Chai Cake

Why You’ll Love This Recipe

This chai cake is a treat for the senses! The cake itself is fluffy and flavorful, packed with warm chai spices like cinnamon, cardamom, and ginger. The chai milk soak adds depth and moisture, making the cake incredibly tender, while the brown butter cream cheese frosting brings a nutty richness to every bite. It's a true fall indulgence, full of comfort and flavor.

Ingredients

For the Chai Cake

• 2 ¼ cups (282 g) all-purpose flour, spooned and leveled

• 1 tablespoon ground cinnamon

• 1 ½ teaspoon ground ginger

• ½ teaspoon ground allspice

• ½ teaspoon ground nutmeg

• 1 teaspoon ground cardamom

• ¼ teaspoon ground cloves

• 1 ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 10 tablespoon (140 g) unsalted butter, softened

• 1 cup (200 g) granulated white sugar

• ½ cup (110 g) brown sugar, packed

• 3 eggs, at room temperature

• 1 tablespoon vanilla extract

• 1 cup (240 ml) buttermilk, at room temperature

For the Brown Butter Cream Cheese Frosting

• 1 ¼ cups (280 g) unsalted butter

• 8 oz (226 g) cream cheese, cold

• 2 cups (260 g) powdered sugar

For the Chai Milk Soak

• ½ cup (120 ml) whole milk

• 2 chai teabags

• ½ cup (150 g) sweetened condensed milk

• 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F. Grease a 9x9 inch light metal baking pan and line it with parchment paper.

2. In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients, mixing on low speed until just combined.

5. Pour the batter into the prepared pan and bake for 38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

6. While the cake cools, make the chai milk soak. Heat the milk in a saucepan and steep the chai teabags for 5 minutes. Remove the teabags and whisk in the sweetened condensed milk and vanilla extract.

7. Once the cake has cooled, poke small holes all over the top and pour the chai milk soak evenly over the cake. Let it absorb.

8. To make the frosting, brown the butter by simmering it over medium heat until it turns golden brown and gives off a nutty aroma. Let it cool to room temperature. Beat the brown butter with the cream cheese and powdered sugar until fluffy.

9. Frost the cooled cake with the brown butter cream cheese frosting and dust with extra cinnamon. Slice and serve.

Servings and Timing

• Servings: 16 slices

• Prep Time: 1 hour 30 minutes

• Cook Time: 38 minutes

• Total Time: 2 hours 8 minutes

Variations

• Gluten-Free: Use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour for a gluten-free version of this cake.

• Buttercream Option: If you prefer a lighter frosting, substitute the brown butter cream cheese frosting with a simple vanilla buttercream.

• Dairy-Free: Use dairy-free butter and a non-dairy milk substitute (such as almond or oat milk) in place of the buttermilk and milk.

Storage/Reheating

Store any leftover chai cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture. If you want to serve it warm, gently microwave individual slices for 10-15 seconds.

FAQs

How do I store this chai cake?

Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.

Can this chai cake be made gluten-free?

Yes! You can substitute the all-purpose flour with Bob’s Red Mill 1-to-1 gluten-free baking flour for a gluten-free version of the cake.

Can I use something else in place of buttermilk?

Yes! You can make your own buttermilk by combining 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar.

Do I have to make the brown butter for the frosting?

No, you can skip the browning process. Use regular softened butter instead, but reduce the amount to 1 cup (224 g).

Can I use a different frosting for this cake?

Yes, you can use a regular cream cheese frosting or even a vanilla buttercream if you prefer.

How can I make this cake spicier?

Feel free to increase the amount of spices (cinnamon, ginger, cardamom, etc.) if you prefer a stronger chai flavor.

Can I freeze this chai cake?

Yes, you can freeze the cake before frosting. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw it before frosting and serving.

Can I double the recipe?

Yes, you can double the recipe to make a larger cake, but you’ll need to adjust the baking time. Use a 9x13-inch pan and check for doneness after 45-50 minutes.

Can I make mini chai cakes?

Absolutely! You can bake the batter in mini cake pans or cupcake tins. Just reduce the baking time to 18-22 minutes.

Can I use another type of tea for the milk soak?

Yes, feel free to experiment with different types of tea, such as Earl Grey or spiced black tea, for a unique twist on the flavor.

Conclusion

Chai Cake is the ultimate fall dessert, blending cozy chai spices with a rich, moist cake soaked in chai milk. Topped with decadent brown butter cream cheese frosting, this cake offers the perfect balance of flavors and textures. Whether you're celebrating the season or simply craving something delicious, this chai cake is sure to impress!

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