Description
This Brown Sugar Chai Cake is a moist and flavorful dessert perfect for fall. Infused with a warm chai spice blend and sweet brown sugar, the cake is topped with a creamy chai-spiced cream cheese frosting that beautifully complements the rich flavors. Ideal for a cozy gathering or a special treat, this cake layers aromatic spices and tender crumb for an irresistible indulgence.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon chai spice mix (see below)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cups brown sugar (light or dark)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- Optional: 1 tablespoon brewed chai tea for extra flavor
Chai Spice Mix:
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of black pepper
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon chai spice mix
Instructions
- Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, chai spice mix, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and spices throughout the cake batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow by mixing in the vanilla extract for flavor depth.
- Add Dairy and Tea: Mix in the sour cream, followed by the milk and the optional brewed chai tea to enhance the chai flavor and add moisture to the batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
- Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Make the Frosting: Beat together the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and chai spice mix, beating until the frosting is fluffy. Adjust consistency with more powdered sugar or a splash of milk if needed.
- Assemble and Decorate: Once the cakes are fully cooled, frost the top of one cake layer, stack the second layer on top, and frost the entire cake. Optionally, sprinkle a little chai spice on top for decoration.
Notes
- For a loaf or sheet cake variation, adjust the baking time accordingly—typically a longer bake time at slightly lower temperature.
- You can save time by using a store-bought chai spice blend instead of making your own.
- Ensure all dairy products like butter and cream cheese are softened to room temperature for easier mixing.
- If using brewed chai tea, make sure it is cooled before adding to the batter to avoid curdling.
- Store the cake refrigerated if not serving immediately due to the cream cheese frosting.
