Name: Chai Tiramisu Cake (Chaimisu!) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Fusion
Ingredients: 1 ½ cups all-purpose flour; ⅓ cup sugar; 1 ½ teaspoons baking powder; ⅛ teaspoon baking soda; ¼ teaspoon salt; 3 tablespoons oil; ½ teaspoon vanilla extract (or vanilla powder added with dry ingredients); 1 cup non-dairy milk; ½ cup water; 1 tablespoon grated ginger; 2 teaspoons chai spice blend (or more, to taste); 4 teaspoons loose leaf tea (or 4 black tea bags); 1 tablespoon sugar; ½ cup water (included with cake wet ingredients); 1 tablespoon grated ginger (included with cake wet ingredients); 2 teaspoons chai spice blend; 4 teaspoons loose leaf tea or 4 black tea bags; 1 tablespoon sugar; 2 cups non-dairy milk (preferably thick oat milk); 1 cup raw cashews (soaked in hot water 10 minutes then drained); 15 ounce can full-fat coconut milk; ¾ cup non-dairy yogurt (almond, cashew, or cashew-coconut yogurt); 1 tablespoon cornstarch; ½ teaspoon vanilla extract (or vanilla powder); ½ teaspoon ground cardamom; ¼ cup sugar; 2 teaspoons cocoa powder; ½ teaspoon cinnamon (or cardamom or chai spice)

Jump to Recipe· 3.9 from 27 reviews

There is something utterly enchanting about the Chai Tiramisu Cake (Chaimisu!) Recipe that marries the rich, comforting warmth of chai spices with the creamy indulgence of a classic tiramisu. This dessert is a labor of love that transforms simple, everyday ingredients into an extraordinary treat bursting with fragrant cardamom, cinnamon, and ginger. Whether you’re a chai enthusiast or a tiramisu devotee looking for a new twist, this cake offers layers of flavor and texture that will leave you smiling with every bite.

Ingredients You’ll Need

The image shows five containers on a white marbled surface, each holding different baking ingredients. In the center, there is a large clear glass bowl filled with white flour that has a soft, powdery texture and is piled high. To the left, a smaller clear glass bowl contains light brown sugar with a slightly grainy texture. Below it, another small clear glass bowl holds a clear, light yellow liquid that looks like oil. To the right of the flour bowl, a slightly bigger small clear glass bowl contains white powder, likely baking powder or baking soda. Finally, on the far right, there is a white ceramic creamer jug filled with a light beige liquid, possibly milk or cream. The containers are placed evenly spaced and the overall color palette is soft and neutral. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in the Chai Tiramisu Cake (Chaimisu!) Recipe plays a vital role, blending to create a harmonious balance of taste, texture, and color. They’re simple, easy to find, and each one adds a unique touch—from the warming chai spices to the creamy coconut milk that enriches the filling.

All-purpose flour (1 ½ cups): The foundation of the cake giving it structure and lightness.
Sugar (⅓ cup + 1 tablespoon for chai, ¼ cup for cream): Adds sweetness, balancing the spices perfectly.
Baking powder (1 ½ teaspoons): Helps the cake rise into a fluffy texture.
Baking soda (⅛ teaspoon): Works with baking powder for lift and a subtle tang.
Salt (¼ teaspoon): Enhances all the flavors, making each spice pop.
Oil (3 tablespoons): Keeps the cake moist and tender.
Vanilla extract or powder (½ teaspoon): Adds a warm, aromatic depth.
Non-dairy milk (1 cup + 2 cups): Creates a creamy, dairy-free base that complements the chai perfectly.
Water (½ cup): Used for brewing the chai, extracting bold flavors.
Grated ginger (1 tablespoon): Brings a fresh, spicy zing that energizes the chai.
Chai spice blend (2 teaspoons): The heart of the dish, giving that signature chai warmth.
Loose leaf tea or black tea bags (4 teaspoons or 4 bags): Infuses the chai soak with rich tannins and complexity.
Raw cashews (1 cup): Soaked and blended to create the luscious, creamy layer.
Full-fat coconut milk (15 oz can): Adds richness without overpowering, lending a tropical creaminess.
Non-dairy yogurt (¾ cup): Provides tanginess and a silky texture to the cream filling.
Cornstarch (1 tablespoon): Thickens the cream to the perfect luscious consistency.
Ground cardamom (½ teaspoon): Intensifies the exotic spice notes wonderfully.
Cocoa powder (2 teaspoons): For dusting, adding a bittersweet contrast on top.
Cinnamon or additional chai spice (½ teaspoon): Sprinkled with cocoa to lift the final presentation.

How to Make Chai Tiramisu Cake (Chaimisu!) Recipe

A white speckled pot sits on a black gas stove with a blue flame underneath. Inside the pot, there is a dark brown liquid with some small clumps or particles floating on the surface. Above the pot, a woman's hand holds a small clear bowl filled with white granulated sugar, about to pour it into the pot. The background surface is a white marbled texture with a ceramic container with green and white colors partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Preparing the Cake Batter

Begin by preheating your oven to 350°F (177° C) and greasing or lining an 8×10-inch baking dish. Mix all your dry ingredients together in a large bowl, including flour, sugar, baking powder, baking soda, salt, and vanilla powder if using. Then gently incorporate the wet ingredients — oil, vanilla extract, non-dairy milk, and water until you get a smooth, flowy batter. Remember, if the batter feels too thick, adding a splash more non-dairy milk at a time ensures a tender crumb.

