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Chai Cake Recipe

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This chai cake is a spiced dessert soaked with sweet chai milk and topped with a luscious brown butter cream cheese frosting. Infused with cozy chai spices like cinnamon, cardamom, and ginger, it’s the perfect autumn treat for any celebration or gathering.

  • Author: Tina
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 38 minutes
  • Total Time: 2 hours 8 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

1 ¼ cups (280 g) unsalted butter (for frosting)

8 oz (226 g) cream cheese, cold (for frosting)

2 cups (260 g) powdered sugar (for frosting)

½ cup (120 ml) whole milk (for chai soak)

2 chai teabags (for chai soak)

½ cup (150 g) sweetened condensed milk (for chai soak)

1 teaspoon vanilla extract (for chai soak)

Instructions

  1. For the Chai Cake: Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt.
  2. In a large bowl, cream butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. Add eggs and vanilla extract, mixing on medium speed until smooth and pale.
  3. Alternately add the buttermilk and dry ingredients to the batter, mixing on low speed until fully combined. Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick comes out clean.
  4. Let the cake cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
  5. For the Brown Butter Cream Cheese Frosting: Melt butter in a pot over medium heat. Simmer for 10-12 minutes until golden brown and nutty in aroma. Cool in the fridge until solid but soft, then whip on high speed until pale and fluffy.
  6. Add cold cream cheese and continue mixing until fully combined. Gradually add sifted powdered sugar and mix until smooth. Increase speed to high for 1 minute to make it light and fluffy.
  7. For the Chai Milk Soak: Heat milk over low heat until steaming, then add chai teabags. Let steep for 20 minutes. Remove teabags and mix in sweetened condensed milk and vanilla extract. Let cool to room temperature.
  8. Assembling the Cake: Once the cake is cooled, cut a thin layer off the top for a flat surface. Poke small holes into the cake using a wooden stick or spoon handle. Slowly pour the chai milk soak over the cake, letting it absorb into the holes.
  9. Frost the cake with the brown butter cream cheese frosting and sprinkle with cinnamon for decoration.
  10. Slice into 16 pieces and serve!

Notes

  • Substitute chai teabags with a store-bought chai spice blend if preferred.
  • For a lighter option, use regular buttercream instead of brown butter cream cheese frosting.
  • Add chopped nuts like pecans or walnuts on top for added texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze the cake slices for up to 1 month. Thaw at room temperature before serving.

Nutrition

Find it online: https://cheftinaskitchen.com/chai-cake-recipe/