Brown Sugar Chai Cake Recipe

Introduction

This Brown Sugar Chai Cake is a fragrant and moist dessert that combines warm spices with a rich cream cheese frosting. Perfect for chai lovers, its blend of cinnamon, cardamom, and other spices creates a comforting flavor that’s ideal for cozy gatherings or special occasions.

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 the oven to 325 degrees F. Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to prepare for baking.
2. Step 2: In a stand mixer fitted with the paddle attachment, combine the flour, dark brown sugar, baking powder, salt, and all the spices. Mix briefly to blend.
3. Step 3: Cut the 140 g of 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 oil, whole milk, eggs, and vanilla extract to the bowl. Mix until just combined, being careful not to overmix.
5. Step 5: Divide the cake batter evenly between the prepared pans. Wrap the soaked cake strips around the outside of each pan to help them bake evenly.
6. Step 6: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Immediately turn the cakes out onto a wire rack to cool completely.
7. Step 7: Once cool, wrap the cakes tightly in plastic wrap and freeze until ready to decorate. Freezing makes frosting much easier.
8. Step 8: For 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. Beat on low until the frosting is smooth without lumps or air pockets.
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 using an offset spatula, then place the second cake layer over it.
10. Step 10: Finish frosting the entire cake as desired. Sprinkle a small amount of cinnamon on top for garnish and serve.

Tips & Variations

• Freeze the cake layers before frosting to prevent crumbs from mixing into your frosting.
• If you prefer a lighter spice flavor, reduce the amount of cloves and allspice slightly.
• Use room temperature ingredients to ensure even mixing and a smooth batter.
• For a dairy-free version, substitute whole milk with almond or oat milk and use a suitable vegan cream cheese and butter alternative.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight and bring to room temperature before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, light brown sugar can be used but the flavor will be a bit milder. Dark brown sugar adds a richer molasses taste that complements the chai spices well.

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

If you don’t have cake strips, wrap a damp kitchen towel around the pans to help insulate and bake the cake layers more evenly to prevent doming.

Brown Sugar Chai Cake Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

This Brown Sugar Chai Cake combines warm and aromatic chai spices with a moist, tender crumb sweetened with dark brown sugar. Covered in a smooth, creamy cream cheese frosting, it’s the perfect dessert to celebrate cozy moments or special occasions. The recipe includes detailed steps for making the spiced cake batter, baking delicate layers, preparing a luscious cream cheese frosting, and assembling a beautifully finished cake.

• Author: Windy
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 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
• 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 (340 g) cream cheese, cold
• 340 g powdered sugar, sifted

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 325 degrees Fahrenheit. Grease two 9-inch cake pans and line them with parchment paper to prevent sticking.
2. Soak Cake Strips: Soak cake strips in ice water; these will be used to wrap around the cake pans for even baking and insulation.
3. 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 chai spices (cinnamon, cardamom, ginger, allspice, nutmeg, cloves). Mix to evenly distribute the spices.
4. Add Butter: Cut the unsalted butter into small cubes and add to the dry ingredients. Mix on low speed until the mixture resembles wet sand, ensuring the butter is well incorporated.
5. Add Wet Ingredients: Add the neutral oil, whole milk, eggs, and vanilla extract to the mixing bowl. Mix on low speed until just combined, careful not to overmix to maintain a tender crumb.
6. Divide Batter and Wrap Pans: Divide the batter evenly between the prepared cake pans. Wrap the soaked cake strips around the outside of the pans for even heat distribution and to keep edges from baking too quickly.
7. Bake the Cake: 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.
8. Freeze Cake Layers: Once fully cooled, wrap the cake layers tightly in plastic wrap and freeze until ready to frost. Freezing makes frosting easier and prevents crumbs.
9. Prepare Cream Cheese Frosting: In a clean stand mixer bowl with a paddle attachment, beat the room temperature butter and cold cream cheese on high speed until smooth and creamy. Slowly add the sifted powdered sugar, mixing on low speed until fully combined. Continue mixing on low speed until the frosting is smooth with no lumps or air pockets.
10. Assemble the Cake: Place the first cake layer on your cake stand or plate and secure it with a small amount of frosting on the bottom. Using an offset spatula, spread an even layer of frosting over the top. Place the second cake layer on top and repeat as desired.
11. Decorate and Serve: Finish decorating the cake as you like. Lightly sprinkle some cinnamon on top for extra aroma and presentation. Slice and serve this spiced, creamy cake to delight your guests.

Notes

• Room temperature ingredients ensure better mixing and a more tender cake crumb.
• Soaking and wrapping cake strips stabilizes temperature around the pans, promoting even baking.
• Freezing the cake layers before frosting makes it easier to apply a crumb-free coat of frosting.
• Use neutral oil such as vegetable or canola oil to keep the spice flavors prominent without added flavors from the oil.
• The cake can be stored in the refrigerator for up to 3 days or frozen for up to 2 weeks when wrapped tightly and frosted.

Keywords: chai cake,brown sugar cake,spiced cake,cream cheese frosting,winter dessert,holiday cake