Chai Cake with Brown Butter Cream Cheese Frosting Recipe

Introduction

This Chai Cake is a warm, spiced treat perfect for cozy afternoons or special occasions. Infused with aromatic chai spices and topped with a rich brown butter cream cheese frosting, it’s a dessert that delights the senses with every bite.

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 chai milk 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 with granulated sugar and brown sugar using an electric mixer on high speed for 2 minutes.
4. Step 4: Add the eggs and vanilla extract, mixing on medium speed until the mixture is pale and smooth, about 1 minute.
5. Step 5: Alternate adding the buttermilk and dry ingredients to the bowl, mixing on low speed after each addition until the batter is smooth. Scrape the bowl sides as needed.
6. Step 6: Pour the batter into the prepared pan and 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 the cake out using the parchment paper and continue cooling completely on the rack.
8. Step 8: For the frosting, melt 1 1/4 cups unsalted butter in a pot over medium heat. Simmer until it turns golden brown and smells nutty, about 10-12 minutes. Transfer to a bowl and chill until solid but soft.
9. Step 9: Whip the chilled brown butter on high speed until pale and fluffy, 5-10 minutes. Beat in cold cream cheese until fluffy.
10. Step 10: Sift in powdered sugar and mix on low speed until combined, then on high for 1 minute until fluffy again.
11. Step 11: For the chai milk soak, heat whole milk in a small saucepan until steaming. Add chai teabags and steep for 20 minutes. Remove from heat, take out teabags, and cool.
12. Step 12: Once cooled, stir in sweetened condensed milk and vanilla extract. Set aside.
13. Step 13: When the cake is fully cooled, trim a thin layer off the top. Place it on a serving plate and poke holes in the surface with a wooden stick or spoon handle.
14. Step 14: Slowly pour the chai milk soak over the cake, allowing it to absorb fully into the holes and cake.
15. Step 15: Spread a thick layer of brown butter cream cheese frosting evenly over the cake. Sprinkle with cinnamon if desired.
16. Step 16: Cut into 16 slices and serve.

Tips & Variations

• To enhance the chai flavor, use freshly ground spices rather than pre-ground for a more vibrant taste.
• If you don’t have buttermilk, mix 1 tablespoon lemon juice with 1 cup milk and let it sit for 5 minutes as a substitute.
• The brown butter frosting can be made a day ahead; store it covered in the fridge and bring to room temperature before whipping.
• For a vegan version, substitute dairy and eggs with plant-based alternatives and check that your sweetened condensed milk is vegan-friendly.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without the chai milk soak?

Yes, you can skip the chai milk soak if you prefer a drier cake, but the soak adds a lovely moistness and enhances the chai flavor throughout.

What can I use instead of chai teabags?

If you don’t have chai teabags, you can steep a mixture of fresh chai spices (like cinnamon sticks, cardamom pods, cloves, and ginger) in the warm milk for 10-15 minutes to create a similar infusion.

Chai Cake with Brown Butter Cream Cheese Frosting Recipe

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★★★★★

4.8 from 57 reviews

This Chai Cake recipe offers a spiced, moist cake infused with warm chai spices and a delicate chai milk soak, topped with a luscious brown butter cream cheese frosting. Perfect for tea time or dessert, it combines aromatic cinnamon, cardamom, cloves, and other spices for a comforting, flavorful treat.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 15 minutes
• Yield: 16 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 the baking pan: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure the cake releases easily after baking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside this aromatic spice-flour mixture.
3. Cream butter and sugars: In a large bowl, add softened butter, granulated sugar, and brown sugar. Using an electric mixer on high speed, cream together for 2 minutes until light and fluffy.
4. Add eggs and vanilla: Incorporate the eggs and vanilla extract, mixing on medium speed until the batter is pale in color and smooth, approximately 1 minute.
5. Combine wet and dry ingredients: Alternate adding the buttermilk and dry ingredients into the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined, scraping the bowl sides as needed to create a smooth batter.
6. Bake the cake: Pour the batter into the prepared pan and 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 the cake using the parchment paper and transfer it to the cooling rack, allowing it to cool completely.
8. Prepare the brown butter: While the cake bakes, melt the butter in a large pot over medium heat. Let it simmer gently until it foams and turns a deep golden brown with a nutty aroma, about 10-12 minutes. Transfer to a bowl, refrigerate until solid but still soft.
9. Make the frosting: Whip the chilled brown butter on high speed until pale and fluffy (5-10 minutes). Add cold cream cheese and mix on medium speed until smooth and fluffy. Sift in powdered sugar, mix on low speed until incorporated, then beat on high for 1 minute for fluffiness.
10. Prepare chai milk soak: Heat the milk in a small saucepan over low heat until steaming. Steep the two chai teabags in the milk for 20 minutes. Remove from heat, discard teabags, and let the milk cool. Once cooled, stir in sweetened condensed milk and vanilla extract. Set aside.
11. Assemble the cake: When cooled, slice a very thin layer off the top of the cake to help absorption. Place cake on serving plate and poke holes in the surface using a wooden handle or similar tool.
12. Soak the cake: Slowly pour the chai milk mixture over the top, allowing it to absorb through the holes. Be patient to ensure even soaking.
13. Frost and finish: Spread a thick layer of brown butter cream cheese frosting over the cake using an offset spatula. Sprinkle lightly with cinnamon, then cut the cake into 16 slices and serve.

Notes

• Use room temperature eggs and buttermilk to ensure even mixing and a tender crumb.
• Be careful not to burn the brown butter; watch closely for a deep golden color and nutty aroma.
• The chai milk soak adds moisture and an extra depth of chai flavor to the cake, do not skip.
• The thin layer removed on top before soaking allows the chai milk to penetrate better.
• If you don’t have buttermilk, you can substitute with milk plus 1 tbsp vinegar or lemon juice, left to sit 5 minutes.
• Allow the cake to cool completely before frosting to prevent melting the frosting.
• Leftover cake can be stored covered in the refrigerator for up to 3 days.

Keywords: chai cake, spiced cake, cream cheese frosting, brown butter, chai milk soak, cinnamon cake, autumn dessert