Go Back
–+ servings
Chai Cake

Irresistibly Moist Chai Cake with Brown Butter Frosting

This Chai Cake is a delightful blend of autumn spices, ensuring a moist texture and topped with rich brown butter frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 28 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Measure accurately using a digital scale for best results.
  • 1 teaspoon Ground Cinnamon Adds warmth and flavor; can be substituted with chai spice.
  • 1 teaspoon Ground Ginger Contributes a warm spice kick; fresh ginger can be used.
  • 1/2 teaspoon Ground Allspice Provides complex spice notes.
  • 1/2 teaspoon Nutmeg Provides complex spice notes.
  • 1/2 teaspoon Cardamom Provides complex spice notes.
  • 1/4 teaspoon Cloves Provides complex spice notes.
  • 1 teaspoon Baking Powder Leavening agent to help the cake rise.
  • 1/2 teaspoon Baking Soda Leavening agent to help the cake rise.
  • 1/2 teaspoon Salt Enhances flavor; do not omit.
  • 1/2 cup Unsalted Butter Add moisture and flavor; use browned butter for frosting.
  • 1 cup Granulated Sugar Provides sweetness.
  • 1/2 cup Brown Sugar Provides sweetness and moisture.
  • 2 large Eggs Use room temperature for better incorporation.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 cup Buttermilk Helps tenderize the cake; can substitute.
  • 1/2 cup Whole Milk Used for soaking the cake.
For Chai Milk Soak
  • 2 bags Chai Teabags Impart chai flavor in the soak.
  • 1/2 cup Sweetened Condensed Milk Adds sweetness and moisture.
For the Frosting
  • 1/2 cup Unsalted Butter Brown to enhance flavor.
  • 8 oz Cream Cheese Use softened for a smooth texture.
  • 2 cups Powdered Sugar Sift for a lump-free result.

Equipment

  • Electric mixer
  • 9x9-inch Baking Pan
  • Mixing Bowls
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the baking pan.
  2. In a medium bowl, whisk together the dry ingredients until well combined.
  3. Beat the softened butter with sugars until pale and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition, then add vanilla.
  5. Gradually add buttermilk and dry mixture, alternating until just combined.
  6. Pour batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 35-38 minutes until a toothpick comes out clean.
  8. Brown the butter for the frosting, then cool before mixing with sugar and cream cheese.
  9. Heat the milk and steep chai teabags, then mix in the sweetened condensed milk.
  10. Once the cake has cooled, poke holes in it and pour the chai soak over the top.
  11. Frost the cake with the brown butter frosting and sprinkle with cinnamon before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for best results. Sift dry ingredients to prevent clumps.

Tried this recipe?

Let us know how it was!