Description
A moist and flavorful Brown Sugar Chai Cake infused with warm chai spices and topped with a creamy, tangy cream cheese frosting. Perfect for cozy gatherings and dessert lovers who enjoy a spiced treat.
Ingredients
Scale
For the Cake:
- 2 ½ cups unbleached all-purpose flour
- 1 ¼ cups dark brown sugar, packed
- 1 cup neutral oil (vegetable, canola, or light-tasting olive oil)
- 1 cup whole milk
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp chai spice blend (or mix of cinnamon, cardamom, ginger, nutmeg, allspice, cloves)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Frosting:
- 8 oz cream cheese, cold
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a large bowl, whisk together the unbleached all-purpose flour, chai spice blend, baking powder, baking soda, and salt until well combined to distribute the leavening agents and spices evenly.
- Combine Wet Ingredients: In a separate bowl, mix the dark brown sugar, neutral oil, eggs, vanilla extract, and whole milk until the mixture is smooth and homogeneous with no lumps.
- Incorporate Dry Into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing, which could make the cake dense.
- Divide Batter: Evenly divide the batter between the two prepared cake pans, smoothing the tops for even baking.
- Bake the Cakes: Place the pans into the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully cooked.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in their pans for about 10 minutes before transferring to a wire rack to cool fully; frosting chilled or room temperature cakes prevents melting.
- Prepare the Frosting: Beat the cold cream cheese and softened unsalted butter together in a mixing bowl until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is fluffy and well combined.
- Assemble and Frost: Level the cooled cake layers if needed. Spread a generous amount of cream cheese frosting on top of one cake layer, then place the second layer over it. Frost the top and sides of the cake evenly with the remaining frosting.
- Serve: Slice the cake into 12 servings and serve immediately or refrigerate to set the frosting before serving.
Notes
- Room temperature eggs and milk help to create a smooth batter.
- You can make your own chai spice blend by mixing cinnamon, cardamom, ginger, nutmeg, allspice, and cloves if you don’t have a pre-made blend.
- If you prefer, substitute whole milk with a plant-based milk for a different dietary option, but results may slightly vary.
- Be careful not to overmix the batter to ensure a tender crumb.
- For easier slicing, chill the frosted cake before serving.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
