If you are a fan of warm, comforting spices wrapped up in a tender, moist cake, then you’re going to adore this Chai Cake with Brown Butter Cream Cheese Frosting Recipe. It’s the kind of dessert that feels like a cozy hug on a chilly day, with all those aromatic chai spices infused into every bite, perfectly balanced by the nutty richness of brown butter and the tangy cream cheese frosting. This cake not only tastes incredible but also fills your kitchen with the most inviting scents—truly a star to serve at any gathering or to savor quietly with a cup of tea.
Ingredients You’ll Need
Every ingredient in this recipe is a little powerhouse, each playing a crucial role in building layers of flavor and texture—simple yet essential. From fragrant spices to creamy frostings, let’s explore what makes this cake so special.
- 2¼ cups all-purpose flour: The sturdy base that lends structure and tenderness to the cake crumb.
- 1 tbsp ground cinnamon: Adds warmth and sweet spiciness that chai lovers will recognize instantly.
- 1½ tsp ground ginger: Brings a subtle zing and depth to the spice blend.
- ½ tsp ground allspice: Offers a mix of clove, nutmeg, and cinnamon flavors to enrich the chai profile.
- ½ tsp ground nutmeg: A gentle nutty spice that brightens the cake’s aroma.
- 1 tsp ground cardamom: Provides that signature floral and citrus note characteristic of chai.
- ¼ tsp ground cloves: Delivers a hint of intensity enhancing the other spices.
- 1½ tsp baking powder: Helps the cake rise beautifully and become fluffy.
- ¼ tsp baking soda: Works with the acids in the buttermilk for lift and crumb texture.
- ½ tsp salt: Balances sweetness and elevates all flavors.
- 10 tbsp unsalted butter (softened): Provides rich moisture and the perfect fat for tender crumb.
- 1 cup granulated sugar: Sweetens and aids in the cake’s rise and texture.
- ½ cup packed brown sugar: Adds caramel-like depth and keeps the cake moist.
- 3 large eggs (room temperature): Bind everything while adding richness and lift.
- 1 tbsp vanilla extract: Adds a layer of sweetness that complements the chai spices.
- 1 cup buttermilk (room temperature): Gives tanginess that balances sweetness and interacts with leavening for moist crumb.
- 1¼ cups unsalted butter (for frosting): The base of our luscious brown butter cream cheese frosting.
- 8 oz cream cheese (cold): Adds tang and creaminess that contrast beautifully with the spices.
- 2 cups powdered sugar: Sweetens and thickens the frosting to dreamlike fluffiness.
- ½ cup whole milk: Used to make the chai soak, infusing moisture and spice into the cake layers.
- 2 chai teabags: Bring the iconic chai flavor in a convenient, concentrated form.
- ½ cup sweetened condensed milk: Adds sweetness and a silky texture to the chai soak.
- 1 tsp vanilla extract (for soak): Enhances the chai soak with extra warmth and aroma.
How to Make Chai Cake with Brown Butter Cream Cheese Frosting Recipe
Step 1: Prep the Cake Pan and Oven
Start by preheating your oven to 350°F (175°C). This step is crucial because a perfectly preheated oven helps the cake rise evenly and bake through without drying out. Meanwhile, grease your 9-inch cake pan and line it with parchment paper to ensure your cake releases easily after baking—this is the foundation for a flawless cake shape.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt in a large bowl. Combining the spices with the flour first ensures they are evenly distributed throughout the cake, creating that signature chai flavor in every single bite.
Step 3: Cream Butter and Sugars
In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This step is key for trapping air and making your cake tender and airy. Gradually add the eggs one by one, beating well after each addition, and then stir in the vanilla extract to sweeten and round out the flavors.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients mixture and the buttermilk to the butter and sugar bowl, beginning and ending with the dry ingredients. Mix gently until just combined—overmixing can result in a dense cake, so minimal stirring preserves that soft texture we’re aiming for.
Step 5: Bake the Cake
Pour your velvety batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before moving onto the next steps, as a cool cake holds its shape better during soaking and frosting.
Step 6: Prepare the Chai Soak
Warm the whole milk gently and steep the two chai teabags for 10 minutes to extract all the fragrant spices and flavors. After removing the tea bags, stir in the sweetened condensed milk and vanilla extract. This soak is a brilliant way to moisten the cake while deepening its chai complexity—each drizzle adds another layer of magic.
Step 7: Make the Brown Butter Cream Cheese Frosting
Brown the butter in a saucepan over medium heat until it turns a rich amber color and smells nutty—this takes about 5-7 minutes. Let it cool completely to room temperature before beating it with the cold cream cheese and powdered sugar until the frosting is fluffy and smooth. The brown butter adds a luxurious depth that transforms traditional cream cheese frosting into something utterly unforgettable.
Step 8: Assemble and Frost
Once your cake is cool, gently poke holes all over the surface using a skewer or fork. Slowly drizzle the chai soak evenly, allowing it to seep deep into the cake, adding moisture and spice with every drop. Finally, spread the luscious brown butter cream cheese frosting lavishly on top. This combination of soak and frosting is what makes this Chai Cake with Brown Butter Cream Cheese Frosting Recipe truly shine.
