Description
This Brown Sugar Chai Cake is a warmly spiced, moist layered cake perfect for chai lovers. Infused with fragrant spices like cinnamon, cardamom, ginger, and cloves, it features a rich brown sugar base and is complemented by a creamy, smooth cream cheese frosting. Ideal for special occasions or cozy gatherings, this cake combines comforting traditional chai flavors into a delightful dessert.
Ingredients
Scale
Brown Sugar Chai 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 (cubed)
- 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 (340 g) cream cheese, cold
- 340 g powdered sugar, sifted
Instructions
- Prepare Cake Pans: Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper and soak cake strips in ice water to use later for even cake baking.
- Mix Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine the flour, dark brown sugar, baking powder, kosher salt, and all the spices: cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
- Add Butter: Cut the unsalted butter into small cubes and add to the dry ingredients. Mix on low speed until the mixture resembles wet sand, ensuring the butter is evenly distributed.
- Add Wet Ingredients: Pour in the neutral oil, whole milk, eggs, and vanilla extract. Mix just until combined, taking care not to overmix to maintain cake tenderness.
- Divide Batter and Bake: Divide the batter evenly between the prepared cake pans. Wrap the soaked cake strips around the outside of each pan to ensure even baking. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Immediately turn the cakes out onto a wire rack and let them cool completely. Once cool, wrap the cake layers tightly in plastic wrap and freeze if you plan to frost later; frozen layers frost more easily.
- Make Frosting: In a clean bowl fitted with a paddle attachment, beat the room temperature butter and cold cream cheese on high speed until smooth and creamy. Gradually add the sifted powdered sugar on low speed until fully combined. Continue beating on low speed until the frosting is smooth without lumps or air bubbles.
- Assemble Cake: Place one cake layer on your cake stand and secure it with a small amount of frosting. Spread an even layer of frosting over this layer using an offset spatula. Place the second cake layer on top and finish decorating the cake as desired.
- Finishing Touch: Lightly sprinkle cinnamon on top for an extra layer of chai flavor and visual appeal. Serve and enjoy!
Notes
- Using room temperature ingredients like eggs, milk, and butter helps create a smooth batter and even cake texture.
- Wrapping cake strips around pans ensures more even baking and prevents domed tops.
- Freezing cake layers before frosting makes the process easier and helps prevent crumbs in the frosting.
- You can adjust the spice levels according to your preference for more or less chai flavor intensity.
- Store leftover cake wrapped tightly in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brown Sugar Chai Cake, Spiced Cake, Chai Spice Cake, Cream Cheese Frosting, Layer Cake, Holiday Cake, Spiced Dessert
