Brown Sugar Chai Cake

A sweet and aromatic Brown Sugar Chai Cake filled with warm spices and topped with creamy frosting.

5 from 1 vote

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Course: CAKE, Dessert

Cuisine: American

Keyword: brown sugar, Brown Sugar Chai Cake, cake, chai spices, cream cheese frosting

Prep Time: 1

Cook Time: 35

Freezing Time: 2

Total Time: 38

Servings:

Calories: 453kcal

Cost: $12

Equipment

1 Kitchen scale For the most accurate measurements, especially with flour and sugars. It makes a real difference in baking.
1 Electric mixer A stand mixer with a paddle attachment works best, but a hand mixer will do the job too.
2 9-inch cake pan Round pans with 2-inch sides give you nice, tall layers.
2 Cake Strips These fabric strips soak up water and keep the edges of your cake from over-baking. They're inexpensive and reusable.
1 Offset spatula Makes frosting the cake so much easier, especially getting smooth sides.
1 Wire cooling rack Lets air circulate around the cakes as they cool.

Ingredients

390 g all-purpose flour Provides structure for the cake
320 g dark brown sugar Adds depth of sweetness
15 g baking powder Leavening agent for rise
1 teaspoon kosher salt Enhances flavor balance
1 tablespoon cinnamon Adds warmth and spice
2 teaspoons cardamom Spices up the flavor with a hint of citrus
1 teaspoon ground ginger Brings a touch of heat
1 teaspoon allspice Warm sweet spice blend
1 teaspoon nutmeg Classic chai flavor
1 teaspoon cloves Adds aromatic intensity
140 g unsalted butter Room temperature for richness and moisture
100 g neutral oil Helps keep the cake moist
283 g whole milk Room temperature for creaminess
2 large eggs Room temperature provides structure
1 tablespoon vanilla extract For a hint of sweetness
227 g unsalted butter Room temperature for the frosting
340 g powdered sugar Sifted, adds sweetness and structure to frosting
340 g cream cheese Coldto create a thick smooth frosting

Instructions

Preheat the oven to 325°F and prepare two 9-inch cake pans by greasing and lining them with parchment paper.
Soak the cake strips in cold water.
In the bowl of a stand mixer, combine the flour, brown sugar, baking powder, salt, and spices.
Cut the butter into small cubes and add it to the dry ingredients. Mix on low speed until the mixture resembles wet sand.
Add the oil, milk, eggs, and vanilla extract. Mix until combined, but do not over-mix.
Divide the batter evenly between the two prepared cake pans. Wrap the soaked cake strips around the sides of the pans.
Bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool on a wire rack.
Once cooled, wrap the cakes in plastic wrap and freeze them for at least 2 hours. This helps the frosting go on more smoothly.
For the frosting, beat the butter and cream cheese on high speed until smooth.
Gradually add the sifted powdered sugar, mixing on low until fully combined. Continue mixing until the frosting is smooth and free from lumps.
Place the first cake layer on a cake stand and spread a thin layer of frosting on top. Add the second cake layer and spread frosting evenly over the top and sides.
Decorate the cake as desired, sprinkling a little cinnamon on top before serving.

Notes

This chai-spiced cake is soft and fluffy, perfectly complemented by the tangy cream cheese frosting. Freeze the cake layers for easy decorating and a smoother finish!

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