The Brown Sugar Chai Cake Recipe is an absolute delight that brings warmth and spice to your kitchen with every bite. This cake perfectly balances the rich, molasses-like flavor of dark brown sugar with an aromatic chai spice blend, creating a moist and tender crumb that’s both comforting and exciting. Whether you’re baking for a special occasion or craving something cozy to enjoy with your afternoon tea, this cake offers a harmonious melody of flavors that is as inviting as it is unique.
Ingredients You’ll Need
With just a handful of simple, pantry-friendly ingredients, this cake comes together effortlessly. Each component plays a crucial role in building the cake’s tender texture, deep color, and irresistible flavor profile.
- Unbleached all-purpose flour: The sturdy yet soft base that gives structure without heaviness.
- Dark brown sugar: Adds moistness and that signature caramel-like richness.
- Neutral oil: Keeps the crumb wonderfully tender and moist without competing flavors.
- Whole milk: Provides creaminess and aids in blending flavors smoothly.
- Large eggs (room temperature): Help with binding and give the cake volume and lift.
- Vanilla extract: Enhances and rounds out the spicy notes beautifully.
- Chai spice blend: A magical mix of cinnamon, cardamom, ginger, nutmeg, allspice, and cloves that brings warmth and complexity.
- Baking powder and baking soda: Leavening agents that ensure a light and airy texture.
- Salt: Balances the sweetness and intensifies the overall flavor.
- Cream cheese: Adds a luscious tangy richness to the frosting.
- Unsalted butter (softened): Makes the frosting creamy and smooth.
- Powdered sugar: Sweetens and lightens the frosting for a perfectly airy finish.
- Pinch of salt (for frosting): Offsets the sweetness and heightens flavor contrasts.
How to Make Brown Sugar Chai Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This simple prep step ensures your cakes will release easily and bake evenly.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, chai spice blend, baking powder, baking soda, and salt. This mixture forms the flavorful backbone of your cake, infusing every bite with chai warmth and a perfect lift.
Step 3: Mix the Wet Ingredients
Whisk the dark brown sugar, neutral oil, eggs, vanilla extract, and whole milk together in another bowl until the mixture is silky and smooth. The brown sugar dissolves into the wet ingredients, starting the magical transformation into a moist cake.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as that can make the cake dense. This gentle mixing helps your cake stay light and tender.
Step 5: Divide Batter and Bake
Evenly pour the batter into the prepared pans. Smooth the tops with a spatula to ensure even baking. Bake in your preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling incredible!
Step 6: Cool Completely
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack. Cooling completely before frosting is key to avoid melting your cream cheese frosting.
Step 7: Prepare the Cream Cheese Frosting
Using a mixer, beat the cold cream cheese and softened butter until silky smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, then beat until the frosting is fluffy and creamy. This luscious frosting perfectly complements the spiced, brown sugar cake layers.
Step 8: Assemble and Frost
Place one cake layer on a serving plate, spread a layer of frosting evenly on top, then gently place the second cake layer over it. Frost the top and sides of the cake smoothly with the remaining cream cheese frosting. Now your Brown Sugar Chai Cake Recipe is ready to enjoy.
How to Serve Brown Sugar Chai Cake Recipe
Garnishes
For a beautiful finishing touch, sprinkle a little extra chai spice blend or a dusting of powdered sugar over the frosted cake. Toasted chopped nuts like pecans or walnuts add a lovely crunch and complement the spice notes perfectly.
Side Dishes
This cake pairs wonderfully with a hot cup of spiced chai tea or a smooth latte. Fresh fruit like sliced pears or figs adds a refreshing contrast, balancing the sweetness and spice for a delightful dessert experience.
Creative Ways to Present
Try serving your Brown Sugar Chai Cake Recipe as individual mini cakes or cupcakes frosted with the cream cheese icing, perfect for sharing at gatherings. You could also layer cake slices with whipped cream and fresh berries for an elegant trifle variation.
Make Ahead and Storage
Storing Leftovers
Wrap your cake tightly in plastic wrap or keep it in an airtight container and store it in the refrigerator. It will stay fresh and moist for up to 4 days, allowing you to enjoy that chai-spiced goodness anytime.
