If you are ready for an unforgettable flavor journey, the Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe is exactly what you want to bake next. This cake combines aromatic chai spices, a moist texture thanks to a fragrant chai milk soak, and a luscious brown butter cream cheese frosting that takes it to a whole new level of decadence. Every bite tells a story of warmth, comfort, and just the perfect hint of spice, making it a cozy treat for gatherings or a spectacular everyday indulgence.
Ingredients You’ll Need
The magic of this cake truly comes down to a handful of simple, well-chosen ingredients that work harmoniously to create amazing flavor, body, and moisture. Each one plays a vital role — from the blend of warming chai spices to the rich tang of cream cheese in the frosting.
- All-purpose flour (2 1/4 cups): The base that provides structure and lightness to the cake.
- Ground spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves): Each adds layers of chai warmth and depth to the flavor profile.
- Baking powder and baking soda: These leavening agents ensure a tender, airy crumb.
- Unsalted butter (for both cake and frosting): Provides richness and, when browned for frosting, a lovely nutty aroma.
- Granulated and brown sugar: Balance sweetness with a hint of molasses from brown sugar.
- Eggs: Help bind ingredients and add moisture.
- Vanilla extract: Enhances all the other flavors seamlessly.
- Buttermilk: Gives the cake a tender crumb and subtle tanginess.
- Cream cheese: Adds creaminess and slight tang to the frosting.
- Powdered sugar: Sweetens and smooths the frosting.
- Whole milk and chai teabags: Infuse the milk soak with chai’s signature spice notes.
- Sweetened condensed milk: Adds extra richness and sweetness to the soak.
How to Make Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe
Step 1: Prepare the Chai Cake Batter
Begin by preheating your oven and preparing your baking pan with parchment paper for an easy release later. Whisk together all the dry ingredients — flour and those beautiful chai spices — to create a fragrant, well-spiced foundation. Cream your butter and sugars until light and fluffy, then incorporate eggs and vanilla to add richness and a smooth texture. Alternate folding in your dry ingredients with the buttermilk to maintain a moist, tender batter that is full of chai flavor.
Step 2: Bake the Cake
Pour the batter into the pan and bake until a toothpick inserted comes out clean, about 35 to 38 minutes. Patience is key here to allow the deep flavors to develop fully. After baking, cool the cake in the pan before gently lifting it out with the parchment to cool completely — this helps maintain its delicate crumb and perfect texture.
Step 3: Make the Brown Butter Cream Cheese Frosting
This frosting is the crown jewel of the recipe. Brown the butter carefully on medium heat until it’s foamy and nutty smelling — this process transforms the usual butter flavor into something truly extraordinary. Cool the butter until firm but still spreadable. Then whip it until pale and fluffy, add cold cream cheese for creaminess, and finish with powdered sugar for sweetness and a smooth, spreadable frosting.
Step 4: Prepare the Chai Milk Soak
Gently heat milk and steep your chai teabags to infuse the milk with spices — this soak adds extra moisture and enhances the chai flavor inside the cake. After it cools, stir in sweetened condensed milk and vanilla extract for richness and sweetness, creating a soak that will bring the cake to life.
Step 5: Assemble Your Cake
Once cooled, slice a thin layer off the cake top to allow better soak absorption. Poke holes in the surface to help the chai milk soak penetrate deeply for ultimate moistness. Slowly pour the chai milk mixture over, letting it soak in. Finally, frost generously with the heavenly brown butter cream cheese frosting and sprinkle some cinnamon on top for that finishing touch.
How to Serve Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe
Garnishes
A light dusting of cinnamon or freshly grated nutmeg adds an inviting aroma and enhances the chai experience. For an elegant touch, try a sprinkle of chopped toasted nuts like pistachios or almonds, which add a delightful crunch without overpowering the soft, spiced cake.
Side Dishes
Serve this chai cake alongside a cup of warm chai tea, freshly brewed coffee, or even a spiced latte for a cozy moment. If you want something cool, a scoop of vanilla bean ice cream or whipped cream pairs beautifully, balancing the warmth of the spices with a creamy chill.
Creative Ways to Present
Cut the cake into even squares and stack two layers with an extra drizzle of chai milk soak in between for a mini chai layer cake version. Alternatively, serve in dessert cups with crumbled cake, a dollop of frosting, and a sprinkle of chai spice for a rustic parfait-style presentation that’s stunning and easy to eat.
Make Ahead and Storage
Storing Leftovers
Store any leftover chilled chai cake in an airtight container in the refrigerator to keep the frosting fresh and the cake moist. It will stay delicious for up to 4 days, making it perfect for leftovers or preparing in advance for events.
Freezing
You can freeze the cake without frosting by wrapping tightly in plastic wrap and placing it in a freezer bag for up to 2 months. Thaw completely in the refrigerator before frosting and soaking to maintain the texture and flavor integrity.
