Brown Sugar Chai Cake
Table of content
Table of Contents
why make this recipe
Brown Sugar Chai Cake is a delightful dessert that combines the warmth of spices with the sweetness of brown sugar. It’s perfect for any occasion, whether you’re celebrating a birthday, a cozy gathering, or just want to treat yourself. The cake is moist and flavorful, while the cream cheese frosting adds a smooth and tangy touch. It’s a wonderful way to enjoy a classic dessert with a twist!
Brown Sugar Chai Cake
Ingredients
For the cake
- 390 g all-purpose flour
- 320 g dark brown sugar Can substitute with light brown sugar
- 15 g baking powder
- 1 tsp kosher salt
- 1 tbsp cinnamon
- 2 tsp cardamom
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp cloves
- 140 g unsalted butter Room temperature
- 100 g neutral oil
- 283 g whole milk Room temperature
- 2 whole eggs Room temperature
- 1 tbsp vanilla extract
For the cream cheese frosting
- 227 g unsalted butter Room temperature
- 12 oz cream cheese Cold
- 340 g powdered sugar Sifted
Instructions
Preparation for the cake
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix the all-purpose flour, dark brown sugar, baking powder, salt, and spices (cinnamon, cardamom, ginger, allspice, nutmeg, cloves).
- In another bowl, beat the unsalted butter and neutral oil together until creamy.
- Add the room temperature milk, eggs, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to cool completely on a wire rack.
Preparation for the cream cheese frosting
- In a bowl, beat the room temperature unsalted butter and cold cream cheese until smooth and creamy.
- Gradually add the sifted powdered sugar, mixing until fully combined and fluffy.
Assembly
- Once the cakes are completely cool, place one layer on a cake stand or plate.
- Spread a layer of cream cheese frosting on top, add the second cake layer, and frost the top and sides of the cake.
Notes
Nutrition
how to make Brown Sugar Chai Cake
Ingredients:
- 390 g all-purpose flour
- 320 g dark brown sugar
- 15 g baking powder
- 1 teaspoon kosher salt
- 1 tbsp cinnamon
- 2 tsp cardamom
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp cloves
- 140 g unsalted butter (room temp)
- 100 g neutral oil
- 283 g whole milk (room temp)
- 2 eggs (room temp)
- 1 tbsp vanilla extract
- 227 g unsalted butter (room temp)
- 12 oz cream cheese (cold)
- 340 g powdered sugar (sifted)
Directions:
- For the brown sugar chai cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the all-purpose flour, dark brown sugar, baking powder, salt, and spices (cinnamon, cardamom, ginger, allspice, nutmeg, cloves).
- In another bowl, beat the unsalted butter and neutral oil together until creamy. Add the room temperature milk, eggs, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to cool completely on a wire rack.
- For the cream cheese frosting:
- In a bowl, beat the room temperature unsalted butter and cold cream cheese until smooth and creamy.
- Gradually add the sifted powdered sugar, mixing until fully combined and fluffy.
- For assembly:
- Once the cakes are completely cool, place one layer on a cake stand or plate. Spread a layer of cream cheese frosting on top. Add the second cake layer and frost the top and sides of the cake.
how to serve Brown Sugar Chai Cake
You can serve Brown Sugar Chai Cake plain or decorate it with a sprinkle of cinnamon or additional spices on top for that extra flair. It pairs perfectly with a cup of tea or coffee, making it an ideal treat for afternoon gatherings.
how to store Brown Sugar Chai Cake
Store the Brown Sugar Chai Cake in an airtight container in the refrigerator. It will stay fresh for up to a week. You can also keep it at room temperature for up to three days if your home is not too warm.
tips to make Brown Sugar Chai Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Do not overmix the batter; stir until just combined to keep the cake light and fluffy.
- Feel free to add chopped nuts or chocolate chips for added flavor and texture.
variation
You can make a gluten-free version by using a gluten-free flour blend. Additionally, try adding different spices like vanilla bean or pumpkin spice in place of the chai spices for a unique twist.
FAQs
Q: Can I use different types of sugar?
A: Yes, you can use light brown sugar instead of dark brown sugar, but it will slightly change the flavor and color of the cake.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake either before frosting or after. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator when ready to serve.
Q: How long does it take to bake the cake?
A: The cake typically bakes for 30-35 minutes, but it’s always good to check with a toothpick to ensure it’s fully cooked.
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