If you love Chai Tea Lattes and sweet and crisp fall apples, this Chai Cake is for you! It's perfect for a crowd, and you can make it ahead of time. Celebrating the flavors of fall, the warm spices, tart apples and soft texture all come together beautifully to create a heavenly dessert.
Baking this Chai Cake will make your whole house take on the scent of warm and cozy fall deliciousness.
I've been making this cake a few times every fall for over a decade, and it's always a huge hit.
Aside from the amazing flavors, part of what makes this such an incredible cake is that it's a chai bundt cake.
The shape of the bundt pan enables a thin crust to form over a greater surface of the cake than regular pans. So almost every bite is a mixture of soft and crisp.
The Key Ingredients
- apples (see apple variety suggestions below) - I used a combination of Granny Smith and Fuji in this recipe. Granny Smiths are very tart, and Fujis are a bit sweeter. Both are quite crisp and hold their shape well in the cake. Select apples that are firm without bruising on the skin.
- Chai spice mix (ground cardamon, ground cinnamon, ground ginger, ground cloves and freshly ground black pepper) - There are hundreds of possibilities when it comes to chai spice blends. This is my favorite combination for baking, and if you've ever made my Chai Chocolate Chunk Cookies, you know why.
What are the best apples for baking?
The best apples for baking keep their shape and structure, without becoming mushy when heat is applied. Here are a few varieties that will do just that:
- Granny Smith
- Braeburn
- Honeycrisp
- Pink Lady
- Fuji
How to Make Chai Cake
(More detailed instructions are in the recipe card below.)
- Preheat the oven to 350°F and grease a bundt pan with 2 teaspoons of melted butter.
- In a large mixing bowl, add the sugar, flour, baking soda, salt and spices. Mix until well combined.
- Peel and slice the apples.
Recipe Tip: I really think this cake is best with thin apples slices -- I love those bites of apple. However, if you prefer, you can cut the apples into a small dice, which will make it a bit easier to mix the batter.
- In another bowl, add the eggs and vanilla with the remaining melted butter. Whisk until smooth. Add apple slices and mix just to incorporate them evenly.
Recipe Tip: Be sure the melted butter has come to room temperature before adding the eggs so it doesn't harden.
- Add the apple mixture to the dry ingredients and fold to blend. This is a thick batter, and you might even need to use your hands to mix it, to incorporate the apples evenly. Don't worry if some of the slices break apart.
Recipe Tip: Since the chai cake batter is so thick, you'll need to use a small spreader to smooth out the top and gently press it into the grooves of the bundt pan. Don't press too hard or the chances of it sticking to the pan might increase.
- Add the batter into the buttered bundt pan.
- Bake in the 350°F preheated oven until the cake no longer jiggles, is lightly browned, and is beginning to crack on top.
- Let the cake cool in the pan for about 30 minutes, then use a cooling rack to invert it, and place it on a foil-lined sheet pan.
- Make the glaze by melting butter in a small saucepan with water, powdered sugar and spices. Whisk until it's smooth.
- Drizzle the glaze over the cake, a little bit at a time. Let it seep into the cake and then add more. The cake must still be warm when you do this.
Recipe Tip: It might seem like there's too much glaze, but after each bit seeps in, drizzle more, until it's gone. You will have extra glaze on the foil below the cake -- you can use a rubber spatula to add this to the cake too, or serve it on the side.
- Slice and serve.
Variations
- Gluten-free? This recipe has also been tested with Cup4Cup Gluten-Free All Purpose Flour and it works very well.
- Chai Cake is also delicious with pears and persimmons.
Making it Ahead and Storage
You can make this cake ahead! Here are some options . . .
One to two days ahead. Once it's cooled do not glaze it. Rather, wrap it tightly and keep it at room temperature. Then, just before serving, warm the cake in a 350°F oven, and glaze it.
Four days and up to two weeks ahead. Once it's cooled do not glaze it. Wrap it tightly in plastic wrap and freeze it. Remove it from the freezer the day before you want to serve it, keeping it out at room temperature. Warm the cake in a 350°F oven and glaze just before serving.
Leftovers can be stored for up to two months int he freezer. (Not that you'll have any!)
Note that the glaze doesn't sit on top of the cake -- as I mentioned, it seeps deep inside, making every bite even more scrumptious! And it doesn't really soften the outer, thin crust, so you still get all sorts of delicious textures.
Serving Suggestions
Chai Apple Cake would be as lovely for brunch as it would be after dinner for dessert. Just imagine it with a perfect cup of coffee!
And my favorite way to serve is warm, with a generous scoop of Cinnamon Ice Cream on top! It's amazingly delicious! Vanilla is great, too.
Other Perfect Cakes for the Fall Season
More Must-Try Desserts with Apple
- Red Wine Poached Crimson Gold Apples
- Ginger Applesauce Recipe From my Mom
- Cinnamon Apple Butter with Cardamom
- Hazelnut Honey Roasted Apples
- Spiced Apple Persimmon Cake
I hope you love it as much as I do!
Chai Cake with Apples Recipe
Equipment
Ingredients
For the cake
- 1 cup plus 2 teaspoons unsalted butter, melted, divided
- 1¾ cups granulated sugar
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1¼ teaspoon ground cardamom
- 1¼ teaspoon ground cinnamon
- 1¼ teaspoon ground ginger
- 1¼ teaspoon ground cloves
- ¼ teaspoon finely ground black pepper
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 4 cups thinly sliced apples (Fuji, Granny Smith or other good baking apple)* about 3 to 4 average-sized apples
For the glaze
- 6 tablespoons unsalted butter
- 3 tablespoons water
- ¾ cup plus 1 tablespoon powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
For the cake
- Set oven, melt butter and prepare pan. Preheat the oven to 350°F. Melt the butter and use a pastry brush to grease a 10-inch bundt pan with about 2 teaspoons of it. Set the remaining melted butter aside to cool to room temperature.
