Description
This Brown Sugar Chai Cake is a moist and flavorful dessert infused with warm chai spices like cinnamon, cardamom, ginger, and cloves. The cake is perfectly balanced with dark brown sugar and a smooth cream cheese frosting, making it an ideal treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups unbleached all-purpose flour
- 1 ¼ cups dark brown sugar, packed
- 1 cup neutral oil (vegetable, canola, or light-tasting olive oil)
- 1 cup whole milk
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp chai spice blend (or mix of cinnamon, cardamom, ginger, nutmeg, allspice, cloves)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Frosting Ingredients
- 8 oz cream cheese, cold
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the unbleached all-purpose flour, chai spice blend, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents and spices throughout the batter.
- Combine Wet Ingredients: In another bowl, mix together dark brown sugar, neutral oil, eggs, vanilla extract, and whole milk until the mixture is smooth and homogenous. This creates a rich and moist base for your cake.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cake tender and light.
- Divide Batter: Evenly divide the batter between the two prepared 8-inch pans, smoothing the tops for even baking.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Remove the cakes from the oven and let them cool completely in the pans before removing and frosting. This prevents the frosting from melting.
- Prepare the Frosting: Beat cold cream cheese and softened unsalted butter together until smooth and creamy. Then add powdered sugar, vanilla extract, and a pinch of salt. Beat again until the frosting is fluffy and well combined.
- Frost and Serve: Spread the cream cheese frosting evenly over one cake layer, place the second cake on top, and frost the top and sides as desired. Slice and serve your delicious Brown Sugar Chai Cake.
Notes
- Ensure eggs are at room temperature to help the batter emulsify better and create a lighter texture.
- Use fresh chai spice blend or adjust spices to your taste preference for a more personalized flavor.
- Make sure the cake layers are completely cool before frosting to avoid melting and sliding.
- Store the cake refrigerated due to the cream cheese frosting and bring to room temperature before serving for best taste.
- You can substitute the chai spice blend with an equal amount of pumpkin pie spice if preferred.
