| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Tweet |
The aromas in the house are going to drive the neighbors insane so make sure you make enough to share with everyone 
This oh-so-grown-up cake and it’s intensity of flavors are going to make you feel like a pro. Enjoy this wonderful cake with a cup of Tea, with breakfast or as a dessert (with ice-cream…)!
Prep Time: 20 min
Bake Time: 40-45 min
Makes: approx. 10 slices
Ingredients:
Filling/Topping:
Unsalted Butter – 1 tbsp, softened
Brown Sugar – 3 tbsp
Flour (Maida) – 1.5 tbsp
Walnuts – 1/3rd cup, chopped
Chai (Tea) Masala – 2 tsp
Batter:
Flour (Maida) – 1.25 cup
Salt – 1/8th tsp
Baking Soda – 1/2 tsp
Baking Powder – 1 tsp
Unsalted Butter – 6 tbsp, softened
Sugar – 1/2 cup
Large Eggs – 2
Thick Yogurt – 3/4th cup
Vanilla Essence – 1/2 tsp
Butter for greasing baking dish
Flour for dusting
Method:
1. Pre-heat oven to 350 degrees F/180 degrees C.
2. Butter the sides and bottom of the baking tray and lightly dust with Flour and remove excess.
Topping/Filling:
3. In a shallow dish, combine Butter, Brown Sugar, Flour (Maida), Walnuts and Chai (Tea) Masala.
4. With a fork mix till it is crumbly and set aside for later.
Batter:
5. In a bowl, sift all the dry ingredients – Flour, Baking Soda, Baking Powder and Salt.
6. Mix and Set aside.
7. In a mixing bowl, cream the Butter and Sugar together on low speed with a hand blender.
8. Once creamed, break in the Eggs into the batter and incorporate well.
9. Add in the Vanilla Essence and mix.
10. Add in the sifted dry ingredients and the Yogurt alternately in the batter.
11. Beat till it is all done and incorporated well into a smooth batter.
12. In the loaf pan, pour half of the batter.
13. Tap and level it.
14. Sprinkle 3/4th of the topping/filling mixture on the batter.
15. Pour the balance of the batter and level.
16. Sprinkle the balance of the topping/filling and place the baking pan into the center of the oven.
17. Bake for 40-45 min. Insert a toothpick to make sure it is baked.
18. Once done, take out of the oven and allow to stand for 10 minutes, loosen the edges and then flip onto a cooling rack.
19. Serve warm or allow to cool and store for a later time.
Tips:
1. For Eggless Cake, substitute: 2 tbsp of Flaxseed + 6 tbsp Warm Water. Mix and allow sit aside for 5 min. Mix in place of eggs. Add additional 1/2 tsp of Baking Soda.
2. Store the cake in the fridge for 1 week or in the freezer for upto a month.
3. To make it sweeter, increase the amount of Sugar.
| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Pin It | Tweet |
|
 Stay informed |
 |
Similar Recipes:
- Fruit Cake
Fruit cake is one of the most recognized holiday treats. It’s packed with the goodness of fruits and nuts and aromatic spices. Make a batch...
- Eggless Dates and Walnut Cake
This easy Eggless Cake with the flavor of Dates and Walnuts is quick, easy and just out of this world. This recipe was submitted by...
- Molten Lava Cake
Molten Lava Cake is a chocolate lover’s delight. Break into the cake to reveal warm, gooey chocolaty goodness! It’s a perfect combination with cold vanilla...
- Carrot Cake (Eggless or Not)
This Mother’s Day, surprise Mom with a moist and delicious Carrot Cake. This easy carrot cake recipe can be made with or without eggs! Top...
- Tres Leches Cake, A Latin Dessert
In the event that you can only have one and only one dish, make sure it’s a dessert, especially if you can lay your hands...
Youtube
Facebook
Twitter
Orkut
){kind=link}
October 1st, 2011 at 3:56 am
Chai masala in a cake-wow.Looks so so good H&A.Gonna try it soon,very soon!
[Reply]
October 1st, 2011 at 3:56 am
hi this is a wonderful recipie.
I was wondering if you can make a video of how to make eggless frosted cookies.
[Reply]
October 1st, 2011 at 5:24 am
This looks delicious but I was wondering if you could use coffee instead of chai? I was thinking of making it both ways. Would there be any additional ingredients needed for coffee? Thanks in advance.
