Description
This Brown Sugar Chai Cake is a moist and fragrant treat that combines a rich chai spice blend with the deep sweetness of dark brown sugar. Perfectly balanced with a creamy cream cheese frosting, this cake is ideal for gatherings or a cozy afternoon indulgence.
Ingredients
Scale
Cake
- 2 ½ cups unbleached all-purpose flour
- 1 ¼ cups dark brown sugar, packed
- 1 cup neutral oil (vegetable, canola, or light-tasting olive oil)
- 1 cup whole milk
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp chai spice blend (cinnamon, cardamom, ginger, nutmeg, allspice, cloves)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Frosting
- 8 oz cream cheese, cold
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, chai spice blend, baking powder, baking soda, and salt to ensure even distribution of leavening agents and spices.
- Combine wet ingredients: In a separate bowl, thoroughly mix the dark brown sugar, neutral oil, eggs, vanilla extract, and whole milk until the mixture is smooth and homogeneous.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can make the cake dense.
- Divide and bake: Evenly divide the cake batter between the two prepared pans. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the cake pans from the oven and allow the cakes to cool completely in the pans before frostings to prevent the frosting from melting.
- Prepare frosting: Beat the cold cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light and fluffy.
- Frost the cake: Once the cake layers are fully cooled, spread the cream cheese frosting evenly over one layer, stack the second layer on top, and frost the top and sides of the cake as desired.
- Serve and enjoy: Slice and serve the cake. Store any leftovers refrigerated to keep the frosting fresh.
Notes
- Using room temperature eggs ensures they mix more evenly into the batter.
- For chai spice, you can create your own blend with equal parts cinnamon, cardamom, ginger, nutmeg, allspice, and cloves.
- Make sure the cake is completely cool before frosting to prevent melting.
- The cake is best served within 2-3 days if refrigerated.
- You can substitute whole milk with buttermilk for a tangier flavor and more tender crumb.
- To make this cake dairy-free, substitute the milk and cream cheese with appropriate plant-based alternatives.
