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
Scale
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.