- Combine dry ingredients. In a large mixing bowl, add the sugar, flour, baking soda, salt and spices. Mix until well combined. Make a small well in the center and set aside.
- Prep the apples. Peel, core and slice the apples in half vertically. Then cut the halves as thinly as you can, horizontally (⅛-inch or less).
- Combine wet ingredients with the apples. Add the remaining 1 cup of (now room temperature) melted butter to another mixing bowl. Whisk in the eggs and vanilla until smooth. Add the apple slices and mix just to incorporate them evenly.
- Add wet ingredients to dry ingredients. Add the wet apple mixture into the well in the dry ingredients. Fold to blend. This is a thick batter, so you might need to use your hands for this part, and many of the apple slices might break -- that's okay!
- Pour batter into the pan and bake. Add the batter to the buttered bundt pan and then use a small spreader to smooth out the top and gently press it into the grooves of the bundt pan. (Don't press too hard or the chances of it sticking to the pan might increase.) Bake in the preheated 350°F oven until the cake no longer jiggles, is lightly browned, and is beginning to crack on top -- about 50 minutes. It should feel a bit like a wet sponge if you gently press with your finger on the top.
- Cool. Let the cake cool in the pan for about 30 minutes, then use a cooling rack to invert it, and place it on a foil-lined sheet pan.
For the glaze
- Combine ingredients. Melt the butter in a small saucepan. Add the water, sugar and spices, and use a whisk to mix until it's smooth.
Assemble
- Add the glaze to the cake and serve. Drizzle the glaze over the cake while it's still warm, a little bit at a time. Some will seep into the cake, and some will drip down the sides and into the center, falling onto the foil. Let it sit for a few minutes and repeat this process at least twice more. You can use a spoon to scoop up the glaze from the foil and drizzle it over the cake again. (Anything left after this can be saved for an ice cream topping.) Slice and serve!
Ellen
This is wonderful. I love chai and I made it for our neighborhood eclipse viewing party in the morning. I did have to cook it for 70 minutes. I must have used too many apple slices. Fortunately the top still turned out just right. I'm actually baking a second one and put in fewer apples but it still needs about an hour, I think.
valentina
You've made my day. Thank you for making my cake and sharing it with neighbors -- I love that. Enjoy! XO
Dawn - Girl Heart Food
If you've made this for more than a decade, then I know it has got to be good! Plus, it looks AMAZING! I can only imagine how lovely the house must smell as this bakes - so much better than any scented candle 😉 Pinned and can't wait to try! Happy Friday, my friend!
valentina
Thank you, Dawn! And yes, the house -- and if you leave a window open -- the street, smell so delicious! 🙂 ~Valentina
Kelly | Foodtasia
Valentina, It's gorgeous! Loved all the apples in it! And that glaze - wowwww!
valentina
Thanks so much, Kelly!! Hope you have a great weekend. 🙂
David Scott Allen
Thank you for sharing this gem! I love apple cakes of all sorts and can’t wait to try this one! And with the chai flavoring - wowser!
valentina
Thanks, David. I LOVE baking with apples as we enter fall. Of course I'm sure it's still super hot where your are, since LA is stil in the 80's. 🙂 Enjoy. ~Valentina
2pots2cook
So gladly pinning and sharing this beauty !
valentina
Thank you! 😀
Gerlinde@Sunnycovechef
Apple cakes are one of my favorite treats, yours looks wonderful and I love the chai flavor.
valentina
Thanks so much! Hope you try and love it! 🙂 ~Valentina
nancy
I adore apple desserts ... and this cake.... this is exactly what I wanted after a meal of a warming soup! This reminded me of the desserts I had in the Alsace - love, love the combination of spices!!!
valentina
Love that this recipe brought your mind to France! Thanks so much. I love apple season, too. 🙂
Eileen Cantwell
Yummy cake! The only comment/caution I have is that the recipe makes a ton of glaze and I made the mistake of putting too much on it. I ended up with the bottom of the cake getting soggy. It was still delicious. Totally my fault.
valentina
Thanks so much, Eileen. I really appreciate this comment. Yes, there is a lot of glaze -- you're totally right. I will make for of a note about that in the recipe. I'm so happy you thought it was delicious and I hope you have a lovely weekend. 🙂 ~Valentina
Christina
What a fabulous recipe! My favorite part is the sweet glaze, oh my!
valentina
Thanks, Christina. Enjoy! 🙂 ~Valentina
Martina
I've made this recipe for over 5 years. It is a staple at Thanksgiving and Christmas gatherings. Easy and delicious!
Valentina
Hi Martina, You made my day. Thank you very much! This is my favorite cake -- especially this time of year. This past weekend I served it with my cinnamon ice cream and it was fantastic. Enjoy and thanks again. 🙂 ~Valentina
Grama Nini
Can we use cup for cup "Bob's Red Mill gluten-free flour" for this recipe? This sounds perfect for my chai making gluten-free 16-year-old grandaughter.
Valentina
Hi there. Absolutely! I hope you and your granddaughter love it. It's one of our all time favorite cakes. 😀 ~Valentina