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Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe

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★★★★★

4.5 from 77 reviews

This delightful Chai Cake recipe combines warm, aromatic spices like cinnamon, ginger, cardamom, and cloves into a moist, flavorful cake soaked in chai-infused milk and topped with a luscious brown butter cream cheese frosting. Perfect for tea time or any cozy occasion, this cake perfectly balances spice, sweetness, and a creamy finish.

Ingredients

Scale

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: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream together softened butter, granulated white sugar, and brown sugar for 2 minutes until fluffy.
  4. Add Eggs and Vanilla: Mix in eggs and vanilla extract on medium speed until the mixture is pale in color and smooth, about 1 minute.
  5. Combine Wet and Dry Ingredients: Gradually add buttermilk and the dry flour mixture alternately into the batter on low speed, mixing until smooth. Scrape the bowl sides as needed to ensure even mixing.
  6. Bake Cake: Pour the batter into the prepared pan and bake for 35-38 minutes until a toothpick inserted in the center comes out clean.
  7. Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Use the parchment paper to lift the cake out of the pan, then let it cool completely on the rack.
  8. Prepare Brown Butter: While the cake bakes, melt the butter in a large pot over medium heat. Simmer until it foams, smells nutty, and turns a deep golden brown, about 10-12 minutes. Transfer to a bowl and chill in the fridge until firm but still soft.
  9. Make Frosting: Whip the chilled brown butter on high speed for 5-10 minutes until pale and fluffy. Add cold cream cheese and mix on medium speed until fluffy. Sift in powdered sugar and mix on low speed to combine, then increase to high speed for 1 minute to fluff the frosting.
  10. Prepare Chai Milk Soak: Heat whole milk over low heat until steaming. Add chai teabags and steep for 20 minutes. Remove from heat, discard tea bags, and let milk cool.
  11. Mix Soak Ingredients: Once cooled, combine chai milk with sweetened condensed milk and vanilla extract. Set aside.
  12. Assemble Cake: When cooled, slice a very thin layer off the top of the cake to aid absorption. Place cake on serving plate and poke small holes across the surface with a wooden stick or spoon handle.
  13. Soak Cake: Slowly pour the chai milk mixture over the cake, allowing it to soak through the holes and absorb fully.
  14. Frost and Serve: Spread a thick layer of brown butter cream cheese frosting over the soaked cake using an offset spatula. Sprinkle cinnamon on top, cut into 16 slices, and enjoy!

Notes

  • Ensure eggs and buttermilk are at room temperature for best batter texture.
  • Don’t rush the brown butter process; the nutty aroma signals perfect browning.
  • Chilling the brown butter before whipping helps achieve a fluffy frosting.
  • Pour chai milk soak gradually to avoid sogginess and allow full absorption.
  • Use fresh spices for the best chai flavor impact.
  • The cake is best served the same day but can be stored in the refrigerator covered for up to 3 days.

Keywords: chai cake, spiced cake, brown butter frosting, cream cheese frosting, chai spices, chai tea cake, dessert cake

Find it online: https://jedentaglecker.com/chai-cake-with-brown-butter-cream-cheese-frosting-and-chai-milk-soak-recipe/