Brown Sugar Chai Cake

This brown sugar chai cake is a comforting dessert perfect for festive gatherings or cozy afternoons. It features moist layers imbued with warm chai spices that blend beautifully with a luscious cream cheese frosting, bringing together sweetness and a hint of tang.

I first made this cake during the holidays and it quickly became a crowd favorite. The spices fill the house with the smell of warmth and comfort that everyone always asks for seconds.

Gather Your Ingredients

• 390 grams all-purpose flour: which builds the cake’s structure choose fresh for best rise
• 320 grams dark brown sugar: for deep caramel notes and moisture
• 15 grams baking powder: to help the cake rise evenly and fluffy
• Kosher salt: to enhance all the spices and balance sweetness
• Cinnamon, cardamom, ginger, allspice, nutmeg, and cloves: these chai spices create that signature warm and cozy flavor fresh ground spices work best for true aroma
• 140 grams unsalted butter at room temperature: adds richness and tenderness and helps with the cake’s crumb
• 100 grams neutral oil: that keeps the cake moist without affecting flavor
• 283 grams whole milk at room temperature: for moisture and richness
• 2 eggs at room temperature: to bind ingredients and add structure
• Vanilla extract: to round out all the warmth with a subtle sweetness
• 227 grams unsalted butter at room temperature (for the cream cheese frosting): to create a smooth creamy texture
• 12 ounces cold cream cheese: for tang and stability
• 340 grams sifted powdered sugar: to sweeten and lighten the frosting texture

How to Make It

Preheat the Oven and Prepare Pans:

Grease two 9-inch cake pans and line with parchment paper to prevent sticking and promote even baking. Preheat the oven to 325 degrees Fahrenheit. Soak the cake strips in ice water they will help the cakes bake flat without doming.

Combine Dry Ingredients:

In a stand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking powder, kosher salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves. Mixing these dry ingredients first ensures the spices and leavening agents distribute evenly throughout the batter.

Cut in Butter and Mix:

Cut room temperature butter into small cubes and add to the dry mixture. Mix on low speed until the texture resembles wet sand. This step evenly distributes the fat throughout the dry ingredients, making the cake tender.

Add Wet Ingredients:

Add the neutral oil, whole milk, eggs, and vanilla extract. Mix just until combined to avoid overworking the batter which could make the cake tough. Stop mixing as soon as no dry flour remains visible.

Divide Batter and Set Cake Strips:

Evenly divide the batter between the two prepared pans. Wrap the soaked cake strips around the outside of the pans and secure. These chilled strips cool the outer edges during baking for flat, even layers.

Bake the Cakes:

Place the pans in the oven and bake for 35 to 40 minutes, or until a toothpick inserted comes out clean. Oven temperatures vary so start checking at 35 minutes. Remove pans and immediately invert onto a wire rack to cool completely.

Freeze Before Frosting:

Once cool, wrap each cake layer tightly with plastic wrap and freeze for at least two hours before frosting. Freezing makes the layers firmer and easier to frost without crumbling. It also helps the frosting set beautifully on contact.

Make the Cream Cheese Frosting:

Using a stand mixer with the paddle attachment, beat the room temperature butter and cold cream cheese at high speed until smooth and creamy. Slowly add the sifted powdered sugar and mix on low speed until fully incorporated. Continue beating on low for a few minutes until no lumps remain and the frosting is smooth and pipeable.

Assemble the Cake:

Place one cake layer on your serving plate or cake stand and spread an even layer of frosting on top using an offset spatula. Gently place the second cake layer on top and cover the entire cake with the remaining frosting. Finish with a light sprinkle of cinnamon for an inviting touch.

My favorite ingredient has to be the cardamom. Its sweet and slightly floral note adds a special depth that makes this cake taste like a hug on a plate. I remember baking this for a family gathering where the aroma filled every corner of the house and folks kept coming back for slices between stories and laughter.

Flavor Boosters

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, keep the cake refrigerated wrapped tightly to prevent drying out. Before serving, let come to room temperature for the best texture and flavor.

Serving Suggestions

This cake is a lovely dessert for fall or winter holidays paired with lightly whipped cream or a scoop of vanilla ice cream. It also complements a hot chai latte or herbal tea for an indulgent afternoon treat.

Creative Twists

Try adding chopped crystallized ginger or toasted nuts to the batter for an extra festive touch during winter. In warmer months, serve the cake with fresh fruit compotes like pear or apple to balance the richness and spices.

This chai cake brings a perfect balance of warmth and sweetness, ideal for any festive occasion. The tips provided ensure a moist and beautifully finished dessert every time.

Recipe FAQs

→ What spices create the chai chai flavor in this cake?

The chai flavor comes from a blend of cinnamon, cardamom, ginger, allspice, nutmeg, and cloves, which provide warm and cozy aromatics.

→ How can I ensure the cake layers bake evenly?

Wrapping cake strips soaked in ice water around the pans helps regulate heat, resulting in flat, evenly baked layers.

→ Why freeze the cake layers before frosting?

Freezing the layers firms them up, making frosting application smoother and preventing crumbs from mixing into the cream cheese frosting.

→ What tips improve the cream cheese frosting texture?

Use cold cream cheese and room temperature butter, and sift the powdered sugar before mixing to achieve a smooth, stable frosting without lumps.

→ Can I substitute any ingredients for dietary needs?

Neutral oil can be swapped for alternatives like vegetable or canola oil, and spices can be adjusted for personal preference, keeping flavor balance in mind.