Step 2: Baking Your Cake

Pour the batter into the prepared dish and smooth it out with a spatula. Pop it into the oven and set a timer for 25 minutes. Test the cake’s doneness by inserting a toothpick; when it comes out clean, your cake is perfectly baked. Keep in mind that metal pans bake faster than stoneware, so adjust time accordingly. Once done, cool the cake on the counter for 10 minutes, then cover it with a kitchen towel and refrigerate to help it release easily from the pan.

Step 3: Brewing the Chai Soak

While the cake cools, it’s time to steep your chai magic. In a saucepan, combine water, grated ginger, chai spices, loose leaf tea or tea bags, and sugar. Bring this aromatic mixture to a boil, then gradually add your non-dairy milk. Bring the whole thing back to a boil on low heat to deepen flavors, then turn off the heat and strain to remove solids. Set this fragrant chai soak aside to cool — it’s what will soak the cake and infuse it with that memorable spice blend we all crave.

Step 4: Creating the Cardamom Cream Filling

Next, blend soaked cashews, full-fat coconut milk, non-dairy yogurt, cornstarch, vanilla, cardamom, and sugar in a blender until silky smooth. This mixture may require a few pauses and re-blends to achieve that perfectly creamy, lump-free consistency. Transfer this to a skillet, adding a splash of water rinsed from your blender to capture every bit of flavor. Warm it gently on the stove, stirring regularly until it thickens to a luscious custard-like texture. Cool this cream completely before assembly — the thickness helps it spread beautifully between the cake layers.

Step 5: Assembling the Chaimisu!

Slicing the chilled cake horizontally into two layers is your final prep step before assembly. Don’t worry if it breaks a little as this cake is meant to soak and soften, turning any cracks into pockets of deliciousness. Place the first layer cut-side-up, poke some holes for extra chai absorption, and generously drizzle half the chai soak. Spread half the cooled cream over the soaked cake. Repeat with the second layer, chai soak, and cream spread. For a finishing touch, dust the top with a mix of cocoa powder and your choice of chai spices, cardamom, or cinnamon, either freehand or using a stencil. Pop your masterpiece into the fridge for at least an hour to let all those flavors meld beautifully.

How to Serve Chai Tiramisu Cake (Chaimisu!) Recipe

Garnishes

Presentation is everything when sharing this cake with friends. Sprinkle a little extra cocoa powder mixed with chai spices on top for a rustic finish. For a bit of flair, try chocolate shavings or a few crushed toasted nuts to add a hint of crunch. Fresh mint leaves can also brighten the plate with their refreshing aroma.

Side Dishes

Chai Tiramisu Cake is luscious and rich, so pairing it with a simple fruit salad or fresh berries adds a vibrant contrast. A warm cup of black chai or even an iced chai latte complements the dessert’s spice profile perfectly, making the experience even more indulgent and cozy.

Creative Ways to Present

If you’re serving this at a party, try individual ramekins or clear glasses layered with cake, chai soak, and cream for stunningly elegant individual desserts. Using decorative stencils on the cocoa dusting allows you to personalize each portion with fun shapes or seasonal themes. It’s a sure way to impress your guests!

Make Ahead and Storage

Storing Leftovers

Leftover Chai Tiramisu Cake (Chaimisu!) Recipe keeps beautifully covered in the refrigerator for up to 3 days. Just make sure it’s well-sealed so the cake doesn’t absorb any other fridge odors and stays moist and flavorful.

Freezing

While this cake is best enjoyed fresh, you can freeze individual portions wrapped tightly in plastic wrap and foil for up to one month. Thaw them overnight in the fridge before serving to maintain the creamy texture and chai-infused layers.

Reheating

This dessert shines served chilled, so reheating isn’t generally recommended. However, if you prefer it slightly less cold, let it sit at room temperature for 10-15 minutes before enjoying to bring out the chai spices and creamy layers.

FAQs

Can I use regular milk instead of non-dairy milk?

Absolutely! While the recipe calls for non-dairy milk for a specific texture and flavor profile, using regular milk will still yield a delicious cake. Just keep in mind the flavor might shift slightly, and some adjustments in cream consistency may be needed.

Do I need to soak the cashews for a long time?

Nope! Soaking the cashews in hot water for about 10 minutes is sufficient to soften them enough to blend into a silky cream. Longer soaking times are optional but not necessary for this recipe.

Can I make the chai spice blend myself?

Of course! A simple mix of ground cinnamon, cardamom, ginger, cloves, and black pepper works perfectly. Freshly ground spices always yield the best aroma, but pre-ground blends work in a pinch, too.

Is this dessert vegan?

Yes! Using non-dairy milk, yogurt, and coconut milk keeps this Chai Tiramisu Cake entirely vegan-friendly without sacrificing any of the rich, indulgent qualities.

Can I prepare this cake ahead for a party?

Definitely! This is one of the beauties of the Chai Tiramisu Cake (Chaimisu!) Recipe. Prepare and assemble it a day before your event to let the flavors meld perfectly. Just keep it refrigerated until ready to serve.

Final Thoughts

There is something truly special about making and sharing the Chai Tiramisu Cake (Chaimisu!) Recipe. It’s not just a dessert; it’s a comforting hug in cake form, full of warming spices and creamy textures that enchant every palate. Whip it up for your next gathering, and watch it become a fast favorite — I promise, every bite feels like a little celebration of coziness and joy.