | Protein: 9g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 146mg | Sodium: 409mg | Potassium: 358mg | Fiber: 2g | Sugar: 75g | Vitamin A: 935IU | Vitamin C: 0.4mg | Calcium: 142mg | Iron: 2.4mg