Introduction

This Brown Sugar Chai Cake is a warm, spiced treat perfect for cozy gatherings or special occasions. Infused with fragrant chai spices and layered with creamy cream cheese frosting, it’s both rich and comforting.

A two-layer round cake with a light brown sponge and thick white cream filling and frosting is placed on a wooden tray. The cake has a smooth top layer with a spiral pattern of cream in the center, bordered by small dollops of cream around the edge, lightly dusted with cinnamon powder. Two cinnamon sticks and three star anise are arranged on the top right side of the cake. The scene is set on a white marbled surface with a small wooden bowl of star anise and several clear drinking glasses filled with water in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

390 g all-purpose flour
320 g dark brown sugar
15 g baking powder
1 teaspoon kosher salt
1 tbsp cinnamon
2 tsp cardamom
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
1 tsp cloves
140 g unsalted butter (room temperature)
100 g neutral oil
283 g whole milk (room temperature)
2 eggs (room temperature)
1 tbsp vanilla extract
227 g unsalted butter (room temperature, for frosting)
12 oz cream cheese (cold)
340 g powdered sugar (sifted)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water if you have them, to prevent overbaking on the edges.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, dark brown sugar, baking powder, kosher salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
Step 3: Cut the 140 g of unsalted butter into small cubes and add them to the dry ingredients. Mix on low speed until the mixture resembles wet sand.
Step 4: Add the neutral oil, whole milk, eggs, and vanilla extract to the bowl. Mix until just combined, being careful not to overmix.
Step 5: Divide the cake batter evenly between the prepared pans. Wrap the soaked cake strips around the outside of each pan if using.
Step 6: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Once done, immediately turn the cakes out onto a wire rack to cool completely.
Step 7: After cooling, wrap the cakes tightly in plastic wrap and freeze until you are ready to frost. Freezing makes the cakes easier to handle when decorating.
Step 8: For the cream cheese frosting, beat the 227 g of unsalted butter and cold cream cheese together on high speed until smooth. Gradually add the sifted powdered sugar while mixing on low speed until fully combined.
Step 9: Continue beating the frosting on low speed until smooth and free of lumps or air pockets.
Step 10: To assemble, place one cooled cake layer on your cake stand and secure it with a small amount of frosting. Spread an even layer of frosting on top with an offset spatula, then place the second cake layer on top.
Step 11: Finish decorating the cake with the remaining frosting and sprinkle a small amount of cinnamon on top before serving.

Tips & Variations

If you don’t have cake strips, wrap dampened strips of parchment paper around your pans to help the cakes bake evenly.
For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives and use a nondairy milk.
Add a tablespoon of black tea leaves to the dry ingredients for a more authentic chai flavor.
Chill the frosting before spreading to make it easier to work with, especially in warmer kitchens.

Storage

Store the cake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bring to room temperature before serving.

How to Serve

A slice of two-layer brown cake with a light cream filling between the layers and cream frosting covering the side is placed on a white plate with fine brown circular lines near the edge. A fork with a piece of cake and cream on it is resting on the plate in front of the slice. The cake texture is soft and crumbly. The scene is set on a wooden surface with a blurred wooden board in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can mix the ingredients by hand using a sturdy spoon or whisk. Cream the butter and cream cheese well for frosting using a hand mixer or whisk to achieve a smooth texture.

What if I don’t have all the spices listed?

You can use a pre-made chai spice blend or adjust the spices based on what you have. Cinnamon, cardamom, and ginger are the most essential flavors for the chai taste.