Masala Chai Sheet Cake

By Amal @thunapahadiaries

Masala Chai Cake

I’m a big fan of masala chai. I’m also a big fan of cake. So why not combine both to get the best of both worlds? That’s exactly what this sheet cake is about: a masala chai flavored cake covered with a delicious cream cheese frosting. Could it get any better?


For the cake

For the cream cheese frosting

  • 225g cream cheese at room temperature
  • 250g icing sugar
  • 113g unsalted butter, at room temperature
  • Pinch of salt
  • 1 tsp vanilla

Making Masala Chai Cake

  • Preheat the oven to 350F. Butter and line a 9x12 cake pan, including sides.
  • Add the masala chai blend to boiling water and let it steep for five minutes.
  • In a large bowl whisk flour, baking powder and spices until well combined. Set aside.
  • Strain the chai and add condensed milk to the tea. Mix well and set aside to cool.
  • Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until a light cream forms, about 2-3 minutes.
  • Reduce speed and add the eggs one at a time, making sure that each egg is fully incorporated before adding the next.
  • Add the flour in three batches and chai in two, alternating each, starting and ending with flour (flour, chai, flour, chai, flour). Make sure to mix well after each addition.
  • Transfer the batter to the prepared tray and bake for 30 to 40 mins, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and set aside to cool for 10 minutes in the tray. Then, turn the cake over onto a wire rack and allow to cool completely.
  • To prepare the frosting, combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat until creamy. Make sure there are no lumps.
  • Add the icing sugar, vanilla and salt. Mix on very low speed until everything is fully combined. Increase speed to medium-high and beat for 2 extra minutes.
  • Once the cake has cooled completely, liberally spread frosting over the cake.

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