2 cups all-purpose flour (or whole wheat/gluten-free blend)
1 cup sugar (or brown sugar/coconut sugar/honey)
1/2 cup unsalted butter (or coconut oil/vegan butter)
3 large eggs (or flax eggs)
1 cup milk (or almond/oat milk)
1 tsp vanilla extract (or almond extract)
1.5 tsp baking powder (or baking soda)
1 tsp cinnamon (or chai spice blend)
1/2 tsp ginger
1/2 tsp cardamom
1/4 tsp cloves
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal.
Mix the Dry Ingredients: In a bowl, sift together the flour, baking powder, and the spices (cinnamon, ginger, cardamom, and cloves).
Cream the Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring they are well incorporated before adding the next. Then stir in the vanilla extract.
Combine Ingredients: Gradually add the dry mixture into the wet ingredients, alternating with milk, and mix until just combined. Be cautious not to overmix, as this can result in a dense cake.
Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Serve: Once cooled, you may frost the cake or dust it with powdered sugar, if desired. Pair it with your favorite cup of chai for a truly delightful experience!
