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Photo of Chai Cake with Ginger-Orange Buttercream Icing by Vijetha Rangabashyam at BetterButter

Chai Cake with Ginger-Orange Buttercream Icing

Vijetha Rangabashyam
0 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT Chai Cake with Ginger-Orange Buttercream Icing RECIPE

The idea of chai, some ginger and orange just sounded right in my mind. The cake is rather perplexingly beautiful – on the one hand you are teased by this subtle pungency, from cinnamon, cloves, ginger and cardamom and suddenly you are hit by this zing from orange zest. Think of a cup of masala chai, if you will, and imagine that it has shape shifted into a cake with orange icing – that is your chai cake with ginger-orange buttercream frosting.

Recipe Tags

  • Non-veg
  • Baking
  • Snacks

Ingredients Serving: 4

  1. 220 g (1 cup) Caster sugar
  2. 150 g (1/2 cup + 2 tbsp ) Butter softened
  3. 130 g (1 cup) Plain Flour
  4. 3 eggs
  5. 1 tsp chai powder
  6. ½ tsp baking powder
  7. ĵ tsp salt
  8. ½ tsp ground cinnamon
  9. Pinch of dried ginger powder
  10. Pinch of ground cloves
  11. Pinch of ground cardamom
  12. 300 g (2 cups) Icing sugar sifted
  13. 200 g (1 cup plus 2 tbsp) Butter softened
  14. 2 tbsp Honey
  15. ½ tbsp Orange zest
  16. ½ tsp Fresh ginger grated


  1. Preheat the oven to 180 C. Line two 7 inches round cake tins with parchment paper. Set aside
  2. For the cake, combine all the dry ingredients (including the spice powders) in a bowl. Mix and set aside.
  3. Bring the chai powder and 75 ml cup of water to the boil. Take off heat, strain the chai and discard the dregs. Set the brew aside.
  4. Now, in a bowl, beat the butter and sugar for 5 minutes with an electric beater. Add eggs one at a time and continue to beat. Fold in the dry ingredients, little by little, and cut and fold till all the ingredients are combined.
  5. Finally, add the prepared brew to the batter and fold to combine.
  6. Pour the batter in two equal halves, into the prepared tins and bake for 30 minutes until brown and risen.
  7. Once the cakes are done, allow them to cool on a wire rack.
  8. For the icing, sift the icing sugar on a parchment paper. Lightly beat the softened butter until fluffy. Add the icing sugar, little by little and beat for 5 minutes until smooth and fluffy. Add honey, orange zest and fresh ginger and beat for 2 more minutes.
  9. Plop half the buttercream over one cake. With an offset spatula spread the butter cream, making sure the edges are left untouched. Sandwich with the other cake on top. Pour the remaining buttercream on top and spread it smoothly again.
  10. Refrigerate until serving. Before serving, leave the cake at room temperature for half an hour.

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Sakshi Khanna
Sakshi Khanna   Aug-06-2015

How lovely! will definitely try this out for chai time with my girls!

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