Dirty Chai Latte Cake Recipe
Introduction
The Dirty Chai Latte Cake is a delightful fusion of warm chai spices and bold espresso flavors baked into a moist, tender cake. Perfect for chai lovers looking to enjoy their favorite drink in dessert form.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 2 teaspoons chai spice mix (cinnamon, cardamom, ginger, cloves)
- 2 shots of espresso, cooled
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- Optional: frosting of your choice
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, mixing well after each addition.
- Step 4: In a separate bowl, whisk together flour, chai spices, baking powder, baking soda, and salt.
- Step 5: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Step 6: Stir in the cooled espresso until evenly distributed.
- Step 7: Pour the batter into the prepared pan and smooth the top.
- Step 8: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10: Once cooled, frost the cake if desired with your favorite frosting, such as cream cheese or vanilla buttercream.
Tips & Variations
- For a stronger espresso flavor, add an extra shot or use espresso powder mixed with water.
- Try adding chopped nuts or chocolate chips into the batter for extra texture.
- Use coconut milk instead of regular milk for a subtle tropical twist.
- If you like a spicier chai flavor, increase the chai spices by half a teaspoon each.
Storage
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow the cake to come to room temperature before serving. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular brewed coffee instead of espresso?
Yes, you can substitute brewed coffee, but espresso will give a more intense and authentic “dirty chai” flavor.
Is this cake gluten-free?
This recipe uses regular all-purpose flour, so it is not gluten-free. You can try substituting a gluten-free flour blend, but results may vary.
PrintDirty Chai Latte Cake Recipe
This Dirty Chai Latte Cake is a deliciously spiced dessert combining the warm flavors of chai spices with the bold kick of espresso. Perfect for chai and coffee lovers alike, this cake is moist, flavorful, and topped with a creamy frosting to enhance its rich taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons chai spice mix (cinnamon, cardamom, ginger, cloves, nutmeg)
Wet Ingredients
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 shots (about 2 ounces) freshly brewed espresso
Frosting (Optional)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons brewed espresso, cooled
- 1 teaspoon vanilla extract
- Pinch of cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chai spice mix until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, vegetable oil, eggs, vanilla extract, and espresso until smooth and fully combined.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
- Prepare the Frosting (Optional): Beat the softened butter until creamy. Gradually add the powdered sugar, espresso, vanilla extract, and cinnamon. Beat until light and fluffy.
- Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top and sides using a spatula.
- Serve and Enjoy: Slice the cake and serve with your favorite chai latte or coffee for the perfect pairing.
Notes
- You can adjust the amount of chai spices according to your taste preference.
- If you prefer a stronger coffee flavor, increase the espresso to 3 shots.
- This cake stores well at room temperature for up to 3 days or can be refrigerated for up to a week.
- For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- Make sure the cake is completely cool before frosting to prevent melting.
Keywords: dirty chai latte cake, chai spice cake, espresso cake, spiced cake, coffee cake, chai latte dessert
