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Chai Cake

Indulge in Irresistibly Moist Chai Cake this Autumn

This Chai Cake is a luxuriously moist dessert perfect for autumn, infused with warm spices and topped with rich brown butter cream cheese frosting.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 28 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Measure accurately to avoid density.
  • 2 teaspoons Ground Cinnamon Adjust based on taste.
  • 1 teaspoon Ground Ginger Gentle heat that complements chai flavors.
  • 1 teaspoon Ground Allspice Part of the chai spice blend.
  • 1 teaspoon Ground Nutmeg Part of the chai spice blend.
  • 1 teaspoon Ground Cardamom Part of the chai spice blend.
  • 1 teaspoon Ground Cloves Part of the chai spice blend.
  • 1 teaspoon Baking Powder Helps the cake rise.
  • 1 teaspoon Baking Soda Helps the cake rise.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Unsalted Butter Softened for easy mixing.
  • 1/2 cup Granulated White Sugar Adds sweetness.
  • 1 cup Brown Sugar Adds depth to sweetness.
  • 3 large Eggs At room temperature for better incorporation.
  • 2 teaspoons Vanilla Extract Opt for high-quality extract.
  • 1 cup Buttermilk Adds moisture and tang.
  • 1 cup Whole Milk Base for chai soak.
  • 2 teabags Chai Teabags Infuses flavor during soaking.
  • 1/2 cup Sweetened Condensed Milk Adds moisture and sweetness.
For the Frosting
  • 1/2 cup Unsalted Butter Browned for nutty flavor.
  • 8 ounces Cream Cheese Adds richness to the frosting.
  • 3 cups Powdered Sugar Sweetens the frosting.

Equipment

  • 9x9-inch baking pan
  • Mixing bowl
  • Electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions for Chai Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch pan.
  2. Whisk together all dry ingredients in a medium bowl.
  3. Cream unsalted butter, granulated sugar, and brown sugar until pale and fluffy.
  4. Add eggs and vanilla extract to the mixture, mixing well after each addition.
  5. Gradually pour buttermilk in while mixing, then fold in dry ingredients until just combined.
  6. Pour batter into the prepared pan and bake for 35-38 minutes.
  7. Heat whole milk and steep chai teabags for about 10 minutes, then mix with sweetened condensed milk.
  8. Once the cake is cool, poke holes and drizzle the chai soak over it.
  9. Brown the unsalted butter for the frosting, then mix with cream cheese and powdered sugar until smooth.
  10. Spread the frosting over the cooled cake and garnish with a dash of ground cinnamon.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 120mgIron: 1.5mg

Notes

Ensure ingredients are at room temperature for best results and avoid overmixing the batter.

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