Brown Sugar Chai Cake Recipe

Introduction

This brown sugar chai cake features two moist layers infused with warm, cozy spices and wrapped in a sweet, tangy cream cheese frosting. It’s a simple yet festive dessert that’s sure to impress your guests and satisfy any crowd.

Ingredients

• 390 g all-purpose flour
• 320 g dark brown sugar
• 15 g 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 unsalted butter, room temperature
• 100 g neutral oil (such as canola or vegetable oil)
• 283 g whole milk, room temperature
• 2 eggs, room temperature
• 1 tablespoon vanilla extract
• 227 g unsalted butter, room temperature (for frosting)
• 12 oz cream cheese, cold
• 340 g powdered sugar, sifted

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to prepare for wrapping the pans later.
2. Step 2: In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
3. Step 3: Cut the unsalted butter into small cubes and add to the dry ingredients. Mix on low speed until the mixture resembles wet sand.
4. Step 4: Add the neutral oil, whole milk, eggs, and vanilla extract. Mix until just combined, being careful not to overmix.
5. Step 5: Divide the batter evenly between the prepared pans. Wrap the soaked cake strips around the outside of each pan to ensure even baking.
6. Step 6: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and immediately turn the cakes out onto wire racks to cool completely.
7. Step 7: Once cooled, wrap the cake layers tightly in plastic wrap and freeze them until ready to frost. Freezing helps achieve easier and neater frosting.
8. Step 8: To make the frosting, beat the room temperature butter and cold cream cheese together on high speed until smooth. Gradually add the sifted powdered sugar on low speed until fully combined and smooth, with no lumps or air pockets.
9. Step 9: To assemble, place one cake layer on your cake stand. Spread an even layer of frosting on top using an offset spatula. Place the second layer on top and apply frosting to the top and sides as desired.
10. Step 10: Finish by sprinkling a small amount of cinnamon on top for a beautiful, flavorful touch. Serve and enjoy!

Tips & Variations

• Use cake strips soaked in ice water to wrap your pans; this keeps edges from overbaking and creates flat, even layers.
• Freeze the cake layers before frosting to make decorating easier and help the frosting set nicely.
• Use cold cream cheese and room temperature butter for a sturdy, smooth frosting that’s easy to pipe or spread.
• Sifting the powdered sugar before adding it to the frosting prevents lumps and ensures a silky texture.
• Try adding chopped nuts or dried fruit to the batter for extra texture and flavor.

Storage

Store the finished cake covered in the refrigerator for up to 4 days. For longer storage, wrap the cake tightly and freeze for up to 2 months. When reheating slices, bring to room temperature for best flavor and texture; avoid microwaving as it can melt the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of dark brown sugar?

You can substitute light brown sugar for dark brown sugar, though the flavor will be a bit milder without the deep molasses notes.

Why should I freeze the cake layers before frosting?

Freezing the cake layers firms them up, making them easier to frost without crumbling. It also helps the frosting set more quickly and neatly.

Brown Sugar Chai Cake Recipe

Print Recipe

★★★★★

5 from 237 reviews

This Brown Sugar Chai Cake features two moist and tender cake layers infused with warm chai spices such as cinnamon, cardamom, ginger, and cloves, perfectly complemented by a smooth and tangy cream cheese frosting. The cake is wrapped in cake strips during baking for even layers, then frozen to achieve clean and easy frosting application. It’s an ideal festive dessert to impress guests with its cozy flavors and beautiful presentation.

• Author: Viktoria
• Prep Time: 1 hour
• Cook Time: 35 minutes
• Total Time: 1 hour 35 minutes
• Yield: 20 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Brown Sugar Chai Cake:

• 390 g (3 ¼ cups) all-purpose flour
• 320 g (1 ½ cups) dark brown sugar
• 15 g (1 tbsp + ¾ 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 tablespoons) unsalted butter, room temperature
• 100 g (½ cup) neutral oil (such as canola or light olive oil)
• 283 g (1 ¼ cups) whole milk, room temperature
• 2 eggs, room temperature
• 1 tablespoon vanilla extract

For the Cream Cheese Frosting:

• 227 g (16 tablespoons) unsalted butter, room temperature
• 12 oz (1 ½ blocks) cream cheese, cold
• 340 g (3 cups) powdered sugar, sifted

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to prepare for wrapping.
2. Mix Dry Ingredients and Butter: In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, kosher salt, and chai spices (cinnamon, cardamom, ginger, allspice, nutmeg, cloves). Cut the unsalted butter into small cubes and add to the dry mix. Mix on low speed until the mixture looks like wet sand.
3. Add Wet Ingredients: Add the neutral oil, whole milk, eggs, and vanilla extract to the mixer. Mix on low to medium speed until just combined, ensuring not to overmix to keep the batter tender.
4. Divide Batter and Bake: Evenly divide the cake batter between the prepared pans, scraping the bowl to get all the batter. Wrap the soaked cake strips around the outside of the pans to ensure even baking. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
5. Cool and Freeze Layers: Immediately turn the cakes out onto a wire rack to cool completely. Once cooled, wrap the cake layers tightly in plastic wrap and freeze for at least two hours or until ready to frost. This helps to achieve easier and cleaner frosting application.
6. Make the Cream Cheese Frosting: In the bowl of a stand mixer fitted with a paddle, beat the room temperature butter and cold cream cheese on high speed until smooth and creamy. Gradually add the sifted powdered sugar on low speed until fully incorporated. Continue mixing on low until the frosting is smooth with no lumps or air pockets.
7. Assemble the Cake: Place one frozen cake layer on the cake stand and secure it with a small amount of frosting. Using an offset spatula, spread an even layer of frosting over the top. Place the second cake layer on top and frost the top and sides as desired.
8. Decorate and Serve: Finish decorating with a light dusting of cinnamon or your choice of spices or decorations like star anise and cinnamon sticks. Slice and serve this cozy, flavorful cake.

Notes

• Use cake strips soaked in ice water and wrapped around pans to ensure flat, evenly baked cake layers.
• Freeze the cake layers before frosting for easier application and a cleaner finish.
• Use cold cream cheese and room temperature butter for the frosting to get a sturdy, smooth texture.
• Sift powdered sugar before adding to frosting to avoid lumps and grainy texture.
• Bring eggs to room temperature quickly by placing them in warm water for 10 minutes to ensure even mixing.

Keywords: brown sugar cake, chai cake, cream cheese frosting, spiced cake, holiday cake, American dessert, chai spice cake, moist cake