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Brown Sugar Chai Cake Recipe

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4.2 from 13 reviews

This Brown Sugar Chai Cake offers a spiced, moist, and flavorful dessert perfect for chai lovers and festive occasions. Made with a blend of warm spices like cinnamon, cardamom, ginger, and nutmeg, combined with dark brown sugar for a deep caramel flavor, this cake is layered with creamy, smooth cream cheese frosting that balances the spices beautifully.

Ingredients

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

Cream Cheese Frosting

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

Instructions

  1. Preheat and prepare pans: Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to keep the cake edges moist during baking.
  2. Mix dry ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine the all-purpose flour, dark brown sugar, baking powder, kosher salt, and all the spices—cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
  3. Incorporate butter: Cut the unsalted butter into small cubes and add it to the dry ingredients. Mix on low speed until the mixture resembles wet sand, ensuring the fat is well distributed.
  4. Add wet ingredients: Add the neutral oil, whole milk, eggs, and vanilla extract to the mixer. Mix gently until just combined to avoid overmixing, which can make the cake tough.
  5. Fill and prepare pans: Divide the cake batter evenly between the two prepared pans. Wrap the soaked cake strips around the outside of the pans to help the cake bake evenly and prevent doming.
  6. Bake: Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and immediately invert the cakes onto wire racks to cool completely.
  7. Freeze layers: Once completely cool, wrap the cake layers tightly in plastic wrap and freeze. Freezing the cakes makes them easier to frost and assemble.
  8. Make cream cheese frosting: In the stand mixer bowl fitted with a paddle attachment, beat the unsalted butter and cold cream cheese on high speed until smooth and creamy. Gradually add sifted powdered sugar on low speed, then continue beating on low until the frosting is smooth, lump-free, and fluffy.
  9. Assemble cake: Secure one cake layer to the cake stand or plate by spreading a small amount of frosting underneath. Using an offset spatula, spread an even layer of frosting over the top. Place the second cake layer on top and frost the entire cake as desired.
  10. Finish and serve: Lightly sprinkle cinnamon on top for garnish. Slice and serve this warmly spiced Brown Sugar Chai Cake fresh and enjoy!

Notes

  • Using room temperature eggs, milk, and butter ensures a smoother batter and better cake texture.
  • Soaking cake strips in ice water helps prevent the edges of the cake from overbaking and getting too crusty.
  • Freezing the cake layers before frosting makes the decorating process easier and neater.
  • If you do not have cake strips, you can wrap dampened kitchen towels around the outside of the pans as an alternative.
  • This cake can be stored in the refrigerator for up to 4 days or frozen for up to 3 months when wrapped well.

Find it online: https://cozyplatter.com/brown-sugar-chai-cake-recipe/