Introduction

This Brown Sugar Chai Cake is a delightful blend of warm spices and rich flavors, perfect for cozy gatherings or special occasions. With a moist texture and smooth cream cheese frosting, it brings the comforting taste of chai tea into a delicious dessert.

A two-layer cake with light beige cream frosting between and on top of the layers is shown sitting on a wooden shaped board placed on a white marbled texture. The top layer has a smooth swirl of cream in the center and a circle of evenly spaced dollops of cream along the edge. The cream and cake layers look moist and soft with a light dusting of cinnamon powder. Three cinnamon sticks and three star anise are placed decoratively on one side of the cake top. There is a small bowl of star anise in the foreground and a sieve resting on another bowl in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 325°F (165°C). Grease and line two 9-inch cake pans with parchment paper.
Step 2: In the bowl of 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).
Step 3: Cut the room temperature butter into small cubes and add to the dry mixture. Mix on low speed until the texture resembles wet sand.
Step 4: Add the neutral oil, whole milk, eggs, and vanilla extract to the bowl. Mix on low speed until just combined, careful not to overmix.
Step 5: Divide the batter evenly between the prepared pans. Optionally, wrap cake strips soaked in ice water around the pans to prevent over-browning.
Step 6: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and immediately turn the cakes out onto a wire rack to cool completely.
Step 7: Once cool, wrap the cakes tightly in plastic wrap and freeze until ready to frost. Freezing helps achieve a cleaner frosting application.
Step 8: For the cream cheese frosting, beat the room temperature butter and cold cream cheese together on high speed until smooth and creamy.
Step 9: Gradually add the sifted powdered sugar while mixing on low speed. Continue beating until the frosting is smooth with no lumps or air pockets.
Step 10: To assemble, place one cake layer on a cake stand and secure it with a small amount of frosting. Spread an even layer of frosting over this layer using an offset spatula, then place the second cake on top.
Step 11: Finish frosting the cake as desired. Lightly sprinkle cinnamon on top for an extra touch of warmth before serving.

Tips & Variations

Use cake strips soaked in ice water to wrap around pans to ensure even baking without dark edges.
For a dairy-free version, substitute milk with almond or oat milk and use vegan butter and cream cheese alternatives.
Try adding a tablespoon of brewed chai concentrate to the batter for a stronger chai flavor.
Chill the frosting slightly before spreading to prevent it from becoming too soft and difficult to work with.

Storage

Store the frosted cake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze the cake layers separately before frosting and assemble when ready. To reheat, allow the cake to come to room temperature for about 30 minutes before serving.

How to Serve

A close-up view of a creamy white pie with a smooth, swirled top layer of whipped cream. The crust is golden brown with detailed shell-like edges, lightly dusted with cinnamon powder. On one side of the pie, there are three cinnamon sticks and three star anise pods placed on the surface, adding a warm brown tone. The pie is set on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

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 as a substitute, but it will result in a milder, less rich molasses flavor. Dark brown sugar gives the cake a deeper taste.

Do I need to freeze the cake layers before frosting?

Freezing the cake layers is recommended because it makes frosting easier and cleaner by preventing the cake from crumbling. However, if you’re in a hurry, you can frost cooled cake layers directly.