Brown Sugar Chai Cake Recipe | Moist & Easy Spiced Cake
A delicious Brown Sugar Chai Cake filled with warm spices and topped with creamy frosting.
Equipment
- Kitchen scale
- Electric mixer
- 9-inch cake pans
- Cake Strips
- Offset spatula
- Wire cooling rack
Ingredients
Dry Ingredients
- 390 g all-purpose flour Provides structure for the cake
- 320 g dark brown sugar Adds depth of sweetness
- 15 g baking powder Leavening agent for rise
- 1 teaspoon kosher salt Enhances flavor balance
- 1 tablespoon cinnamon Adds warmth and spice
- 2 teaspoons cardamom Spices up the flavor with a hint of citrus
- 1 teaspoon ground ginger Brings a touch of heat
- 1 teaspoon allspice Warm sweet spice blend
- 1 teaspoon nutmeg Classic chai flavor
- 1 teaspoon cloves Adds aromatic intensity
Wet Ingredients
- 140 g unsalted butter Room temperature for richness and moisture
- 100 g neutral oil Helps keep the cake moist
- 283 g whole milk Room temperature for creaminess
- 2 large eggs Room temperature provides structure
- 1 tablespoon vanilla extract For a hint of sweetness
Frosting
- 227 g unsalted butter Room temperature for the frosting
- 340 g powdered sugar Sifted, adds sweetness and structure to frosting
- 340 g cream cheese Cold to create a thick smooth frosting
Instructions
Baking Instructions
- Preheat the oven to 325°F and prepare two 9-inch cake pans by greasing and lining them with parchment paper.
- Soak the cake strips in cold water.
- In the bowl of a stand mixer, combine the flour, brown sugar, baking powder, salt, and spices.
- Cut the butter into small cubes and add it to the dry ingredients. Mix on low speed until the mixture resembles wet sand.
- Add the oil, milk, eggs, and vanilla extract. Mix until combined, but do not over-mix.
- Divide the batter evenly between the two prepared cake pans. Wrap the soaked cake strips around the sides of the pans.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool on a wire rack.
- Once cooled, wrap the cakes in plastic wrap and freeze them for at least 2 hours. This helps the frosting go on more smoothly.
- For the frosting, beat the butter and cream cheese on high speed until smooth.
- Gradually add the sifted powdered sugar, mixing on low until fully combined. Continue mixing until the frosting is smooth and free from lumps.
- Place the first cake layer on a cake stand and spread a thin layer of frosting on top. Add the second cake layer and spread frosting evenly over the top and sides.
- Decorate the cake as desired, sprinkling a little cinnamon on top before serving.
Notes
This chai-spiced cake is soft and fluffy, perfectly complemented by the tangy cream cheese frosting. Freeze the cake layers for easy decorating and a smoother finish!
Nutrition
Serving: 80gCalories: 453kcalCarbohydrates: 50gProtein: 4gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 268mgPotassium: 104mgFiber: 1gSugar: 34gVitamin A: 736IUVitamin C: 0.1mgCalcium: 107mgIron: 1mg
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