There is something truly special about the mid-afternoon pause—that quiet moment around 3:00 PM when you sit down with a hot cup of coffee or tea and just take a breath. It’s a ritual I’ve come to cherish over the years, and it always feels just a little bit more complete with a slice of something sweet on the saucer.

If you are looking for a dessert that captures that cozy, comforting feeling without turning on the oven, this Masala Chai Biscuit Cake is it.

Think of it as a distant cousin to the classic icebox cakes many of us grew up with, but with a warm, spiced twist. It’s soft, moist, and infused with the beautiful aromas of cinnamon, cardamom, and ginger—flavors that might remind you of a spiced holiday cookie or a really good chai latte. It’s the perfect treat to whip up for book club, a visit from the grandkids, or just for yourself to enjoy with your afternoon cup.

And the best part? It is incredibly forgiving. You don’t need to worry about precise baking temperatures or cakes falling flat. It’s a simple, honest recipe that comes together with ingredients you likely already have in your pantry.

Why You’ll Love This Chai Biscuit Cake

We’ve all had those baking days where things just don’t go to plan. Maybe the cake turned out too dry, or it stuck to the pan. This recipe takes all that stress away.

Because this is a “no-bake” style cake (steamed or chilled options available), it stays wonderfully moist. The magic lies in the method: dry tea cookies are crushed and mixed with warm, brewed spiced tea (chai). This creates a batter that firms up into a soft, tender cake that slices beautifully.

It’s gentle on the sweet tooth, too. The spices provide flavor without needing heaps of sugar, making it a lovely, balanced companion to your morning coffee or evening tea.

Equipment List For Chai Biscuit Cake

You don’t need any fancy gadgets for this. Here is what you’ll need to have ready:

• Small Saucepan: For brewing the tea.
• Strainer: To remove the tea leaves and spices.
• Food Processor or Rolling Pin: To crush the cookies. (A Ziploc bag and rolling pin work wonders if you want to keep cleanup easy!)
• Mixing Bowl: A medium-sized one will do.
• Whisk or Spatula: For mixing the batter.
• Cake Pan: A 6-inch or 7-inch round pan works best.
• Parchment Paper: To line the pan for easy removal.
• Steamer Setup (Optional): A large pot with a lid that can fit your cake pan inside, if you choose the stovetop method.

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Ingredients List For Chai Biscuit Cake

For my friends in the US, a quick note on “biscuits”: In this recipe, we aren’t talking about the fluffy buttermilk savory biscuits we eat with gravy! We mean crisp, semi-sweet tea cookies.

• The Cookies (approx. 25-30 cookies):
  • Option A (Authentic): Parle-G biscuits (found in Indian markets or the international aisle).
  • Option B (Easy to find): Goya Maria Cookies or any “Social Tea” style biscuit found in the cookie aisle.
    
• The Spiced Tea (Chai) Base:
  • Water: ½ cup
  • Milk: ½ cup (Whole milk makes it richer, but 2% works fine).
  • Black Tea: 2 teaspoons of loose black tea or 2 regular tea bags (like Lipton or English Breakfast).
  • Sugar: 2–3 tablespoons (Adjust based on how sweet your cookies are).
  • Spices:
    • 2 pods of Green Cardamom (smashed slightly) or ¼ tsp ground cardamom.
    • 1-inch piece of fresh Ginger (grated) or ½ tsp ground ginger.
    • A pinch of Cinnamon (optional, but lovely).
      
• The Leavening:
  • Baking Powder: 1 teaspoon (Make sure it’s not expired—fresh is best!).
    
• The Fat:
  • Butter or Oil: 2 tablespoons. Melted unsalted butter adds a delicious richness, but a neutral oil (like canola or vegetable) keeps the cake very moist.

Step-by-Step Instructions For Chai Biscuit Cake

Step 1: Brew the Spiced Tea (Chai)

• Start by making a strong, flavorful tea. In your small saucepan, combine the water, milk, sugar, tea bags (or leaves), ginger, and cardamom.
  
• Bring it to a gentle boil on the stove. Let it simmer for about 2-3 minutes so the spices really release their flavor. You want this liquid to smell fragrant and inviting.

• Tip: Strain this liquid into a measuring cup and discard the tea bags/spices. You need it to be warm, but not boiling hot, when you mix it.

Step 2: Crush the Cookies

• This is the fun part! Take your tea cookies (Maria cookies or Parle-G) and crush them into a fine powder.

