Chai Cake
Chai Cake Recipe: A Delicious Spice-Inspired Treat
Indulge in the warm and comforting flavors of chai with this delightful Chai Cake recipe. Infused with aromatic spices and paired with a rich cream cheese frosting, this cake is perfect for special occasions or a cozy afternoon treat. With a moist, tender crumb and a touch of sweetness, you’ll discover why this unique dessert deserves a spot in your recipe collection.
Why Make This Recipe
Chai Cake is not just a dessert; it’s an experience. The blend of spices like cinnamon, ginger, and cardamom transports you straight to your favorite chai tea shop. This cake stands out for its unique flavor profile and moist texture, making it a crowd-pleaser. Plus, the handmade brown butter cream cheese frosting complements the cake beautifully, making each bite a heavenly treat. If you’re looking to impress guests or simply indulge your cravings, this recipe is a fantastic choice!
How to Make Chai Cake
Ingredients
To make this delightful Chai Cake, you will need the following ingredients:
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For the Chai Cake:
- 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) brown sugar, packed
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
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For the Brown Butter Cream Cheese Frosting:
- 1 1/4 cups (280 g) unsalted butter
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- 1/2 cup (120 ml) whole milk
- 2 chai teabags
- 1/2 cup (150 g) sweetened condensed milk
- 1 tsp vanilla extract
Directions
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Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool.
-
Make the Brown Butter Cream Cheese Frosting:
- In a saucepan, melt the butter over medium heat until it starts to brown and gives off a nutty aroma. Remove from heat and let cool slightly.
- In a mixing bowl, beat the cream cheese until smooth, then add the brown butter and continue mixing.
- Gradually add powdered sugar and milk, blending until you achieve a smooth consistency. Stir in vanilla extract.
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Prepare the Chai Milk Soak:
- Heat the whole milk in a saucepan and steep the chai teabags for about 10 minutes. Let it cool completely, then add sweetened condensed milk and stir well.
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Assemble the Cake:
- Place one layer of cake on a serving plate. Poke holes all over the surface and pour half of the chai milk soak over it.
- Spread a layer of frosting on top and place the second cake layer on top. Repeat the soaking and frosting process until the cake is fully assembled.
- Decorate with any remaining frosting and enjoy!
How to Serve Chai Cake
Chai Cake can be served as a delightful dessert on its own or paired with a cup of freshly brewed chai. For an elegant presentation, add a sprinkle of cinnamon or a few whole spices on top. Consider serving with whipped cream or a scoop of vanilla ice cream for a delightful contrast.
How to Store Chai Cake
To keep your Chai Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for about a week. To freeze, wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months.
Tips to Make Chai Cake
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for the best texture.
- Don’t overmix the batter; mix just until combined for a lighter cake.
- Experiment with different chai blends or spices to personalize the flavor.
Variations
For a chocolate twist, add cocoa powder to the batter or use chocolate cream cheese frosting. You can also make this cake gluten-free by using a gluten-free flour blend, ensuring the measurements are adjusted accordingly.
FAQs
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Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and freeze them until you’re ready to frost and serve. -
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes. -
Is this cake suitable for special occasions?
Absolutely! Chai Cake is perfect for birthdays, holidays, or gatherings, bringing a unique flavor that will delight your guests.
Enjoy baking this delectable Chai Cake and savor the delightful flavors that will surely warm your heart!
Chai Cake
Ingredients
For the Chai Cake
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, softened room temperature
- 1 cup granulated white sugar
- 1/2 cup brown sugar, packed
- 3 pieces eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk, at room temperature
For the Brown Butter Cream Cheese Frosting
- 1 1/4 cups unsalted butter
- 8 oz cream cheese, cold
- 2 cups powdered sugar
- 1/2 cup whole milk
- 2 pieces chai teabags
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool.
Make the Brown Butter Cream Cheese Frosting
- In a saucepan, melt the butter over medium heat until it starts to brown and gives off a nutty aroma. Remove from heat and let cool slightly.
- In a mixing bowl, beat the cream cheese until smooth, then add the brown butter and continue mixing.
- Gradually add powdered sugar and milk, blending until you achieve a smooth consistency. Stir in vanilla extract.
Prepare the Chai Milk Soak
- Heat the whole milk in a saucepan and steep the chai teabags for about 10 minutes. Let it cool completely, then add sweetened condensed milk and stir well.
Assemble the Cake
- Place one layer of cake on a serving plate. Poke holes all over the surface and pour half of the chai milk soak over it.
- Spread a layer of frosting on top and place the second cake layer on top. Repeat the soaking and frosting process until the cake is fully assembled.
- Decorate with any remaining frosting and enjoy!
