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Chai Cake

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Chai Cake is the perfect fall dessert, combining aromatic chai spices with a moist, flavorful cake soaked in chai milk and topped with a decadent brown butter cream cheese frosting. Whether you’re hosting a cozy family gathering or celebrating a special occasion, this chai cake is a crowd-pleaser that brings warmth and comfort with every bite. Enjoy the balance of spiced flavor, rich texture, and indulgent frosting with this simple yet sophisticated recipe.

Ingredients

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

  • Preheat the oven to 350°F (175°C). Grease a 9x9 inch metal baking pan and line it with parchment paper.

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

  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

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

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

  • To make the chai milk soak: Heat the milk in a saucepan and steep the chai teabags for 5 minutes. Remove the teabags, then whisk in the sweetened condensed milk and vanilla extract.

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

  • For the frosting: Brown the butter by simmering it over medium heat until golden and nutty in aroma. Let it cool to room temperature.

  • Beat the browned butter with the cream cheese and powdered sugar until fluffy.

  • Frost the cooled cake with the brown butter cream cheese frosting. Dust with extra cinnamon.

  • Slice, serve, and enjoy!

Notes

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

  • Buttercream Option: You can replace the brown butter cream cheese frosting with a simple vanilla buttercream.

  • Dairy-Free: Substitute dairy-free butter and non-dairy milk (like almond or oat milk) to make this cake dairy-free.

Find it online: https://recipesbyjanet.com/chai-cake/