Brown Sugar Chai Cake

Name: Brown Sugar Chai Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups all-purpose flour; 1.5 cups dark brown sugar; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 tablespoon cinnamon; 2 teaspoons cardamom; 1 teaspoon ginger; 1 teaspoon allspice; 1 teaspoon nutmeg; 1 teaspoon cloves; 0.5 cups unsalted butter, softened (room temp); 0.33 cups neutral oil; 1.67 cups whole milk, room temp; 2 large eggs, room temp; 1 tablespoon vanilla extract; 1 cup unsalted butter, softened (room temp); 12 oz cream cheese, cold; 2.75 cups powdered sugar, sifted

Posted on August 22, 2025

Delicious brown sugar chai cake topped with spices and frosting

Cakes

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You know how some recipes just hit different? I remember the first time I made this Brown Sugar Chai Cake on a lazy Sunday afternoon while my kids raced around the house, and my dog barked at everything outside. It was such a delightful chaos! As the warm spices filled the kitchen, I swear my son almost stopped mid-scamper, and my wife peeked in from the living room with a smile that said, “What’s that deliciousness?” The moment I pulled it out of the oven, I knew I had hit gold—this cake is SO GOOD it could charm a cranky squirrel! Trust me—after one bite, you’ll be just as obsessed as I am.

Why You’ll Love This Recipe

Comfort in Every Slice: This cake wraps you in a warm hug of spices and sweet goodness.
Kid-Approved: My kids can’t resist it, and it magically disappears at family gatherings.
A Little Different: It combines the rich flavors of chai spices and brown sugar for an explosion of taste.
Freezer Friendly: Bake once, enjoy twice! Perfect for last-minute cravings or surprise guests.
Budget-Friendly: Most ingredients you probably have at home already.

Ingredients Needed

For the Brown Sugar Chai Cake

3 cups all-purpose flour
1 ½ cups dark brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon cinnamon
2 teaspoons cardamom
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cloves
½ cup unsalted butter, softened (room temp)
⅓ cup neutral oil
1 ⅔ cups whole milk, room temp
2 large eggs, room temp
1 tablespoon vanilla extract

For the Cream Cheese Frosting

1 cup unsalted butter, softened (room temp)
12 oz cream cheese, cold
2 ¾ cups powdered sugar, sifted

For Assembly

How to Make This Recipe?

Step 1: Make the Cake Batter

Start by preheating your oven to 350°F (175°C). Grab yourself a large mixing bowl and cream together that softened butter and dark brown sugar until it’s light and fluffy—about 3-5 minutes should do the trick. You’ll want it to look like fluffy clouds. Now, add in the eggs one by one, followed by the milk and vanilla. Make sure everything is blended nicely!

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, salt, and the luscious spices: cinnamon, cardamom, ginger, allspice, nutmeg, and cloves. This is where the magic truly starts to unfold, so give it a good mix to combine.

Step 3: Bring it Together

Slowly, pour the dry ingredients into the wet mixture—don’t rush this, folks! Gently fold it together until combined and no dry streaks remain. But don’t go overboard; we want a tender cake, not a tough beach ball. Now, grab an 8-inch round cake pan, grease it up, and divide that batter evenly into the pans.

Step 4: Bake and Cool

Pop those babies into the oven and let them bake for about 25-30 minutes. You’ll know they’re done when a toothpick comes out clean. Don’t open the oven too soon though—give it time to rise! Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 5: Frosting Time

While your cakes cool, let’s whip up that cream cheese frosting! In a mixing bowl, beat together softened butter and cold cream cheese until smooth. Gradually add in that sifted powdered sugar—oh boy, this will be the star of our show! Mix until fluffy and delightful.

Step 6: Assemble

Once the cake is completely cool, it’s time to stack and frost! Place the first layer on a serving plate and generously spread a layer of frosting. Top it with the second layer, and then frost the top and sides. Don’t be shy; make it as pretty as you can—because we’re all here for the presentation, right?

How to Store It

If you somehow have leftovers, wrap the cake tightly with plastic wrap and pop it in the fridge; it’ll last about a week, or freeze individual slices for up to two months. To reheat, just pop a slice in the microwave for about 15-20 seconds—perfect when that dessert craving hits!

Expert Tips

If you can, use room temperature ingredients; it helps blend things better and creates a fluffier cake.
Want a little kick? Throw in a splash of chai tea for extra flavor!
Substituting half the oil for applesauce? Seriously, it works, and no one will even notice!

Conclusion

There you have it—the Brown Sugar Chai Cake that’s bound to become a family’s favorite. It’s easy, comforting, and brimming with cozy flavors that will warm your heart. If you’ve tried this recipe, I’d love a star rating and your thoughts in the comments!

Feel free to share it with your cousin who never shows up empty-handed. Did you add your own spin to this recipe? I wanna hear it!

FAQ Section

What can I use if I don’t have all the spices?

Real talk, if you’re missing a spice, just get creative! You can use pumpkin pie spice as a substitute, and it works like a charm.

How do I prevent my cake from sticking to the pan?

Here’s the deal: make sure to grease and flour your cake pans well before pouring in the batter. Trust me, it’ll save you stress later!

Can I use a different frosting?

Absolutely! While cream cheese frosting is a classic with this cake, you could also try a buttercream or even a glaze if you’re feeling adventurous.

If your sweet tooth isn’t done yet, my Chocolate Chip Cookie Bars are absolute chaos in the best way!