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Chai Cake

Irresistibly Moist Chai Cake with Brown Butter Frosting

This Chai Cake is irresistibly moist, infused with warm spices, and topped with brown butter frosting, making it a perfect autumn treat.
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Prep Time 30 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 38 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use a digital scale for accuracy.
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Allspice
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Cardamom
  • 1 teaspoon Ground Cloves
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter Ensure at room temperature.
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 3 large Eggs Ensure at room temperature.
  • 2 teaspoons Vanilla Extract
  • 1 cup Buttermilk Can substitute with milk and vinegar.
  • 1 cup Whole Milk
  • 2 teabags Chai Teabags
  • 1/2 cup Sweetened Condensed Milk
For the Frosting
  • 1/2 cup Brown Butter Melted and cooled slightly.
  • 8 ounces Cream Cheese Softened.
  • 2 cups Powdered Sugar

Equipment

  • 9x9 inch light metal baking pan
  • Mixing bowls
  • Hand or stand mixer
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions for Chai Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch light metal baking pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time to the butter-sugar mixture, mixing well after each addition and lastly, add vanilla.
  5. Gradually add the dry mixture to the wet mixture, alternating with buttermilk, mixing until just combined.
  6. Pour the batter into the prepared pan and bake for 35-38 minutes until golden brown.
  7. Cool the cake in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  8. Melt butter in a saucepan until browned, then whip with cream cheese and powdered sugar to make frosting.
  9. Heat whole milk and steep chai teabags for 5 minutes, then mix in sweetened condensed milk and vanilla.
  10. Trim the top of the cake, poke holes all over, pour the chai soak, and frost generously with the brown butter frosting.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature and avoid overmixing for the best texture.

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