[Reply]
hetal Reply:
October 3rd, 2011 at 3:04 pm
Hi Payal,
We are not using chai (tea), just the chai masala. We have not tried using coffee but would imagine that the process would be different.
[Reply]
October 1st, 2011 at 12:09 pm
Hi anuja n hetal…………………
m vegeterian.. cn u tel me wht is subtitude for eggs other thn flax seed powder???? m lining in belgium n here m nt getting flax seed powder.
plz reply soon…….
Thank you…..
[Reply]
hetal Reply:
October 3rd, 2011 at 3:11 pm
Hi Aparna,
We had one viewer say that she uses ripe bananas for every recipe that calls for eggs…she swears by it. Unfortunately, we have not tried it so cannot comment. Maybe you can try it.
[Reply]
Kshitija D Reply:
October 6th, 2011 at 1:53 pm
Hi, This should do your job !!
1 cup potato flour
3/4 cup tapioca flour
2 tsp baking powder
1 1/2 tsp of mix + 1 Tbsp water = 1 egg yolk
1 1/2 tsp of mix + 2 Tbsp water = 1 whole egg
[Reply]
October 1st, 2011 at 12:30 pm
Hi Hetal and Anuja .
Im a big fan of you guys.. I have tried many of your recipes .. I have a few that I think you guys will really like .. but there is no way to contact you on the website plz do let me know how I can send them over
[Reply]
hetal Reply:
October 3rd, 2011 at 3:12 pm
Hi Archana,
You can send them to hetal@showmethecurry.com or anuja@showmethecurry.com (or both).
[Reply]
October 1st, 2011 at 4:49 pm
Hi,
Hetal you are looking as wonderful as the cake. Pls show us undhiyo recipe.
[Reply]
R Reply:
October 3rd, 2011 at 1:19 am
ditto… both Anuja and Hetal are looking just great! I have request for undhiyo so many times in the last year or more and still hopeful that they will show it soon! Last time they said they are waiting for surti season. Season has come and gone. Not sure what is the reason this time for the wait but…I am waiting!
You guys have made me wait so long, it better be amazing! Or else you will have one disappointed viewer here
[Reply]
Sean Reply:
October 3rd, 2011 at 6:40 am
With some of the recipes that they may be less familiar with, they often have to find recipes and test the recipes until they come out just right before they can share them with the viewers. That can take some time. They probably have planned out which recipes they will test and film way in advance so it might be in the queue and they have yet to get to it, in addition to taking care of their families, the household and other commitments.
[Reply]
R Reply:
October 3rd, 2011 at 6:12 pm
Hetal is Gujarathi. So I am assuming Undhio is not a less familiar one for her
Anonymous Reply:
October 4th, 2011 at 3:17 pm
I agree with R coz last time when i requested for undhiyo hetal mentioned that they are waiting for surti season……season came and gone but undhiyo still pending. Frozen surti is also good, hetal being gujju I am sure she is familiar with the recipe. what is making u wait hetal?
[Reply]
R Reply:
October 5th, 2011 at 1:13 am
H & A,
Just to clarify, there is no negative message conveyed here. Our love for Undhio and the expectation that you guys will continue to share wonderful recipies & secrets is making us complain that you are making us wait. Hope its taken in a positive spirit.
undhio, undhio, undhio
[Reply]
October 1st, 2011 at 5:04 pm
How about a recipe (or guidelines) for chai masala?
Many thanks!
[Reply]
Anonymous Reply:
October 1st, 2011 at 7:40 pm
Do show us ur version of chai masala plzzzzzz
[Reply]
October 1st, 2011 at 5:13 pm
Could you please show some more gluten free recipes and a gluten free version of this cake recipe
[Reply]
October 1st, 2011 at 5:19 pm
You’re lady are fantastic. All recipes come out perfect.
Thanks for sharing
Pia
[Reply]
October 1st, 2011 at 6:47 pm
how can i submit my recipe to u?
[Reply]
hetal Reply:
October 3rd, 2011 at 3:13 pm
Hi Sowji,
You can send them to hetal@showmethecurry.com and/or anuja@showmethecurry.com.
[Reply]
October 1st, 2011 at 6:48 pm
how can i submit a recipe to u??
