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A freshly baked self-layering chai pudding cake dusted with powdered sugar in a baking dish, with a slice served on a white plate in the foreground showcasing its distinct layers.

The Best Chai Pudding Cake Recipe (Self-Layering, Custard Base)

A single batter that bakes into a soft spiced sponge on top and a creamy chai custard underneath, using the exact egg white fold that makes the layers actually separate.
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Prep Time 30 minutes
Cook Time 48 minutes
Total Time 1 hour 18 minutes
Servings: 9 Servings
Course: Dessert
Cuisine: American, French technique, Indian-inspired flavor
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Chai Pudding Cake
  • 1 1/2 cups whole milk
  • 3 tbsp loose leaf black chai tea or 4 to 5 tea bags
  • 4 large eggs separated, room temperature
  • 3/4 cup granulated sugar divided
  • 1/3 cup unsalted butter melted and cooled
  • 3/4 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • As needed powdered sugar for dusting

Equipment

  • 1 8-inch square or 9-inch round baking dish For the classic pudding cake shape
  • 1 KitchenAid stand mixer or hand mixer For whipping the egg whites
  • 1 Oven thermometer This recipe depends on accurate oven temperature
  • 1 Fine-mesh strainer For straining the steeped tea leaves out of the milk
  • 1 Large roasting pan For the water bath
  • 1 Digital kitchen scale For accurate flour measurement

Method
 

  1. Heat the milk until steaming, remove from heat, and steep the tea for 15 minutes. Strain and cool to room temperature.
    A small glass bowl filled with steeped and strained chai milk sitting on a wooden countertop.
  2. Preheat oven to 325 degrees F. Grease a baking dish and set it inside a larger roasting pan.
    A greased white baking dish set inside a larger metal roasting pan on a wooden countertop.
  3. Whisk the egg yolks with half the sugar until pale and thickened. Whisk in the melted butter, then the cooled chai milk and vanilla.
    A large glass bowl containing a pale, whisked mixture of egg yolks, sugar, melted butter, and cooled chai milk on a wooden countertop.
  4. Sift in the flour, cinnamon, cardamom, ginger, cloves, and salt. Whisk until smooth. The batter will be thin.
    A large glass bowl containing a smooth, thin spiced batter on a wooden countertop with spice jars in the background.
  5. Beat the egg whites until foamy, gradually add the remaining sugar, and beat to soft peaks.
    A glass bowl containing glossy whipped egg whites beaten to soft peaks on a wooden countertop.
  6. Fold a third of the egg whites into the batter to lighten it, then gently fold in the rest, stopping while white streaks are still visible.
    A glass bowl showing egg whites being folded into the spiced chai batter with visible white streaks on a wooden countertop.
  7. Pour into the prepared dish. Add hot water to the roasting pan until halfway up the sides of the baking dish. Bake for 45 to 50 minutes, until the top is set but slightly jiggly in the center.
    A baking dish filled with chai pudding cake batter placed inside a roasting pan with hot water surrounding it on a wooden countertop.
  8. Cool completely, then refrigerate at least 2 hours before slicing.
    Chai Pudding Cake
  9. Dust with powdered sugar just before serving.
    A sliced self-layering chai pudding cake dusted with powdered sugar in a white baking dish on a wooden countertop next to a knife.

Notes

  • Do not fully mix in the egg whites. Visible white streaks in the batter are required for the layers to form.
  • Don't skip the water bath, it regulates the temperature so the custard sets properly.
  • Chill for at least 2 hours before slicing, or the custard layer will collapse.
  • Store refrigerated up to 4 days.