Chiffonade’s Chai Pound Cake
Rich chai-spiced pound cake using fragrant Chai powder. Tips for measuring, baking times, pan choices, and storage.
The aroma, flavor and texture of this chai pound cake make it “company worthy” especially if you gild the lily with a sprinkling of powdered sugar, whipped cream or a few fresh berries. There is no additional vanilla or any other flavor added to this chai spice cake recipe, the full flavor load is carried by the fragrant Chai powder.
Submitted by: Louise from 37 Cooks,
- Use sifted flour measured by spooning into the cup for accurate texture.
- Cream butter, add eggs in thirds, then mix in dry ingredients; bake low and slow at 275°F convection.
- Prepare pans well and use alternate pan times: Texas muffin tins ~1 hr 15 min, two bundts or loaf pans ~2 hr 15 min.
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Preparation Instructions:
On sifting flour…this recipe works best with all-purpose flour that is sifted into a large bowl then measured by lightly spooning the flour into a one cup dry measure. Level with a thin metal spatula or the back of a knife.
Preheat oven to 275°F convection.
Place sifted flour into a bowl and add baking powder, salt and Chai powder. Lightly whisk the dry ingredients and set aside.
Place butter into a mixing bowl. Cream butter 30 seconds in a stand mixer or a hand mixer to aerate it. Add sugar and beat until light and fluffy, about 2 minutes. Pour in lightly beaten eggs in thirds and beat well after each addition. Decrease the mixer speed and using a large spoon, add dry ingredients, beating well after each addition. Unlike other cakes, pound cake doesn’t mind a good beating even after the dry ingredients have been added. Use a rubber spatula for the last few strokes to ensure all ingredients are incorporated.
Generously butter two bundt or tube pans. Flour each pan, knocking out excess. (Make sure center tube is coated with spray and flour, as well.) Divide the batter between the two pans. Bake in preheated oven for 2 hours and 15 minutes (rotate pans halfway through baking time.) When a pick inserted comes out clean, the cakes are done. Allow to cool 15 minutes in the pan on a rack. Carefully remove from pans and finish cooling on the rack.
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More About This Recipe
Alternatively, the batter can be baked in Texas Muffin Tins for around one hour and 15 minutes; or two loaf pans for the recommended two hours and 15 minutes.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
What is Chai Seasoning and can I use store-bought?
Chai seasoning is a blend of warm spices like cinnamon, cardamom, ginger, cloves and sometimes black pepper. You can use a good quality store-bought chai powder or a homemade mix. This recipe calls for 1/2 cup of chai seasoning to carry the cake's full flavor.
How do I measure sifted flour correctly?
Sift the all-purpose flour into a large bowl first. Then lightly spoon the sifted flour into your one-cup dry measure and level it off with a straight edge. Do not pack the flour down.
Can I bake this in a conventional oven instead of convection?
Yes. If you have a conventional oven, increase the temperature by about 15 to 25°F or follow your oven manual. Start checking for doneness around the same time but expect slightly longer bake time. Use a clean skewer to test the center.
How can I tell when the pound cake is done?
Insert a thin skewer or toothpick into the center. When it comes out clean or with a few moist crumbs, the cake is done. The cake should also pull slightly away from the pan edges and feel set on top.
What pan options and baking times work for this batter?
The recipe is written for two bundt or tube pans baked about 2 hours 15 minutes. Alternate options: Texas muffin tins about 1 hour 15 minutes, or two loaf pans at about 2 hours 15 minutes. Always rotate pans halfway and test for doneness early.
How do I prevent the cake from sticking to the pan?
Generously butter the pans, then dust with flour and tap out the excess. Make sure the center tube is well coated as well. Let cakes cool in the pan 15 minutes before carefully unmolding onto a rack.
How should I store or freeze leftover pound cake?
Cool completely, then wrap tightly in plastic wrap and foil. Store at room temperature in an airtight container for up to 3 days, refrigerate up to 7 to 10 days, or freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
What is Chai Seasoning and can I use store-bought?
Chai seasoning is a blend of warm spices like cinnamon, cardamom, ginger, cloves and sometimes black pepper. You can use a good quality store-bought chai powder or a homemade mix. This recipe calls for 1/2 cup of chai seasoning to carry the cake's full flavor.
How do I measure sifted flour correctly?
Sift the all-purpose flour into a large bowl first. Then lightly spoon the sifted flour into your one-cup dry measure and level it off with a straight edge. Do not pack the flour down.
Can I bake this in a conventional oven instead of convection?
Yes. If you have a conventional oven, increase the temperature by about 15 to 25°F or follow your oven manual. Start checking for doneness around the same time but expect slightly longer bake time. Use a clean skewer to test the center.
How can I tell when the pound cake is done?
Insert a thin skewer or toothpick into the center. When it comes out clean or with a few moist crumbs, the cake is done. The cake should also pull slightly away from the pan edges and feel set on top.
What pan options and baking times work for this batter?
The recipe is written for two bundt or tube pans baked about 2 hours 15 minutes. Alternate options: Texas muffin tins about 1 hour 15 minutes, or two loaf pans at about 2 hours 15 minutes. Always rotate pans halfway and test for doneness early.
How do I prevent the cake from sticking to the pan?
Generously butter the pans, then dust with flour and tap out the excess. Make sure the center tube is well coated as well. Let cakes cool in the pan 15 minutes before carefully unmolding onto a rack.
How should I store or freeze leftover pound cake?
Cool completely, then wrap tightly in plastic wrap and foil. Store at room temperature in an airtight container for up to 3 days, refrigerate up to 7 to 10 days, or freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
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