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Brown Sugar Chai Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/brown-sugar-chai-cake-recipe/