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Chai Cake

Moist Chai Cake with Creamy Brown Butter Frosting

This Moist Chai Cake is infused with chai essence and topped with creamy brown butter frosting, making it a perfect dessert for autumn gatherings.
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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
  

For the Cake
  • 2 cups All-Purpose Flour Spoon and level for best results.
  • 2 teaspoons Ground Cinnamon Adds warm flavor.
  • 1 teaspoon Ground Ginger Enhances spiciness.
  • 1 teaspoon Ground Allspice Use freshly ground for maximum aroma.
  • 1 teaspoon Nutmeg Add for depth.
  • 1 teaspoon Ground Cardamom Adds unique flavor.
  • 1 teaspoon Ground Cloves Use freshly ground for aroma.
  • 1 teaspoon Baking Powder Provides lift.
  • 1 teaspoon Baking Soda Provides lift.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Let reach room temperature.
  • 1 cup Granulated Sugar Primary source of sweetness.
  • 1/2 cup Brown Sugar Increases moisture.
  • 3 large Eggs Use room temperature.
  • 2 teaspoons Vanilla Extract Rounds out flavor.
  • 1 cup Buttermilk Can substitute with homemade version.
  • 1 cup Whole Milk Key for soaking.
  • 2 bags Chai Tea Bags The heart of chai flavor.
  • 1/2 cup Sweetened Condensed Milk Adds moisture.
For the Frosting
  • 1/2 cup Unsalted Butter Browned for nuttiness.
  • 8 ounces Cream Cheese At room temperature.
  • 3 cups Powdered Sugar For sweetness and thickness.

Equipment

  • stand mixer
  • 9x9 inch baking pan
  • Saucepan
  • Large mixing bowl
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions for Chai Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan. Line with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, spices, baking powder, baking soda, and salt.
  3. Cream the unsalted butter, granulated sugar, and brown sugar in a mixer until light and fluffy.
  4. Add the eggs one at a time, followed by the vanilla extract, mixing until smooth.
  5. Gradually add buttermilk alternating with the dry ingredients until just combined.
  6. Pour the batter into the prepared pan and bake for 35 to 38 minutes until a toothpick comes out clean.
  7. Cool the cake in the pan for at least 30 minutes before transferring to a wire rack.
  8. Melt unsalted butter in a saucepan until golden brown, then cool slightly and beat with cream cheese and powdered sugar until fluffy.
  9. Heat whole milk, steep chai tea bags for 20 minutes, then whisk in sweetened condensed milk and vanilla extract.
  10. Poke holes in the cooled cake, pour the chai milk soak over it, frost with brown butter frosting, and sprinkle with cinnamon.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Store leftovers in an airtight container for 1-2 days at room temperature, or refrigerate for longer freshness.

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