Ingredients

For the Cake:

  • 2 ½ cups (300g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ¼ tsp ground black pepper
  • 1 cup (240ml) whole milk, room temperature
  • 1 tbsp loose-leaf chai tea or 2 chai tea bags
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract

For the Chai Buttercream:

  • 1 ½ cups (340g) unsalted butter, softened
  • 5 cups (600g) powdered sugar, sifted
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 3–4 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

For Garnish (Optional):

  • Ground cinnamon or edible flowers
  • Chopped pistachios or almonds

Equipment

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Saucepan
  • Sifter
  • Cooling racks
  • Offset spatula

Instructions

Step 1: Prepare the Chai-Infused Milk

  1. In a small saucepan, heat the milk over medium heat until just simmering.
  2. Remove from heat, add the loose-leaf chai tea or tea bags, and let steep for 10 minutes.
  3. Strain the milk (if using loose-leaf tea) or remove the tea bags, and let it cool to room temperature.

Step 2: Make the Cake

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper. Set aside.
  3. In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Alternate adding the dry ingredients and chai-infused milk to the butter mixture, starting and ending with the dry ingredients (dry, milk, dry, milk, dry). Mix until just combined, being careful not to overmix.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to cooling racks to cool completely.

Step 3: Prepare the Chai Buttercream

  1. In a large bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes.
  2. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.
  3. Add the cinnamon, cardamom, ginger, cloves, nutmeg, vanilla extract, and a pinch of salt. Mix to combine.
  4. Add 3 tablespoons of heavy cream and beat on medium-high speed until light and fluffy, about 2–3 minutes. Add an additional tablespoon of cream if the frosting is too thick.

Step 4: Assemble the Cake

  1. Level the tops of the cooled cakes with a knife or cake leveler if needed.
  2. Place one cake layer on a serving plate or cake stand. Spread a thick layer of chai buttercream over the top.
  3. Place the second cake layer on top, pressing gently to secure.
  4. Frost the top and sides of the cake with the remaining buttercream, using an offset spatula to create a smooth or textured finish as desired.

Step 5: Garnish and Serve

  1. Optionally, dust the top with a light sprinkle of ground cinnamon or decorate with edible flowers, chopped pistachios, or almonds.
  2. Slice and serve. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Tips

  • For a stronger chai flavor, increase the amount of chai tea used in the milk infusion.
  • Ensure all ingredients are at room temperature for a smoother batter and frosting.
  • For a taller cake, use three 6-inch pans and adjust the baking time slightly (check at 20–25 minutes).