How to Serve Chai Cake with Brown Butter Cream Cheese Frosting Recipe
Garnishes
To elevate your presentation, consider topping the cake with lightly toasted slivered almonds or a sprinkle of finely ground chai spices. These garnishes not only add texture but also visually cue the warmth and spice inherent in the cake. A few edible rose petals or a light dusting of powdered sugar can transform your rustic cake into an elegant centerpiece.
Side Dishes
This cake pairs beautifully with a simple cup of chai tea or a frothy chai latte to echo its flavors. For a cool contrast, serve alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream that cuts through the richness. Fresh fruit like poached pears or spiced apple compote also complements the cake’s warm spices wonderfully.
Creative Ways to Present
For special occasions, consider turning this recipe into a layered cake with thin slices drizzled and frosted between each tier. Alternatively, cut the cake into petite squares and serve as mini chai cake bites on dessert platters. Wrapping small slices in parchment with twine creates charming take-home gifts for guests that’ll have everyone raving about your baking prowess.
Make Ahead and Storage
Storing Leftovers
This chai cake stores beautifully in an airtight container in the refrigerator for up to 4 days. The spices remain vibrant, and the frosting keeps its creamy texture without drying out. Before serving, allow slices to come to room temperature for the best flavor and softness.
Freezing
If you want to save some for later, wrap the unfrosted cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then frost just before serving to maintain freshness and prevent sogginess.
Reheating
To gently warm a slice (especially if refrigerated), microwave for 10-15 seconds or warm in a low oven (around 300°F or 150°C) for 5-7 minutes. This softly revives the texture and enhances the fragrant spices for cozy enjoyment.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar added to one cup of milk to mimic buttermilk’s acidity and help the cake rise.
Is it okay to use pre-ground chai spice mix instead of individual spices?
Absolutely! A good quality chai spice mix simplifies the process and still delivers fantastic flavor—just use the same total amount as indicated for the combined spices.
Can I make this cake dairy-free?
To make this recipe dairy-free, swap butter for a plant-based alternative that browns well and substitute cream cheese with a dairy-free cream cheese. Choose dairy-free milk options for the soak. The texture and flavor may slightly vary but will remain delicious.
What can I do if I don’t have sweetened condensed milk for the chai soak?
You can substitute with an equal amount of honey or maple syrup mixed with some cream or milk to add sweetness and richness to your chai soak.
How long does it take to frost this cake?
Once your cake and brown butter frosting are ready and cooled, frosting takes about 10 to 15 minutes to spread beautifully and evenly. Take your time to create a smooth, inviting finish.
Final Thoughts
There’s something truly special about a dessert that wraps up the comforting warmth of chai spices with the richness of brown butter cream cheese frosting. This Chai Cake with Brown Butter Cream Cheese Frosting Recipe is not just a treat—it’s an experience, perfect for cozy nights, tea parties, or anytime you want to impress your friends and family with a cake that tastes both exotic and familiar. Trust me, once you try it, this cake will become a beloved staple in your baking repertoire.
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Chai Cake with Brown Butter Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chai Cake with Brown Butter Cream Cheese Frosting is a fragrant and moist dessert that combines warm chai spices with a rich, creamy frosting. The cake is infused with a chai soak made from steeped tea and sweetened condensed milk, while the frosting delivers a nutty depth from browned butter blended with tangy cream cheese. Perfect for cozy afternoons or special gatherings, this recipe yields a tender spiced cake complemented by a luscious, velvety topping.
Ingredients
Cake
- 2¼ cups all-purpose flour
- 1 tbsp ground cinnamon
- 1½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 1 tsp ground cardamom
- ¼ tsp ground cloves
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 10 tbsp unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk, room temperature
Chai Soak
- ½ cup whole milk
- 2 chai teabags
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
Brown Butter Cream Cheese Frosting
- 1¼ cups unsalted butter
- 8 oz cream cheese, cold
- 2 cups powdered sugar
Instructions
- Prep the Cake: Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt until evenly combined. This will ensure that the chai spices are well distributed throughout the cake.
- Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy. This step incorporates air into the batter, contributing to a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract to infuse flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter, which can make the cake tough.
- Bake the Cake: Pour the batter into the prepared 9-inch cake pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan.
- Prepare the Chai Soak: While the cake is baking, warm the whole milk in a small saucepan and steep the two chai teabags in the milk for 10 minutes to infuse the flavors. Remove the teabags, then stir in the sweetened condensed milk and vanilla extract. Set this chai soak aside to cool slightly.
- Make Brown Butter Cream Cheese Frosting: In a saucepan, melt the unsalted butter over medium heat and cook until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool to room temperature. In a mixing bowl, beat the cooled brown butter with the cold cream cheese until smooth. Gradually add powdered sugar and continue beating until the frosting is fluffy and creamy.
- Assemble the Cake: Using a fork or skewer, poke holes evenly across the cooled cake. Slowly drizzle the chai soak over the cake, allowing it to soak in. Spread the brown butter cream cheese frosting generously over the top and sides of the cake to finish.
Notes
- Allow the cake to cool completely before applying the chai soak and frosting to prevent melting.
- Softened butter should be at room temperature for easier creaming.
- The chai soak enhances moisture and infuses extra spice flavor; do not skip it.
- Brown butter has a nutty flavor—watch carefully to avoid burning.
- For extra chai flavor, you can steep additional chai tea or add ground chai spices to the frosting.
- The cake can be stored in the refrigerator for up to 3 days.
