Moist Brown Sugar Chai Cake

This brown sugar chai cake brings together warm chai spices and rich brown sugar in a moist, tender cake. It's layered with a sweet and tangy cream cheese frosting that balances perfectly with the spices. This cake makes a stunning centerpiece for any celebration or cozy gathering, offering a blend of comforting flavors that feel both festive and familiar.

I first baked this cake for a holiday party and was amazed by how often it got requested afterward. The spices make it feel extra special without being complicated.

Gather Your Ingredients

• All-purpose flour: three and a quarter cups—choose a good quality unbleached kind for best texture
• Dark brown sugar: one and a half cups—for a deep molasses flavor that compliments the chai spices
• Baking powder: one tablespoon and three quarters teaspoons—ensures a light crumb
• Kosher salt: one teaspoon—enhances all the other flavors
• Cinnamon: one tablespoon—warm and sweet, a chai essential
• Cardamom: two teaspoons—freshly ground if possible for maximum aroma
• Ginger: one teaspoon—adds gentle heat and brightness
• Allspice: one teaspoon—brings complexity to the spice mix
• Nutmeg: one teaspoon—for depth and a subtle sweetness
• Cloves: one teaspoon—strong and earthy, balancing the other spices
• Unsalted butter: ten tablespoons at room temperature—adds richness and moisture
• Neutral oil: half a cup—keeps the cake tender and moist
• Whole milk: one and a quarter cups at room temperature—helps create a smooth batter
• Eggs: two at room temperature—adds structure and richness
• Vanilla extract: one tablespoon—a background note that complements the spices
• For the cream cheese frosting
• Unsalted butter: sixteen tablespoons at room temperature—for creaminess and smoothness
• Cream cheese: one and a half blocks cold—cold temperature helps the frosting firm up beautifully
• Powdered sugar: three cups sifted—adds sweetness and helps the frosting whip light and fluffy

How to Make It

Preheat Oven:

Preheat the oven to three hundred twenty-five degrees Fahrenheit and prepare two nine-inch cake pans by greasing and lining the bottoms with parchment paper. Soak the cake strips in ice water while you prepare the batter.

Mix Dry Ingredients:

In the bowl of your stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, salt, and all the chai spices. Cut the butter into small cubes and add them to the dry ingredients. Mix on low speed until the mixture resembles wet sand with no visible chunks of butter.

Add Wet Ingredients:

Add the neutral oil, whole milk, eggs, and vanilla extract to the dry ingredients. Mix at low speed just until combined. Be careful not to overmix, or the cake will become dense.

Prepare Pans:

Divide the batter evenly between the prepared pans. Wrap the soaked cake strips around the outside of each pan. This technique prevents the edges of the cake from baking faster than the center, resulting in flat, even layers.

Bake:

Bake the cakes for between thirty-five and forty minutes or until a toothpick inserted in the center comes out clean. Immediately invert the cakes onto wire racks to cool completely.

Freeze Cakes:

Once the cakes are cool, wrap them tightly in plastic wrap and freeze until you are ready to frost. Freezing the cakes helps them hold their shape and makes frosting easier.

Make Frosting:

For the frosting, beat the butter and cold cream cheese together on high speed until smooth and creamy. Slowly add the sifted powdered sugar while mixing on low to prevent the sugar from flying everywhere. Continue mixing once all the sugar is added until the frosting reaches a smooth, lump-free consistency without any air pockets.

Assemble Cake:

When ready to assemble, secure one cake layer on a cake stand using a small dollop of frosting on the bottom. Spread an even layer of frosting across the top with an offset spatula, then place the second cake layer on top. Finish frosting the cake as desired. A light sprinkle of cinnamon on top ties the whole cake together beautifully.

This cake is one of my favorites because of the cardamom. Its slightly floral and citrus notes really lift the whole flavor profile. I remember baking this for a family gathering and watching everyone take seconds within minutes. The cream cheese frosting perfectly cuts through the spice, making each bite irresistible.

Flavor Boosters

Seasonal Adaptations: This cake is perfect in the fall and winter months thanks to its warm spice profile. In warmer seasons, you can reduce the amount of spices slightly and pair it with lighter frosting or fruit-based toppings such as whipped cream with fresh berries.

Serving Suggestions

Serve this cake with a cup of hot chai tea or coffee to enhance the warm flavors. A dollop of whipped cream or a scoop of vanilla ice cream also pairs wonderfully. For a festive touch, garnish with toasted nuts or a dusting of cinnamon sugar.

Creative Twists

If you don't have some of the chai spices on hand, you can use a chai spice blend found in many stores. For dairy-free options, substitute the butter and cream cheese with plant-based alternatives that are suitable for baking. Use oil in place of butter if desired, but keep in mind it will change the texture slightly.

This cake is a wonderful treat that brings warmth and joy to every occasion. Perfect your frosting technique and enjoy the comforting spices in each bite.

Common Questions About the Recipe

→ What spices are used in the chai cake?

The cake is flavored with cinnamon, cardamom, ginger, allspice, nutmeg, and cloves for a warm spice blend.

→ How can I ensure the cake layers bake evenly?

Soak cake strips in ice water and wrap them around the pans before baking to prevent domed edges and promote even baking.

→ Why freeze the cake layers before frosting?

Freezing the layers firms them up, making the frosting process easier and helping achieve a smooth, neat finish.

→ What is the best way to make a smooth cream cheese frosting?

Use cold cream cheese and room temperature butter, then sift the powdered sugar and whip until creamy and lump-free.

→ Can I bake this cake in different sized pans?

Yes, but adjust baking time accordingly; the recipe is designed for two 9-inch pans for even layers.