Description
A rich and aromatic Spiced Brown Sugar Chai Layer Cake featuring warm chai spices baked into a moist cake, layered with smooth cream cheese frosting. Perfect for tea time or special occasions, this cake combines the flavors of cinnamon, cardamom, ginger, and more with the sweetness of dark brown sugar for a delightful dessert experience.
Ingredients
Scale
For the Brown Sugar Chai Cake
- 390 g (3 ¼ cups) all-purpose flour
- 320 g (1 ½ cups) dark brown sugar
- 15 g (1 tbsp + ¾ tsp) baking powder
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 2 teaspoons cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g (10 tablespoons) unsalted butter, room temperature
- 100 g (½ cup) neutral oil
- 283 g (1 ¼ cups) whole milk, room temperature
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting
- 227 g (16 tablespoons) unsalted butter, room temperature
- 12 oz (1 ½ blocks) cream cheese, cold
- 340 g (3 cups) powdered sugar, sifted
Instructions
- Prepare the Cake Pans: Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to help prevent the cake edges from browning too quickly during baking.
- Make the Cake Batter: In a stand mixer fitted with the paddle attachment, combine the all-purpose flour, dark brown sugar, baking powder, kosher salt, and spices (cinnamon, cardamom, ginger, allspice, nutmeg, and cloves). Cut the unsalted butter into small cubes and add to the dry ingredients. Mix on low speed until the mixture resembles wet sand. Add the neutral oil, whole milk, eggs, and vanilla extract, and mix just until combined.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Wrap the soaked cake strips around the outside of the pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Immediately turn the cakes out onto a wire rack to cool completely. Once cooled, wrap the cakes in plastic wrap and freeze until ready to frost—this step makes frosting easier and neater.
- Prepare the Frosting: Using a stand mixer with a paddle attachment, beat the room temperature butter and cold cream cheese on high speed until smooth and creamy. Gradually add the sifted powdered sugar while mixing on low speed until fully incorporated. Continue mixing at low speed until the frosting is smooth without lumps or air pockets.
- Assemble the Cake: Place one frozen cake layer on a cake stand and secure it with a small amount of frosting on the bottom. Spread an even layer of cream cheese frosting over this first layer using an offset spatula. Place the second cake layer on top. Finish decorating the outside of the cake with the remaining frosting as desired.
- Final Touch: Lightly sprinkle cinnamon on top of the cake for an extra pop of spice. Serve and enjoy!
Notes
- Freezing the cake layers before frosting helps the frosting go on smoothly and prevents crumbs from mixing in.
- Soaking cake strips in ice water prevents the cake edges from over-browning.
- Use room temperature ingredients for better mixing and texture.
- If you prefer, reduce the amount of spices slightly to adjust the chai flavor intensity.
- Ensure cream cheese is cold to make a smooth frosting without lumps when combined with butter.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