Freezing
You can freeze un-frosted cake layers by wrapping them well in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and frost as usual for a fresh-tasting treat.
Reheating
If you prefer your cake slightly warm, heat slices gently in the microwave for about 10-15 seconds. Avoid overheating to keep the frosting from melting. This little tip brings out the spices and softens the cake beautifully.
FAQs
Can I use a different type of oil in this Brown Sugar Chai Cake Recipe?
Absolutely! Neutral oils like vegetable, canola, or light olive oil work best to keep the flavors balanced without overpowering the chai spices. Avoid strong-flavored oils to maintain the delicate cake taste.
What if I don’t have a chai spice blend?
No worries at all! You can create your own by mixing cinnamon, cardamom, ginger, nutmeg, allspice, and cloves in equal parts. This homemade blend captures the warm spice profile perfectly in the cake.
Can this cake be made gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum for structure. The texture might vary slightly, but the flavor will remain wonderfully indulgent.
Is there a way to make this cake dairy-free?
Yes! Swap the whole milk for almond or oat milk, and replace the cream cheese and butter in the frosting with dairy-free alternatives. This lets you enjoy the chai goodness while keeping it dairy-friendly.
How long does this Brown Sugar Chai Cake Recipe last?
When stored properly in the refrigerator, the cake stays fresh and delicious for up to 4 days. Freezing extends its life up to 3 months, so you can savor this delightful cake anytime you want.
Final Thoughts
Baking this Brown Sugar Chai Cake Recipe is such a joyful experience filled with rich aromas and warm spices that make your kitchen feel like a cozy haven. It’s an approachable yet unique dessert that’s sure to become a beloved favorite. I can’t wait for you to try it and enjoy every comforting, spiced bite!
Print
Brown Sugar Chai Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Sugar Chai Cake is a delightful blend of warm chai spices and rich brown sugar, creating a moist, flavorful dessert perfect for any occasion. Topped with a creamy, tangy cream cheese frosting, this cake brings comforting spices like cinnamon, cardamom, and ginger together in a soft, tender crumb that’s sure to impress.
Ingredients
Cake Ingredients
- 2 ½ cups unbleached all-purpose flour
- 1 ¼ cups dark brown sugar, packed
- 1 cup neutral oil (vegetable, canola, or light-tasting olive oil)
- 1 cup whole milk
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp chai spice blend (or mix of cinnamon, cardamom, ginger, nutmeg, allspice, cloves)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Frosting Ingredients
- 8 oz cream cheese, cold
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, chai spice blend, baking powder, baking soda, and salt until evenly combined. This ensures the leavening and spices are distributed throughout the batter.
- Combine Wet Ingredients: In a separate bowl, blend the dark brown sugar, neutral oil, eggs, vanilla extract, and whole milk until the mixture is smooth and uniform. This creates a rich and moist batter base.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender and light.
- Divide Batter and Bake: Evenly distribute the batter between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully cooked.
- Cool Cakes: Allow the cakes to cool completely in the pans for about 10 minutes before transferring to a wire rack to cool fully. Cooling ensures the frosting will not melt when applied.
- Make Frosting: Beat the cold cream cheese and softened butter together until smooth and creamy. Add powdered sugar, vanilla extract, and a pinch of salt, then continue beating until the frosting is fluffy and spreadable.
- Assemble and Frost: Once the cakes are completely cooled, frost the layers generously with the cream cheese frosting, smoothing the top and sides for a beautiful finish.
- Serve: Slice and serve the cake at room temperature to enjoy the full flavors and moist texture. Store any leftovers refrigerated and bring to room temperature before serving.
Notes
- For a stronger chai flavor, increase the chai spice blend to 1 ½ tablespoons.
- Ensure eggs are at room temperature for better batter consistency and rise.
- Use fresh spices for the best and most vibrant chai aroma and taste.
- Allow cakes to cool completely to prevent the frosting from melting or becoming too runny.
- This cake can be stored in the refrigerator for up to 3 days, or frozen for up to 1 month (frost after thawing).
