Brown Sugar Chai Cake Recipe

Introduction

This Brown Sugar Chai Cake is a warm, spiced treat perfect for cozy gatherings or any time you crave comforting flavors. The blend of aromatic chai spices paired with a rich cream cheese frosting makes it both unique and irresistible.

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

1. Step 1: Preheat your oven to 325 degrees F. Grease and line two 9-inch cake pans with parchment paper.
2. Step 2: 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).
3. Step 3: Cut the room temperature butter into small cubes and add it to the dry ingredients. Mix on low speed until the mixture resembles wet sand.
4. Step 4: Add the neutral oil, whole milk, eggs, and vanilla extract to the mixture. Mix until just combined, being careful not to overmix.
5. Step 5: Divide the batter evenly between the prepared cake pans. Wrap soaked cake strips around the outside of the pans to help them bake evenly.
6. Step 6: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Immediately turn the cakes out onto a wire rack to cool completely.
7. Step 7: Once cool, wrap the cake layers tightly in plastic wrap and freeze if you plan to frost later—this makes frosting much easier.
8. Step 8: For the frosting, beat the room temperature butter and cold cream cheese on high speed until smooth in a stand mixer with a paddle attachment.
9. Step 9: Gradually add the sifted powdered sugar on low speed until fully combined. Continue beating on low until the frosting is smooth and free of lumps or air pockets.
10. Step 10: To assemble, secure one cake layer on your serving plate with a small amount of frosting underneath. Spread an even layer of frosting on top using an offset spatula, then place the second layer on top.
11. Step 11: Finish frosting the cake as desired. Optionally, sprinkle a small pinch of cinnamon on top before serving to enhance the chai flavors.

Tips & Variations

• Wrap cake pans with soaked cake strips before baking to ensure even cooking and prevent doming.
• Use full-fat cream cheese for a richer frosting and avoid overbeating to prevent a runny texture.
• For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives and use coconut or almond milk.
• Add chopped nuts or dried fruit to the batter for added texture and flavor.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. If not frosted, you can keep the cake layers wrapped tightly in plastic wrap in the freezer for up to 3 months. To reheat, let slices come to room temperature or warm gently in a microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can mix the batter and frosting by hand using a sturdy whisk or hand mixer. Just be patient and mix until all ingredients are fully combined.

What if I don’t have cake strips for baking?

If you don’t have cake strips, you can wrap a damp towel around the pans or bake at a slightly lower temperature to help the cake bake evenly and avoid doming.

Brown Sugar Chai Cake Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

This Brown Sugar Chai Cake is a fragrant and moist cake infused with warm chai spices like cinnamon, cardamom, ginger, and cloves. Paired with a smooth and creamy cream cheese frosting, this cake offers a perfect balance of spice and sweetness, ideal for gatherings or an indulgent treat with tea or coffee.

• Author: Amaya
• Prep Time: 25 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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
• 100 g neutral oil
• 283 g whole milk, room temperature
• 2 eggs, room temperature
• 1 tbsp vanilla extract

For the Cream Cheese Frosting

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

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper to ensure the cakes don’t stick and bake evenly.
2. Soak Cake Strips: Soak cake strips in ice water. These strips are used to insulate the cake pans to promote even baking and prevent doming.
3. Combine Dry Ingredients: In a stand mixer bowl fitted with a paddle attachment, mix the all-purpose flour, dark brown sugar, baking powder, kosher salt, and all the chai spices (cinnamon, cardamom, ginger, allspice, nutmeg, and cloves) until combined.
4. Add Butter: Cut the unsalted butter into small cubes and add them to the dry ingredients. Mix on low speed until the mixture resembles wet sand, indicating the butter is well-incorporated.
5. Add Wet Ingredients: Pour in the neutral oil, whole milk, eggs, and vanilla extract. Mix just until all ingredients are combined and the batter is smooth but not overmixed to keep the cake tender.
6. Divide Batter and Prepare for Baking: Divide the batter evenly between the prepared pans. Wrap the soaked cake strips around the outside of the pans to ensure even baking.
7. Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Avoid opening the oven door excessively to prevent baking interruptions.
8. Cool the Cakes: Remove cakes from the oven and immediately turn them out onto wire racks. Allow them to cool completely to room temperature.
9. Freeze for Frosting Ease: Once cool, wrap the cake layers tightly in plastic wrap and freeze until ready to decorate. Freezing firms the cakes, making them easier to frost and handle.
10. Prepare Cream Cheese Frosting: In a clean bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and cold cream cheese on high speed until the mixture is smooth and fluffy.
11. Add Powdered Sugar: Gradually add the sifted powdered sugar while mixing on low speed to avoid a sugar cloud. Once fully incorporated, continue beating on low until the frosting is smooth without lumps or air pockets.
12. Assemble the Cake: Place one cake layer on a cake stand and secure it with a small amount of frosting on the bottom. Spread an even layer of frosting on top using an offset spatula, then place the second cake layer on top.
13. Decorate and Serve: Finish decorating the cake as desired. Sprinkle a pinch of cinnamon on top for an aromatic garnish. Slice and serve to enjoy the rich chai flavor and creamy frosting.

Notes

• Using cake strips soaked in ice water helps ensure even baking with flat tops.
• Freezing the cake layers before frosting keeps crumbs out of your frosting and makes assembly easier.
• Make sure all ingredients for the cake are at room temperature for optimal mixing and texture.
• You can adjust the chai spices to your taste preference, adding more or less cardamom or cinnamon as desired.
• Store the finished cake in the refrigerator and bring to room temperature before serving for best flavor and texture.

Keywords: Brown Sugar Chai Cake, Chai Spice Cake, Cream Cheese Frosting, Spiced Cake, Holiday Cake, Dessert Cake, Homemade Cake