This Chai Cake is a delightful treat, perfect for cozy gatherings or a sweet indulgence at home. Imagine the warm aroma of spices filling your kitchen, transporting you to a comforting space with every bite. With its rich flavors and creamy frosting, this cake isn’t just a dessert—it’s an experience. From the first forkful to the last crumb, enjoy the harmonious blend of textures and tastes. As you share this treat with family and friends, you’ll find it facilitates heartwarming moments and joyful conversations. Now, let’s dive into how we can make this wonderful cake together!
Why This Recipe Works
This spiced chai cake utilizes a unique chai milk soak that deepens its flavor and moisture content, giving it an irresistible texture reminiscent of tres leches cake. The integration of warm spices works harmoniously with the cake’s rich flavors, making it a perfect choice for autumn celebrations. The simplest ingredients come together to create something truly captivating. Each component contributes to an overall experience that feels both comforting and special.
Why You’ll Love This Chai Cake
With the comforting aroma of chai spices and a decadent brown butter cream cheese frosting, this chai cake is not just a dessert; it’s an experience. Each bite brings together nostalgia and warmth, making it ideal for sharing with loved ones during cozy gatherings. Imagine slicing into a moist piece, the buttery frosting melting into the cake, then savoring this blend of flavors. It’s hard not to fall in love with this dessert after just one taste!
Ingredients
- 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
- 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
Preparing the Chai Cake
Preheat and Prepare the Pan
First, preheat your oven to 350°F. Greasing a 9×9 inch light metal baking pan and lining it with parchment paper makes it easy to remove the cake later.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. This combination of dry ingredients is key for achieving that delicious chai flavor.
Cream Butter and Sugars
In a large bowl, beat the softened unsalted butter, granulated white sugar, and brown sugar together until light and fluffy, about 2 minutes. This step helps to create a light texture in your cake.
Add Eggs and Vanilla
Incorporate the eggs and vanilla into the mixture, beating until it becomes pale in color and smooth, approximately 1 minute. This is where the cake begins to take shape!
Mix in Buttermilk and Dry Ingredients
Now, gradually add the buttermilk and the reserved dry ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed to ensure everything is mixed well.
Bake the Cake
Pour the batter into the prepared pan and bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
Making the Brown Butter Cream Cheese Frosting
Prepare the Brown Butter
While the cake is baking, melt the unsalted butter in a large pot over medium heat. Simmer it until it turns foamy and golden brown, which takes about 10-12 minutes. This process enhances the flavor, adding depth to your frosting.
Cool and Whip Butter
Once browned, transfer the butter to a bowl and cool it in the fridge until solid but still soft. Then whip the brown butter on high speed until pale and fluffy, approximately 5-10 minutes.
Incorporate Cream Cheese
Next, add the cold cream cheese to the whipped brown butter. Beat it until combined and fluffy, creating that creamy texture we all love.
Add Powdered Sugar
Sift in the powdered sugar and mix on low speed until just combined; then, increase to high speed for 1 minute until fluffy. The frosting should be luscious and spreadable, perfect for your cake.
Creating the Chai Milk Soak
Heat the Milk
In a small saucepan, heat the whole milk until steaming. This part ensures that the chai flavors infuse beautifully into the cake.
Steep Chai Tea
Add the chai teabags and let them steep for about 20 minutes. After this, remove from heat and let the mixture cool. The longer it steeps, the more robust the flavor.
Mix with Condensed Milk
Once cooled, mix in the sweetened condensed milk and vanilla extract. This sweet chai milk soak is what elevates your cake to the next level.
Assembling the Cake
Prepare the Cake for Soaking
When the cake has cooled completely, trim a thin layer off the top and poke holes in it with a wooden stick or spoon handle. This step is essential for allowing the chai soak to penetrate into the cake.
Soak the Cake
Slowly pour the chai milk mixture over the cake, allowing it to thoroughly absorb. It’s like giving the cake a warm bath, making it even more delicious.
Frost the Cake
Spread a generous layer of brown butter cream cheese frosting over the cake and garnish with a sprinkle of cinnamon. Cut into 16 slices and serve—your friends and family will love it!
Serving Suggestions
This chai cake is delightful warm or at room temperature, especially paired with a cup of tea or coffee. It’s a wonderful option for dessert tables, potlucks, or cozy evenings at home. A slice of chai cake can turn an ordinary day into something special.
Tips for Success
- Ensure all ingredients are at room temperature for a smoother batter.
- Use fresh spices for the best flavor. Freshness truly matters when it comes to spices.
- Be patient while soaking the cake; it will enhance the moisture and flavor, making it worth every moment.
Variations
Try adding chopped nuts, such as pecans or walnuts, to the batter for extra texture. You can even swap chai tea with different teas, like Earl Grey, for a unique twist that keeps things exciting!
Storage Tips
Store any leftover chai cake in an airtight container in the refrigerator for up to 3 days. If desired, reheat gently in the microwave before serving. This keeps it soft and delicious, just like fresh!
Pairing Ideas
To elevate your chai cake even more, consider pairing it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. Any of these options will add extra indulgence and joy to every slice.
FAQs
1. Can I use a different type of flour?
Yes, you can substitute with gluten-free flour, but the texture may vary slightly.
2. How can I make the cake less sweet?
Reduce the sugar in the frosting or decrease the sweetened condensed milk in the chai soak if you prefer less sweetness.
3. Can I freeze the chai cake?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months, allowing you to savor it later.
4. What should I do if I don’t have buttermilk?
You can create a buttermilk substitute by mixing milk with a tablespoon of vinegar or lemon juice. This simple trick works wonders!
5. Is it possible to add more spices?
Of course! Feel free to adjust the amounts of spices to suit your taste or add your favorite ones.
This chai cake promises to be the showstopper at your next gathering. With its warm flavors and delightful texture, it captures the essence of comfort. As you serve this delectable dessert, don’t forget to savor every bite and cherish the joyful moments spent with loved ones.
Print
Chai Cake
This Chai Cake combines warm spices and a rich brown butter cream cheese frosting, making it ideal for cozy gatherings and special moments.
- Total Time: 1 hour 8 minutes
- Yield: 16 servings 1x
Ingredients
- 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
- 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
Instructions
- Preheat the oven to 350°F and prepare a 9×9 inch baking pan.
- Whisk together dry ingredients in a medium bowl.
- In a large bowl, cream the unsalted butter with both sugars until light and fluffy.
- Add the eggs and vanilla; mix until smooth.
- Gradually incorporate the buttermilk and dry ingredients until just combined.
- Pour the batter into the pan and bake for 35-38 minutes.
- Prepare the brown butter; cool and whip until fluffy.
- Incorporate the cream cheese and powdered sugar into the frosting.
- Make the chai milk soak by heating the milk, steeping tea, and mixing in condensed milk.
- Poke holes in the cooled cake; soak with the chai mixture.
- Frost the cake and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for smoother mixing.
Fresh spices enhance the flavor significantly.
Allow the cake to soak adequately for optimal moisture.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 24
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 70