Reheating
Warm slices gently in the microwave for 15-20 seconds to bring back softness if desired. Avoid reheating with frosting on as it may lose its texture; instead, frost freshly before serving for best results.
FAQs
Can I use different spices for the chai cake?
Absolutely! While the traditional chai spices are what give this cake its distinctive flavor, feel free to experiment with extra cardamom or include star anise for a twist. Just remember to keep the balance so the cake stays harmonious.
Is brown butter frosting difficult to make?
Not at all! Brown butter frosting takes just a bit of attention while you brown the butter, but the process is straightforward and incredibly rewarding. The nutty aroma it brings to the frosting truly transforms the flavor.
Can I make this cake vegan or dairy-free?
This recipe relies on dairy for the rich flavors in both the cake and frosting. However, with careful substitution of plant-based butter, cream cheese alternatives, and nondairy milk, you could experiment to make a vegan version, but expect flavor and texture changes.
How important is the chai milk soak?
The chai milk soak is essential for adding moisture and that signature chai infusion throughout the cake. Without it, the cake would be good but miss the depth of flavor and plush texture that makes this recipe stand out.
Can I use loose leaf chai instead of teabags?
Yes! Just steep an equivalent amount of loose leaf chai in the warm milk using a tea infuser or strainer. This can sometimes provide even more robust flavors depending on your tea’s quality.
Final Thoughts
Now that you know how to create this enchanting Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe, I encourage you to give it a whirl. It’s such a wonderful treat that wraps together the essence of comfort and celebration in every slice. Whether for special occasions or to brighten an ordinary day, this cake is sure to become a cherished favorite!
Print
Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe
- Prep Time: 25 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 33 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully spiced Chai Cake infused with a creamy chai milk soak and topped with luscious brown butter cream cheese frosting. This cake captures the comforting flavors of chai tea in a moist, tender treat perfect for any occasion.
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
- Prepare the Chai Cake batter: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream the butter and sugars: In a large bowl, use an electric mixer on high speed to cream the softened butter, granulated white sugar, and packed brown sugar together for about 2 minutes until the mixture is smooth and fluffy.
- Add eggs and vanilla: Mix in the eggs and vanilla extract on medium speed until the batter is pale in color and smooth, around 1 minute. This helps to aerate the batter and develop structure.
- Combine wet and dry ingredients: Alternately add the buttermilk and the dry ingredients to the bowl, mixing on low speed until fully incorporated and the batter is smooth. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly mixed.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 35-38 minutes or until a toothpick inserted into the center comes out clean. Remove the cake and cool in the pan on a wire rack for 30 minutes. Then, lift the cake out by the parchment paper and continue cooling completely on the rack.
- Make the Brown Butter Cream Cheese Frosting: Place the butter in a large pot and heat over medium heat until it melts and begins to simmer. Let it simmer, stirring occasionally, until it becomes foamy, smells nutty, and turns a deep golden brown, approximately 10-12 minutes. Transfer the browned butter to a bowl and refrigerate until solid yet still soft.
- Whip the frosting: Using an electric mixer, whip the chilled brown butter on high speed for 5-10 minutes until pale and fluffy. Add the cold cream cheese and beat on medium speed until well combined and fluffy. Sift in the powdered sugar, mixing first on low speed to incorporate, then on high speed for 1 minute until fluffy.
- Prepare the Chai Milk Soak: Heat the whole milk in a small saucepan over low heat until steaming. Add the chai tea bags and steep for 20 minutes. Remove from heat, discard the tea bags, and allow the milk to cool completely. Transfer to a pourable container, then stir in the sweetened condensed milk and vanilla extract. Set aside.
- Assemble the cake: Once the cake is fully cooled, slice a thin layer off the top with a sharp knife to help soak absorption. Place the cake on a serving plate. Poke holes evenly across the top using the handle of a wooden spoon or similar tool. Slowly pour the chai milk soak over the cake, allowing it to absorb gradually.
- Frost and serve: Spread a thick layer of brown butter cream cheese frosting on top of the soaked cake using an offset spatula. Optionally, sprinkle a little cinnamon on top for garnish. Cut into 16 slices and serve. Enjoy the warm, comforting flavors of chai in this decadent cake!
Notes
- Make sure all ingredients such as eggs and buttermilk are at room temperature for best batter consistency.
- The browning of butter requires attention—stir often to prevent burning and achieve the perfect nutty aroma.
- Steep the chai tea long enough for a strong chai flavor, but avoid overheating which can make the milk bitter.
- Poking holes in the cake allows the chai milk soak to saturate the cake evenly, enhancing moisture and flavor.
- Store leftovers covered in the refrigerator; the cake stays moist and flavorful for up to 3 days.
