Description
This Brown Sugar Chai Cake is a fragrant and moist spiced cake layered with a smooth and creamy cream cheese frosting. Infused with warming chai spices like cinnamon, cardamom, ginger, nutmeg, and cloves, this cake offers a delightful balance of rich sweetness and aromatic flavors. Perfect for gatherings or special occasions, the cake layers are baked to perfection and chilled for easy frosting application, resulting in a beautifully textured and flavorful dessert.
Ingredients
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, cut into small cubes
- 100 g neutral oil
- 283 g whole milk, room temperature
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
For the Cream Cheese Frosting
- 227 g unsalted butter, room temperature
- 12 oz cream cheese, cold
- 340 g powdered sugar, sifted
Instructions
- Prepare the pans: Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper to prevent sticking and ensure easy removal of the cakes.
- Soak cake strips: Submerge cake strips in ice water; these will be wrapped around the pans later to help the cakes bake evenly and retain moisture.
- Mix dry ingredients: In a stand mixer fitted with a paddle attachment, combine the all-purpose flour, dark brown sugar, baking powder, kosher salt, and all the chai spices (cinnamon, cardamom, ginger, allspice, nutmeg, and cloves). Mix well to evenly distribute the spices.
- Add butter: Add the cubed unsalted butter to the dry ingredients and mix on low speed until the mixture resembles wet sand, ensuring the butter is incorporated but not overmixed.
- Add wet ingredients: Pour in the neutral oil, whole milk, eggs, and vanilla extract. Mix on low speed just until combined to avoid overdeveloping gluten and ensure a tender crumb.
- Divide batter and wrap pans: Evenly divide the cake batter between the prepared pans. Wrap the soaked cake strips around the outside edges of the pans to help the cakes bake evenly and maintain moisture.
- Bake the cakes: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Once baked, immediately turn the cakes out onto wire racks to cool completely.
- Freeze for frosting: Once completely cool, wrap the cakes tightly in plastic wrap and freeze them. Chilling the cake layers in the freezer makes them firmer and easier to frost without crumbling.
- Prepare the frosting: In a clean stand mixer bowl with a paddle attachment, beat the unsalted butter and cold cream cheese together on high speed until smooth and creamy. Gradually add the sifted powdered sugar on low speed until fully incorporated, then beat on low speed until the frosting is smooth, free of lumps and air pockets.
- Assemble the cake: Place one cake layer on a cake stand and secure it with a small dollop of frosting. Using an offset spatula, spread an even layer of frosting over the top. Add the second cake layer on top and frost the entire cake as desired.
- Decorate and serve: Optionally, sprinkle a small amount of cinnamon on top of the finished cake for extra aroma and presentation. Slice and serve to enjoy the warm chai-spiced flavors balanced by creamy frosting.
Notes
- Using room temperature ingredients helps the batter mix smoothly and prevents curdling.
- Chilling the cake layers before frosting greatly reduces crumbling and makes decorating easier.
- Soaking the cake strips in ice water and wrapping them around the pans helps insulate the cake edges for even baking.
- You can adjust the spice quantities to your preferred chai flavor intensity.
- Store the frosted cake covered in the refrigerator for up to 3 days for freshness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
