Chai Latte Cake

October 15, 2023

Ah, the allure of a chai latte. You know, that intoxicating fusion of spices that feels like it’s wrapping your senses in the coziest blanket ever. Who hasn’t sipped on one and thought, “Can I maybe have this in, say, cake form?” Well, dreams do come true! Here’s my Chai Latte Cake. It’s not just any cake—it’s that beloved chai latte turned into a sliceable delight.

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Chai Latte Cake

Life of a New Englander

Growing up and living most of my life in New England, fall and winter always bring back memories or foods. Maybe it’s the leaves turning, or the first snowflake falling, but nothing quite says “cozy” like sipping on a chai latte. It’s been my go-to drink when I need warmth both physically and emotionally. This cake? It’s that comforting chai latte translated into a bite. Every bite takes me on a nostalgic journey back to those moments wrapped up in a blanket watching the leaves or snow falling outside.

Chai Latte Cake

The Frosting on this Chai Latte Cake

Now, what’s a cake without its crown? And this crown isn’t your regular cream cheese frosting. The addition of spices elevates it to another level! It’s rich and creamy, but not overpoweringly sweet. The hint of cardamom, nutmeg, and ginger plays perfectly with the tanginess of the cream cheese, making every bite a perfect balance of flavors. The result: a perfect chai latte cake.

The Ginger Magic

If there’s one ingredient I’ll never skimp on, it’s fresh ginger. For this cake, I’ve gone with fresh grated ginger, because let’s face it, there’s nothing quite like the zing of the real deal. And when it came to the frosting, I couldn’t resist adding ginger juice (simply squeezing the juice from the fresh grated ginger). It might seem like a small thing, but trust me, it gives the frosting that unique kick! Fresh is best, especially when it’s ginger in a chai latte cake.

The Right Texture

When conjuring up my ideal Chai Latte Cake, I envisioned something that wasn’t too airy. Think carrot cake vibes – a touch dense, but oh-so-satisfying in each bite. That’s why I opted to bring in two game-changers: Greek yogurt and almond flour. Both ingredients work to give this cake its unique texture that sets it apart. If you’re leaning towards a fluffier affair, by all means, omit these additions. But for me, this denser version perfectly mirrors the rich consistency of a chai latte. And honestly? I wouldn’t have it any other way.

Converting the Skeptics: The Charm of My Chai Latte Cake

It’s always a wonderful surprise when a dish wins over even the most skeptical of palates! Case in point: my husband. For the longest time, he’s turned up his nose at chai, declaring it “not his cup of tea” (pun intended). But this Chai Latte Cake? Oh boy, he couldn’t resist diving in for seconds, especially raving about that spiced cream cheese frosting! We showcased it at a recent lunch, and let’s just say, it was the showstopper. Don’t just take my word (or my husband’s) for it though; give it a try. I have a sneaky feeling it’ll woo you over just as much. Cheers to unexpected favorites!

Chai Latte Cake

Recipe by Raquel QuevedoCourse: DessertCuisine: AmericanDifficulty: Medium


Prep time


Cooking time






  • For the Cake:
  • 3 eggs (room temperature)

  • 3/4 cup coconut oil (melted)

  • 1 1/2 cups coconut sugar or beet sugar

  • 1/2 cup Greek yogurt

  • 1 cup chai milk

  • 2 cups all purpose flour

  • 1/2 cup almond flour

  • 1 tablespoon fresh grated ginger

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon ground cardamom

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground nutmeg

  • 1 tablespoon baking powder

  • For the Chai Milk:
  • 1 cup milk of choice (I use soy milk)

  • 2 chai tea bags

  • For the Chai Cream Cheese Frosting
  • 12 oz (340 grams) cream cheese

  • 2 cups (200 grams) powdered sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon ground cardamom

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1 tablespoon ginger juice (grate fresh ginger and squeeze the juice part only)


  • Prepare the Chai Milk:
  • Warm up your milk of choice in a saucepan until it’s hot but not boiling. Add the chai tea bags and steep according to the package instructions. Remove the tea bags and allow the milk to cool to room temperature.
  • Make the Cake Batter:
  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, beat the eggs until slightly frothy.
  • Add the melted coconut oil and sugar, and mix until well combined.
  • Stir in the Greek yogurt followed by the chai milk and ginger, blending until smooth.
  • In another bowl, whisk together the all-purpose flour, almond flour, salt, cinnamon, cardamom, cloves, nutmeg, and baking powder.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  • Divide the batter between two greased 8-inch round cake pans.
  • Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and let it cool completely.
  • Prepare the Frosting:
  • In a large mixing bowl or a food processor, beat the cream cheese, powdered sugar, cinnamon, cardamom, nutmeg, cloves, and ginger juice until fully incorporated.
  • Frost the Cake:
  • Using a long knife, trim the top of the cake to create a flatter surface.
  • Once the cake has cooled completely, spread the frosting evenly between the two cakes, as well as over the top and sides.


  • Note: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories460
  • % Daily Value *
  • Total Fat 22g 34%
    • Total Carbohydrate 60g 20%
      • Dietary Fiber 2g 8%
      • Sugars 42g
    • Protein 7g 15%

      * 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.

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