Chai Cake with Brown Butter Cream Cheese Frosting Recipe

Introduction

This chai cake is a warm and fragrant treat infused with classic chai spices and topped with a rich brown butter cream cheese frosting. Moist and flavorful, it’s perfect for tea time or a cozy dessert anytime.

Ingredients

• 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
• 1 1/4 cups (280 g) unsalted butter (for frosting)
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• 1/2 cup (120 ml) whole milk
• 2 chai teabags
• 1/2 cup (150 g) sweetened condensed milk
• 1 tsp vanilla extract (for soak)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer on high speed for 2 minutes.
4. Step 4: Add the eggs and vanilla extract. Mix on medium speed until pale and smooth, about 1 minute.
5. Step 5: Alternately add the buttermilk and dry ingredient mixture to the bowl, mixing on low speed until combined and smooth. Scrape down the sides as needed.
6. Step 6: Pour the batter into the prepared pan. Bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift it out using the parchment paper and let it cool completely on the rack.
8. Step 8: To make the brown butter cream cheese frosting, melt the butter in a medium pot over medium heat. Simmer, stirring occasionally, until the butter is foamy and a deep golden brown with a nutty aroma, about 10-12 minutes.
9. Step 9: Transfer browned butter to a bowl and chill in the fridge until solid but still soft.
10. Step 10: Whip the chilled browned butter on high speed until pale and fluffy, 5-10 minutes.
11. Step 11: Add cold cream cheese and mix on medium speed until fluffy.
12. Step 12: Sift in powdered sugar and mix on low speed until combined, then on high for 1 minute until fluffy.
13. Step 13: For the chai milk soak, heat milk in a small saucepan over low heat until steaming. Add chai teabags and steep for 20 minutes, then remove teabags and cool.
14. Step 14: Once cooled, mix in sweetened condensed milk and vanilla extract. Set aside.
15. Step 15: When cake is fully cool, trim a very thin layer off the top. Transfer to serving plate and poke holes all over the surface with a wooden stick or spoon handle.
16. Step 16: Slowly pour chai milk soak over the cake, allowing it to absorb into the holes.
17. Step 17: Spread a thick layer of brown butter cream cheese frosting on top. Sprinkle with cinnamon if desired.
18. Step 18: Cut into 16 slices and serve.

Tips & Variations

• For extra chai flavor, add a pinch of chai spices to the frosting or sprinkle cinnamon on top before serving.
• If you don’t have buttermilk, use milk with 1 tablespoon lemon juice or vinegar added and let sit for 5 minutes.
• Use a light metal pan for more even baking and better crust development.
• For smaller holes in the cake, try using a honey dipper handle or skewer to help the soak absorb more evenly.

Storage

Store chai cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be kept in an airtight container or wrapped tightly in plastic wrap. The frosting may soften when refrigerated, so re-whip lightly if needed. For longer storage, freeze the cake wrapped tightly for up to 2 months and thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute dairy-free butter and use a plant-based milk such as almond or oat milk mixed with lemon juice in place of buttermilk. Use a dairy-free cream cheese for the frosting to keep it vegan-friendly.

How long does it take to steep the chai milk soak?

Steep the chai teabags in steaming milk for about 20 minutes to extract the full flavor. Be sure to remove the bags after steeping to avoid bitterness.

Chai Cake with Brown Butter Cream Cheese Frosting Recipe

Print Recipe

★★★★★

5 from 83 reviews

This Chai Cake combines warm, aromatic spices like cinnamon, ginger, cardamom, and cloves with a moist, tender cake base soaked in chai-infused milk. Topped with a rich and creamy brown butter cream cheese frosting, this cake offers a delightful balance of spice and sweetness that’s perfect for cozy gatherings or teatime indulgence.

• Author: Tim
• Prep Time: 25 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 35 minutes
• Yield: 16 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American with Indian-inspired flavors

Ingredients

Scale 1x2x3x

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 Pan: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal of the cake.
2. Mix Dry Ingredients: In a medium bowl, whisk together the 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, add softened butter, granulated sugar, and brown sugar. Cream together with an electric mixer on high speed for 2 minutes until light and fluffy.
4. Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
5. Combine Wet and Dry: Gradually add the buttermilk and then the dry ingredients in portions to the wet mixture, mixing on low speed. Continue until all ingredients are incorporated and the batter is smooth. Scrape the bowl as needed.
6. Bake the Cake: Pour the batter into the prepared baking pan. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift out the cake using the parchment paper and allow it to cool completely on the rack.
8. Make Brown Butter: While the cake bakes, melt the butter in a large pot over medium heat. Simmer until the butter is foamy, gives off a nutty aroma, and turns deep golden brown, about 10-12 minutes. Transfer the brown butter to a bowl and chill in the fridge until firm but still soft.
9. Prepare Frosting: Whip the chilled brown butter on high speed until pale and fluffy, about 5-10 minutes. Add cold cream cheese and beat on medium speed until fluffy. Sift in powdered sugar; mix on low speed to combine, then high for 1 minute until fluffy.
10. Make Chai Milk Soak: Heat whole milk in a small saucepan over low heat until steaming. Add chai teabags and steep for 20 minutes. Remove teabags and cool the infusion. In a separate container, mix the cooled chai milk with sweetened condensed milk and vanilla extract. Set aside.
11. Prepare Cake for Soak: Once cooled, slice a very thin layer off the top of the cake to help absorb the chai milk. Place the cake on a serving plate and poke holes on the surface with a wooden stick or honey dipper handle.
12. Soak the Cake: Slowly pour the chai milk mixture over the cake, allowing it to soak thoroughly into the holes and cake layers. Be patient for full absorption.
13. Frost and Serve: Spread a thick, even layer of brown butter cream cheese frosting over the cake using an offset spatula. Sprinkle cinnamon over the frosting. Cut the cake into 16 slices and serve.

Notes

• Ensure all ingredients like eggs and buttermilk are at room temperature for best mixing and texture.
• When browning butter, watch carefully to avoid burning; it should smell nutty and be golden brown.
• The chai milk soak adds moistness and chai flavor, so don’t skip or reduce this step.
• You can adjust the spicing levels to taste, but the balance here creates the classic chai profile.
• Use an offset spatula to spread frosting smoothly and evenly.
• Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.

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