As the leaves begin to turn and the air fills with the smell of cinnamon and nutmeg, a charming little thought floats into my mind—autumn baking is here! Today, I’m excited to share my recipe for a Moist Spiced Chai Cake with Brown Butter Cream Cheese Frosting. This cake is not just a treat; it’s a warm hug on a plate, bursting with the fragrant spices that define this cozy season. Plus, it’s gluten-free friendly, ensuring everyone can gather around the table to enjoy! With its delightful chai-soaked layers and luscious, creamy frosting, this cake is perfect for your fall festivities and will surely impress your family and friends. Ready to fill your kitchen with the scents of autumn and create something truly special? Let’s dive in!
Why is this Chai Cake special?
Irresistibly Moist: This cake is truly a showstopper, boasting an incredibly moist texture thanks to the chai milk soak.
Fall Flavors: With warm spices like cinnamon and cardamom, it’s autumn on a plate, creating a sensory experience that’s both comforting and delicious.
Easy to Make: Just follow simple steps, and in no time, you’ll have a cake worthy of any fall gathering.
Gluten-Free Friendly: Adaptable to gluten-free diets, everyone can indulge in its delightful flavors—perfect for family and friends!
Crowd-Pleasing: Whether at a party or a cozy dinner, this chai cake is sure to impress, making it a standout dessert among classics.
Consider pairing it with a steaming cup of chai tea or checking out a recipe for Strawberry Shortcake Whipped for a fruity contrast to this spicy delight!
Chai Cake Ingredients
For the Cake
- All-Purpose Flour – Provides the essential structure; use a digital scale for accuracy.
- Ground Cinnamon – Adds warmth and depth to each bite.
- Ground Ginger – Contributes a lovely zesty spice that perfectly complements the chai flavor.
- Ground Allspice – Enhances the cake’s taste with its warm and aromatic notes.
- Ground Nutmeg – Imparts a nutty sweetness, rounding out the cake’s exquisite spice profile.
- Ground Cardamom – Essential for that unmistakable chai taste that brings warmth.
- Ground Cloves – Offers an aromatic quality, elevating the overall flavor of the cake.
- Baking Powder – Leavens the cake, ensuring it rises beautifully in the oven.
- Baking Soda – Enhances browning and works in harmony with the buttermilk.
- Salt – Balances sweetness and heightens overall flavor.
- Unsalted Butter – Adds richness and moisture; ensure it’s at room temperature for the best results.
- Granulated Sugar – Sweetens the cake while aiding in its rise.
- Brown Sugar – Infuses moisture along with a hint of caramel flavor.
- Eggs – Bind the ingredients and add structure; be sure they’re at room temperature.
- Vanilla Extract – Elevates the flavor profile, adding warmth and depth.
- Buttermilk – Provides moisture and tenderness; can be substituted with milk and vinegar if needed.
- Whole Milk & Chai Teabags – Creates a soaked chai milk that keeps the cake wonderfully moist.
- Sweetened Condensed Milk – Adds rich sweetness and a creamy texture to the chai soak.
For the Frosting
- Brown Butter – Introduces a nutty flavor to the frosting that enhances richness.
- Cream Cheese – Contributes a creamy texture, making the frosting irresistible.
- Powdered Sugar – Sweetens and stabilizes the frosting for perfect spreading.
This delightful Chai Cake will not only fill your home with warm autumn aromas but will also become a cherished recipe for all your fall gatherings!
Step‑by‑Step Instructions for Chai Cake
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 350°F (175°C). While it warms, prepare a 9×9 inch light metal baking pan by greasing it liberally with butter and lining the bottom with parchment paper. This ensures easy removal later and a beautifully baked Chai Cake.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the blend of spices: cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. This step creates a fragrant foundation for the Chai Cake, ensuring the spices are evenly distributed and ready to infuse every bite with that cozy autumn flavor.
Step 3: Cream Butter and Sugars
In another bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. You’ll know it’s ready when it turns a pale color and looks airy, which will help create a moist cake.
Step 4: Incorporate Eggs and Vanilla
Next, add the eggs one at a time into the butter-sugar mixture, mixing well after each addition until fully combined. Follow with the vanilla extract, blending until the mixture is smooth and creamy. This helps to create a rich and flavorful base for your Chai Cake.