[Reply]
October 1st, 2011 at 7:34 pm
Anuja, love love love your blouse. Perfect for a night out
and Hetal you look lovely as always.
[Reply]
hetal Reply:
October 3rd, 2011 at 3:13 pm
Thanks!
[Reply]
October 1st, 2011 at 9:11 pm
can i substitute all purpose flour with wheat flour??
[Reply]
hetal Reply:
October 3rd, 2011 at 3:14 pm
Hi Prachi,
The texture will be a bit different but yes, you can substitute whole wheat flour.
[Reply]
October 1st, 2011 at 10:29 pm
Great recipe! Never thought we could make a chai cake. You gals are awesome…brilliant idea girls……love ya
[Reply]
October 2nd, 2011 at 3:12 am
Hi girls,
Thanks for this wonderful recipe. Please do some dessert videos without having too much calories.
[Reply]
October 2nd, 2011 at 4:38 am
Hetal and Anuja,
Thank you both for another out of this world goodie. Does the chai masala powder you use contain instant dry milk powder and vanilla coffee creamer? I found recipes to make the chai masala powder and some of them contain these ingredients. Trouble is, the recipes make 5 to 6 cups of mix.
Richard
[Reply]
hetal Reply:
October 3rd, 2011 at 3:16 pm
Hi Richard,
No, our chai masala does not have milk powder or vanilla coffee creamer. It is just a mixture of several different spices.
[Reply]
vivek joshi Reply:
June 15th, 2012 at 11:42 am
Hey Richard
I think u can take black pepper, Cardamom, Cinnamom, dried tulsi leaves, then grind them in a electric grinder…the Mixture u will get, u can use that in place of Chai Masala.
Source: I am Studying culinary arts from Hyd,IND.
[Reply]
October 2nd, 2011 at 5:27 am
Hey Guys,
I just made this with my 4 yr old… It was just perfect!
Loved it… I added more sugar. Would love to post my pics. Don’t know how..
Thanks again.
[Reply]
October 2nd, 2011 at 5:51 am
Sounds too good and tempting.. thanks for the wonderful recipe
[Reply]
October 2nd, 2011 at 1:54 pm
Hi Hetal and Anuja
I enjoy watching and trying out ur receipes…you somehow manage to make it all look so easy!! I’m a pretty decent cook myself, yet there are many things I learnt through your videos. Could you make a video on how to make Bengali Gugni? Thanks in advance.
[Reply]
October 3rd, 2011 at 3:34 am
Can I substitute walnut with almond? how many almond i need?
[Reply]
Mili Reply:
October 3rd, 2011 at 3:47 am
I think you can and the amount can be same as walnuts.
[Reply]
October 3rd, 2011 at 10:13 am
nice recipe. hetal n anuja u both look stunning.
[Reply]
hetal Reply:
October 3rd, 2011 at 3:18 pm
Thanks Reena!
[Reply]
October 3rd, 2011 at 11:24 am
This is a wonderful recipe, I cannot wait to eat it.
Thank You.
Sh Sh Sh Let the Baby Sleep
Trouble on Earth Day
Author Kathy Stemke (my spouse)
[Reply]
October 3rd, 2011 at 7:37 pm
Anonymous,
This is awesome!!!
Which brand of chai masala did u use?
[Reply]
hetal Reply:
October 11th, 2011 at 7:36 pm
We used Nirav chai masala.
[Reply]
October 3rd, 2011 at 9:14 pm
will you be making diwali snacks and meals
[Reply]
October 4th, 2011 at 11:59 am
hi H&A, been making your chocolate cookies every now and then…will try this cake soon….have a small request..can u show as a brownie recipe using little butter and instead using buttermilk or curd…..thank u.
[Reply]
October 4th, 2011 at 10:55 pm
hi heten n anuja
where i can buy chai masala in US?
[Reply]
hetal Reply:
October 6th, 2011 at 2:43 pm
Hi Molina,
It is available in most Indian grocery stores.
[Reply]
October 5th, 2011 at 5:59 am
Do u have any substitute for chai masala?
[Reply]
hetal Reply:
October 6th, 2011 at 2:47 pm
Hi Abhi,
Well…seeing that this is Chai Masala Cake, it just wouldn’t be the same without it
Just kidding…you can always combine some of the spices in chai masala like cardamom powder, cinnamon powder, nutmeg powder, black pepper powder, etc.
