why make this recipe
Brown Sugar Chai Cake is a delightful dessert that combines the warm spices of chai tea with a moist, sweet cake. This recipe offers a cozy flavor that’s perfect for any occasion, whether it’s a family gathering, a birthday party, or just a cozy evening at home. The unique blend of spices not only adds depth to the cake but also fills your kitchen with a lovely aroma. Plus, the creamy frosting on top elevates this cake to a new level of deliciousness.
how to make Brown Sugar Chai Cake
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
- 283 g whole milk (room temperature)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 227 g unsalted butter (room temperature, for frosting)
- 12 oz cream cheese (cold, for frosting)
- 340 g powdered sugar (sifted, for frosting)
Directions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
- In another bowl, cream together the dark brown sugar, unsalted butter, and neutral oil until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the whole milk, until smooth and fully combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Remove the cakes from the oven and cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together the cold cream cheese and room temperature unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar until incorporated and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate, spread frosting on top, then place the second layer and frost the top and sides of the cake.
- Optional: Decorate with extra spices or brown sugar.
how to serve Brown Sugar Chai Cake
Serve Brown Sugar Chai Cake at room temperature. It’s perfect for slicing and can be enjoyed on its own or with a cup of tea or coffee. You can also add a sprinkle of extra spices or a drizzle of caramel sauce for a fancy touch.
how to store Brown Sugar Chai Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, and it will last for about a week. Make sure to bring it back to room temperature before serving for the best flavor.
tips to make Brown Sugar Chai Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix just until combined to keep the cake tender.
- Use a toothpick to check for doneness; the center should come out clean or with just a few crumbs.
- Allow the cakes to cool completely before frosting to prevent melting the frosting.
variation (if any)
You can easily customize this recipe by adding nuts such as walnuts or pecans for a crunchy texture. You can also swap out the spices for your favorites or use flavored extracts like almond or maple for a different twist.
FAQs
Q1: Can I use light brown sugar instead of dark brown sugar?
A1: Yes, you can use light brown sugar, but the cake will have a milder flavor.
Q2: Is it necessary to use all the spices listed?
A2: While the specific blend enhances the cake’s flavor, you can adjust the spices to your preference or use a pre-made chai spice blend.
Q3: Can I freeze this cake?
A3: Yes, you can freeze the unfrosted cake layers tightly wrapped for up to three months. Just thaw before frosting and serving.
Brown Sugar Chai Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the warm spices of chai tea with a moist, sweet cake, perfect for any occasion.
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
- 283 g whole milk (room temperature)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 227 g unsalted butter (for frosting, room temperature)
- 12 oz cream cheese (cold, for frosting)
- 340 g powdered sugar (sifted, for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
- In another bowl, cream together the dark brown sugar, unsalted butter, and neutral oil until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the whole milk, until smooth and fully combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Remove the cakes from the oven and cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together the cold cream cheese and room temperature unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar until incorporated and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate, spread frosting on top, then place the second layer and frost the top and sides of the cake.
- Optional: Decorate with extra spices or brown sugar.
Notes
Make sure all your ingredients are at room temperature for better mixing. Don’t overmix the batter; mix just until combined to keep the cake tender. Use a toothpick to check for doneness; the center should come out clean or with just a few crumbs. Allow the cakes to cool completely before frosting to prevent melting the frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
