A blend of aromatic and warming spices mixed into a soft and moist cake topped with sweet chai icing. This Chai Tea Cake has a delicate but bold blend of flavours.
This is one of my partners’ favourite cakes; whenever I ask what the next cake I should make, the answer is always Chai Cake. It has the right amount of sweetness, mainly from the icing, and the mix of spices brings a fragrant, warming note and harmonises that cake perfectly.
The texture really takes this cake to the next level and brings it all together. The cake is moist and soft, and the outer has a little, just the right amount of crunch to add some contrasting texture to the softness. Overall this Chai Tea Cake is a knockout, it’s wonderfully balanced and a delicious cake to have for any occasion or on a cold winter’s day to keep you warm.
45 minutes
30 minutes
1 hour 15 minutes


Chai Milk
  • 1 2/3 cups milk
  • 3 teabags of chai tea
Chai Spice Loaf Cake
  • 2 1/2 cups flour, before measuring whisk
  • 3/4 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground mixed spice
  • 1/8 tsp black pepper
  • 1 1/4 cups prepared chai milk
  • 1/3 cup sunflower oil
  • 1/2 cup greek yogurt
  • 2 tsp vanilla extract
Chai Icing
  • 2-3 tbsp chai milk
  • 3/4 – 1 cup icing sugar


  1. Steep the teabags in the milk on low-medium heat for 5-10 minutes.
  2. Remove from heat and pop in the fridge to cool. I leave the teabags in the milk to get a more robust flavour.
  3. Preheat the oven to 180, grease a loaf cake tin with a bit of butter or oil, and line it with baking paper.
  4. Whisk together flour, sugar, cornstarch, baking powder, soda, salt, and spices.
  5. Mix cooled chai milk together with the oil, yogurt and vanilla.
  6. Pour wet ingredients into the dry ingredients. Mix until evenly combined.
  7. Pour into the prepared tin and bake for 30 mins until risen and slightly darker/golden in colour.
  8. Remove from the oven and cool in the tin for 10-15 minutes, then entirely on a wire rack.
  9. Mix the icing sugar with the extra chai milk.
  10. Once the cake is completely cool, pour icing all over the cake and enjoy!