Step 5: Combine Ingredients
Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Start with one-third of the dry mix, followed by half of the buttermilk, mixing gently after each addition until just combined to avoid overmixing, which can lead to a dense cake.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth it out with a spatula to create an even surface. Place the pan in the oven and bake for 35-38 minutes. You’re looking for a golden brown top and a toothpick inserted into the center to come out clean—this indicates your Chai Cake is perfectly baked.
Step 7: Cool the Cake
Once baked, remove the pan from the oven and cool the cake in the pan for about 30 minutes. After cooling, carefully transfer it to a wire rack to cool completely. This step is crucial as it allows the cake to settle, enhancing its moisture and flavor.
Step 8: Prepare the Brown Butter Frosting
While the cake cools, make the frosting. In a saucepan over medium heat, melt the unsalted butter and cook until it turns a deep golden brown and emits a nutty aroma, about 5-7 minutes. Let the browned butter cool slightly before whipping it together with cream cheese until fluffy, gradually adding powdered sugar to achieve the desired sweetness and texture.
Step 9: Create the Chai Soak
For the chai soak, heat the whole milk in a small saucepan and steep the chai teabags in it for about 5 minutes. After steeping, mix in the sweetened condensed milk and a splash of vanilla extract. This soaking mix will enhance the cake’s moisture and chai flavor, making every slice irresistible.
Step 10: Assemble the Cake
Once the cake is completely cool, trim the top to ensure an even surface, then poke holes all over the top using a skewer or fork. Pour the chai soak evenly over the cake, allowing it to permeate and soak in. Finally, frost generously with the brown butter cream cheese frosting to create a luscious finish to your Chai Cake.
What to Serve with Moist Spiced Chai Cake
Elevate your dessert experience by exploring delightful pairings that enhance the warm spices and creamy textures of this enchanting autumn treat.
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Chai Tea: The ultimate pairing, a steaming cup of chai tea amplifies the cake’s spices while providing a comforting warmth that wraps you in cozy vibes.
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Vanilla Ice Cream: A scoop of smooth vanilla ice cream adds a creamy contrast to the spiced cake, creating a delightful melting texture on your palate.
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Maple Pecan Compote: Drizzling a homemade pecan compote with pure maple syrup over each slice offers a sweet crunch while echoing fall flavors.
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Cinnamon Sugar Cookies: For an extra treat, serve alongside soft cinnamon sugar cookies that mirror the chai cake’s spices, providing texture and flavor variety.
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Cream Cheese Frosted Brownies: For the chocolate lovers, the rich, fudgy texture of brownies topped with cream cheese frosting pairs wonderfully with the chai flavors.
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Fruity Autumn Salad: A fresh spinach salad topped with apples, walnuts, and a light vinaigrette complements the cake’s sweetness with vibrant, crisp notes, brightening your dessert table.
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Spiced Apple Cider: Sip warm spiced apple cider while indulging in your cake for the ultimate fall beverage experience, harmonizing beautifully with the aromatic spices.
Explore these pairings for an unforgettable fall gathering that celebrates the cozy essence of autumn baking!
Chai Cake Variations & Substitutions
Feel free to explore these fun variations to truly make this chai cake your own!
- Gluten-Free Flour: Use Bob’s Red Mill 1-to-1 flour for a gluten-free twist without sacrificing moisture or flavor.
- Milk Substitute: For buttermilk, mix regular milk with a splash of vinegar—this keeps your cake tender and delicious.
- Lightened Frosting: Swap the brown butter frosting for a lighter cream cheese frosting, offering a different but delightful creaminess.
- Add Nuts: Fold in chopped walnuts or pecans for extra crunch and a touch of nutty flavor that complements the spices beautifully.
- Spicy Kick: Incorporate a pinch of cayenne pepper into the batter for a surprising heat that complements the chai spices wonderfully.
- Fruit Infusion: Add 1 cup of finely chopped apples or pears into the batter for a burst of freshness and added moisture. Bursting with flavors, it’s a satisfying improvement!
- Layered Delight: Create a layered cake by doubling the recipe and placing chai frosting and your favorite jam between layers for a stunning presentation. It’s a showstopper for sure!
