Brown Sugar Chai Cake
A delightful combination of warm spices and rich flavors, topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
For the cake
- 390 g all-purpose flour
- 320 g dark brown sugar
- 15 g baking powder
- 1 tsp 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 temp)
- 100 g neutral oil
- 283 g whole milk (room temp)
- 2 pieces eggs (room temp)
- 1 tbsp vanilla extract
For the cream cheese frosting
- 227 g unsalted butter (room temp)
- 12 oz cream cheese (cold)
- 340 g powdered sugar (sifted)
Instructions
For the Brown Sugar Chai Cake
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix the flour, brown sugar, baking powder, salt, and spices together.
- In another bowl, cream the unsalted butter and neutral oil until smooth.
- Add in the milk, eggs, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined.
- Divide the batter evenly into the prepared cake pans and smooth the tops.
- Bake for about 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them to a wire rack to cool completely.
For the Cream Cheese Frosting
- In a large bowl, beat the cold cream cheese and unsalted butter until fluffy.
- Gradually add the sifted powdered sugar, mixing until smooth and creamy.
For Assembly
- Once the cakes are cool, place one cake layer on a serving plate.
- Spread a layer of cream cheese frosting on top.
- Place the second cake layer on top. Frost the top and sides of the entire cake with the cream cheese frosting.
Notes
Ensure all ingredients are at room temperature for better mixing. Do not overmix the batter; it should be just combined. Feel free to adjust the spices to suit your taste preference. Store any leftover cake in an airtight container in the refrigerator for up to a week, or freeze for up to three months.