Name: Brown Sugar Chai Cake Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
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 (cubed); 100 g neutral oil; 283 g whole milk, room temperature; 2 eggs, room temperature; 1 tbsp vanilla extract; 227 g unsalted butter, room temperature; 12 oz (340 g) cream cheese, cold; 340 g powdered sugar, sifted

Introduction

This Brown Sugar Chai Cake is a warm, spiced treat perfect for any occasion. Infused with chai spices and layered with creamy cream cheese frosting, it offers a delightful balance of rich flavors and moist texture. Whether for a celebration or a cozy afternoon, this cake will impress your guests and satisfy your sweet tooth.

A two-layer round cake with light brown sponge visible between thick layers of smooth creamy white frosting sits on a wooden scalloped board. The top layer has a smooth swirl of creamy white frosting with a ring of small piped dollops around the edge. There is a light dusting of brown powder on the top surface. On one side, the cake is decorated with three cinnamon sticks and two star anise pods. The background is a white marbled texture surface. 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 the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper.

Step 2: In the bowl of a stand mixer fitted with the 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 butter into small cubes and add 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. Mix on low speed just until combined; do not overmix.

Step 5: Divide the batter evenly between the prepared pans. Optionally, wrap cake strips soaked in ice water around the pans to help with even baking.

Step 6: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks after turning out of the pans.

Step 7: Once cool, wrap the cake layers tightly in plastic wrap and freeze until ready to decorate. Chilled layers will be easier to frost.

Step 8: To make the cream cheese frosting, beat the 227 g butter and cold cream cheese in a stand mixer on high speed until smooth.

Step 9: Gradually add sifted powdered sugar while mixing on low speed. Continue beating until smooth and free of lumps or air pockets.

Step 10: To assemble, place the first cake layer on your serving plate and spread an even layer of frosting over it using an offset spatula. Add the second layer on top and finish frosting the outside.

Step 11: Optionally, sprinkle a pinch of cinnamon on top before serving for an extra touch of spice.

Tips & Variations

For moist cake layers, ensure your eggs and milk are at room temperature before mixing.

Wrap cake strips in ice water to help prevent doming during baking.

If you like a stronger chai flavor, increase the spices slightly or add a dash of black tea powder.

Substitute cream cheese with mascarpone for a richer frosting variation.

FAQs

Can I use a different type of sugar instead of dark brown sugar?

Dark brown sugar gives the cake its rich molasses flavor which complements the chai spices. You can use light brown sugar, but the flavor will be milder, and the cake slightly less moist.

Do I have to freeze the cake layers before frosting?

Freezing the cake layers makes them firmer and easier to frost without crumbling. If you don’t want to freeze them, chill the layers in the fridge for a few hours to achieve similar results.