Why You’ll Love This Recipe

This brown sugar chai cake brings together a warm blend of spices with the sweetness of brown sugar, creating a perfectly moist and flavorful cake. The cream cheese frosting adds a tangy richness that complements the spice-filled cake layers. It’s an easy-to-make yet impressive cake that’s ideal for holiday gatherings, birthdays, or any celebration. Plus, the combination of textures—spongy cake and creamy frosting—makes every bite pure bliss.

Ingredients

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

• 283 g (1 ¼ cups) whole milk, room temperature

• 2 large 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Brown Sugar Chai Cake:

1. 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.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, salt, and spices.

3. Add the cubed butter to the dry ingredients and mix on low speed until it resembles wet sand.

4. Add the oil, milk, eggs, and vanilla, and mix until just combined.

5. Divide the batter evenly between the prepared pans. Wrap the soaked cake strips around the outside of the pans.

6. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Turn the cakes out onto a wire rack to cool completely.

7. Once cool, wrap the cake layers in plastic wrap and freeze until ready to decorate. Freezing the cake makes it easier to frost.

For the Cream Cheese Frosting:

1. In the bowl of a stand mixer, beat the butter and cream cheese on high speed until smooth.

2. Slowly add the sifted powdered sugar and mix on low speed until fully combined. Continue mixing on low speed until the frosting is smooth and free of lumps or pockets of air.

For Assembly:

1. Place the first cake layer on a cake stand and secure it with a small amount of frosting at the base.

2. Spread an even layer of frosting on top of the first cake layer using an offset spatula.

3. Place the second cake layer on top of the frosted layer.

4. Finish decorating the cake as desired. Sprinkle a small amount of cinnamon on top for a festive touch.

5. Serve and enjoy!

Servings and Timing

• Servings: 20

• Prep Time: 1 hour

• Cook Time: 35 minutes

• Total Time: 1 hour 35 minutes

Variations

• Spiced Frosting: For added spice, incorporate a pinch of cinnamon or cardamom into the cream cheese frosting for extra warmth.

• Nuts: Add chopped pecans or walnuts to the batter or sprinkle them on top of the cake for added texture.

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

Storage/Reheating

• Storage: Store leftover cake slices in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for up to 5 days if you prefer it cold.

• Freezing: Wrap individual slices in plastic wrap and place them in an airtight container or freezer bag to freeze for up to 1 month. Let the cake thaw at room temperature before serving.

FAQs

1. Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Just make sure to store it in an airtight container until you’re ready to serve.

2. Can I substitute the brown sugar for white sugar?

While the flavor will be different, you can substitute white sugar for brown sugar. Brown sugar adds moisture and a deeper flavor, but white sugar will still work if necessary.

3. Can I use dairy-free ingredients?

Yes, you can use dairy-free butter, milk, and cream cheese for a dairy-free version of this cake.

4. Can I frost the cake immediately after baking?

It’s best to freeze the cake layers for at least 2 hours before decorating. Freezing helps firm up the frosting and makes it easier to work with.

5. Can I use a different frosting for this cake?

If you prefer, you can use a buttercream frosting or whipped cream as an alternative to cream cheese frosting. However, the tanginess of the cream cheese complements the warm spices in the cake perfectly.

6. How can I make sure my cake layers are flat?

To ensure even layers, use cake strips soaked in ice water to prevent the edges from baking faster than the center, creating flat and level cake layers.

7. Can I make this cake in advance and freeze it?

Yes, the cake layers can be frozen for up to 1 month. Just wrap them tightly in plastic wrap before freezing.

8. Can I use a different size cake pan?

If you’re using a different-sized cake pan, adjust the baking time accordingly. For an 8-inch pan, reduce the baking time to 25-30 minutes.

9. Can I add other spices to the cake?

Yes, you can experiment with other spices like ground cloves, star anise, or black pepper for a more complex flavor profile.

10. How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. You can also freeze it for longer storage.

Conclusion

This brown sugar chai cake is a warm, comforting dessert perfect for any occasion. With the perfect balance of sweet and spicy flavors in the cake and the tangy cream cheese frosting, it’s a showstopper that will impress your guests. Whether it’s for a holiday gathering or a special treat, this cake is sure to become a new favorite!

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