8 Decadent

Tea Cake

Recipes That Make Chai Time Feel Sweet And Indulgent

On any given day in the year, a few thousand (if not a million) people are drinking a warm, hot cup of tea. Especially in India. You could be one of them while you scroll through this article. For you and others like you, this list of tea cake recipes can make soulful chai time feel even sweeter. From classic lemon cake recipe to a simple chocolate cake, vanilla, and even mawa cake, there’s something for everyone here.

Soft, spongy, with a delectable aroma and just the right hint of tang. That’s a lemon cake recipe for you. The simplest recipe requires no mixer, just a whisk, oven, and mixing bowls. Whisk 115 g butter and 150 g sugar until light, then add 2 eggs, the zest of 1 lemon, and 2 tbsp lemon juice. Fold in 180 g flour and 1 tsp baking powder. Bake at 180°C for 30–35 minutes. You can serve it as is, or finish with a drizzle of a simple lemon glaze (icing sugar mixed with lemon juice) for an elevated look.

Desserts don’t get more classic than the vanilla cake recipe. You can make this with or without eggs, and the result will be a moist and delicious treat. Whisk together 200 g flour, 150 g sugar, 1 tsp baking powder, and ½ tsp baking soda. Add 240 ml milk, 80 ml oil, and 1 tsp vanilla extract, mixing until smooth. Pour into a greased cake tin and bake at 180°C for 30–35 minutes. Cool completely before slicing. While oil keeps the cake moist, you can also add butter instead of oil for a richer flavour and a more traditional texture. 

Banana bread recipe has seen many variations, hacks, and experiments because it’s one dish that doubles up perfectly as a tea cake recipe. To make this at home, mash 3 ripe bananas and mix with 115 g melted butter, 100 g brown sugar, 2 eggs, and 1 tsp vanilla extract. Fold in 190 g flour, 1 tsp baking powder, and ½ tsp cinnamon. Pour into a loaf tin and bake at 175°C for 45–50 minutes. Let it cool before slicing or storing. 

If you prefer dishes with natural sweetness, go for the date cake recipe. To make this, first prep the dates. Soak 200 g chopped dates in 180 ml warm milk for 15–20 minutes and mash lightly. Now, mix this with 80 ml oil, 180 g flour, 1 tsp baking powder, and ½ tsp baking soda. If the dates are not as sweet as you’d like, you can add 100 g of brown sugar at this stage. Pour the mix into a greased tin and bake at 180°C for 35–40 minutes. Unlike other fluffy desserts, this tea cake recipe typically delivers a dense crumb with deep caramel, toffee, and molasses undertones.

The ultimate Indian bakery treat for chai time, the mawa cake recipe features a dense yet melt-in-your-mouth crumb. A simple recipe looks like this: Cream together 200 g crumbled mawa (khoya), 100 g sugar, and 80 ml oil. Add 120 ml milk, then fold in 180 g flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp cardamom powder. Transfer to a cake tin and bake at 180°C for 35–40 minutes until golden. Garnish with chopped pistachios or almonds before serving. This tea cake recipe delivers a treat with milky sweetness, aromatic spices and a crunchy nut topping.

Much like vanilla, this tea cake recipe is also an oldie but a goodie. Start by whisking together 180 g flour, 30 g cocoa powder, 1 tsp baking powder, and 150 g sugar. Then, add 2 eggs, 120 ml milk, 80 ml oil, and 1 tsp vanilla extract, mixing until smooth. Bake at 180°C for 30–35 minutes. Dust with cocoa powder or icing sugar before serving. A simple chocolate cake recipe keeps things straightforward, but you can experiment with it by adding different flavours to the mix (like orange), elaborately decorating the cake, or serving it hot with ice cream and a drizzle of chocolate sauce.

Looking for something more seasonal? Then try this tea cake recipe that uses summer’s favourite fruit, mango. Blend 200 g mango pulp with 2 eggs, 100 g sugar, and 80 ml oil. Fold in 100 g oats, 100 g flour, and 1 tsp baking powder. Pour into a cake tin and bake at 180°C for 35–40 minutes. The best mangoes for baking cakes are Alphonso and Kesar because they are intensely sweet, vibrantly colored, and have virtually no stringy fibres.

Coffee cake does not need exotic ingredients. Just instant coffee powder can do the trick. Start by dissolving 1 tbsp instant coffee powder in 2 tbsp warm milk. Then add it to a batter made with 115 g butter, 150 g sugar, 2 eggs, 180 g flour, and 1 tsp baking powder. Mix well, pour into a greased tin, and bake at 180°C for 30–35 minutes. This is the tea cake recipe you follow when you don’t like overly sweet desserts.

Tea cakes make for a great chai time snack because they are easy to store and add a depth of flavour to your regular evening routine. Depending on the ingredients, you can store tea cakes at room temperature out of direct sunlight (to retain moisture) or in the refrigerator (to extend shelf life). The proper storage method depends on the environment and how soon they will be consumed. However, they are usually good for up to three days when stored properly at room temperature.