Introduction

This Brown Sugar Chai Cake is a fragrant and warmly spiced dessert that’s perfect for cozy gatherings. Infused with chai spices and layered with creamy cream cheese frosting, it offers a delightful balance of sweet and aromatic flavors.

A two-layer round cake sits on a wooden board with scalloped edges, placed on a rustic wooden table with a white marbled texture background. The cake has a creamy white frosting between two dark brown sponge layers and covering the top with a smooth spiral pattern. Around the top edge, there are small dollops of light brown cream evenly spaced. On one side of the cake top, three cinnamon sticks and three star anise pieces are neatly arranged. Nearby, a small wooden bowl with star anise and a metal sieve resting on another wooden bowl are visible. photo taken with an iphone --ar 4:5 --v 7

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 temperature)
100 g neutral oil
283 g whole milk (room temperature)
2 eggs (room temperature)
1 tbsp vanilla extract
227 g unsalted butter (room temperature, for frosting)
12 oz cream cheese (cold)
340 g powdered sugar (sifted)

Instructions

Step 1: Preheat the oven to 325°F. Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water if using.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, brown sugar, baking powder, salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
Step 3: Cut the 140 g of unsalted butter into small cubes and add to the dry ingredients. Mix on low speed until the mixture resembles wet sand.
Step 4: Add the oil, milk, eggs, and vanilla extract. Mix until just combined, being careful not to overmix.
Step 5: Divide the batter evenly between the prepared pans. Wrap the soaked cake strips around the outside of the pans for even baking if you have them.
Step 6: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately turn cakes out onto a wire rack and let cool completely.
Step 7: Once cooled, wrap the cake layers in plastic wrap and freeze until ready to frost; this makes frosting easier and cleaner.
Step 8: For the frosting, beat the 227 g unsalted butter and cold cream cheese on high speed until smooth in a stand mixer.
Step 9: Gradually add the sifted powdered sugar on low speed until fully combined. Continue mixing on low until smooth with no lumps or air pockets.
Step 10: To assemble, place one cake layer on a cake stand and secure it with a small amount of frosting. Spread an even layer of frosting on top, then place the second cake layer over it.
Step 11: Finish decorating the cake as desired and sprinkle a little cinnamon on top before serving.

Tips & Variations

Using room temperature ingredients helps everything combine smoothly and results in a better texture.
If you don’t have cake strips, simply bake without them but watch the cake edges closely to prevent overbrowning.
For a dairy-free option, substitute the milk with your favorite plant-based milk and use vegan butter and cream cheese alternatives.
Adding chopped nuts like pecans or walnuts can provide a nice crunch in the batter or as a garnish on the frosting.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 30 minutes before slicing to soften the frosting. You can freeze the unfrosted cake layers, well wrapped, for up to 2 months; thaw overnight in the refrigerator before frosting.

How to Serve

A slice of brown cake with two layers sits on a white plate with concentric rings, placed on a white marbled textured surface. Between the two thick layers of moist, crumbly cake is a creamy, off-white frosting layer. The cake is covered with a similar creamy frosting on the side, slightly melting and dripping down. A golden fork holds a small piece of the cake with frosting, resting near the slice. The background includes a blurred wooden of similar colors to the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can mix the ingredients by hand using a sturdy whisk or spatula, though it will require more effort to achieve the right texture, especially for the frosting.

What can I use instead of cake strips?

Cake strips help the cake bake evenly and prevent doming, but if you don’t have them, you can wrap the pans with dampened kitchen towels or simply watch the baking time carefully, rotating pans halfway through.