Ingredients
For the Brown Sugar Chai Cake:
- 390 g (3 ¼ cups) all-purpose flour
- 320 g (1 ½ cups) dark brown sugar
- 15 g (1 tbsp + ¾ tsp) baking powder
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 2 teaspoons cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g (10 tablespoons) unsalted butter, room temperature
- 100 g (½ cup) neutral oil
- 283 g (1 ¼ cups) whole milk, room temperature
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting:
- 227 g (16 tablespoons) unsalted butter, room temperature
- 12 oz (1 ½ blocks) cream cheese, cold
- 340 g (3 cups) powdered sugar, sifted
Instructions
- Preheat and Prepare Pans: Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper, and soak cake strips in ice water to help the cakes bake evenly.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, dark brown sugar, baking powder, kosher salt, and all the chai spices (cinnamon, cardamom, ginger, allspice, nutmeg, cloves).
- Incorporate Butter: Cut the unsalted butter into small cubes and add it to the dry ingredients. Mix on low speed until the mixture resembles wet sand, ensuring the butter is evenly distributed.
- Add Wet Ingredients: Add the neutral oil, whole milk, eggs, and vanilla extract. Mix on low speed just until the batter is combined; avoid overmixing to keep the cake tender.
- Divide Batter and Bake: Divide the batter evenly between the prepared pans. Wrap soaked cake strips around the outside of each pan to promote even baking. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Immediately turn the cakes out onto wire racks to cool completely. Once cool, tightly wrap the cakes in plastic wrap and freeze until ready to frost; this makes frosting easier and cleaner.
- Prepare the Cream Cheese Frosting: In the bowl of a stand mixer with a paddle attachment, beat the softened butter and cold cream cheese on high speed until smooth and creamy. Gradually add sifted powdered sugar and mix on low speed until combined. Continue to beat on low until the frosting is smooth with no lumps or air pockets.
- Assemble the Cake: Place one cake layer on a cake stand and secure it with a small amount of frosting underneath. Using an offset spatula, spread an even layer of frosting over the first layer. Place the second cake layer on top, then frost the top and sides of the cake as desired.
- Finishing Touches: Sprinkle a small amount of cinnamon on top for garnish and serve the cake.
Notes
- Freezing the cake layers before frosting helps achieve a cleaner, neater frosting application.
- Soaking the cake strips in ice water before wrapping the pans helps the cakes bake evenly and prevents doming.
- Use room temperature eggs, milk, and butter to ensure the batter mixes smoothly and evenly.
- For best flavor, allow the cake to rest overnight wrapped tightly before frosting and serving.
- If desired, the spice levels can be adjusted to taste, particularly the cardamom and cloves for a stronger chai flavor.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
