Description
A moist and flavorful Brown Sugar Chai Cake infused with warm chai spices and topped with a creamy brown sugar cream cheese frosting, perfect for fall gatherings and dessert lovers seeking a cozy treat.
Ingredients
Scale
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground chai spice blend (or 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp each of cardamom, cloves, and allspice)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 1/4 cups packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (room temperature)
Frosting Ingredients
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1/2 cup packed brown sugar
- 2 cups powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or two 8-inch round pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, chai spice blend, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and packed light brown sugar until the mixture becomes light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Mix in the vanilla extract thoroughly.
- Combine wet and dry ingredients: Alternate adding the dry ingredients and the room temperature buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing and tough cake.
- Bake the cake: Pour the batter into the prepared pan(s) and smooth the top evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting, to prevent melting the frosting.
- Prepare the frosting: Beat the softened butter, cream cheese, and packed brown sugar together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is light and fluffy. Add 1–2 tablespoons of milk or cream as needed to reach the desired spreading consistency.
- Frost the cake: Spread the prepared cream cheese frosting evenly over the completely cooled cake. Slice and serve.
Notes
- You can use a homemade or store-bought chai spice blend based on preference or availability.
- This cake pairs wonderfully with a dusting of cinnamon or a drizzle of caramel sauce for extra indulgence.
- Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