[Reply]
Richard Reply:
October 29th, 2011 at 1:55 pm
Hetal,
What are the ingredients and proportions needed to make chai masala? I finally found the masala in a store not far from work but it was soooo expensive. I believe I could do much better using what I already have at home.
When brewing tea, how much powder should be placed in a standard mug?
Thanx, Rich
[Reply]
hetal Reply:
November 3rd, 2011 at 10:48 pm
Hi Richard,
I will have to consult my mom for her recipe…she always makes it for me
. Maybe we will do a video on it. For a cup of tea, I usually use about 1/4 tsp chai masala.
October 6th, 2011 at 2:24 pm
Hi Ladies,
With Dashera today, can you provide fafda recipe soon. It’s never too late to eat fafda and jalebi!! Please don’t make us wait like you guys have for the Undhiyo recipe.
Thanks.
[Reply]
October 6th, 2011 at 4:00 pm
Hey guys ,
I want to know why you used yogurt in the cake?How does it help in baking of the cake and can it be used in any baking of cakes ? Thanks
[Reply]
hetal Reply:
October 11th, 2011 at 3:09 pm
Hi Ramya,
Traditional coffee cakes use sour cream for added softness as well as activating the baking soda. We like to take a healthier approach so we used yogurt. You can use yogurt in other cakes as well, but you will have to experiment with the quantity, depending on the recipe and other ingredients.
[Reply]
October 7th, 2011 at 11:28 am
can we bake the bread or cake in oven of 20ltrs and also what temperature is needed to bake a bread or cake.
plz reply soon.
[Reply]
October 8th, 2011 at 8:39 am
Hi Hetal and Anuja,
This is awesome.
Pls. let me know the brand of the tea masala.
Thanks
[Reply]
Insha Reply:
October 11th, 2011 at 2:21 pm
Kamala tea masala should work .. u can get in most indian/international grocery stores. If U live in VA,USA u can get in a store called Lotte-Indian selection
[Reply]
hetal Reply:
October 11th, 2011 at 6:53 pm
Hi Mary,
We have used Nirav chai masala.
[Reply]
October 9th, 2011 at 12:52 am
Hi girls,
I tried this recipe today, came out perfect and delicious. Cake is very light and fluffy, and has perfect sweetness. I did not have chai masala on my hands so used cardamom powder, black pepper, cinnamon and nutmeg. Also, I ran short of walnuts – so used almonds and cashews instead… Even with all substitutions – cake tastes amazing. Thanks for yet another amazing recipe.
[Reply]
hetal Reply:
October 11th, 2011 at 6:55 pm
Thanks for the feedback Parul…glad you enjoyed the cake!
[Reply]
October 12th, 2011 at 7:09 pm
Super like!!!
a sip of coffee & a bite of this cake on a late sunday brunch and evening coffee…what else will make your day better than these two?
[Reply]
October 13th, 2011 at 10:58 pm
Hi Hetal and Anuja,
Thank you for this recipe. My family and friends loved this cake. It has a wonderful smell and aroma. I just had one simple question to ask you. I baked this cake twice and both times the cake crust on top opened up and the insides of the cake where visible. Is it because the cake was too soft? What can I do to rectify this.
Thank you
Priyanka
[Reply]
hetal Reply:
October 19th, 2011 at 1:52 pm
Hi Priyanka,
Many times, it is normal for cakes with dense batters to crack…similar to a pound cake.
[Reply]
October 14th, 2011 at 9:01 pm
This recipe is wonderful! My cake came out just like yours did right out of the oven. But when I came back to it 10 minutes later, the whole thing had deflated. Do you know what I could have done wrong (maybe I overmixed the batter)? It still tasted great (I LOVED that it wasn’t too sweet), but it definitely looked more like a log than a cake!
I did use Greek yogurt since I didn’t know what kind of “thick” yogurt to use. Could that have been the culprit?
[Reply]
hetal Reply:
October 19th, 2011 at 2:23 pm
Hi Helena,
hmmm… I have seen two different cases where the cake goes flat. Either it could be over mixing or opening the oven door while the cake is baking. I don’t think the Greek yogurt was the culprit.
