Brown Sugar Chai Cake

Name: Brown Sugar Chai Cake
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 ¼ cups (390g) all-purpose flour; 1 ½ cups (320g) dark brown sugar; 1 tbsp + ¾ tsp baking powder; 1 tsp kosher salt; 1 tbsp cinnamon; 2 tsp cardamom; 1 tsp ginger; 1 tsp allspice; 1 tsp nutmeg; 1 tsp cloves; 10 tbsp (140g) unsalted butter, room temperature; ½ cup (100g) neutral oil (canola, vegetable, or light olive oil); 1 ¼ cups (283g) whole milk, room temperature; 2 large eggs, room temperature; 1 tbsp vanilla extract; 16 tbsp (227g) unsalted butter, room temperature; 12 oz (1 ½ blocks) cream cheese, cold; 3 cups (340g) powdered sugar, sifted

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The aroma of warm chai spices always brings back memories of chilly evenings, a cozy blanket, and a hot cup of spiced tea. This Brown Sugar Chai Cake captures that comforting experience in dessert form. With soft, moist layers infused with cinnamon, cardamom, nutmeg, and more, this cake is like a hug in every bite. And the best part? It’s beginner-friendly!

Even if you’re new to baking, this recipe is simple to follow, using straightforward steps and everyday ingredients. The brown sugar enhances the cake’s deep, caramel-like sweetness, while a rich cream cheese frosting balances it with a slight tang. Whether you’re baking for a holiday, a casual get-together, or just because, this cake will impress with minimal effort.

Why This Recipe is Special

This cake is more than just a sweet treat; it’s a celebration of flavors and textures:

Warm and Cozy Spices: A perfect blend of chai-inspired spices makes this cake uniquely aromatic.
Moist and Tender Layers: The combination of brown sugar, butter, and oil ensures a perfectly soft texture.
Easy Yet Elegant: No fancy techniques—just simple mixing and baking for a bakery-quality cake.

Versatile and Customizable: Adjust the spice levels, try different frostings, or even bake as cupcakes!

Ingredients and Preparation

Each ingredient in this recipe plays an important role in making the cake flavorful and moist.

For the Cake:

All-Purpose Flour – Provides the cake structure.
Dark Brown Sugar – Adds moisture and deep molasses flavor. Light brown sugar works as well but will have a milder taste.
Butter & Neutral Oil – Butter adds richness, while oil keeps the cake soft even after refrigeration. Canola, vegetable, or light olive oil work well.

Eggs – Bind the ingredients and add tenderness.
Whole Milk – Keeps the cake moist and enhances flavor. Dairy-free alternatives like oat or almond milk can be used.
Chai Spices (Cinnamon, Cardamom, Ginger, Allspice, Nutmeg, Cloves) – The heart of this recipe, creating a warm, spiced aroma. You can use a store-bought chai spice mix or blend your own.

Baking Powder & Salt – Help the cake rise and balance flavors.
Vanilla Extract – Rounds out the sweetness with a warm depth of flavor.

For the Frosting:

Cream Cheese – The tangy contrast to the sweet cake. Use block-style cream cheese for a thicker consistency.
Unsalted Butter – Ensures a smooth and creamy texture.
Powdered Sugar – Sweetens and stiffens the frosting. Sifting helps avoid lumps.

Step-by-Step Instructions

Step 1: Prep the Oven and Pans
Preheat the oven to 325°F (165°C). Grease and line two 9-inch cake pans with parchment paper. If available, soak cake strips in ice water and wrap them around the pans to ensure even baking.

Step 2: Mix Dry Ingredients
In a stand mixer or large bowl, combine flour, brown sugar, baking powder, salt, and chai spices. Cut butter into small cubes and mix it in until the mixture resembles wet sand.

Step 3: Add Wet Ingredients
Pour in the oil, milk, eggs, and vanilla extract. Mix on low speed (or whisk gently) until just combined. Avoid overmixing to keep the cake tender.

Step 4: Bake the Cake
Divide the batter evenly between the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 5: Make the Frosting
In a stand mixer, beat the butter and cream cheese together until smooth. Gradually add the sifted powdered sugar, mixing on low speed to avoid air bubbles. Continue beating until the frosting is silky and spreadable.

Step 6: Assemble and Decorate
Place one cake layer on a serving plate and spread an even layer of frosting on top. Add the second cake layer and lightly frost the sides for a rustic “naked cake” look or fully cover the cake for a more polished finish. Garnish with a dusting of cinnamon, whole star anise, or cinnamon sticks for a beautiful presentation.

Beginner Tips and Notes

How to Tell If Your Cake is Done: Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.
Preventing a Dense Cake: Be careful not to overmix the batter once the wet ingredients are added.
Keeping the Cake Moist: Freezing cake layers before decorating makes frosting easier and locks in moisture.

Making a Sturdier Frosting: Use cold cream cheese and room-temperature butter to keep the frosting thick and pipeable.
Don’t Skip Sifting: Sift powdered sugar before adding it to the frosting for a smoother texture.

Serving Suggestions

This Brown Sugar Chai Cake pairs beautifully with:

A warm chai latte or spiced coffee for a cozy afternoon treat.
A side of whipped cream or caramel drizzle for extra indulgence.
Fresh berries or poached pears to complement the spice notes.

Storage Tips:

The cake can be stored in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.
Unfrosted cake layers can be frozen for up to 2 months—just wrap them tightly in plastic wrap and store in a freezer-safe bag.

Final Thoughts

If you love warm, spiced flavors and an easy-to-make dessert, this Brown Sugar Chai Cake is the perfect choice. Whether you’re celebrating a holiday, baking for friends, or just craving something sweet, this cake will deliver on taste, texture, and presentation.

Give it a try, and let me know how it turns out in the comments! Have fun baking, and enjoy every bite.

FAQ About Brown Sugar Chai Cake

Can I make this cake ahead of time?

Yes! You can bake the cake layers in advance and freeze them for up to two months. Wrap them tightly in plastic wrap and store in an airtight container. When ready to assemble, let them thaw at room temperature before frosting.

Can I use a different type of sugar?

Dark brown sugar provides a rich, molasses-like flavor, but you can use light brown sugar for a milder taste. Granulated sugar is not recommended, as it will change the cake’s texture.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. The edges should also slightly pull away from the pan.

Can I make this into cupcakes instead of a cake?

Absolutely! This batter works well for cupcakes. Fill cupcake liners about two-thirds full and bake at 325°F (165°C) for approximately 18–22 minutes, or until a toothpick inserted in the center comes out clean.

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