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Chai Cake with Brown Butter Cream Cheese Frosting Recipe

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★★★★★

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.

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 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

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