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.

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

Description

This Brown Sugar Chai Cake is a soft and moist dessert infused with warm chai spices like cinnamon, cardamom, and ginger. Topped with a rich cream cheese frosting, it’s the perfect treat for cozy gatherings and special occasions.

Ingredients

Scale

For the Cake:

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

For the Cream Cheese Frosting:

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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Instructions

Prepare the oven and pans: Preheat the oven to 325°F (165°C). Grease and line two 9-inch cake pans with parchment paper. If using cake strips, soak them in ice water and wrap them around the pans for even baking.
Mix the dry ingredients: In a stand mixer fitted with a paddle attachment or a large mixing bowl, combine the flour, brown sugar, baking powder, salt, and chai spices. Cut the butter into small cubes and add it to the mixture. Mix on low speed until it resembles wet sand.
Incorporate the wet ingredients: Add the oil, milk, eggs, and vanilla extract to the dry mixture. Mix on low to medium speed until just combined. Avoid overmixing, as this can make the cake dense.
Divide and bake: Evenly distribute the batter between the prepared cake pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the frosting: In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated. Continue beating until the frosting is smooth and fluffy.
Assemble the cake: Place one cake layer on a serving plate and spread an even layer of frosting over the top. Add the second cake layer and frost the top and sides as desired. Decorate with a dusting of cinnamon, whole star anise, or cinnamon sticks for a festive touch.

Notes

For the best frosting consistency, use cold cream cheese and room temperature butter to prevent it from becoming too soft.
Freezing the cake layers before assembling makes frosting easier and reduces crumbs.
If you prefer a lighter spice flavor, reduce the amount of cardamom and cloves.
This recipe can also be used for cupcakes—just adjust the baking time accordingly.

Prep Time: 1 hour
Cook Time: 35 minutes
Category: Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 453 kcal
Sugar: 34g
Sodium: 268mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg