Brown Sugar Chai Cake Recipe

Introduction

This Brown Sugar Chai Cake is a warmly spiced treat perfect for sharing with friends and family. Infused with aromatic chai spices and layered with creamy cream cheese frosting, it offers a delightful twist on a classic cake that’s both moist and flavorful.

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 temp)
• 100 g neutral oil
• 283 g whole milk (room temp)
• 2 eggs (room temp)
• 1 tbsp vanilla extract
• 227 g unsalted butter (room temp, for frosting)
• 12 oz cream cheese (cold)
• 340 g powdered sugar (sifted)

Instructions

1. Step 1: Preheat the oven to 325 degrees F. Grease and line two 9-inch cake pans with parchment paper.
2. Step 2: In a stand mixer bowl fitted with the paddle attachment, combine the flour, dark brown sugar, baking powder, salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
3. Step 3: Cut the 140 g unsalted butter into small cubes and add 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. Mix until just combined, being careful not to overmix.
5. Step 5: Divide the batter evenly between the prepared pans. Wrap cake strips soaked in ice water around the outside of each pan to help them bake evenly.
6. Step 6: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and turn the cakes out onto a wire rack to cool completely.
7. Step 7: Once cooled, wrap the cakes in plastic wrap and freeze until ready to frost. This makes the layers easier to handle and frost.
8. Step 8: To make the cream cheese frosting, beat the 227 g unsalted butter and cold cream cheese on high speed until smooth. Gradually add the sifted powdered sugar, mixing on low speed until fully combined and smooth.
9. Step 9: To assemble, place one cake layer on your cake stand and secure it with a small amount of frosting. Spread an even layer of frosting on top, then add the second cake layer.
10. Step 10: Finish decorating the cake as desired. Sprinkle a little cinnamon on top before serving for an extra touch of spice.

Tips & Variations

• Wrap cake pans with soaked cake strips or a damp towel to prevent doming and ensure even baking.
• Use room temperature ingredients to help the batter blend smoothly and rise properly.
• For a dairy-free option, substitute milk with almond or oat milk and use vegan butter and cream cheese alternatives.
• If you don’t have cake strips, check your cake halfway through baking and rotate pans if necessary to promote even baking.
• Add a drizzle of honey or maple syrup to the frosting for a touch of natural sweetness.

Storage

Store the frosted cake in the refrigerator, covered loosely with plastic wrap or in a cake container, for up to 4 days. For longer storage, freeze the unfrosted cake layers wrapped in plastic wrap for up to 3 months. Thaw layers overnight in the refrigerator before frosting. To serve, let the cake sit at room temperature for 30 minutes to soften the frosting slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this cake in one pan instead of two?

Yes, but you will need a deeper pan and a longer baking time. Bake until a toothpick comes out clean, and check for doneness starting around 50 minutes.

What can I do if I don’t have all the chai spices?

You can use pre-made chai spice blends or substitute with a mixture of cinnamon, ginger, and cardamom. Adjust quantities based on your taste preference.

Brown Sugar Chai Cake Recipe

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★★★★★

4.7 from 131 reviews

This Brown Sugar Chai Cake is a warmly spiced, moist layered cake infused with a blend of chai spices such as cinnamon, cardamom, ginger, and cloves, sweetened with rich dark brown sugar. Topped with a creamy, smooth cream cheese frosting, this cake is a comforting treat perfect for gatherings or special occasions. The cake layers are baked to perfection and chilled for easy frosting, ensuring a luscious texture and balanced flavors.

• Author: Nora
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 35 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake 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, cut into cubes)
• 100 g neutral oil
• 283 g whole milk (room temperature)
• 2 eggs (room temperature)
• 1 tbsp vanilla extract

Cream Cheese Frosting Ingredients

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

Instructions

1. Preheat and prepare pans: Preheat your oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper to ensure an easy release after baking.
2. Soak cake strips: Soak cake strips in ice water. These strips will wrap around the pans to keep the cakes baking evenly and prevent doming.
3. Combine dry ingredients: In a stand mixer fitted with the 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).
4. Add butter: Add the cubed unsalted butter to the dry ingredients and mix on low speed until the mixture resembles wet sand—this ensures even distribution of fat throughout the batter.
5. Add wet ingredients: Incorporate the neutral oil, whole milk, eggs, and vanilla extract into the flour mixture. Mix just until combined to avoid overworking the batter, which can toughen the cake.
6. Divide batter and apply cake strips: Evenly divide the batter between the prepared cake pans. Wrap the soaked cake strips around the outside of each pan to help the layers bake flat.
7. Bake the cake layers: Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. This indicates the cake layers are fully cooked.
8. Cool the cakes: Immediately remove the cakes from the oven and turn them out onto wire racks to cool completely. This prevents condensation and sogginess.
9. Freeze before frosting: Once completely cooled, wrap the cakes tightly in plastic wrap and freeze until you are ready to decorate. Freezing helps firm up the cake, making it easier to frost smoothly.
10. Prepare cream cheese frosting: In a stand mixer fitted with the paddle attachment, beat the unsalted butter and cold cream cheese on high speed until smooth and creamy.
11. Add powdered sugar: Slowly add the sifted powdered sugar while mixing on low speed until fully incorporated. Continue beating on low speed until the frosting is smooth with no lumps or air pockets.
12. Assemble the cake: Place one cake layer on your cake stand and secure it with a small amount of frosting on the bottom to prevent sliding. Using an offset spatula, spread an even layer of frosting over this layer.
13. Add the second layer and decorate: Place the second cake layer on top of the frosted layer, then finish frosting the top and sides as desired. Optionally, sprinkle a pinch of cinnamon over the top for an extra touch of spice.

Notes

• Soaking cake strips in ice water helps keep the cake layers flat during baking by insulating the edges.
• Freezing the cake layers before frosting makes the cake easier to handle and reduces crumbs mixing into the frosting.
• Use room temperature ingredients for smooth, even mixing and better cake texture.
• Sift powdered sugar to avoid lumps in the frosting.
• Store leftover cake covered in the refrigerator; bring to room temperature before serving for best flavor and texture.

Keywords: brown sugar chai cake, chai spice cake, cream cheese frosting, spiced cake, dessert cake, layered cake