Brown Sugar Chai Cake
A delightful cake infused with warm chai spices and topped with creamy frosting, perfect for family gatherings or cozy afternoons.
Ingredients
For the Brown Sugar Chai Cake
- 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
For the Cream Cheese Frosting
- 1 cup unsalted butter, softened (room temp)
- 12 oz cream cheese, cold
- 2.75 cups powdered sugar, sifted
Instructions
Make the Cake Batter
- Preheat your oven to 350°F (175°C). Cream together softened butter and dark brown sugar until light and fluffy—about 3-5 minutes.
- Add in the eggs one by one, followed by the milk and vanilla, blending until combined.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
Bring it Together
- Slowly pour the dry ingredients into the wet mixture, folding gently until combined without overmixing.
- Divide the batter evenly into greased 8-inch round cake pans.
Bake and Cool
- Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
Frosting Time
- Beat together softened butter and cold cream cheese until smooth, gradually adding sifted powdered sugar until fluffy.
Assemble
- Once the cake is completely cool, stack and frost between layers and on top/sides of the cake.
Notes
If you have leftovers, wrap the cake tightly in plastic wrap and refrigerate for about a week. For longer storage, freeze individual slices for up to two months. Reheat in the microwave for 15-20 seconds.