Introduction:
This Brown Sugar Chai Cake is the perfect combination of warm, aromatic chai spices and rich brown sugar. With every bite, you get the comforting flavors of cinnamon, cardamom, ginger, and cloves, paired with the deep sweetness of molasses from the brown sugar. It’s a moist, flavorful cake that’s perfect for fall gatherings, cozy afternoons, or special occasions when you want to enjoy something spiced and comforting. Topped with a chai-spiced cream cheese frosting, this cake will be your new go-to for cold weather desserts!
Inspiration Behind Brown Sugar Chai Cake:
Chai, a blend of Indian spices, is a drink loved for its warmth and depth. This Brown Sugar Chai Cake takes those flavors and transforms them into a dessert form. Combining the earthy sweetness of brown sugar and the spicy, warming notes of chai, this cake is reminiscent of a cozy cup of chai tea on a cool day.
Ingredients Breakdown:
- For the Brown Sugar Chai Cake:
- 2 cups all-purpose flour: Provides structure to the cake.
- 1 ½ teaspoons baking powder: Ensures the cake rises well.
- 1 teaspoon baking soda: Adds lightness to the cake’s texture.
- ½ teaspoon salt: Balances the sweetness.
- 1 ½ teaspoons ground cinnamon: The key spice in chai.
- 1 teaspoon ground ginger: Adds warmth and depth.
- ½ teaspoon ground cardamom: Gives the cake its signature chai flavor.
- ¼ teaspoon ground cloves: Adds a spicy, rich undertone.
- 1 cup packed brown sugar: Sweetens the cake with a deep molasses flavor.
- ½ cup unsalted butter (softened): Adds moisture and richness.
- 2 large eggs: Adds structure and richness.
- 1 cup whole milk: Keeps the cake moist.
- 1 teaspoon vanilla extract: Complements the chai spices.
- For the Chai-Spiced Cream Cheese Frosting:
- 8 oz cream cheese (softened): Creates a rich, tangy frosting base.
- ½ cup unsalted butter (softened): Adds creaminess to the frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting.
- 1 teaspoon ground cinnamon: For a spiced frosting.
- ½ teaspoon ground cardamom: Adds a chai twist to the frosting.
- ½ teaspoon vanilla extract: Balances the sweetness and spices.
Step-by-Step Recipe:
- Prepare the Brown Sugar Chai Cake Batter:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
- In a large bowl, cream together the brown sugar and butter until light and fluffy (about 3 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Chai-Spiced Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the cinnamon, cardamom, and vanilla extract.
- Beat the frosting until light and fluffy.
- Assemble the Brown Sugar Chai Cake:
- Place one cooled cake layer on a serving plate and spread a thick layer of chai-spiced cream cheese frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish with a light dusting of cinnamon or additional ground cardamom if desired.
Tips for the Perfect Brown Sugar Chai Cake:
- Room Temperature Ingredients: Ensure the butter, cream cheese, and eggs are at room temperature for a smooth batter and frosting.
- Don’t Overmix: Mix the batter just until the ingredients are combined to maintain a tender texture.
- Enhance the Spice: For a stronger chai flavor, feel free to increase the amount of cinnamon, ginger, or cardamom to taste.
Variations and Customizations:
- Chai Latte Cake: Add ½ cup of strong brewed chai tea to the batter for a deeper chai flavor.
- Gluten-Free Chai Cake: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
- Vegan Chai Cake: Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg) and use plant-based butter and cream cheese for a vegan version.
Health Considerations and Nutritional Value:
For a lighter option:
- Reduce Sugar: Lower the amount of sugar in the cake and frosting for a less sweet version.
- Dairy-Free: Substitute dairy milk and cream cheese with non-dairy alternatives for a dairy-free cake.
FAQ:
- Can I make this cake ahead of time?
Yes! You can make the cake layers a day ahead. Store them wrapped tightly in plastic wrap, and frost them when ready to serve. - How should I store Brown Sugar Chai Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. - Can I freeze this cake?
Yes, you can freeze the cake layers (unfrosted) for up to 3 months. Wrap them tightly in plastic wrap and thaw before frosting.
Brown Sugar Chai Cake
This Brown Sugar Chai Cake combines rich, spiced chai flavors with the deep sweetness of brown sugar, creating a cozy and delicious dessert. Topped with chai-spiced cream cheese frosting, it's a must-try for fall!
Equipment
- Kitchen Scale
- Electric Mixer
- 9" Cake Pan
- Cake Strips
Ingredients
For the brown sugar chai cake:
- 390 g 3 ¼ cups all-purpose flour
- 320 g 1 ½ cups dark brown sugar
- 15 g 1 tbsp + ¾ tsp baking powder
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 2 teaspoon cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g 10 tablespoon unsalted butter, room temp
- 100 g ½ cup neutral oil
- 283 g 1 ¼ cups whole milk, room temp
- 2 eggs room temp
- 1 tablespoon vanilla extract
For the cream cheese frosting:
- 227 g 16 tablespoon unsalted butter, room temp
- 12 oz 1 ½ blocks cream cheese, cold
- 340 g 3 cups powdered sugar, sifted
Instructions
For the brown sugar chai cake:
- Preheat the oven to 325 degrees F. Grease and line two 9 inch cake pans with parchment paper.
- Soak cake strips in ice water.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, salt, and spices.
- Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
- Add the oil, milk, eggs, and vanilla, and mix until just combined.
- Divide the cake batter between the prepared pans. Wrap the cake strips around the outside of the pans.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean. Immediately turn the cakes out onto a wire rack to cool completely.
- Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)
For the cream cheese frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until smooth. Slowly add the sifted powdered sugar and mix on low speed until fully combined. Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.
For assembly:
- Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Using an offset spatula, spread on an even layer of frosting, then place the second cake layer on top.
- Finish decorating the cake as desired. Sprinkle a small amount of cinnamon on top, and serve!
Notes
- Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake.
- Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating. This also helps the frosting firm up as it comes in contact with the cold cake layers.
- Use cold cream cheese & room temperature butter. In order to create a sturdy, pipeable cream cheese frosting, pay close attention to the temperature of the ingredients. Cold cream cheese will ensure it’s thick enough, while room temperature butter will ensure all of the ingredients cream together properly.
- Sift the powdered sugar. I know it can be a pain, but trust me, sifting your powdered sugar before adding it to the frosting is so worth it! If you don’t sift it, you’ll need to mix the frosting on low speed for a long time to smooth it out. This also runs the risk of agitating the milk solids, creating a grainy frosting.