Why You’ll Love This Recipe

This chai cake is the ideal dessert for fall, combining the cozy flavors of chai tea with a moist, spongy texture that’s enhanced by the sweet chai milk soak. The brown butter cream cheese frosting takes the flavor profile to a whole new level with its nutty richness, perfectly complementing the warm spices of the cake. If you’re a fan of spiced cakes or chai, this recipe is sure to become your go-to for any autumn gathering or celebration.

Ingredients

For the Chai Cake:

• 2 ¼ cups (282 g) all-purpose flour, spooned and leveled

• 1 tablespoon ground cinnamon

• 1 ½ teaspoons ground ginger

• ½ teaspoon ground allspice

• ½ teaspoon ground nutmeg

• 1 teaspoon ground cardamom

• ¼ teaspoon ground cloves

• 1 ½ teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 10 tablespoons (140 g) unsalted butter, softened

• 1 cup (200 g) granulated white sugar

• ½ cup (110 g) brown sugar, packed

• 3 eggs, at room temperature

• 1 tablespoon vanilla extract

• 1 cup (240 ml) buttermilk, at room temperature

For the Brown Butter Cream Cheese Frosting:

• 1 ¼ cups (280 g) unsalted butter

• 8 oz (226 g) cream cheese, cold

• 2 cups (260 g) powdered sugar

For the Chai Milk Soak:

• ½ cup (120 ml) whole milk

• 2 chai teabags

• ½ cup (150 g) sweetened condensed milk

• 1 teaspoon vanilla extract

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

Directions

For the Chai Cake:

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.

2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer on high speed for about 2 minutes until light and fluffy.

4. Add the eggs and vanilla extract, mixing on medium speed until the batter is smooth and pale, about 1 minute.

5. Add the buttermilk and dry ingredients alternately, mixing on low speed until fully combined. Scrape the sides of the bowl as necessary.

6. Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow the cake to cool in the pan for 30 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.

For the Brown Butter Cream Cheese Frosting:

1. In a large pot, melt the butter over medium heat. Let it simmer for 10-12 minutes until it becomes foamy, gives off a nutty aroma, and turns a golden brown color.

2. Transfer the brown butter to a large bowl and let it cool in the fridge until solid but still soft.

3. Once chilled, whip the brown butter on high speed with an electric mixer until it becomes pale and fluffy, about 5-10 minutes.

4. Add the cold cream cheese and continue mixing on medium speed until fully combined and fluffy.

5. Sift the powdered sugar and add it gradually, mixing on low speed until fully combined. Then, increase the speed to high for 1 minute to make it light and fluffy.

For the Chai Milk Soak:

1. In a small saucepan, heat the whole milk over low heat until steaming, then add the chai teabags. Allow the milk to steep for 20 minutes.

2. Remove the teabags and let the chai milk cool to room temperature.

3. Mix in the sweetened condensed milk and vanilla extract. Set aside.

Assembling the Cake:

1. Once the cake is fully cooled, cut a thin layer off the top to create a flat surface.

2. Poke small holes into the top of the cake using a wooden stick or the handle of a wooden spoon.

3. Slowly pour the chai milk soak over the cake, letting it absorb into the holes.

4. Frost the top of the cake with the brown butter cream cheese frosting using an offset spatula.

5. Sprinkle a small amount of cinnamon over the frosting for decoration.

6. Slice into 16 pieces and serve!

Servings and Timing

• Servings: 16 slices

• Prep Time: 1 hour 30 minutes

• Cook Time: 38 minutes

• Total Time: 2 hours 8 minutes

Variations

• Chai Spice Mix: If you don’t have individual spices, you can use a store-bought chai spice blend instead.

• Frosting Alternatives: If you prefer, you can substitute the brown butter cream cheese frosting with a traditional buttercream frosting for a lighter option.

• Toppings: Add chopped nuts like pecans or walnuts on top of the frosting for some extra texture.

Storage/Reheating

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.

• Freezing: Freeze leftover cake slices for up to 1 month. Wrap individual slices in plastic wrap and store in an airtight container.

FAQs

1. Can I use a different type of milk in the chai soak?

Yes, you can substitute whole milk with almond milk, oat milk, or any milk of your choice.

2. Can I make this cake without buttermilk?

You can substitute buttermilk with a mixture of regular milk and 1 tablespoon of lemon juice or vinegar for each cup of buttermilk.

3. Can I make this cake ahead of time?

Yes, you can make the cake up to a day ahead and store it in the fridge before frosting and soaking.

4. Can I skip the chai soak?

The chai milk soak is what makes this cake so moist, but if you’re in a hurry, you can skip it and simply frost the cake as usual.

5. Can I make the frosting without brown butter?

While brown butter adds a rich flavor, you can make the frosting with regular butter if you prefer a lighter taste.

6. How do I ensure the cake absorbs the chai soak evenly?

Make sure to poke small holes all over the top of the cake so the chai milk can seep in evenly.

7. Can I freeze this cake?

Yes, you can freeze the cake layers (unfrosted) for up to 1 month. Let the layers thaw before frosting and soaking.

8. Can I add a glaze to this cake?

Yes, you can drizzle a simple glaze made from powdered sugar and milk for an extra touch of sweetness.

9. Can I use a different frosting flavor?

You can experiment with other frostings like cinnamon buttercream or whipped cream if you prefer, but the brown butter cream cheese frosting complements the chai flavor wonderfully.

10. How can I make this cake more festive?

Decorate the top of the cake with autumn-themed sprinkles, edible gold leaf, or caramel drizzle for a seasonal touch.

Conclusion

This chai cake is the perfect dessert for fall, combining the warm, cozy flavors of chai with a moist, soak-infused cake and a rich, nutty frosting. Whether for a holiday gathering, birthday, or simply a special treat, this cake is sure to delight your taste buds with its irresistible texture and spiced sweetness.

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