Spiced Brown Sugar Chai Cake

Brown Sugar Chai Cake A slice of the Brown Sugar Chai Cake served on a plate, showing off its moist, spiced layers with a generous filling of buttercream. The texture is soft, and the flavors seem rich and comforting

This delightful brown sugar chai cake is a cozy, spiced dessert with fluffy layers and a creamy frosting – perfect for festive gatherings or casual treats.

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Prep Time 1

Cook Time 35

Freezing Time 2

Total Time 3 35

Servings: 22

Course: Dessert, Cake

Cuisine: American, Fall

Calories: 460

Ingredients Equipment Method Nutrition Notes

Ingredients

429 g 3 ½ cups all-purpose flour (For the base of the cake, sifted if needed)
352 g 1 ⅔ cups dark brown sugar (Adds a rich, caramel flavor)
16.5 g 1 tablespoon + 1 teaspoon baking powder (For leavening)
1 teaspoon kosher salt Balances flavors
1 ¼ tablespoons ground cinnamon Warm spice for the base
2 ¼ teaspoons ground cardamom Chai flavor base
1 ¼ teaspoons ground ginger Spicy kick
1 ¼ teaspoons ground allspice Enhances the chai spice profile
1 ¼ teaspoons ground nutmeg Earthy warmth
1 ¼ teaspoons ground cloves For added spice depth
154 g 11 tablespoons unsalted butter, room temperature (Creates a rich, moist texture)
110 g ½ cup neutral oil (For moisture and softness)
312 g 1 ⅓ cups whole milk, room temperature (For smooth batter)
2 large eggs room temperature (For structure and fluff)
1 tablespoon vanilla extract For flavor depth
For the Cream Cheese Frosting:
250 g 18 tablespoons unsalted butter, room temperature (Makes the frosting rich and smooth)
340 g 1 ½ blocks cream cheese, cold (Creates a firm, pipeable frosting)
374 g 3 ¼ cups powdered sugar, sifted (Ensures smooth frosting texture)

Equipment

1 9-inch Cake Pans Two round pans, at least 2 inches deep, lined with parchment paper
1 Stand Mixer or Electric Mixer A stand mixer with paddle attachment is ideal, but a hand mixer works too
1 Cake Strips Soaked fabric strips that wrap around the outside of pans to help cakes bake flat and evenly
1 Offset spatula Helps with smoothing the frosting on the cake layers
1 Wire cooling rack Allows air to circulate underneath the cake, preventing soggy bottoms
1 Kitchen scale For accurate measurements of ingredients, especially flour and sugar

Method

Preheat the oven to 325°F (163°C) and grease two 9-inch cake pans, lining them with parchment paper. prep
In the bowl of a stand mixer fitted with a paddle attachment, combine flour, brown sugar, baking powder, salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves. mix
Cut butter into small cubes and add to the dry mixture. Mix on low speed until it resembles wet sand. mix
Add oil, milk, eggs, and vanilla extract. Mix on low speed until just combined. mix
Divide the batter evenly between the prepared pans and wrap soaked cake strips around the pans. bake
Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Remove the cakes from the pans and cool completely on a wire rack. bake
Once the cakes are cool, wrap in plastic wrap and freeze until ready to frost. (Freezing makes the frosting process easier.) prep
To make the frosting, beat butter and cream cheese in a stand mixer on high speed until smooth. Slowly add sifted powdered sugar, mixing on low speed until fully combined. Once all the sugar is added, continue mixing until smooth. mix
To assemble, place the first cake layer on a cake stand. Spread an even layer of frosting over the top, then place the second cake layer on top. Frost the top and sides of the cake. finish

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 51gProtein: 4gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 272mgPotassium: 105mgFiber: 1gSugar: 35gVitamin A: 740IUVitamin C: 0.1mgCalcium: 110mgIron: 1mg

Notes

For the best results, freeze the cake layers before frosting to make the decorating process easier and ensure smoother frosting. Don't forget to sift your powdered sugar to avoid lumps!

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