This Chai Mug Cake is like enjoying a hot cup of chai with a spoon! A soft and fluffy cake infused with chai tea and flavored with ground cardamom and ginger - it tastes exactly like Indian chai tea!
If you are looking for more Indian-inspired cake recipes, then try our saffron tres leches cupcakes or the kulfi ice cream cake recipe next!
Why You'll Love This Chai Mug Cake
You’ll be surprised by how much this mug cake tastes like a warm cup of chai tea—it’s almost like eating chai with a spoon! I steep chai tea bags in milk, then use that chai-infused milk to make a quick microwave cake flavored with ground cardamom and ginger.
It has all those familiar, authentic chai flavors in a fun fusion dessert, and the cake turns out incredibly soft, fluffy, and delicious. It’s the perfect single-serve treat when you’re craving chai and something sweet!
Looking for more delicious mug cakes? Be sure to check out my other mug cake recipes!
-maria doss
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I begin this chai cake by steeping black tea bags in hot milk. The milk absorbs all that rich tea flavor and becomes the chai base for the cake, so you’re getting real brewed tea in every bite rather than just a cake flavored with chai spices.
For the spices, many Western chai cake recipes use a combination of cinnamon, cloves, nutmeg, allspice, black pepper, and more. I intentionally keep mine simple with just cardamom and ginger because that’s how chai was made in my home for generations—and it’s how I still make it in my kitchen today.
The cardamom adds its signature aromatic flavor, while ginger brings a gentle warmth. Keeping the spice blend simple also means they complement the tea instead of overpowering it. The result is a soft, fluffy mug cake that tastes remarkably like a comforting cup of Indian chai.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Flour - Just a ¼ cup of all purpose flour gives stability for the chai spice cake.
- Sugar -White sugar lets the flavors of tea and spices shine.
- Milk - Black tea bags are steeped in milk for this recipe. Opt for either whole or skim milk.
- Oil - Couple of tablespoons of vegetable oil prevents it from being rubbery.
- Baking powder- Helps to lift it up and not be dense.
- Cardamom - It adds a wonderful aroma to chai mug cake, infusing it with floral and slightly sweet notes. Refer to the blog post on how to make cardamom powder and also more recipes using cardamom.
- Ginger - Authentic chai tea recipes always begin with fresh ginger, which is either grated or smashed along with the tea leaves, allowing it to steep and infuse the chai with its spicy essence while also aiding digestion. I prefer to use ground ginger, but please refer to the notes for instructions on using fresh ginger.
Tips for Success
- Don't let milk boil over - When microwaving the milk, watch it closely after about 40 seconds and remove it as soon as it begins to foam up. If the milk boils over, it will reduce, which can affect the cake's texture.
- Use authentic black tea bags - This recipe has been tested with Taj Mahal tea and Tetley brands.
- Do not use flavored tea bags - Use plain black tea bags since the recipe calls for ground cardamom and ginger. If the tea is already flavored, then it might become overpoweringly spicy.
- Ground ginger - Don’t have ground ginger on hand? You can easily use fresh ginger instead. Just add a couple of thin slices of fresh ginger to the milk along with the tea bags while they steep. Remove and discard the ginger slices along with the tea bags before using the chai-infused milk to make the cake.
- Microwaves differ - This recipe was tested in two different microwaves and it took 90 seconds in one and 95 seconds in the other.
More Mug Cake Recipes To Try
Chai Mug Cake
Equipment
Ingredients
- ¼ cup + 1 tablespoon milk
- 2 black tea bags (I used Taj Mahal)
- ¼ cup all purpose flour
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- ¼ teaspoon baking powder
- ½ teaspoon cardamom powder
- ¼ teaspoon ginger powder
- 1 pinch salt
Instructions
- Steep tea. Pour the milk into a microwave-safe coffee mug and microwave for 45 to 60 seconds, until the milk gets very hot (almost boiling). Watch it closely to make sure the milk doesn't boil over. Remove the cup from the microwave, add the 2 tea bags, submerge them in the milk, and set aside (uncovered) for 15 to 20 minutes to let the tea steep well.
- Make batter. Remove the tea bags, squeezing out as much milk as possible. Add ¼ cup flour, 2 tablespoon sugar, 2 tablespoon oil, ¼ teaspoon baking powder, ½ teaspoon cardamom powder, ¼ teaspoon ginger powder and 1 pinch salt. Using a spoon or a fork, mix well until very smooth and lump-free.
- Cook. Microwave for 90 seconds. Enjoy hot with a dollop of whipped cream. 👉 This recipe was tested in two different microwaves, taking 90 seconds in one and 95 seconds in the other.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
FAQ'S
I recommend using Indian black tea bags for the best chai flavor. I like authentic black tea bags such as Taj Mahal or Tetley because they have a bold, malty, robust flavor that holds up beautifully to the milk, sugar, and heat of the cake batter. You’ll still be able to taste the tea after the cake is cooked, which is important for getting that authentic chai flavor.
I don’t recommend using pre-spiced chai tea bags because they already contain a blend of spices. However, if that’s what you have on hand, you can still use them—just skip the ground ginger and cardamom called for in this recipe so the flavors don’t become too strong.
Steep the black tea bags in hot milk for about 15 minutes. While a regular cup of tea usually steeps for just 3 to 5 minutes, this recipe needs a more concentrated infusion because the tea flavor will be diluted once you add the flour, sugar, butter, and other ingredients.
The longer steep gives you a strong chai base that can hold its own in the cake, so you can actually taste the tea after it’s cooked.
Yes! You can easily use fresh ginger instead of ground ginger. Simply cut 2 to 3 thin slices of fresh ginger and add them to the hot milk along with the tea bags. Let everything steep for the full 15 minutes, then remove and discard the ginger slices and tea bags before using the chai-infused milk to make the cake. for called for 15 minutes. Remove and discard the ginger along with the tea bags.
For this chai mug cake, I keep the spices simple with two of the flavors that make Indian chai so recognizable: cardamom and ginger. Since the tea is already infused into the milk, I don’t want a long list of spices to compete with that authentic black tea flavor.
Cardamom: This is the signature chai spice in my recipe. It adds a sweet, floral, citrusy aroma that makes the cake taste unmistakably like Indian chai.
Ginger: Ginger brings a warm, slightly spicy kick that balances the sweetness of the cake and complements the cardamom beautifully.
Together, these two spices give the cake plenty of chai flavor without overpowering the tea. The result is a soft, fluffy mug cake that tastes much more like a cup of Indian chai than a typical chai-spiced cake.
How to make chai mug cake?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
How to serve?
Like the mocha mug cake or pumpkin mug cake Savor this chai cake piping hot, just like you would enjoy a steaming cup of ginger chai! And for an extra indulgence, a dollop of whipped cream is always a delicious addition.
Tip: Enjoy it hot! As with microwave cakes, some might dry out a bit if you leave them at room temperature.
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Victoria
Hello! I found your almond flour mug cake recipe and also found the chai mug cake recipe. Can the chai mug cake be converted with almond flour?
Maria Doss
Hi Victoria, I'm sorry to say that it won't work. Almond flour works very differently in a microwave and needs a good binding like egg - Maria
Olivia
LOVE IT! Absolutely delicious! ❤️
Maria Doss
Love to hear that - Maria ❤️