[Reply]
October 16th, 2011 at 2:46 am
I just tried this recipe too and mine also sank quite a bit in the middle. The batter was thick and whippy when I spooned it into the pan (it was not pour-able consistency). It smells great and when it cools I’m going to see if it is still edible. I also used greek yogurt, just like in the comment above me, if that matters at all.
[Reply]
October 17th, 2011 at 7:31 pm
Is it ok to use only egg whites instead of the whole egg?
[Reply]
hetal Reply:
October 19th, 2011 at 3:10 pm
Hi Zaineb,
We have not tried it…sorry.
[Reply]
October 21st, 2011 at 8:15 pm
Hi Hetal and Anuja,
This cake is the best. I have made this cake yesterday, and it tasted so delicious. But I’ve made some swap to make it a bit healthier. Instead of 6 tablespoons of butter I used 2 tablespoons of butter and 2 tablespoons canola oil and non fat yogurt. Also whole wheat instead of all purpose flower and brown sugar instead of white sugar for taste and flavor. For toppings, I used cinnamon, clove, cardamom, nutmeg and chopped almonds (things that I have on hands). I have posted this thinking that maybe some of you find my feedback helpful. Thanks
[Reply]
hetal Reply:
October 27th, 2011 at 7:18 pm
Hi Mili,
Thanks so much for taking the time to post your feedback and offer your alterations. Every bit of advice is useful to someone out there so thanks again!
[Reply]
November 1st, 2011 at 6:56 am
Hi Hetal & Anuja,just want to ask u if this cake can be made in microwave as I don’t have oven.please reply.
[Reply]
hetal Reply:
November 9th, 2011 at 3:07 pm
Hi Neha,
Unfortunately, this cake cannot be made in the microwave. Sorry.
[Reply]
Anonymous Reply:
November 28th, 2011 at 10:55 am
Thanks hetal for replying ,can u please suggest me any good oven as I am planning to buy one.Thanks once again,will be waiting for ur reply.
[Reply]
November 8th, 2011 at 2:54 am
Hi Everyone!
Here is a link to some options for replacing egg in recipes and which ones are appropriate for cakes, pancakes, etc. I hope it helps. It is all vegan too!
http://www.bestveganguide.com/vegan-egg-substitute.html
[Reply]
hetal Reply:
November 9th, 2011 at 12:14 am
Thanks Laura! I’m sure it will be very helpful to a lot of people.
[Reply]
November 8th, 2011 at 9:58 pm
hi hetalben& anujaben,
u guys are amazing,really nice recipes.
love u guys.
[Reply]
hetal Reply:
November 9th, 2011 at 12:06 am
Hi Rupal,
Thanks so much… glad you are enjoying SMTC!
[Reply]
rupal Reply:
November 9th, 2011 at 10:24 pm
i couldn’t wait to make that cake yesterday, i made it and it turned out so good. delicious.my husband loved it.
[Reply]
November 8th, 2011 at 9:59 pm
so nice of u.
[Reply]
November 9th, 2011 at 3:42 pm
Hi Anuja & Hetal,
I tried this cake yesterday and it was awesome. I just couldn’t resist it. The sugar level was perfect and the crunch on the top was just out of the world. I tried couple of your other recipes too and all of them come out really good. Now, I don’t have to think twice before trying your recipes. Thank you so much for sharing all your wonderful recipes and making us a good cook.
[Reply]
hetal Reply:
November 9th, 2011 at 9:38 pm
Thanks so much Parul! It really is a yummy cake…think I will make it again after reading your feedback
.
[Reply]
November 10th, 2011 at 7:47 pm
Hi Hetal&Anuja;
I love your recipes and commend you both for your hard work and style. I had one question on this recipe..is it possible to use sour cream instead of yogurt? Thanks.. can’t wait to try this one. All the best for all your endeavors in the future!
[Reply]
krithika saikrishnan Reply:
November 24th, 2011 at 4:16 am
I think you should be able to use sour cream…Hetal said this while answering a question above – “Traditional coffee cakes use sour cream for added softness as well as activating the baking soda. We like to take a healthier approach so we used yogurt.”
[Reply]
November 26th, 2011 at 11:19 am
Hi Hetal-Anuja,
I made this cake yesteday.It was great and my husband loved it.But my inner filling sank to the bottom and my topping also sank.None the less the cake was excellent.Do you know what I did wrong for this to happen?
