Chai Cake
Indulge in the warm and comforting flavors of chai with this delightful Chai Cake recipe, featuring a rich cream cheese frosting.
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!
Notes
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. For a chocolate twist, add cocoa powder or use chocolate cream cheese frosting. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freeze individual slices for up to 3 months.