Another Baking Frenzy – Honey Chai Tea Cake Recipe

One of my favourite teas to drink is chai tea.

I started getting hooked on it when I inadvertently ordered chai latte instead of normal latte one wintry cold morning. My love for it may have started accidentally, but I’ve grown to love it more as time passes by.

I thought I would merge my newfound love of baking with my love of chai tea and create a Chai Tea Cake recipe.

Try as I could, I couldn’t find a recipe which I wanted to follow. As my ‘research’ went on, I grew more and more disappointed that I couldn’t find an easy recipe to create a Chai Tea Cake.

So I created one. The only thing I would change if I were to bake this again would be to replace the milk with my favourite soy milk, Bonsoy. But that’s just nitpicking on my own recipe.

I do hope you lot enjoy this cake!


Honey Chai Tea Cake Recipe


  • 2 cups of Plain Flour
  • 1/3 cup of packed Brown Sugar
  • 1 teaspoon of Baking Powder
  • 2 Eggs
  • 1/2 teaspoon Vanilla Bean Paste
  • 1/3 cup of Grape Seed Oil
  • For the Chai Milk (only 1 cup required)
  • 1/4 cup of loose Chai Tea mix (roughly 23 grams)
  • 1 1/2 cup of Milk (or Soy Milk)
  • 1/2 cup of Honey
  • For Sprinkling
  • 64 grams of Toasted Pistachios (crushed)
  • Icing Sugar
  • Ground Cinnamon Powder
  • Honey


  1. Pre-heat the oven to 170ยบC (or 150ยบC fan-forced).
  2. To make the chai milk, start by combining the chai tea, milk and honey in a small saucepan and bring to boil.
  3. Turn heat off and let chai milk infuse for a further 10-15 minutes. Strain the mixture and let cool.
  4. Wet mixture: In a bowl or mixing jug, lightly beat the eggs whilst adding in the grape seed oil. Stir in the vanilla bean paste and 1 cup of cooled chai milk.
  5. Dry mixture: In a large mixing bowl, combine flour, sugar and baking powder.
  6. Add the wet mixture to the dry mixture and mix thoroughly.
  7. Pour the combined mixture into a lightly greased springform tin and bake for 45-55 minutes. Once done, skewer the cake to check if it's cooked.
  8. Remove from oven and let cool in tin for 5 minutes before removing to cool on wire rack.
  9. To serve, dust some icing sugar and cinnamon powder. Toss some crushed pistachio and drizzle with honey before serving.


Allow Chai Milk to cool before adding to avoid "cooking" the egg mixture.


What do you think? Easy enough?

Serve warm and don’t forget to drizzle some glorious honey onto the cake. 


It certainly is a heavier and much denser cake than I usually make, but it was scrumptious and moist.


So tell me, my friends, what would you combine (ingredients or passion) to share with your loved ones?


    • Hooray! Glad you liked it!

    • Thanks! You should have seen me sprawled all over the floor trying to get the best shot!

  1. Oh this looks so good! I like that it even looks spicy and flavorsome! YUM! The addition of the roasted nuts on top would make it amazing :) Delicious.
    Gourmet Getaways recently posted…Malaysia Truly Asian Cuisine

    • Best thing is, you can add as much spice as you want!

    • Oh good! I would remake this with the Bonsoy change :)

    • I know there was only one piece left at work after I turned my back and that piece didn’t last very long!

  2. Oh yes please! Chai spices and pistachios? Yes please! I’d love to try this in an almond meal version :)
    Hannah recently posted…Vida Vegan Con 2013: Friday

    • Ooo… it would be a lovely one with almond meal, but more $$ ๐Ÿ˜›

  3. You’re baking skills are getting pretty incredible I’ve never been able to come up with my own recipe! I’m always freaked out that I’ll fail and it’ll turn into a lump of cooked flour ๐Ÿ˜›

    Another cake that I want to try baking just need to go get some Chai Tea mix ~
    Daisy@Nevertoosweet recently posted…Who is your โ€“ Mr Nice Guy?

    • Incredible? Nah just make it up as you go I say! Nothing to be afraid off! What’s the worst thing that could happen? Throw it out and start again!

    • Yay yay yay!

  4. I have a packet of Daintree Chai tea that I’ve yet to fully use up so this post arrived at a perfect time! I loved your lime and coconut cake so I’m keen to give this one a go :)
    Libby recently posted…Fishhouse, The (Burleigh Heads, QLD)

    • Brilliant! Tell me how you go!

  5. So pretty. Love the honey shot, DD. Clap clap.
    Agnes recently posted…ChangGo

    • Thank you thank you! It’s all about the honey, honey, honey!

    • Let me know how it goes!

  6. Great post and pictures! Need to learn styling from you guys!
    Jo recently posted…Dainty Sichuan Food

    • Hahaha nothing to learn! We’ve just thrown things together!

  7. Ooh, what pretty plates! Great shots too, since I love chai too, it only seems natural for me to try out this recipe…!
    Ashley recently posted…Sydney – Porteno

    • Get Chai to help you too!

    • Aww thanks!

  8. You made up your own recipe?! Well done! :) I love chai tea almost as much as I love cake, haha, so I’m definitely bookmarking this recipe.
    Erika recently posted…Review: Servery and Spoon

    • Yup! Hahaha.. it often turns disastrous but this was fine!

    • This is definitely the turning point for you :)

    • You’re welcome! Enjoy it :)

  9. Hi Ms I -Hua ,
    I’m making this cake this morning. I can smell the chai fragrance throughout the house already.
    I replaced the normal milk with your recommended bon soy milk. Fingers cross i do your recipe justice….


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