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Chai Cake

Heavenly Chai Cake with Brown Butter Frosting Delight

Experience the comforting flavors of autumn with this Extra Moist Chai Cake, a delightful treat topped with brown butter frosting.
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Prep Time 30 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 38 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Ensure proper measurement using a digital scale.
  • 2 teaspoons Ground Spices (Cinnamon, Ginger, Allspice, Nutmeg, Cardamom, Cloves) Use fresh spices for the best flavor.
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter Should be softened; for a gluten-free version, use Bob’s Red Mill 1-to-1 flour.
  • 1 cup Granulated Sugar Adjust sugar to preference if too sweet.
  • 1 cup Brown Sugar Adds a hint of caramel flavor and moisture.
  • 3 large Eggs Use room temperature eggs for even mixing.
  • 1 tablespoon Vanilla Extract
  • 1 cup Buttermilk Substitute by mixing 1 cup whole milk with 1 tbsp lemon juice or vinegar.
For the Chai Milk Soak
  • 1 cup Whole Milk
  • 2 bags Chai Tea Bags Imparts the signature chai flavor.
  • 1/2 cup Sweetened Condensed Milk Adds sweetness and creaminess.
  • 1 teaspoon Vanilla Extract Enhances the flavor.
For the Brown Butter Frosting
  • 1 cup Unsalted Butter Primary ingredient, give it a nutty flavor when browned.
  • 8 oz Cream Cheese Adds richness and tanginess to the frosting.
  • 4 cups Powdered Sugar Sweetens and stabilizes the frosting.

Equipment

  • 9x9 inch baking pan
  • mixing bowls
  • Electric mixer
  • Saucepan
  • Wire Rack
  • spatula
  • Parchment paper

Method
 

Chai Cake Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch light metal baking pan and line it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground spices. Set aside.
  3. In a large mixing bowl, beat together the softened unsalted butter with granulated and brown sugar until light and fluffy, about 3-5 minutes. Add in the room temperature eggs one at a time, followed by vanilla extract.
  4. Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Mix on low speed until just combined and smooth.
  5. Pour the batter into the prepared baking pan and bake for 35-38 minutes. Allow to fill your home with its delectable chai aroma!
  6. Once baked, remove the chai cake from the oven and cool in the pan for 30 minutes. Then, gently turn it out onto a wire rack to cool completely.
  7. To prepare the brown butter frosting, melt unsalted butter in a saucepan over medium heat until golden brown. Allow it to cool until solid but soft, then whip until fluffy. Gradually beat in cream cheese and powdered sugar.
  8. In a small saucepan, heat whole milk and steep the chai tea bags for about 5 minutes. Remove the bags and let the milk cool before mixing in sweetened condensed milk and vanilla extract.
  9. Once the chai cake is completely cool, poke holes across the top and pour the chai milk soak evenly over it. Let it soak in.
  10. Frost the cooled chai cake generously with the brown butter frosting. Optionally sprinkle cinnamon on top before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 120mgIron: 1mg

Notes

For optimal results, use room temperature ingredients and accurate measurements. Consider a light-colored pan for even baking and allow the cake to cool completely before frosting.

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