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.
