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Chai Masala Cake (Masala Tea Cake)

Chai Masala Cake (Masala Tea Cake)
Recipe type: Dessert
Cuisine: Indian
Serves: 12
Prep time:
Cook time:
Total time:
The aromas in the house are going to drive the neighbors insane so make sure you make enough to share with everyone πŸ™‚ This oh-so-grown-up cake and it’s intensity of flavors are going to make you feel like a pro. Enjoy this wonderful cake with a cup of Tea, with breakfast or as a dessert (with ice-cream…)!
  • Filling/Topping:
  • Unsalted Butter – 1 tbsp, softened
  • Brown Sugar – 3 tbsp
  • Flour (Maida) – 1.5 tbsp
  • Walnuts – ⅓rd cup, chopped
  • Chai (Tea) Masala – 2 tsp
  • Batter:
  • Flour (Maida) – 1.25 cup
  • Salt – ⅛th tsp
  • Baking Soda – ½ tsp
  • Baking Powder – 1 tsp
  • Unsalted Butter – 6 tbsp, softened
  • Sugar – ½ cup
  • Large Eggs – 2
  • Thick Yogurt – ¾th cup
  • Vanilla Essence – ½ tsp
  • Butter for greasing baking dish
  • Flour for dusting
  1. Pre-heat oven to 350 degrees F/180 degrees C.
  2. Butter the sides and bottom of the baking tray and lightly dust with Flour and remove excess.
  3. Topping/Filling:
  4. In a shallow dish, combine Butter, Brown Sugar, Flour (Maida), Walnuts and Chai (Tea) Masala.
  5. With a fork mix till it is crumbly and set aside for later.
  6. Batter:
  7. In a bowl, sift all the dry ingredients – Flour, Baking Soda, Baking Powder and Salt.
  8. Mix and Set aside.
  9. In a mixing bowl, cream the Butter and Sugar together on low speed with a hand blender.
  10. Once creamed, break in the Eggs into the batter and incorporate well.
  11. Add in the Vanilla Essence and mix.
  12. Add in the sifted dry ingredients and the Yogurt alternately in the batter.
  13. Beat till it is all done and incorporated well into a smooth batter.
  14. In the loaf pan, pour half of the batter.
  15. Tap and level it.
  16. Sprinkle ¾th of the topping/filling mixture on the batter.
  17. Pour the balance of the batter and level.
  18. Sprinkle the balance of the topping/filling and place the baking pan into the center of the oven.
  19. Bake for 40-45 min. Insert a toothpick to make sure it is baked.
  20. Once done, take out of the oven and allow to stand for 10 minutes, loosen the edges and then flip onto a cooling rack.
  21. Serve warm or allow to cool and store for a later time.
1. For Eggless Cake, substitute: 2 tbsp of Flaxseed + 6 tbsp Warm Water. Mix and allow sit aside for 5 min. Mix in place of eggs. Add additional ½ tsp of Baking Soda.
2. Store the cake in the fridge for 1 week or in the freezer for upto a month.
3. To make it sweeter, increase the amount of Sugar.
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