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
Scale
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).
