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Chai Cake Bars with Cream Cheese Frosting

Warm, cozy chai spices mix to make these soft, fragrant cake bars. Perfect with tea or coffee, they taste bakery-level but come together in one bowl.
Print Recipe
Course: Dessert
Ingredients Method Notes

Ingredients
  

Prep
  • 1 Nonstick Baking Spray
  • 1 8x8 Pan
  • 1 Parchment paper
  • 1 Cooling rack
Cake Bars
  • 1 box spice cake mix 15.25 oz
  • ¾ cup strong brewed chai tea 2–3 bags steeped for 10 mins, cooled
  • ½ cup unsalted butter melted (or brown butter for extra depth)
  • 3 large eggs
  • 1 tbsp sour cream or Greek yogurt optional, for tenderness
  • 1 tsp chai spice blend 1-2 tsp or 1 tsp cinnamon, ½ tsp cardamom, ¼ tsp ginger, pinch of cloves + black pepper
Chai Cream Cheese Frosting
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2½ cups cups powdered sugar 2.5-3 cups powdered sugar
  • 1 tsp chai spice blend 1-2 tsp
  • 1 tsp vanilla extract or 1–2 tsp strong brewed chai

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Spray with baking spray or grease and lightly flour an 8x8-inch pan.
  2. Brew chai: Steep tea bags in hot water for 10 minutes. Let it cool completely before using.
  3. Mix the batter: In a large bowl, combine cake mix, chai tea, melted butter, eggs, sour cream, and chai spice blend. Stir until smooth (don’t overmix).
  4. Bake: Cut three strips of parchment paper about 2.5 inches wide and layer them across the pan, leaving a little overhang on each side. Think of them as built-in handles to lift your cake out later. No crumbling, no mess.
  5. Pour batter into the pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
  6. Make the frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then the chai spice and vanilla (or chai tea) until smooth.
  7. Frost + slice: Spread frosting over cooled cake. Chill slightly for clean slices. Cut into bars and sprinkle lightly with cinnamon or crushed chai cookies if desired.

Notes

  • Use leftover brewed chai to flavor the frosting or drizzle a little on top before serving.
  • For an extra bakery touch, swirl in a spoonful of brown sugar into the batter for caramel undertones.
  • To make ahead: refrigerate for up to 3 days or freeze unfrosted bars for up to 1 month.