Description
This Brown Sugar Chai Cake is a fragrant and delicious dessert inspired by classic chai spices. Featuring a moist cake infused with cinnamon, cardamom, ginger, and other warm spices, it's perfectly complemented by a smooth cream cheese frosting. Ideal for gatherings and celebrations, this cake offers a unique twist on traditional flavors with a tender crumb and richly spiced profile.
Ingredients
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 (such as vegetable or canola 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 cream cheese (cold)
- 340 g powdered sugar (sifted)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Soak Cake Strips: Immerse cake strips in ice water; these will be wrapped around the pans later to promote even baking and prevent doming.
- Combine 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.
- Add Butter to Dry Mix: Add the small cubes of unsalted butter to the dry ingredients. Mix on low speed until the mixture resembles wet sand, indicating the butter is well incorporated.
- Add Wet Ingredients: Add the neutral oil, whole milk, eggs, and vanilla extract to the mixture. Mix until just combined without overmixing to ensure a tender crumb.
- Divide Batter and Apply Cake Strips: Evenly divide the cake batter between the prepared pans. Wrap the soaked cake strips around the outside edges of the pans to help the cakes bake evenly.
- Bake the Cakes: Place the pans in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Once baked, immediately remove the cakes from the pans and transfer them onto a wire rack to cool completely. For easier frosting, wrap the cooled cakes tightly in plastic wrap and freeze until ready to assemble.
- Prepare Cream Cheese Frosting: In a clean bowl of the stand mixer fitted with a paddle attachment, beat the unsalted butter and cold cream cheese on high speed until smooth and creamy. Gradually add the sifted powdered sugar while mixing on low speed to avoid a sugar cloud, then increase speed slightly and beat until the frosting is smooth with no lumps or air pockets.
- Assemble the Cake: Secure one cake layer on your cake stand using a small amount of frosting underneath. Using an offset spatula, spread an even layer of frosting over the top. Place the second cake layer on top and proceed to frost the sides and top as desired.
- Decorate and Serve: Finish by sprinkling a small amount of cinnamon over the top for a beautiful and aromatic presentation. Slice and serve your spiced Brown Sugar Chai Cake to enjoy!
Notes
- Room temperature ingredients help to create a smoother batter and better rise.
- Freezing the cake layers before frosting helps prevent crumbs from mixing into the frosting, making a cleaner finish.
- Cake strips are optional but recommended for even baking and flat cake layers.
- This cake stores well refrigerated and can be wrapped tightly and frozen for up to one month.
- Adjust spices to taste if you prefer a stronger chai flavor or a milder cake.