• How to do it: You can pulse them in a food processor for a few seconds. Or, do it the old-fashioned way: place cookies in a sealed plastic bag and crush them with a rolling pin.
  
• You want a texture similar to fine breadcrumbs.

Step 3: Mix the Dry Ingredients

• Pour your crushed cookie powder into your mixing bowl. Add the 1 teaspoon of baking powder and give it a quick whisk to ensure there are no clumps.

Step 4: Make the Batter

• Slowly pour your warm, strained tea into the bowl with the cookie crumbs. Use your whisk to gently stir as you pour.

• Texture Check: Stop pouring if it looks too runny. You are looking for a batter that is thick but pourable—think of a thick pancake batter. If it’s too thick, add a splash more warm milk.

Step 5: Add the Butter

• Stir in your 2 tablespoons of melted butter (or oil). This gives the cake that lovely, velvety mouthfeel.

Step 6: Cook the Cake

• You have a few options here. Since we are calling this a “no-oven” cake, here is the traditional method that keeps it incredibly moist:

• The Stovetop Steam Method:
  1. Grease your cake pan and line the bottom with parchment paper. Pour the batter in.
     
  2. Take a large soup pot that is wide enough to hold your cake pan. Place a small wire rack or a heat-safe bowl upside down in the bottom of the pot to act as a stand.
     
  3. Add about an inch of water to the bottom of the big pot (not touching the cake pan).
     
  4. Bring the water to a simmer, place your cake pan on the rack, cover the big pot with a tight lid, and let it steam on low heat for 30–40 minutes.
     
• The Oven Method (If you prefer):
  Preheat to 350°F. Bake for about 25–30 minutes.

How to tell it’s done: Insert a toothpick into the center. If it comes out clean, it’s ready!

Step 7: The Hardest Part—Waiting!

• Let the cake cool in the pan for about 15 minutes. Then, gently flip it out onto a wire rack to cool completely. If you slice it while it’s hot, it might crumble. Cooling lets it “set” into a firm, sliceable cake.

Easy No-Oven Masala Chai Biscuit Cake Recipe (Perfect for Tea Time)

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4 people

Video

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Why This Chai Biscuit Cake Tastes So Good (The Flavor Profile)

If you haven’t cooked much with Indian spices before, you are in for a treat. This isn’t “spicy” like chili peppers; it is “spiced” like a pumpkin pie or gingerbread.

The cardamom adds a floral, sweet note, while the ginger provides a gentle warmth that hits the back of your throat in the most pleasant way. By using the starch from the cookies as the base, the cake develops a texture that is almost like a dense, moist pound cake or a firm custard. It pairs beautifully with a dollop of whipped cream or just a simple dusting of powdered sugar.

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Chai Biscuit Cake: Serving & Storage Tips

How to Serve:
This cake is elegant in its simplicity. I love serving a slice with a fresh dusting of cinnamon sugar on top. If you have guests, a scoop of vanilla ice cream on the side turns this humble tea cake into a proper dessert.

Storage:
Since we aren’t using preservatives, this cake is best eaten fresh. However, it stores beautifully:

• Counter: Keep it in an airtight container for up to 2 days.
• Fridge: It stays fresh for 4–5 days (and tastes delicious cold!).
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. It’s perfect for when you just want one piece of cake.

Frequently Asked Questions About Chai Biscuit Cake

Q: Can I use ginger powder instead of fresh ginger?
Absolutely. Fresh ginger has a bit more “zing,” but ground ginger works perfectly fine. Use about ½ teaspoon.

Q: My batter seems very thick. Is that wrong?
Not at all. Cookie batters are naturally thicker than flour batters. As long as you can pour it (slowly) into the pan, you are good to go.

Q: Can I make this sugar-free?
Yes! Use sugar-free Maria cookies and a sugar substitute (like Stevia or Splenda) in your tea. It works wonderfully for those watching their sugar intake.

Q: What if I don’t have cardamom?
Don’t worry. You can just use cinnamon and ginger, or even a splash of vanilla extract. It won’t be traditional “Masala Chai” flavor, but it will still be a delicious spice cake.

I hope you give this simple recipe a try. It’s a wonderful reminder that baking doesn’t have to be complicated to be delicious. If you make it, I’d love to hear how it turned out—did you enjoy it with coffee or tea? Let me

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