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Brown Sugar Chai Cake Recipe

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★★★★★

4.7 from 98 reviews

Indulge in the warm and spiced flavors of this Brown Sugar Chai Cake, featuring a moist and tender crumb infused with cinnamon, cardamom, ginger, and other aromatic chai spices. Topped with a smooth, creamy cream cheese frosting, this cake is perfect for those cozy afternoons or special celebrations.

Ingredients

Scale

Cake

  • 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, cut into cubes)
  • 100 g neutral oil
  • 283 g whole milk (room temperature)
  • 2 eggs (room temperature)
  • 1 tbsp vanilla extract

Cream Cheese Frosting

  • 227 g unsalted butter (room temperature)
  • 12 oz (about 340 g) cream cheese (cold)
  • 340 g powdered sugar (sifted)

Instructions

  1. Prepare pans and oven: Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to use around the pans for even baking.
  2. Mix dry ingredients: In a stand mixer fitted with the paddle attachment, combine the all-purpose flour, dark brown sugar, baking powder, kosher salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
  3. Add butter: Add the cubed unsalted butter to the dry mix and mix on low speed until the mixture resembles wet sand, ensuring the butter is well incorporated.
  4. Add wet ingredients: Pour in the neutral oil, whole milk, eggs, and vanilla extract to the dry mixture, mixing just until all ingredients are combined. Avoid overmixing to maintain cake tenderness.
  5. Divide batter and bake: Divide the cake batter evenly between the prepared pans. Wrap the soaked cake strips around the outside of each pan to promote even baking. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool cakes: Immediately turn the cakes out onto a wire rack to cool completely. Once cooled, wrap tightly in plastic wrap and freeze until ready to frost; freezing makes the cakes easier to handle during frosting.
  7. Make cream cheese frosting: In a clean stand mixer bowl fitted with a paddle attachment, beat the unsalted butter and cold cream cheese on high speed until smooth and well blended. Gradually add the sifted powdered sugar on low speed, then continue beating on low until the frosting is smooth, creamy, and free of lumps or air pockets.
  8. Assemble the cake: Place the first cake layer on a cake stand, securing it with a small amount of frosting underneath. Spread an even layer of cream cheese frosting over the first layer using an offset spatula, then stack the second cake layer on top.
  9. Decorate and serve: Finish frosting the exterior of the cake as desired. Optionally sprinkle a small amount of cinnamon on top for an extra chai aroma and visual appeal. Slice and serve this delightful spiced cake.

Notes

  • Soaking cake strips in ice water helps prevent the edges from baking too quickly, ensuring even layers.
  • Using room temperature ingredients promotes even mixing and a better texture.
  • Freezing the cake layers before frosting prevents crumbs and makes decorating easier.
  • Adjust spice amounts to personal preference for more or less chai flavor.
  • Ensure cream cheese is cold for best frosting consistency, while butter should be room temperature for easier mixing.

Keywords: Chai cake, brown sugar cake, cream cheese frosting, spiced cake, chai spices, homemade cake, cinnamon cake

Find it online: https://annakocht.com/brown-sugar-chai-cake-recipe/