Chai Buttermilk Spice Cake
Warm, aromatic, and irresistibly moist, this Chai Buttermilk Spice Cake is a dessert that embodies cozy comfort with every bite. Infused with a medley of chai-inspired spices—like cinnamon, ginger, and cardamom—this cake takes traditional spice cake to the next level with the addition of chai tea leaves for an earthy, fragrant twist. The tanginess of buttermilk ensures a tender crumb, while the combination of granulated and brown sugar adds depth and sweetness. Perfectly spiced and lightly dusted with powdered sugar, this cake pairs wonderfully with a steaming cup of tea or coffee. Easy to prepare and baked in a single pan, it’s an ideal recipe for gatherings, holiday tables, or anytime you crave a balance of warmth and sophistication.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Ground cardamom
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cups Brown sugar (packed)
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.25 cups Buttermilk
- 2 bags Chai tea bag (contents emptied)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, black pepper, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions (start and end with the dry ingredients). Mix just until combined; avoid overmixing.
Gently fold in the chai tea bag contents to evenly distribute the flavor throughout the batter.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Optional: Dust the top of the cooled cake with powdered sugar before serving for an elegant finish.
Slice and serve the chai buttermilk spice cake with a warm beverage or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
4084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 587.3 g | 214% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 346.9 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 646 mg | 50% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
