Description
Brown Sugar Chai Cake blends warm chai spices and dark brown sugar into a moist, flavorful sponge, finished with tangy cream cheese frosting for a cozy dessert.
Ingredients
For the Cake:
390 g (3 1/4 cups) all-purpose flour
320 g (1 1/2 cups) dark brown sugar
15 g (1 tbsp + 3/4 tsp) baking powder
1 teaspoon kosher salt
1 tablespoon cinnamon
2 teaspoons cardamom
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cloves
140 g (10 tbsp) unsalted butter, room temp
100 g (1/2 cup) neutral oil
283 g (1 1/4 cups) whole milk, room temp
2 eggs, room temp
1 tablespoon vanilla extract
For the Frosting:
227 g (16 tbsp) unsalted butter, room temp
12 oz (1 1/2 blocks) cream cheese, cold
340 g (3 cups) powdered sugar, sifted
Instructions
1. Preheat oven to 325°F (160°C). Grease and line two 9-inch cake pans.
2. Soak cake strips in ice water.
3. Mix flour, brown sugar, baking powder, salt, and spices in a stand mixer.
4. Cut butter into cubes, add to dry mix, and mix until it resembles wet sand.
5. Add oil, milk, eggs, and vanilla, then mix until combined.
6. Divide batter between pans, wrap strips, and bake 35–40 minutes until toothpick comes out clean.
7. Turn cakes onto wire rack to cool completely. Wrap and freeze layers before decorating.
8. Beat butter and cream cheese until smooth. Gradually add sifted powdered sugar until creamy.
9. Place one cake layer on stand, frost evenly, add second layer, and cover cake with frosting.
10. Decorate with cinnamon sprinkle or desired garnish.
Notes
Freeze cake layers before decorating for easier handling. Store in fridge for up to 4 days. Serve at room temperature for best flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 453
- Sugar: 34 g
- Sodium: 268 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg