If you love the cozy warmth of chai spices and the bold kick of espresso, this Dirty Chai Latte Cake will win you over from the very first bite.
Inspired by the popular coffeehouse drink, this cake brings together a warmly spiced chai base and a subtle espresso flavor that lingers like your favorite latte.
Moist, tender, and rich with flavor, it’s perfect for everything from afternoon tea to holiday dessert tables. We started making this cake for brunches and gatherings where we wanted something both unexpected and familiar.
The spiced aroma that fills the kitchen is worth the baking alone. But then you take a bite—and get soft cake with chai’s cinnamon, cardamom, and ginger swirling together with a touch of coffee bitterness, all topped with a creamy espresso glaze or buttercream. It’s everything you love in a mug… only baked into a slice.
Why You’ll Love This Recipe
This Dirty Chai Latte Cake combines two comforting favorites—chai and espresso—in one beautifully balanced dessert.
You’ll love the soft, tender crumb infused with warming spices, complemented by the coffee’s earthy notes.
Perfect for brunch, dessert, or even breakfast with a cup of tea or coffee, it feels indulgent but grounded.
The recipe is straightforward, but the flavor is anything but ordinary. Plus, you can frost it with buttercream, drizzle it with glaze, or keep it simple with a dusting of powdered sugar.
What You’ll Need
For the Cake:
- 1 cup whole milk (or dairy-free milk)
- 3 chai tea bags
- 1 tablespoon instant espresso powder
- ½ cup unsalted butter (or plant-based alternative), softened
- ½ cup neutral oil (like canola or avocado)
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Glaze (Optional):
- 1 cup powdered sugar
- 1 tablespoon brewed espresso or strong coffee
- 1–2 tablespoons milk
- Pinch of cinnamon
Pro Tips
- Steep the tea strong. Let the chai bags steep in hot milk for at least 10 minutes for full flavor.
- Don’t skip the espresso powder. It adds depth without overpowering the chai.
- Room temperature ingredients help the batter mix evenly for the perfect crumb.
- Don’t overmix. Stir just until combined to keep your cake light and tender.
- Add extra spice. If you love bold flavors, a little extra cinnamon or ginger goes a long way.
Tools You’ll Need
- Medium saucepan (for steeping tea)
- Mixing bowls
- Hand or stand mixer
- 9×13-inch pan or two 8-inch round cake pans
- Cooling rack
- Whisk (for glaze)
Substitutions and Variations
- Dairy-free: Use almond, oat, or soy milk and dairy-free butter.
- No espresso powder? Use 2 tablespoons of brewed espresso or strong coffee in the batter.
- Chai concentrate substitute: Use ¾ cup chai concentrate + ¼ cup milk, but reduce the sugar slightly.
- Frosting options: Swap glaze for espresso buttercream or whipped cream cheese frosting.
- Make it a layer cake: Divide the batter into two pans and layer with buttercream or spiced ganache.
Make-Ahead Tips
- Bake the cake up to 2 days ahead and store tightly wrapped at room temperature.
- Freeze unfrosted cake for up to 2 months. Thaw at room temp before adding glaze or frosting.
- Glaze or frosting can be made 1–2 days in advance and stored in the fridge—bring to room temperature before using.
How to Make Dirty Chai Latte Cake
1. Steep the Chai
In a small saucepan, heat the milk until hot but not boiling. Add chai tea bags and steep for 10–15 minutes. Remove bags and stir in espresso powder. Let cool slightly.
2. Prep and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or two 8-inch round pans. Set aside.
3. Cream Butter, Oil, and Sugars
In a large bowl, beat together the softened butter, oil, brown sugar, and granulated sugar until fluffy—about 2–3 minutes.
4. Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
5. Mix Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
6. Combine Wet and Dry
Alternate adding the dry ingredients and the chai-espresso milk to the sugar mixture, starting and ending with dry. Mix just until combined.
7. Bake
Pour the batter into your prepared pan(s). Bake for 30–35 minutes for a 9×13 pan, or 25–28 minutes for round cakes, until a toothpick comes out clean.
8. Cool and Glaze
Let cake cool completely on a wire rack. Whisk together glaze ingredients until smooth, then drizzle over cooled cake. Let glaze set before serving.
Leftovers and Storage
Store leftovers covered at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Freeze individual slices (wrapped tightly) for up to 2 months.
- Let slices come to room temp before serving, or warm for 10 seconds in the microwave for that fresh-baked taste.
Nutrition & Benefits
This Dirty Chai Latte Cake is not only delicious but also packed with warming spices that bring anti-inflammatory benefits.
Cinnamon and ginger support digestion and circulation, while black tea offers a subtle caffeine boost and antioxidants. It’s a cake that brings both comfort and a little kick of energy.
Recipe FAQ
1. Can I make this cake without espresso powder?
Yes, just use strongly brewed coffee instead or leave it out for a chai-only flavor.
2. Can I use chai concentrate instead of tea bags?
Yes, just reduce the added sugar slightly and replace the milk with concentrate.
3. What kind of frosting pairs well with this cake?
Try espresso buttercream, vanilla glaze, or spiced cream cheese frosting.
4. Can I make this in a bundt pan?
Absolutely! Just adjust the baking time to 40–50 minutes and grease the pan well.
5. How strong is the coffee flavor?
It’s subtle but noticeable—like a mild latte. Adjust espresso to taste.
Bold Flavor, Cozy Spices, and a Hint of Buzz
Whether you serve it with a latte or a chai tea, this Dirty Chai Latte Cake is full of rich, spiced flavor that wakes up your taste buds.
It’s the perfect dessert for coffee lovers, spice fans, and anyone looking for a cake that’s just a little bit different—in the best way.