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Chai Spiced Sheet Cake Recipe

Chai Spiced Sheet Cake Recipe

Learn how to make this homemade chai spiced sheet cake that perfectly balances warm spices with a tender crumb. This easy baking recipe creates the best moist cake with aromatic chai flavors, topped with silky cream cheese frosting for an unforgettable dessert everyone will love.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
35 mins
Serves:
1 cake (15 slices)
An overhead shot of a perfectly baked rectangular chai spiced sheet cake on a vintage mint-green cake stand, bathed in soft natural light streaming through a kitchen window. A clean-cut slice reveals the cake's moist, tender crumb studded with specks of warm spices. The luscious cream cheese frosting is spread in elegant swoops across the top, garnished with a light dusting of cinnamon and crushed cardamom pods arranged artfully along one edge. A steaming cup of chai tea sits beside the cake, along with scattered whole spices—cinnamon sticks, star anise, and cloves—creating a rustic, inviting tableau that highlights the cake's aromatic appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 230ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 black tea bags, steeped in 60ml hot water for 5 minutes</li><li class="ingredients-single-item">For the Cream Cheese Frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of ground cardamom</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23x33cm (9x13-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sieve or flour sifter</li><li class="equipment-single-item">Offset spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 23x33cm baking pan with parchment paper, leaving some overhang on the sides for easy removal, then lightly grease any exposed parts.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Begin by preparing your chai tea concentrate. Steep 2 black tea bags in 60ml of freshly boiled water for 5 minutes, pressing the bags against the side of the cup to extract maximum flavor. Remove the bags and allow the concentrated tea to cool while you prepare the other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all of your spices (cinnamon, cardamom, ginger, cloves, and nutmeg). This pre-mixing ensures your spices will be evenly distributed throughout the cake, giving you consistent flavor in every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, using your electric mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming incorporates air into the batter, which helps your cake rise and gives it a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. Your batter should look smooth and have a pale, creamy appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients (dry-liquid-dry-liquid-dry). Mix just until combined after each addition – overmixing will develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Finally, pour in the cooled chai tea concentrate and mix just until incorporated. Your batter should be smooth and smell wonderfully aromatic from all those beautiful spices.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared baking pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake will be golden brown, and the edges will just begin to pull away from the sides of the pan. Be careful not to overbake, as this can dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to carefully lift it out and transfer to a wire rack to cool completely. Patience is key here – frosting a warm cake will cause your frosting to melt.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cake cools, prepare your cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until completely smooth and no lumps remain, about 2 minutes. This ensures your frosting will be silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy, about 2-3 minutes. Add the vanilla extract, cinnamon, and cardamom, mixing until well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula, creating beautiful swirls and patterns if desired. The contrast between the spiced cake and tangy frosting creates a perfect balance of flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For a finishing touch, you can dust the top lightly with additional cinnamon or garnish with a few crushed cardamom pods. Slice into squares and serve. This cake actually improves with time as the spices meld, making it perfect to prepare a day ahead for gatherings.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chai Spiced Sheet Cake Recipe?

This aromatic cake features flour, butter, eggs, buttermilk, and black tea, enhanced with a warming spice blend of cinnamon, cardamom, ginger, cloves, and nutmeg. The cream cheese frosting combines cream cheese, butter, powdered sugar and spices for the perfect finish.

How to cook Chai Spiced Sheet Cake Recipe at home?

Learn how to cook Chai Spiced Sheet Cake Recipe by first preparing a chai tea concentrate with black tea, then mixing dry ingredients including warm spices. Cream butter with sugars, add eggs and vanilla, then alternate adding dry ingredients and buttermilk. Fold in the tea concentrate, bake until golden, and top with spiced cream cheese frosting once cooled.

Can I make this sheet cake ahead of time for a party?

Absolutely! This cake actually improves with time as the spices meld together. You can bake it 1-2 days ahead and store it covered at room temperature. The frosting can be added the day before or the day of serving. For best results, bring to room temperature before serving.

What can I substitute for buttermilk in a spiced cake?

If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 230ml of regular milk and letting it sit for 5 minutes. Alternatively, plain yogurt thinned with a bit of milk or dairy-free milk with acid works well in this chai-spiced dessert.

How do I know when my sheet cake is perfectly baked?

Your cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should just begin to pull away from the sides of the pan, and the top should spring back when lightly touched. Overbaking will result in a dry cake, so check at the minimum baking time.

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Line your 23x33cm baking pan with parchment paper, leaving some overhang on the sides for easy removal, then lightly grease any exposed parts." }, { "@type": "HowToStep", "name": "Make tea concentrate", "text": "Begin by preparing your chai tea concentrate. Steep 2 black tea bags in 60ml of freshly boiled water for 5 minutes, pressing the bags against the side of the cup to extract maximum flavor. Remove the bags and allow the concentrated tea to cool while you prepare the other ingredients." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all of your spices (cinnamon, cardamom, ginger, cloves, and nutmeg). 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Tap the pan gently on the counter a few times to remove any large air bubbles." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake will be golden brown, and the edges will just begin to pull away from the sides of the pan. Be careful not to overbake, as this can dry out your cake." }, { "@type": "HowToStep", "name": "Cool cake", "text": "Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to carefully lift it out and transfer to a wire rack to cool completely. Patience is key here – frosting a warm cake will cause your frosting to melt." }, { "@type": "HowToStep", "name": "Make frosting", "text": "While the cake cools, prepare your cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until completely smooth and no lumps remain, about 2 minutes. This ensures your frosting will be silky smooth." }, { "@type": "HowToStep", "name": "Finish frosting", "text": "Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy, about 2-3 minutes. Add the vanilla extract, cinnamon, and cardamom, mixing until well incorporated." }, { "@type": "HowToStep", "name": "Frost cake", "text": "Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula, creating beautiful swirls and patterns if desired. The contrast between the spiced cake and tangy frosting creates a perfect balance of flavors." }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "For a finishing touch, you can dust the top lightly with additional cinnamon or garnish with a few crushed cardamom pods. Slice into squares and serve. This cake actually improves with time as the spices meld, making it perfect to prepare a day ahead for gatherings." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "145" }, "review": [ { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-06-15", "reviewBody": "Incredibly moist with the perfect balance of spices! The tea infusion really comes through without being overpowering. The cream cheese frosting adds just the right amount of tangy sweetness to balance the warm spices.", "name": "Perfect Spice Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Dupont", "datePublished": "2024-06-18", "reviewBody": "I made this for an office party and there were absolutely zero leftovers! Everyone asked for the recipe. The cake was so aromatic while baking that my colleagues could smell it as soon as they entered the building!", "name": "Office Party Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-06-20", "reviewBody": "This freezes beautifully for later enjoyment! I made the full recipe and froze half for later. When thawed, it was just as moist and flavorful as the day I baked it. The frosting stayed perfectly smooth too!", "name": "Freezes Perfectly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luca Rossi", "datePublished": "2024-06-25", "reviewBody": "This is honestly better than any bakery version I've tried! The balance of spices is perfect, and the cake stays moist for days. I added a little extra cardamom because I love that flavor, and it worked beautifully.", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Gonzalez", "datePublished": "2024-06-30", "reviewBody": "This has become my family's new favorite autumn dessert! The aroma while baking is absolutely heavenly. I used freshly ground cardamom and it made such a difference. The cream cheese frosting complements the spices perfectly!", "name": "Autumn Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/chai-spiced-sheet-cake-recipe" }
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