Thanks for the recipe.
[Reply]
hetal Reply:
November 29th, 2011 at 3:08 pm
Hi Cathy,
hmmm…could you have miscalculated one of the ingredients? The only way the filling and the topping can sink is if the batter is too thin to support the weight of the filling.
[Reply]
November 26th, 2011 at 8:23 pm
Hi Anuja/Hetal,
I was just referred to your website by a friend of mine. I did try a few of ur recipes and it turned out gr8… U guys r the best… I have never baked or used the oven ever and wanted to try this chai masala cake recipe… However, I have been told by others that mixing is the main thing .. Too much can spoil the cake and too little isn’t good either….
Can u plz share for how many minutes did u mix the batter using hand mixer?…
[Reply]
hetal Reply:
November 29th, 2011 at 3:01 pm
Hi Archana,
Welcome to SMTC! With cakes, the more you mix, the more gluten is formed in the flour, which can make the cake tough. You don’t have to worry about over beating the sugar, butter and eggs portion…only after you add the flour. Though I don’t have an exact time for the hand blender, you should mix until everything is well incorporated.
[Reply]
November 28th, 2011 at 11:02 am
Hi hetal
Can u please suggest me a good oven as I m planning to buy one,pls reply
Thanks
[Reply]
hetal Reply:
November 29th, 2011 at 2:52 pm
Hi Neha,
Unfortunately, our oven came along with our home so we are not sure of a good brand (we don’t have anything to compare it to). Most ovens work well (unlike something like a blender). Maybe you can look online for different reviews.
[Reply]
December 7th, 2011 at 6:10 pm
hi Hetal
cud u please tell me what size is your loaf pan that u r using in the recipe???.i hav a 9 inch loaf pan..aand am thinking to make this cake but am confused with the size of the loaf pan because mine looks smaller then yours..i dont know if the cake will bake properly or not in my loaf pan so please advise..
thanks
[Reply]
hetal Reply:
December 8th, 2011 at 4:12 pm
Hi Sam,
Our pan is also 9 inches.
[Reply]
December 11th, 2011 at 4:54 pm
Hi Gals,
Can I mix the ingredients manually, I don’t have the hand mixer and why the brown sugar is looking like a paste. Are you using paste of brown sugar.
[Reply]
hetal Reply:
December 12th, 2011 at 5:02 pm
Hi Sonu,
Yes, you can mix manually but it will take longer. Brown sugar is moist, unlike regular white sugar, it does not sprinkle out.
[Reply]
December 15th, 2011 at 5:59 pm
hi hetal,
i made this cake yesterday..its yummy..thank u guys for antoher wonderful recipe.i have tried many of ur recipes and the best part i like about your recipe is that they are quick simple and easy..keep up your good work..i have a question about the cake i made yesterday..my cake baked fine but when i took it out of the oven it got deflated and also it was little unbaked in the middle..i am trying to figure out what went wrong??..please reply
[Reply]
hetal Reply:
December 15th, 2011 at 10:08 pm
Hi Sam,
Every oven is different than the next. When baking this cake or any other cake, you have to insert a toothpick into the center (towards the end of the baking time). If it comes out clean, the cake is done. If it comes out sticky, then you need to bake a little longer.
[Reply]
December 16th, 2011 at 9:38 am
Hi Hetal,
Can I use homemade ‘makhan’ as unsalted butter in all the cake recipes? In Mumbai it is easily obtained from milk at home.
[Reply]
hetal Reply:
December 19th, 2011 at 4:13 am
Hi Chetna,
Unfortunately, we don’t get homemade “makhan” as easily here so we have never tried it. You may want to try it on a small batch.
[Reply]
December 23rd, 2011 at 4:05 am
hi hetal n anuja
I’m from newzealand.I tried the cake n it came out wonderful,,my husband loved it…I didn’t have vanilla essence bt still the flavours were fantastic,,i’m a newly wed n ur recipes have made my husband a great fan of mine..there r hundreds of sites which show preparation of indian recipes,,but the best part about urs is that u 2 make the things so simple with ur evergreen smile rather than the others who demonstrate the recipes as if reading some weather report,,luv u both
[Reply]
hetal Reply:
January 3rd, 2012 at 4:40 pm
Thanks so much Sabby! You just made our day
[Reply]
January 4th, 2012 at 11:08 pm
Hetal,
U look fab gurl!!
