Chai Cake Recipe

Introduction

This Chai Cake is a fragrant, spiced treat perfect for cozy afternoons or special occasions. Infused with warm chai spices and topped with luscious brown butter cream cheese frosting, it’s a delightful blend of comforting flavors and moist texture.

Ingredients

• 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 cup (200 g) granulated white sugar
• 1/2 cup (110 g) brown sugar, packed
• 3 eggs, at room temperature
• 1 tbsp vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature
• 1 1/4 cups (280 g) unsalted butter (for frosting)
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• 1/2 cup (120 ml) whole milk
• 2 chai teabags
• 1/2 cup (150 g) sweetened condensed milk
• 1 tsp vanilla extract (for chai milk soak)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together for 2 minutes using an electric mixer on high speed.
4. Step 4: Add the eggs and vanilla extract to the butter mixture and mix on medium speed until pale and smooth, about 1 minute.
5. Step 5: Gradually add the buttermilk and dry ingredients to the wet mixture, alternating and mixing on low speed until combined. Scrape the sides with a spatula as needed.
6. Step 6: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake cool in the pan on a wire rack for 30 minutes. Then, lift it out using the parchment and allow it to cool completely on the rack.
8. Step 8: For the frosting, melt the 1 1/4 cups butter in a pot over medium heat. Let it simmer until foamy and golden brown with a nutty aroma, about 10-12 minutes. Transfer to a bowl and chill in the fridge until solid but soft.
9. Step 9: Whip the chilled brown butter on high speed until pale and fluffy, 5-10 minutes.
10. Step 10: Add cold cream cheese and whip on medium speed until fluffy.
11. Step 11: Sift in powdered sugar and mix on low speed until combined, then whip on high speed for 1 minute until fluffy again.
12. Step 12: For the chai milk soak, heat the milk in a small saucepan over low heat until steaming. Add the chai teabags and steep for 20 minutes. Remove teabags and cool.
13. Step 13: Once cooled, mix the chai milk with sweetened condensed milk and vanilla extract. Set aside.
14. Step 14: When the cake is completely cool, slice a thin layer off the top to help absorption. Place the cake on a serving plate and poke holes on the surface with a wooden handle or skewer.
15. Step 15: Slowly pour the chai milk soak over the cake, allowing it to absorb into the holes and cake. Be patient for full absorption.
16. Step 16: Spread a thick layer of brown butter cream cheese frosting over the cake. Optionally, sprinkle with a little cinnamon to finish.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• Substitute brewed chai concentrate for the chai milk soak to intensify the spice flavor.
• For a dairy-free version, use plant-based butters and cream cheese alternatives.
• Try decorating with toasted nuts or a dusting of cocoa powder for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. Leftovers can also be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup as a buttermilk substitute. Let it sit for 5 minutes before using.

How do I know when the brown butter is ready?

The brown butter will be foamy, smell nutty, and turn a deep golden brown. Watch carefully to avoid burning and remove from heat as soon as the color appears.

Chai Cake Recipe

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★★★★★

4.4 from 108 reviews

This Chai Cake is a luscious spiced dessert inspired by traditional chai flavors, featuring warm spices like cinnamon, ginger, cardamom, and cloves baked into a moist cake. It is topped with a rich brown butter cream cheese frosting that offers a nutty depth. The cake is enhanced by a chai milk soak that infuses every bite with aromatic tea and sweetness, making it perfect for special occasions or cozy gatherings.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 35 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chai Cake

• 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 cup (200 g) granulated white sugar
• 1/2 cup (110 g) brown sugar, packed
• 3 eggs, at room temperature
• 1 tbsp vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature

For the Brown Butter Cream Cheese Frosting

• 1 1/4 cups (280 g) unsalted butter
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar

For the Chai Milk Soak

• 1/2 cup (120 ml) whole milk
• 2 chai teabags
• 1/2 cup (150 g) sweetened condensed milk
• 1 tsp vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set this dry mix aside.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream together softened butter, granulated sugar, and brown sugar for 2 minutes until fluffy.
4. Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until pale and smooth, about 1 minute.
5. Incorporate Wet and Dry Ingredients: Alternately add the buttermilk and dry flour mixture to the creamed ingredients in small amounts, mixing on low speed just until combined. Scrape the bowl sides as needed.
6. Bake the Cake: Pour batter into the prepared pan and bake for 35-38 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes, then lift it out using the parchment paper and continue cooling completely on the rack.
8. Make Brown Butter: Meanwhile, melt butter in a large pot over medium heat. Simmer until the butter foams, smells nutty, and turns a deep golden brown, about 10-12 minutes. Transfer to a bowl and chill in the fridge until solid but still soft.
9. Prepare Frosting: Whip the chilled brown butter on high speed until pale and fluffy (5-10 minutes). Add cold cream cheese and beat on medium speed until well combined and fluffy. Sift in powdered sugar and mix on low speed until blended, then increase to high for 1 minute until fluffy.
10. Make Chai Milk Soak: Heat milk in a small saucepan over low heat until steaming. Add chai teabags and steep for 20 minutes. Remove from heat, discard teabags, and cool. Stir in sweetened condensed milk and vanilla extract. Set aside.
11. Prepare Cake for Soaking: When cake is cooled, trim a thin layer off the top for better absorption. Transfer to serving plate and poke holes all over the surface using a wooden stick or the handle of a wooden spoon.
12. Soak Cake: Slowly pour the chai milk soak over the cake, allowing it to absorb fully into the poked holes. Be patient for full absorption.
13. Frost Cake: Spread a thick layer of the brown butter cream cheese frosting evenly over the soaked cake using an offset spatula. Optionally, sprinkle ground cinnamon on top for garnish.

Notes

• Ensure all ingredients like eggs and buttermilk are at room temperature for optimal batter texture.
• Chilling the browned butter before whipping helps achieve the perfect frosting consistency.
• The chai milk soak deeply infuses the cake, so allow enough time for it to absorb fully.
• Use parchment paper for easier removal and cleaner edges when cooling the cake.
• Store the frosted cake covered in the refrigerator and bring to room temperature before serving for best flavor.

Keywords: chai cake, spiced cake, brown butter frosting, cream cheese frosting, chai milk soak, fall dessert, tea infused cake, holiday cake