Delicious Vanilla Chai Tea Cake Recipe
Today I’m sharing a delicious vanilla chai tea cake recipe! One of my favorite drinks at a local coffee shop is their vanilla chai tea latte! That was also the inspiration for this cake!
I’m writing this post just as I’m sipping on a vanilla chai tea latte! I was actually planning on making this cake with the chai tea bags. But didn’t realize I bought the Instant chai powder until I was about to get the cake baking. So I improvised and used the Instant chai powder instead! I loved the results so I’m sticking with it!
I definitely want to go ahead and try some other tea cake recipes using tea bags some time. What type of tea would you like to see in a cake recipe?
Vanilla Chai Tea Recipe developing
As you can see the texture of this delicious vanilla chai tea cake turned out so pretty and perfectly moist. This would also be a perfect fall flavor cake!
I was just way to busy to even think about developing any new recipes in past few months! But now that I’m home more I have a lot more time to get to recipe testing again.
Besides we still have some colder weather so it’s still a great cake to enjoy even now! And if you didn’t know next week is Tea Day! That would be the perfect day to enjoy a slice of this cake!
I’m trying to work ahead and prepare content now already before our baby girl arrives! So as I was looking through different holidays and just other random food days, I was inspired to make a tea cake for tea day!
I filled the cake with my delicious Nutella Pudding which I think goes great with almost any cake! A vanilla filling would probably also go really well with it.
I actually planned several of my cakes around different food days. I usually don’t do that but I felt inspired when I planed my content the other day. So I hope you enjoy these cake recipes inspired by different days!
As many requested I also filmed the process of making this video. Be sure to watch that to see the cake coming together.
Let’s get baking!
Vanilla Chai Tea Cake Recipe
Ingredients
- ½ cup milk room temp
- ½ cup buttermilk room temp
- ⅔ cup sour cream
- ⅓ cup vegetable oil
- 3 eggs room temp
- 1 Tbsp vanilla
- 3 Tbsp Instant vanilla chai powder
- 1 tspn cinnamon
- ¼ tspn ground cardamom
- ¼ tspn ground ginger
- 1 box Betty Crocker golden vanilla cake mix
Instructions
- Preheat oven to 325° F and prepare two deep 8" cake pans (or 3 6" cake pans) by lightly greasing the sides with shortening and dusting with all purpose flour. Set aside.
- In the bowl of a stand mixer whisk together all the wet ingredients until well combined.
- Sift in the vanilla cake mix, chai powder, cinnamon, cardamon and ginger. Mix until just combined. The batter should be smooth and completely combined but do not overmix!
- Evenly divide batter between your prepared cake pans and bake for 23-26 minutes.
- When the cake is done, the top should spring back to the touch and when inserting a toothpick in the center it should come out clean with no wet batter.
- Remove from the oven, go around the sides with a small offset spatula to separate the cake from the pan but not removing it from the cake pan just yet.
- Allow cakes to cool in the cake pans for about 5 minutes, then carefully flip the pans and remove the layers from the cake pans onto a cooling rack to cool completely before decorating.