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Brown Sugar Chai Cake Recipe

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★★★★★

4.9 from 115 reviews

This Brown Sugar Chai Cake is a spiced delight combining the warm flavors of cinnamon, cardamom, ginger, and cloves with a rich brown sugar base. Moist and tender, it is baked to perfection and layered with a smooth, creamy cream cheese frosting, making it a perfect treat for chai lovers and dessert enthusiasts alike.

Ingredients

Scale

For the Brown Sugar Chai Cake

  • 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 small cubes
  • 100 g neutral oil
  • 283 g whole milk, room temperature
  • 2 eggs, room temperature
  • 1 tbsp vanilla extract

For the Cream Cheese Frosting

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

Instructions

  1. Prepare Cake Pans and Oven: Preheat your oven to 325°F (163°C). Grease two 9-inch cake pans and line the bottoms with parchment paper for easy removal after baking. Soak cake strips in ice water to help minimize over-browning during baking.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, dark brown sugar, baking powder, kosher salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves thoroughly to distribute the chai spices evenly.
  3. Incorporate Butter: Add the cubed unsalted butter to the dry ingredients and mix on low speed until the texture resembles wet sand. This step helps to aerate the batter and incorporate fat evenly for moisture.
  4. Add Wet Ingredients: Pour in the neutral oil, whole milk, eggs, and vanilla extract into the bowl. Mix on low speed until just combined to avoid overworking the batter, which could lead to a dense cake.
  5. Divide Batter and Prepare for Baking: Evenly divide the batter between the two prepared pans. Wrap the soaked cake strips around the outside of each pan to prevent over-browning and ensure even baking.
  6. Bake the Cakes: Place the pans in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove cakes from the oven and immediately invert them onto wire racks to cool completely.
  7. Freeze Cakes: Once fully cooled, wrap each cake layer tightly in plastic wrap and freeze until you are ready to frost. Freezing makes the cakes firmer and easier to handle during decorating.
  8. Prepare Cream Cheese Frosting: In a clean bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and cold cream cheese together on high speed until smooth and creamy. Gradually add sifted powdered sugar while mixing on low speed to combine fully. Continue to beat on low until the frosting is smooth and free of lumps or air pockets.
  9. Assemble the Cake: Place one frozen cake layer onto a cake stand and secure it with a small amount of frosting at the bottom to prevent slipping. Using an offset spatula, spread a generous and even layer of cream cheese frosting over the top. Place the second cake layer on top.
  10. Decorate and Serve: Finish frosting the top and sides of the cake as desired. Sprinkle a light dusting of cinnamon on top for an extra touch of chai spice aroma. Slice and serve!

Notes

  • Using room temperature eggs, butter, and milk ensures smoother mixing and better cake texture.
  • Soaking cake strips helps the cake edges bake evenly without burning.
  • Freezing the cake layers before frosting makes the assembly process easier and cleaner.
  • Sifting powdered sugar prevents lumps in the frosting for a silky finish.
  • This cake keeps well refrigerated for up to 3 days or frozen for longer storage.

Keywords: Brown Sugar Chai Cake, Chai Spiced Cake, Cream Cheese Frosting, Spiced Cake, Tea Cake

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