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Brown Sugar Chai Cake Recipe

Brown Sugar Chai Cake Recipe
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★★★★★

5.2 from 11 reviews

A rich and aromatic brown sugar chai cake infused with warming spices like cinnamon, cardamom, and cloves, topped with a smooth cream cheese frosting. This moist and flavorful cake is perfect for chai lovers looking to enjoy their favorite spice blend in dessert form.

Ingredients

Scale

For the Brown Sugar Chai Cake:

  • 390 g (3 ¼ cups) all-purpose flour
  • 320 g (1 ½ cups) dark brown sugar
  • 15 g (1 tbsp + ¾ tsp) baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 140 g (10 tablespoons) unsalted butter, room temperature
  • 100 g (½ cup) neutral oil (such as vegetable or canola oil)
  • 283 g (1 ¼ cups) whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract

For the Cream Cheese Frosting:

  • 227 g (16 tablespoons) unsalted butter, room temperature
  • 340 g (12 oz or 1 ½ blocks) cream cheese, cold
  • 340 g (3 cups) powdered sugar, sifted

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to prepare.
  2. Mix Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine the flour, dark brown sugar, baking powder, kosher salt, and all the spices (cinnamon, cardamom, ginger, allspice, nutmeg, cloves).
  3. 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.
  4. Add Wet Ingredients: Add the neutral oil, whole milk, eggs, and vanilla extract to the bowl. Mix until just combined to form the batter.
  5. Divide Batter and Wrap Cake Strips: Evenly divide the batter between the two prepared pans. Wrap the soaked cake strips around the outside of the pans to ensure even baking.
  6. Bake the Cakes: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Immediately remove from oven and turn cakes out onto wire racks. Let cool completely.
  7. Freeze Cakes: Once cooled, wrap the cakes tightly in plastic wrap and freeze for at least two hours or until ready to frost. Freezing helps the cake layers stay firm and makes frosting easier.
  8. Prepare Frosting: In a stand mixer with a paddle attachment, beat the room temperature butter and cold cream cheese on high speed until smooth. Slowly add sifted powdered sugar and mix on low speed until fully incorporated. Continue beating on low until smooth and creamy with no lumps or air pockets.
  9. Assemble Cake: Place one cake layer on the cake stand and secure with a small amount of frosting. Spread an even layer of frosting over the top using an offset spatula. Place the second cake layer on top and finish frosting the cake as desired.
  10. Decorate and Serve: Optionally sprinkle a small amount of ground cinnamon on top for garnish. Slice and serve.

Notes

  • Use cake strips soaked in ice water and wrapped around your pans to ensure flat, evenly baked cake layers without doming.
  • Freeze cake layers before frosting to make spreading frosting easier and to help it set well on moist cake layers.
  • Use cold cream cheese and room temperature butter to achieve a stable and smooth cream cheese frosting that holds its shape when piped.
  • Sift powdered sugar before adding to the frosting to avoid graininess and reduce mixing time.

Nutrition

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

Find it online: https://messykitchenmagic.com/brown-sugar-chai-cake-recipe/