Thinking of trying this recipe out today… unfortunately, there’s no brown sugar at home!
[Reply]
February 17th, 2012 at 6:47 pm
Hi There,
I had few issues with this cake. It sanked after baking and I wonder if flexseeds has something to do with it. Thanks Renu
[Reply]
hetal Reply:
February 24th, 2012 at 7:24 pm
Hi Renu,
Flaxseeds are a good egg substitute, but you will never get the exact results as using eggs. Sometimes, opening the oven door in the middle can also make the cake sink.
[Reply]
February 22nd, 2012 at 10:19 am
Hi, can i bake this cake in 8″ round pan? I’m asking this cos I do not have a bread loaf pan.
Would appeciate your early reply.
thnx and love,
Rama
[Reply]
hetal Reply:
February 24th, 2012 at 7:59 pm
Hi Rama,
An 8″ cake pans holds approx 4 cups whereas a loaf pan (usually comes in 2 sizes) hold either 6 or 8 cups. If you use the cake pan, you may have to half the recipe.
[Reply]
laadli Reply:
March 11th, 2012 at 6:09 pm
Hi….maybe this will help. I have made this wonderful cake many times, but I make them in mini aluminum loaf pans…it makes 4 cakes. I leave 2 out and I wrap the other 2 in foil paper and freeze, so I have these amazing cakes when I have surprise visitors. My girls are 6 and 4 and they just love this cake!!! It’s also great out of the freezer!!
[Reply]
hetal Reply:
March 23rd, 2012 at 5:48 pm
Thanks laadli! That sounds like a great idea!
March 6th, 2012 at 7:33 am
This cake looks amazing. Chai Masala, what an interesting twist. I used chai masala mix in my homemade gingerbread cookies and it was amazing.
I do plan on making this cake. I have a question though, is there another nut I can use instead of walnuts? Do you think it would taste good if I used unsalted pistachios or almonds in place of walnuts? Let me know. Thank you.
[Reply]
hetal Reply:
March 7th, 2012 at 7:53 pm
Hi Laura,
Yes, you can really use any nut. We like walnuts because they are considered nutritionally superior to most other nuts. Also, they have a little softer texture than almonds.
[Reply]
March 18th, 2012 at 10:44 am
Thank you girls for this wonderful recipe… I made this today and it turned out perfect
I loved the light and fluffy texture of the cake with its crunchy crust 
I used Almonds instead of Walnuts.
[Reply]
March 20th, 2012 at 3:36 am
Hi hetal n anuja! U guys rock. I like ur recipes . I have just baked this cake and it looks super awesome. All tried carrot halwa it was yummy :0)
Thanks n keep it up.
[Reply]
March 25th, 2012 at 4:38 am
Update:
I made this cake and it was great. I used pistachios since I don’t like walnuts that much. The aroma was nice, someone thought I was making gingerbread cookies. The taste was perfect. Thank you so much! Keep up the good work.
[Reply]
hetal Reply:
March 28th, 2012 at 1:47 pm
Thanks for the feedback Laura!
[Reply]
April 16th, 2012 at 2:02 pm
Hi Hetal and Anuja,
Thank you so much for sharing all the wonderful recipes. I have tried many of them but love this one the most. Just wondering ,would that be possible if i make a marble cake from the same batter? The consistency its about the same right? So far I have not succeed making a perfect marble cake,maybe one day you can share the secret
[Reply]
hetal Reply:
April 16th, 2012 at 8:23 pm
Hi Lucy,
Did you want to make a marble design using the same ingredients? If so, yes, just layer the ingredients and run a butter knife up and down and all around the batter. It should create a marble like effect.
[Reply]
April 22nd, 2012 at 6:59 am
Greetings
Do you have a recipe for BREAD / Dinner Rolls etc
(I am looking for CRUNCHY bread and Mouth watering / Melt-in-your mouth dinner rolls
You ladies are looking GOOD…..Keep up the good work
Wonder if the hubbies are ACE cooks as well….Perhaps NOT
Thanks
[Reply]
hetal Reply:
April 30th, 2012 at 10:06 pm
Thanks Jagmohan!
