If you have a soft spot for cozy spices and tender cakes that melt in your mouth, then this Brown Sugar Chai Cake Recipe is about to become your new go-to dessert. Imagine the warm embrace of cinnamon and cardamom blending harmoniously with the deep, rich sweetness of dark brown sugar, all wrapped up in a moist, fluffy cake. This delightful treat isn’t just a dessert; it’s a comforting experience that feels like a hug from your favorite chai latte, but in cake form. Whether you’re celebrating a special occasion or simply craving something with a bit of spice and sweetness, this Brown Sugar Chai Cake Recipe will satisfy your heart and taste buds in the most wonderful way.
Ingredients You’ll Need
Getting this Brown Sugar Chai Cake recipe just right starts with simple, carefully chosen ingredients that come together beautifully. Each one plays an essential role, from texture to flavor to that gorgeous color that makes the cake so inviting.
- All-purpose flour (390 g): The backbone of the cake, providing structure and a tender crumb.
- Dark brown sugar (320 g): Adds a deep, caramel-like sweetness that makes this cake stand out.
- Baking powder (15 g): The leavening agent that ensures your cake rises perfectly.
- Kosher salt (1 tsp): Balances sweetness and enhances all the chai spices.
- Cinnamon (1 tbsp): A warm, aromatic spice that brings classic chai flavor.
- Cardamom (2 tsp): The soul of chai, giving an exotic, fragrant note.
- Unsalted butter, room temperature (140 g): For richness and tender moisture in the batter.
- Whole milk, room temperature (283 g): Adds moisture and a creamy texture.
- Eggs, room temperature (2): Bind the batter and provide structure.
- Unsalted butter for frosting (227 g): Makes the frosting luxuriously creamy.
- Cream cheese (12 oz): Adds tang and smoothness to the frosting for a perfect balance.
How to Make Brown Sugar Chai Cake Recipe
Step 1: Preheat and Prepare Pans
Start by heating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. Preparing your pans properly ensures your cake layers will slide out smoothly without losing any of that beautiful crumb.
Step 2: Whisk Your Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and cardamom. This step is important because it evenly distributes the spices and leavening agents, setting the stage for a perfectly spiced, fluffy cake.
Step 3: Cream Butter and Brown Sugar
In a separate bowl, cream the unsalted butter and dark brown sugar until the mixture is light and fluffy. This will take about 3-4 minutes with an electric mixer and introduces air into your batter, making the cake wonderfully tender.
Step 4: Add Wet Ingredients
Next, blend in the milk, eggs, and vanilla extract until just combined. Be sure not to over-mix, or the cake might turn out dense. The room temperature helps everything meld beautifully, creating a smooth and velvety batter.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry mixture into the wet ingredients. The key here is gentle mixing to maintain that tender crumb. Stop once you see no dry flour—overworking the batter can toughen the cake.
Step 6: Bake the Cake
Divide the batter evenly into the prepared pans, smoothing the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with an intoxicating chai aroma that’s absolutely irresistible.
Step 7: Prepare the Frosting
While the cakes cool completely, whip the cream cheese and 227 g of unsalted butter together until smooth. Slowly add powdered sugar and beat until creamy and fluffy. This frosting is the perfect balance of tangy and sweet, complementing the spice-forward cake flawlessly.
Step 8: Assemble and Frost
Place one cake layer on your serving plate, spread a generous layer of frosting on top, then add the second cake layer. Finally, frost the entire top and sides of the cake. Take your time here for a smooth, professional finish or a rustic, inviting look—both are delicious.
How to Serve Brown Sugar Chai Cake Recipe
Garnishes
To elevate your Brown Sugar Chai Cake Recipe even further, consider dusting the top lightly with ground cinnamon or a sprinkle of crushed cardamom pods. Fresh edible flowers or a drizzle of honey can also add a charming and elegant touch that makes every bite even more enjoyable.
Side Dishes
This chai cake pairs beautifully with a hot cup of chai tea or your favorite coffee, enhancing those complex spice notes. For a more indulgent treat, serve alongside a dollop of whipped cream or a scoop of vanilla ice cream to balance the warm spices with creamy sweetness.
