Description
This moist and flavorful Brown Sugar Chai Cake combines the rich, deep sweetness of brown sugar with the warming spices of chai. Topped with a luscious cream cheese frosting, it’s the perfect dessert for fall or any time you crave a comforting, spiced treat. The combination of aromatic spices like cinnamon, ginger, and cardamom will fill your kitchen with an irresistible fragrance!
Ingredients
For the Cake:
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2 cups (400g) dark brown sugar (for a molasses flavor)
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1/2 cup (120ml) neutral oil (such as light extra virgin olive oil, canola oil, or vegetable oil)
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8 oz (227g) cold block cream cheese (for frosting)
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1/2 cup (120ml) whole milk
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2 tsp chai spice blend (or make your own with ground cinnamon, allspice, nutmeg, ginger, cardamom, and cloves)
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1 cup (226g) unsalted butter, softened (European-style butter recommended)
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2 1/2 cups (312g) all-purpose flour (unbleached for best results)
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3 large eggs (bring to room temperature)
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1 tsp vanilla extract (high quality recommended)
For the Frosting:
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8 oz (227g) cream cheese, cold and cubed
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1/2 cup (115g) unsalted butter, softened
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2–3 cups (240-360g) powdered sugar (depending on desired consistency)
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1 tsp vanilla extract
Instructions
For the Cake:
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Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
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Mix the wet ingredients: In a large mixing bowl, combine the brown sugar, neutral oil, eggs, milk, and vanilla extract. Use an electric mixer to beat the ingredients until smooth and creamy.
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Add the dry ingredients: In a separate bowl, whisk together the flour, chai spice blend, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Incorporate the butter: Add the softened butter to the batter and mix on low speed until smooth and well-combined.
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Bake the cake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
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Make the frosting: In a large bowl, beat the cream cheese and butter together using an electric mixer until creamy and smooth.
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Add powdered sugar: Gradually add powdered sugar, 1/2 cup at a time, and beat until the frosting reaches your desired consistency.
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Frost the cake: Once the cakes are completely cool, spread the cream cheese frosting over the top of the first cake layer, then place the second layer on top and frost the top and sides.
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Serve: Slice and serve! Enjoy this fragrant and delicious chai-spiced treat with a cup of tea or coffee.
Notes
Chai Spice Blend: You can use store-bought chai spice blend or make your own with cinnamon, allspice, nutmeg, ginger, cardamom, and cloves.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American, Chai-inspired
Keywords: Brown sugar cake, chai cake, cream cheese frosting, spiced cake, chai spiced dessert, fall cake, chai frosting