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Vanilla Chai Cakelettes

Author: Charlotte Rutledge

Vanilla Chai Cakelettes Recipe

No longer just for drinking, chai tea has made a big splash in baking recently, enhancing everything from healthy breakfast granola with chai spices to decadent cupcakes with rich chai buttercream frosting. These cakelets are a sweet and simple way to enjoy the aromatic spices of your favorite chai tea.

At a glance

22 cakelets


Choose your measure:


  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 2 large eggs
  • 1/2 cup sour cream


  • 1/2 cup brewed chai tea
  • 1 cup granulated sugar


  1. Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below).
  2. To make the cakelets: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.
  3. Beat together the butter and sugars until light.
  4. Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.
  5. Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.
  6. Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.
  7. Bake the cakelets for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.
  8. While the cakelets are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.
  9. Remove the cakelets from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.
  10. Repeat with the remaining batter and syrup.
  11. Store, covered, for 3 days at room temperature, or freeze for up to a month.