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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.

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 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

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