Name: Brown Sugar Chai Cake Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 35 min
Cuisine: American
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), cut into small cubes; 100 g neutral oil (such as vegetable or canola oil); 283 g whole milk (room temperature); 2 eggs (room temperature); 1 tbsp vanilla extract; 227 g unsalted butter (room temperature); 12 oz cream cheese (cold); 340 g powdered sugar (sifted)

I am absolutely thrilled to share my Brown Sugar Chai Cake Recipe with you because it perfectly captures the cozy warmth and spice of chai tea in a tender, moist cake that feels like a hug in every bite. From the rich combination of dark brown sugar and fragrant chai spices to the luscious cream cheese frosting that tops it off, this cake has quickly become one of my go-to treats for family gatherings and special occasions. I can’t wait for you to try it and experience just how delicious and comforting this cake is.

Why You'll Love This Brown Sugar Chai Cake Recipe

What I adore most about this Brown Sugar Chai Cake Recipe is how beautifully it balances the deep caramel notes of brown sugar with the warm hints of cinnamon, cardamom, ginger, and other chai spices. It’s not just any cake—it tastes like a chai latte in cake form, with a moist crumb that’s both tender and flavorful. Every bite brings a little burst of spice that makes it impossible to stop at just one slice.

Another thing that makes this cake so special to me is how straightforward it is to prepare. The ingredients are simple pantry staples, and the process, while detailed, is quite manageable even if you’re not an experienced baker. I love assembling the cake layers after freezing them briefly—it makes frosting so much easier and keeps the cake looking neat and polished. It’s such a satisfying process that results in a stunning dessert perfect for impressing guests or treating yourself.

Lastly, this cake shines at so many occasions. I’ve served it at cozy holiday dinners, weekend brunches, and casual coffee dates with friends. It’s equally at home next to a cup of chai or a glass of sparkling wine. What really sets it apart for me is its ability to feel both festive and comforting, making it a standout no matter the setting.

Ingredients You'll Need

A close-up view inside a glass mixing bowl shows a large amount of smooth, creamy, light yellow batter swirled around by a metal mixer beater. The batter has thick, soft peaks and folds with a silky texture and a shiny surface. The bowl edges have traces of batter clinged softly, and the metal mixer beater is visible partly submerged in the batter. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe comes together with simple, wholesome ingredients that each play an essential role in building the rich flavor and wonderful texture of the cake. You’ll notice the layers of chai spices lend deep warmth, while the combination of butter and neutral oil ensures a tender crumb that stays moist. Every ingredient adds something special to the overall experience.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: Provides structure and a tender yet firm crumb.
Dark brown sugar: Brings deep molasses notes and moistness to the cake.
Baking powder: Ensures the cake rises beautifully and stays light.
Kosher salt: Balances sweetness and enhances the chai spice flavors.
Cinnamon, cardamom, ginger, allspice, nutmeg, cloves: Create an aromatic chai spice blend that is the heart of this cake’s flavor.
Unsalted butter: Adds richness and tenderness, both in the cake and frosting.
Neutral oil: Keeps the cake moist without adding extra flavor.
Whole milk and eggs: Provide moisture and structure, ensuring a perfect crumb.
Vanilla extract: Enhances the warm spices and rounds out the flavor.
Cream cheese: The star of the frosting, bringing a tangy creaminess that complements the spices.
Powdered sugar: Sweetens and smooths the frosting for a luscious finish.

Directions

Step 1: Preheat your oven to 325 degrees Fahrenheit. Grease and line two 9-inch cake pans with parchment paper to ensure easy removal later. I find that properly preparing your pans makes a big difference in the finished cake.

Step 2: Soak your cake strips in ice water to prepare for later use; these help the cakes bake evenly and prevent cracking around the edges.

Step 3: In the bowl of your stand mixer fitted with the paddle attachment, mix together the flour, dark brown sugar, baking powder, kosher salt, and all the chai spices until evenly combined. This aromatic dry mixture is the foundation of the cake’s unique flavor.

Step 4: Cut the unsalted butter into small cubes and add it to the dry ingredients. Mix on low speed until the texture resembles wet sand. This technique incorporates fat evenly for a tender crumb.

Step 5: Slowly add in the neutral oil, whole milk, eggs, and vanilla extract, mixing just until everything is combined. Avoid overmixing here to keep the cake light and airy.

Step 6: Divide the batter evenly between the two prepared pans. Wrap the soaked cake strips around the outside of each pan for even baking.

Step 7: Bake the cakes for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. As soon as they’re done, turn the cakes out onto a wire rack to cool completely. Cooling them properly is key before moving on to frosting.

Step 8: Once the cakes have cooled fully, wrap them in plastic wrap and freeze until you’re ready to decorate. I love this tip because frozen cake layers are much easier to frost smoothly without crumbling.

Step 9: To make the cream cheese frosting, use your stand mixer’s paddle attachment to beat the butter and cream cheese on high speed until silky smooth. Gradually add the sifted powdered sugar and mix on low speed until combined. Then continue mixing on low until the frosting is lump-free and airy.

Step 10: For assembly, place one cake layer on your cake stand and secure it with a small dollop of frosting. Spread an even layer of frosting over the top with an offset spatula, then add the second layer. Finally, frost the entire cake as desired.

