Chai Latte Cake | Recipes

Chai Latte Cake

(53) Ratings:
Prep Time:
Baking Time:
Makes:16 servings

The aromatic spices and pumpkin in this cake make it a perfect finale for any special meal. It freezes well, so you can make it before the big day.


1 cup 250 mL butter, softened
1 ¾ cups 425 mL brown sugar
3 eggs
3 tsp 10 mL vanilla extract
1 ½ cups 375 mL pure canned pumpkin
3 cups 750 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL cinnamon
1 ½ tsp each 7 mL each baking soda and baking powder
½ tsp each 2 mL each ground ginger, ground cardamom and salt
¼ tsp each 1 mL each ground cloves and ground nutmeg
1 cup 250 mL cold strong tea
1/3 cup 75 mL chopped candied ginger, optional


8 oz 250 g cream cheese, softened
½ cup 125 mL butter, softened
4 cups 1 L icing sugar
½ tsp each 2 mL each cinnamon and cardamom
¼ tsp 1 mL nutmeg
2 tbsp 30 mL cold strong tea


  1. Preheat oven to 350ºF (180º). Grease two 9-inch (22cm) cake pans.
  2. Beat butter and brown sugar in large mixing bowl until well combined. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin. Mix dry ingredients together in medium bowl. Add half the dry ingredients to egg mixture. Add cold tea and then remaining dry ingredients. Fold in candied ginger. Spoon into prepared pans.
  3. Bake in preheated oven 40 to 45 minutes or until a toothpick inserted in center of cakes come out clean. Cool cakes before icing.
  4. Icing

  5. Beat cream cheese and butter until well combined. Add icing sugar one cup (250mL) at a time, beating after each addition. Add remaining ingredients and beat well until light and fluffy.
  6. Assembly: Place one layer of cake on serving platter or cake board. Spread with about 1 cup (250mL) of icing. Place second layer on top. Ice with remaining icing. Refrigerate until ready to eat. Remove cake from refrigerator 30 minutes before serving.

Nutritional Information

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