We don’t have plain bread or dinner rolls yet…we’ll put them on our “really long list”
. The hubbies are not too bad in their own respect 
.
[Reply]
June 15th, 2012 at 11:46 am
Hi Chef Hetal And Chef Anuja
This is really a nice recipe hub. India Will be proud of that.
I want to ask u a question. Why we add Baking soda and baking powder in making the cakes ? I know the reason for adding baking powder but still can’t find out why Baking Soda is added ? is their any combination of the two. Please tell me the appropriate reason.
Waiting for ur replies Chefs.
[Reply]
hetal Reply:
July 2nd, 2012 at 3:09 pm
Hi Vivek,
Please see this explanation:
http://www.thekitchn.com/baking-soda-and-baking-powder-103763
[Reply]
October 4th, 2012 at 3:06 am
HI ANUJA AND HETEL.WHAT AN AWSOME RECIPE.MADE THE LOAF TODAY ,REALLY YUMMY THOUGH I THINK MY CHAI MASALA WAS A BIT TOO SPICY.WILL BE TAKING IT TO THE SENIOR CITIZENS CLUB TO TRY IT OUT ON EVERY ONE THERE .I AM SURE THEY WILL LOVE IT .HOPE YOU GUYS HAVE SOME MORE DIFFERENT RECIPES LIKE THIS ONE .KEEP UP THE GOOD WORK.
KAMLA—NEWZEALAND
[Reply]
December 31st, 2012 at 7:54 pm
I love all your recipes. cant wait to try some of them, I am already getting the spices to start. i was looking for the chai masala at my local indian store and all i could get was either masala tea bags or garam masala ( it hascoriander,black pepper,fennel,ginger,mustard,clove,cardamom,nutmeg,turmeric,star anise,cinnamon,salt& curry leaf) will the garam masala work? thanks
[Reply]
hetal Reply:
January 8th, 2013 at 4:49 pm
Hi Paola,
Garam masala has many of the ingredients of chai masala, but unfortunately it has others that will not work with this recipe.
[Reply]
April 17th, 2013 at 3:25 pm
Hi there ladies…namaste….i tried this recipe n the cake turned out super amazing and fluffy with all the right textures n flavors frm a spice cake thank you soooo much for sharing this recipe with us and keep up the good work in teaching us tasty recipes from india
[Reply]
hetal Reply:
April 18th, 2013 at 5:33 pm
Thanks Farzleen! Glad you enjoyed it!
[Reply]
April 21st, 2013 at 5:37 pm
Hi Hetal & Anuja, I tried out this cake a few days back and it turned out awesome. I loved the aroma and it’s unique taste. I loved it so much that I tried the paneer masala bread by replacing the paneer masala in with this chai masala mixture and it was simply superb. Thanks and keep posting more recipes.
[Reply]
hetal Reply:
May 8th, 2013 at 7:05 pm
Hi Meera,
Glad you liked it! Will have to try the paneer masala bread this way
[Reply]
April 29th, 2013 at 6:15 am
Hi Hetal & Anuja,
is it possible to warm up the cake in the microwave just like sponge cake for few seconds? Thank´s for your answer!
[Reply]
hetal Reply:
May 8th, 2013 at 5:24 pm
Hi Reni,
Yes, you can put a slice in the microwave and heat it for just 10-15 seconds.
[Reply]
May 1st, 2013 at 6:38 am
Hi.
I absolutely love your website and your style of explaining the recipes. It is extremely warm and motivating. I have tried quite a few recipes, but undoubtedly, this Masala Chai Cake is my favorite so far. I just had to add 1/4 cup of milk at the very end, as the batter became too thick, but other than that, the cake turned out just brilliant. You were right, the aroma of freshly baked cake and masala chai flavors very just heavenly. Thanks a lot for sharing this recipe.
[Reply]
hetal Reply:
May 8th, 2013 at 5:01 pm
Thanks for the feedback Geetika!
[Reply]
May 11th, 2013 at 2:27 pm
[...] Chai or Tea Masala is a combination of spices that can be ground, blended together and kept at home and used over a period of time. When made at home, we are ensured quality and it is definitely a money-saver. Mix it with warm milk and give the kids anytime they have the sniffles or are feeling under the weather. You can also use this powder to make our Chai Masala Cake! [...]