Step 11: For a finishing touch, sprinkle a pinch of cinnamon on top to highlight the chai spices visually and flavor-wise, then slice and serve this delectable cake!

Servings and Timing

This recipe yields approximately 20 servings, making it perfect for large gatherings or special parties. The prep time, including mixing and preparation, takes about 25 minutes. Baking requires 35 to 40 minutes, while cooling and freezing the layers might add another 30 to 40 minutes depending on your freezer. Altogether, you’re looking at roughly 1 hour and 35 minutes of hands-on and resting time. The resting time is crucial, as it helps the flavors deepen and the frosting to set perfectly.

How to Serve This Brown Sugar Chai Cake Recipe

A slice of two-layer brown cake sits on a white plate with thin gray stripes, placed on a wooden surface. The cake layers have a soft and crumbly texture, separated by a thick white creamy frosting. More frosting covers the sides of the cake, with a slightly smooth, rich look. A golden fork holds a bite of the cake with frosting at the front of the plate. The photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I like to highlight the warm spiced flavors by pairing this Brown Sugar Chai Cake with light accompaniments. A dollop of whipped cream or a small scoop of vanilla ice cream pairs beautifully, balancing the spices with creamy sweetness. You can also serve it alongside fresh fruit like sliced pears or spiced apples for a seasonal touch.

For presentation, I recommend keeping it simple so the cake’s natural beauty shines. A light dusting of cinnamon or a few whole chai spices artfully scattered on the cake stand adds charm without overpowering. I love slicing it into modest wedges so everyone can savor each spiced bite.

In terms of beverages, this cake pairs wonderfully with hot chai tea or even a chai-infused latte to echo the spices in the cake. For something special, a warm spiced cider or even a dessert wine like a sweet Riesling complements it well. It’s delightful served slightly chilled or at room temperature to keep the frosting firm but soft enough to melt in your mouth. This versatility means it easily adapts to family dinners, festive holidays, or just a cozy afternoon treat.

Variations

I love how adaptable this Brown Sugar Chai Cake Recipe is to different tastes and dietary needs. If you want to switch things up, consider swapping the all-purpose flour for a gluten-free blend that bakes well, like one made with rice flour and tapioca starch. The texture remains tender, and the spice flavors still shine through beautifully.

For a vegan version, you can replace butter with a plant-based alternative and use flax eggs in place of regular eggs. Be sure to pick a cream cheese substitute suitable for frosting to maintain that luscious creamy finish. I have experimented with coconut oil as the neutral oil, which adds a subtle tropical hint that works surprisingly well with the chai spices.

Flavor-wise, you can customize your spice blend by increasing the cardamom for a more floral note or adding a pinch of black pepper for a hint of heat. If you want a different cooking method, try turning the batter into cupcakes, adjusting the baking time to about 20-25 minutes for individual portions—perfect for parties or gifting.

Storage and Reheating

Storing Leftovers

Once your Brown Sugar Chai Cake is frosted and enjoyed, any leftovers should be stored in an airtight container in the refrigerator. I find that using a cake dome or a sealed cake carrier helps keep the frosting fresh and prevents the cake from drying out. Properly stored, the cake stays delicious for up to 4 days, allowing you to savor every last bite.

Freezing

This cake freezes beautifully, especially when the layers are wrapped individually in plastic wrap and stored in a zip-top freezer bag or airtight container. This method preserves moisture and flavor without freezer burn. Frozen, the cake will keep for up to 2 months. When you’re ready to enjoy it, just thaw it overnight in the refrigerator before serving or decorating.

Reheating

I recommend serving this cake at room temperature or slightly chilled rather than reheating because that keeps the frosting’s texture intact. If you do want to warm a slice, gently heat it in the microwave for about 10-15 seconds—just enough to take the chill off without melting the frosting. Avoid warming too long, as you risk losing that perfect balance between cake and frosting.

FAQs

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

You can, but dark brown sugar adds richer molasses notes that really enhance the chai spice flavor. Light brown sugar will still work but with a slightly milder taste. If that’s all you have, consider adding a teaspoon of molasses to boost the depth.

What’s the best way to measure flour for this recipe?

For the best accuracy, I recommend weighing your flour on a kitchen scale. If you don’t have one, lightly spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly with the cup to prevent packing and using too much flour, which can make the cake dense.

Can this cake be made without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a hand mixer or even mix by hand for the dry ingredients and then combine the wet carefully. Just be mindful not to overmix once liquids are added.

Is the cream cheese frosting optional?

While this cake tastes fantastic on its own, the cream cheese frosting adds a tangy richness that balances the spices. If you prefer, you can dust the cake with powdered sugar or use a simple vanilla glaze, but I personally find the frosting brings everything together perfectly.

Can I make this cake ahead of time?

Yes! I actually recommend baking and freezing the layers a day or two in advance. Then you can frost it just before serving, which makes your prep much easier and ensures a fresher, more manageable cake for decorating.

Conclusion

I truly hope you give this Brown Sugar Chai Cake Recipe a try—I know it will become a favorite in your baking repertoire just like it has in mine. There’s something incredibly comforting and special about the blend of spices and the rich brown sugar sweetness that feels like a celebration with every bite. Whether for a holiday, a party, or just because, this cake is a delicious way to warm your heart and your kitchen. Happy baking!