Description
This Brown Sugar Chai Cake combines warm chai spices with a rich, moist cake base, topped with a creamy cream cheese and butter frosting. Perfect for gatherings or cozy nights, this cake blends the aromatic flavors of cinnamon and cardamom with the deep sweetness of dark brown sugar.
Ingredients
Scale
Dry Ingredients
- 390 g all-purpose flour
- 15 g baking powder
- 1 tsp kosher salt
- 1 tbsp cinnamon
- 2 tsp cardamom
Wet Ingredients
- 320 g dark brown sugar
- 140 g unsalted butter (room temperature)
- 283 g whole milk (room temperature)
- 2 eggs (room temperature)
Frosting
- 227 g unsalted butter (room temperature)
- 12 oz cream cheese (room temperature)
- About 120-150 g powdered sugar (estimated based on typical cream cheese frosting)
- 1 tsp vanilla extract (optional enhancement)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, cinnamon, and cardamom until fully combined. This ensures an even distribution of spices and leavening agents in the batter.
- Cream Butter and Sugar: In a separate mixing bowl, cream the 140 g unsalted butter with the dark brown sugar until the mixture is light and fluffy, which helps create a tender and airy cake texture.
- Add Wet Ingredients: Beat in the whole milk, eggs, and vanilla extract (if using) to the creamed butter and sugar until fully incorporated, creating a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing, which could make the cake dense.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool Before Frosting: Allow the cakes to cool completely in the pans on a wire rack to prevent the frosting from melting when applied.
- Prepare Frosting: Beat the remaining 227 g unsalted butter with the cream cheese until smooth and creamy. Gradually add powdered sugar until you reach your desired sweetness and frosting consistency.
- Assemble the Cake: Once the cake layers are fully cooled, spread frosting between the two layers and then cover the top and sides with the remaining frosting for a beautifully finished cake.
Notes
- Make sure all ingredients are at room temperature to ensure smooth mixing and better texture.
- Do not overmix the batter once you add the dry ingredients to keep the cake light and fluffy.
- The amount of powdered sugar for frosting can be adjusted to your preferred sweetness and consistency.
- Storing the cake in the refrigerator is recommended due to the cream cheese frosting; bring to room temperature before serving for best taste.
- This cake can be made a day ahead and stored properly to allow the flavors to meld beautifully.
