Chai Spice Cake/Cupcakes

I love Chai and played around with the WASC recipe to get this Chai version that tastes yummy with a Cinnamon BC. This recipe will make about 3 doz. cupcakes or 2-8″/9″ layers or a 9×13 and a thinner 11×10.


  • 1 box Dh Classic White (I only use DH)
  • 1 cup AP flour
  • 1/2 cup sugar
  • 3/4 tsp. white popcorn salt
  • 1 tsp. baking powder
  • 1 1/2 cup boiling water with 3 Chai teabags steeping (cool and use 1 1/3 cup tea)
  • 2 TBS. canola oil
  • 4 eggs whites
  • 1 cup sour cream
  • 2 tsp. vanilla


  1. Sift dry ingredients together. Combine wet ingredients in mixer bowl. Add dry and mix until just combined, up the speed from stir to number 1 and mix for 2 minutes. Put batter into your tins and bake at 325 degrees for the appropiate times. Cupcakes – about 20-23 minutes. 8″ or 9″ usually take about 45 minutes as does a 9×13. Cool and ice with Cinnamon BC.

Comments (16)


I see that you have 2 posted recipes. They are somewhat different can you tell me which one you use, or which is better? I would really like to try these out.


This recipe is missing the spices: 1 tsp. each of ground ginger, cinnamon and cloves plus 1 and 1/2 teaspoon of ground cardamon, sifted together with the other dry ingredients. You can use 1 or 2 tsp. vanilla according to your preference.


I just recently made some Chai tea Latte cupcakes, and the people loved them. I did it for a party for something different, and it was a big hit. Now they are ordering them weekly.


I made this and paired it with cinnamon buttercream frosting, and people are RAVING about them. Awesome recipe, baked very well. Definitely a keeper!!


This was a very good cake! The next time I make it, it will be with only one tsp of cardamom, though. It is fantastic with the cinnamon buttercream!!


Thank you for an interesting recipe! I think the combination of flavors is more for an "adult taste" and I will try using a non-spicy "bland" butter cream with it next time.

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