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Chai Cake

Moist Chai Cake with Brown Butter Frosting for Fall Bliss

Experience the essence of autumn with this Moist Chai Cake, featuring a delightful chai milk soak and rich 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: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chai Cake Ingredients
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Allspice
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Cardamom
  • 1 teaspoon Ground Cloves
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter Softened for easy creaming.
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 3 Eggs Room temperature for best results.
  • 2 teaspoons Vanilla Extract
  • 1 cup Buttermilk Can substitute with whole milk mixed with lemon juice.
Brown Butter Cream Cheese Frosting
  • 1/2 cup Unsalted Butter (Browned) Cool briefly before mixing.
  • 8 ounces Cream Cheese Chilled.
  • 2 cups Powdered Sugar
Chai Milk Soak
  • 1 cup Whole Milk
  • 2 Chai Teabags
  • 1/2 cup Sweetened Condensed Milk Adjust to taste.
  • 2 teaspoons Vanilla Extract

Equipment

  • 9x9 inch light metal baking pan
  • mixing bowls
  • Electric mixer
  • whisk
  • Saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan.
  2. In a bowl, mix dry ingredients including flour, spices, baking powder and salt.
  3. Cream together softened butter, granulated sugar, and brown sugar until fluffy.
  4. Add eggs one at a time and incorporate vanilla. Beat until smooth.
  5. Gently mix in buttermilk to the egg mixture, then combine with dry ingredients.
  6. Pour batter into prepared pan and bake for 35-38 minutes, or until a toothpick comes out clean.
  7. Cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
  8. Brown butter in a saucepan, then whip with cream cheese and powdered sugar to make frosting.
  9. Heat whole milk and steep chai teabags. Stir in sweetened condensed milk and vanilla.
  10. Poke cake with a stick, pour chai milk soak over it, then frost with cream cheese mixture.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 290mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

For best results, use a light metal pan and avoid overmixing the batter.

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