Creative Ways to Present
If you want to impress your guests, slice the cake into small squares and serve on a decorative plate with a sprinkle of toasted nuts or a side of fresh berries. For gatherings, turning it into a layer cake centerpiece with a beautifully piped frosting border really makes this Brown Sugar Chai Cake Recipe shine.
Make Ahead and Storage
Storing Leftovers
Leftover Brown Sugar Chai Cake should be stored in an airtight container in the refrigerator to keep the cream cheese frosting fresh. This helps preserve the moistness and prevents the spices from fading. Your cake will stay delectable for up to 4 days.
Freezing
You can freeze this cake either unwrapped or frosted. For best results, wrap each cake layer tightly in plastic wrap and then foil before freezing. Once you’re ready to enjoy, thaw overnight in the fridge. If already frosted, freeze your cake in an airtight container and thaw similarly; the texture remains lovely.
Reheating
Since this cake is best served at room temperature, simply let refrigerated or thawed slices sit out for about 30 minutes before eating. If you prefer a warm slice, gently microwave it for 10-15 seconds; just be careful not to overheat or the frosting could melt too much.
FAQs
Can I use light brown sugar instead of dark brown sugar?
Yes, you can! Light brown sugar will work just fine but will give the cake a slightly lighter flavor. Dark brown sugar has more molasses, which lends a richer taste perfect for this chai-infused cake.
Is it possible to make this cake dairy-free?
Absolutely. Substitute the butter with a plant-based alternative and use a dairy-free cream cheese for the frosting. Make sure to choose a milk substitute like almond or oat milk to keep the cake moist and full of flavor.
Can I bake this as cupcakes?
Definitely! Pour the batter into lined muffin tins and bake for a shorter time—around 18-22 minutes. Keep an eye on them and test with a toothpick. Frost as you would the cake for a delightful individual treat.
How do I know when the cake is fully baked?
Insert a toothpick into the centre of the cake layers. If it comes out clean or with just a few moist crumbs, your cake is ready. If wet batter sticks to the toothpick, keep baking a little longer.
Can I add other spices to this chai cake?
Of course! Ginger, cloves, or nutmeg can be wonderful additions to enhance the chai flavor profile even more. Just be careful to balance the quantities so the spices don’t overpower the delicate sweetness of the cake.
Final Thoughts
Making this Brown Sugar Chai Cake Recipe feels like creating something truly special from simple ingredients, with a warmth that’s perfect for cozy afternoons or festive moments. Once you try it, you’ll find it hard to stop at just one slice! So go ahead, invite a friend over, brew some chai, and enjoy every comforting bite of this unforgettable cake.
Print
Brown Sugar Chai Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Sugar Chai Cake is a warm and comforting dessert featuring a blend of aromatic chai spices like cinnamon and cardamom. The moist cake is sweetened with dark brown sugar, baked to golden perfection, and topped with a creamy cream cheese frosting, making it perfect for tea time or festive occasions.
Ingredients
Cake Ingredients
- 390 g all-purpose flour
- 320 g dark brown sugar
- 15 g baking powder
- 1 tsp kosher salt
- 1 tbsp cinnamon
- 2 tsp cardamom
- 140 g unsalted butter, room temperature
- 283 g whole milk, room temperature
- 2 eggs, room temperature
- 1 tbsp vanilla extract
Frosting Ingredients
- 227 g unsalted butter
- 12 oz cream cheese
- 120–150 g powdered sugar (estimated, for frosting sweetness and consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, cinnamon, and cardamom until well combined. This ensures even distribution of the leavening and spices throughout the batter.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the room temperature unsalted butter and dark brown sugar together until the mixture is light, fluffy, and pale. This process incorporates air to help the cake rise.
- Add Wet Ingredients: To the creamed butter and sugar, mix in the whole milk, eggs, and vanilla extract until everything is fully combined and smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in their pans before removing to a wire rack.
- Prepare Frosting: While the cakes cool, beat together the cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar to achieve a thick, spreadable frosting consistency.
- Frost the Cake: Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and then frost the top and sides of the entire cake evenly.
Notes
- Ensure all ingredients, especially eggs, butter, and milk, are at room temperature for best results.
- The amount of powdered sugar in the frosting can be adjusted to taste and desired consistency.
- You can substitute whole milk with buttermilk for a tangier flavor.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- For a refined chai flavor, freshly grind your spices if possible.
