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Chai Cake with Brown Butter Cream Cheese Frosting Recipe

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4.2 from 5 reviews

This chai cake is wonderfully spiced with traditional chai flavors, including cardamom, cinnamon, ginger, nutmeg, and black pepper. It is moist and tender, thanks to the combination of sour cream, vegetable oil, and chai-infused milk. The cake is topped with a rich and creamy brown butter cream cheese frosting, which adds a decadent nutty flavor that complements the spices perfectly. Ideal for a cozy tea time or festive dessert.

  • Total Time: 55-60 minutes
  • Yield: 12 slices

Ingredients

For the Chai Cake

  • 1 ½ cups Whole Milk (360g)
  • 4 Chai teabags or 4 tablespoons of looseleaf chai
  • 1 cup Unsalted Butter (227g), room temperature
  • ¾ cup Granulated Sugar (150g)
  • ¾ cup Light Brown Sugar (165g)
  • 4 large Eggs, room temperature
  • ½ cup Sour Cream (120g), room temperature
  • ¼ cup Vegetable Oil (54g)
  • 3 cups All-purpose Flour (360g)
  • 1 tablespoon Baking Powder
  • 1 ½ teaspoon Baking Soda
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 1 tablespoon Ground Cardamom
  • 1 tablespoon Ground Cinnamon
  • 1 tablespoon Ground Ginger
  • 1 teaspoon Ground Nutmeg
  • ½ teaspoon Ground Black Pepper

For the Brown Butter Cream Cheese Frosting

  • 1 ½ cups Cream Cheese (340g), room temperature
  • 1 cup Unsalted Butter (227g)
  • 5 cups Powdered Sugar (600g), sifted
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt

Instructions

  1. Steep the Chai Tea: Heat the milk in a saucepan over low heat with the chai teabags or loose-leaf chai until it starts to simmer. Turn off heat and let the tea steep in the milk as it cools. Once cooled, strain the milk through a fine mesh sieve to remove tea leaves and bags.
  2. Prepare Pans and Preheat Oven: Preheat the oven to 350°F (180°C) and grease two 8-inch cake pans.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature butter, granulated sugar, and light brown sugar together until light and fluffy.
  4. Add Eggs: Add the eggs one at a time, beating well between each addition to ensure fully incorporated.
  5. Add Wet Ingredients: Mix in the vegetable oil, sour cream, and vanilla extract until just combined.
  6. Mix Dry Ingredients: In a separate bowl, whisk together all the dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cardamom, ground cinnamon, ground ginger, ground nutmeg, and ground black pepper.
  7. Combine Batter: Add one third of the dry ingredients into the wet ingredients and mix slowly. Then add half the chai-infused milk, mixing completely. Repeat with another third of the dry ingredients, then the remaining milk, and finally the remaining dry ingredients, mixing thoroughly after each addition.
  8. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Allow cakes to cool completely in the pans.
  9. Level the Cakes: After cooling, use a cake leveler to trim off the dome of each cake. For four thinner layers, cut each cake horizontally in half.
  10. Bread Butter Preparation: In a medium saucepan over medium heat, melt the unsalted butter. It will foam and crackle; once the crackling slows and you smell a nutty aroma and see the butter brown, remove from heat. Pour into a bowl, including the browned bits, and let cool to room temperature and thicken.
  11. Make the Frosting: In a stand mixer bowl, beat together the cooled brown butter and cream cheese until smooth and combined. Gradually add sifted powdered sugar and mix slowly until incorporated. Add vanilla extract and salt, then beat on high speed for 1 minute until fluffy. Adjust consistency by adding more powdered sugar for a thicker frosting or a splash of milk for thinner.
  12. Assemble the Cake: Spread frosting between layers and over the top and sides of the cake as desired.

Notes

  • Steeping the chai tea in milk infuses the cake with authentic chai flavor, don’t skip this step.
  • Use room temperature eggs, butter, and sour cream for a smoother batter and better rising.
  • Be careful not to burn the brown butter; remove it as soon as it turns golden brown and smells nutty.
  • If the frosting is too soft, refrigerate for a short time before using to firm it up.
  • This cake keeps well refrigerated for up to 4 days and can be frozen uniced for up to 2 months.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American with Indian-inspired chai flavors

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