Ingredients
For the Brown Sugar Chai Cake:
- 390 g all-purpose flour
- 320 g dark brown sugar
- 15 g baking powder
- 1 teaspoon kosher salt
- 1 tbsp cinnamon
- 2 tsp cardamom
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp cloves
- 140 g unsalted butter, room temperature, cut into small cubes
- 100 g neutral oil
- 283 g whole milk, room temperature
- 2 eggs, room temperature
- 1 tbsp vanilla extract
For the Cream Cheese Frosting:
- 227 g unsalted butter, room temperature
- 12 oz (approximately 340 g) cream cheese, cold
- 340 g powdered sugar, sifted
Instructions
- Prepare for baking: Preheat your oven to 325°F (163°C). Grease two 9-inch cake pans and line the bottom with parchment paper to ensure easy removal of the cakes.
- Soak cake strips: Soak cake strips in ice water to prepare for wrapping the pans, which helps the cakes bake evenly and prevents doming.
- Mix dry ingredients: In a stand mixer fitted with a paddle attachment, combine all-purpose flour, dark brown sugar, baking powder, kosher salt, and all the chai spices: cinnamon, cardamom, ginger, allspice, nutmeg, and cloves. Mix briefly to blend evenly.
- Add butter: Add the cubed unsalted butter to the dry ingredients and mix on low speed until the mixture resembles wet sand, indicating that the butter is well incorporated.
- Add wet ingredients: Pour in the neutral oil, whole milk, eggs, and vanilla extract. Mix on low speed until just combined, taking care not to overmix to maintain a tender texture.
- Divide batter and bake: Evenly divide the batter between the two prepared pans. Wrap the soaked cake strips around the outside of each pan to help the cakes bake flat. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes: Remove cakes from the oven and immediately turn them out onto a wire rack to cool completely. Once cooled, wrap the cake layers tightly in plastic wrap and freeze until ready to frost. Freezing the cakes will make them easier to work with when decorating.
- Make the frosting: In a clean stand mixer bowl with a paddle attachment, beat the room temperature butter and cold cream cheese on high speed until smooth and creamy. Slowly add the sifted powdered sugar in batches, mixing on low speed until fully incorporated. Continue to beat on low until the frosting is smooth and free of lumps or air pockets.
- Assemble the cake: Place the first cake layer on your cake stand and secure it with a small dollop of frosting underneath. Using an offset spatula, spread an even layer of cream cheese frosting over the top. Place the second cake layer on top and press gently to set.
- Decorate and serve: Finish frosting the entire cake as desired. Optionally, sprinkle a light dusting of cinnamon on top for added aroma and visual appeal. Slice and serve to enjoy the warm spices and creamy texture.
Notes
- Room temperature ingredients like butter, milk, and eggs ensure better mixing and texture.
- Soaking cake strips in ice water helps prevent dome-shaped cakes, giving a flat top perfect for layering.
- Freezing the cake layers before frosting makes for cleaner, neater decorating.
- You can store frosted cake in the refrigerator for up to 3 days; bring to room temperature before serving.
- Adjust the amount of spices to suit your preference; increase for a more intense chai flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