- Chai Latte Glaze: Drizzle with a simple glaze made from powdered sugar and chai concentrate for an extra layer of chai flavor.
Don’t forget to enjoy a slice alongside a warm cup of chai tea; it pairs beautifully! And if you’re in the mood for something fruity, consider trying your hand at this delightful Strawberry Shortcake Whipped as a refreshing side!
Make Ahead Options
This Moist Spiced Chai Cake is perfect for busy home cooks who want to save time during those hectic weeknights! You can prepare the cake batter up to 24 hours in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator; just make sure to consolidate the dry and wet ingredients separately to maintain freshness. If you’d prefer to bake ahead, the fully glazed cake can remain in the refrigerator for up to 3 days. Simply warm it slightly before serving to enhance its flavors. When ready to enjoy, pour the chai soak over the cake and frost it with the brown butter cream cheese frosting for that finished, delightful touch!
How to Store and Freeze Chai Cake
Fridge: Store leftover chai cake in an airtight container for up to 3 days. Allow it to reach room temperature before serving for the best flavor and texture.
Freezer: Wrap individual slices of the chai cake tightly in plastic wrap followed by aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.
Reheating: To reheat, place slices in the microwave for 10-15 seconds or until warmed through. For an added touch, drizzle with a bit of chai milk soak before serving.
Airtight Tips: Always ensure the container is airtight to maintain the chai cake’s moistness and flavor for longer!
Expert Tips for Chai Cake
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Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter and better rise. This is vital for making the perfect Chai Cake.
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No Overmixing: Mix the batter gently and avoid overmixing to keep the cake light and fluffy. Overmixing can lead to a dense texture, which we want to avoid.
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Use the Right Pan: Opt for a light-colored metal baking pan to ensure even baking. Dark pans can cause the edges to cook faster and may result in uneven baking.
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Accurate Flour Measurement: Always measure flour with a digital scale or spoon and level it into your measuring cup. This prevents a dry or gummy Chai Cake caused by too much flour.
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Cool Completely: Make sure the cake cools completely before adding the chai soak and frosting. This step is essential for the best flavor and texture.
Chai Cake Recipe FAQs
Can I use any type of flour for this chai cake?
Absolutely! While all-purpose flour is recommended for the best texture, you can easily make this chai cake gluten-free by using a gluten-free flour blend like Bob’s Red Mill 1-to-1. This substitution will ensure that everyone can enjoy a slice of this delightful cake without compromising on taste or texture.
How should I store leftover chai cake?
To keep your chai cake fresh, store any leftovers in an airtight container in the refrigerator for up to three days. It’s best to allow the cake to come to room temperature before serving. This way, you can enjoy the delicious chai flavors and moist texture just like when it was freshly made.
Can I freeze chai cake, and how?
Yes, you can! To freeze your chai cake, first wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. This method will keep the cake fresh for up to two months. When you’re ready to enjoy it, simply thaw the slices in the refrigerator overnight and then warm them in the microwave for about 10-15 seconds for that freshly baked taste.
What if my chai cake ends up too dense after baking?
If your chai cake is denser than expected, it might be due to overmixing the batter. To avoid this, mix just until the ingredients are combined. If you’ve already baked it and it’s dense, try slicing it thin and serving with a drizzle of the chai soak—this can help add moisture and enhance the flavor!
Is this chai cake safe for my pets?
While the ingredients in chai cake are delightful for humans, certain spices like nutmeg can be harmful to pets, particularly dogs and cats. I recommend keeping this cake away from pets and only serving it to your human friends and family to keep everyone safe and sound.
Irresistibly Moist Chai Cake with Brown Butter Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch light metal baking pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, mixing well after each addition and lastly, add vanilla.
- Gradually add the dry mixture to the wet mixture, alternating with buttermilk, mixing until just combined.
- Pour the batter into the prepared pan and bake for 35-38 minutes until golden brown.
- Cool the cake in the pan for 30 minutes, then transfer to a wire rack to cool completely.
- Melt butter in a saucepan until browned, then whip with cream cheese and powdered sugar to make frosting.
- Heat whole milk and steep chai teabags for 5 minutes, then mix in sweetened condensed milk and vanilla.
- Trim the top of the cake, poke holes all over, pour the chai soak, and frost generously with the brown butter frosting.
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