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Brown Sugar Chai Cake

Cozy Brown Sugar Chai Cake: Your New Fall Favorite

Enjoy the autumn flavors with this Brown Sugar Chai Cake, featuring warm spices and rich frosting.
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Prep Time 30 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 38 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if desired.
  • 1 teaspoon Baking Powder Make sure it’s fresh.
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • Spices (Cinnamon, Cardamom, Allspice, Cloves, Ginger, Nutmeg) Spices Use fresh spices for better flavor.
  • 0.5 cups Unsalted Butter Can be swapped with margarine for dairy-free.
  • 1 cup Brown Sugar (Light) Dark brown sugar can be used for a deeper taste.
  • 0.5 cups Granulated Sugar Reduce for a less sweet profile.
  • 0.5 cups Canola Oil Vegetable oil can also be used.
  • 2 large Eggs Flax eggs are a vegan alternative.
  • 2 teaspoons Vanilla Extract Critical for flavor.
  • 1 cup Buttermilk Can be replaced with regular milk and vinegar.
For the Frosting
  • 8 oz Cream Cheese Dairy-free cream cheese can be used.
  • 0.25 cups Unsalted Butter Softened.
  • 1 cup Powdered Sugar Sift before use.
  • 0.5 cups Light Brown Sugar

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions for Brown Sugar Chai Cake
  1. Prep the Pan: Grease a 9-inch round cake pan and line the bottom with parchment paper. Preheat the oven to 350°F (175°C).
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Incorporate Liquids: Slowly add canola oil, eggs, and vanilla extract to the butter mixture.
  5. Combine Mixtures: Alternate adding dry mixture and buttermilk to the wet ingredients, mixing just until combined.
  6. Bake the Cake: Pour the batter into the pan and bake for 35-38 minutes.
  7. Cool: Let the cake cool in the pan for 30 minutes, then transfer to a rack to cool completely.
  8. Prepare Frosting: Beat cream cheese and butter, then add powdered and brown sugar until fluffy.
  9. Frost the Cake: Once cooled, frost the cake and sprinkle with cinnamon if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 600IUCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Use fresh spices and avoid overmixing after adding the dry ingredients for a fluffy texture.

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