Description
This warmly spiced Chai Cake features a tender crumb soaked in chai milk and topped with dreamy brown butter cream cheese frosting—a cozy dessert for any season.
Ingredients
For the Chai Cake
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cardamom
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
10 tablespoons butter, softened
¾ cup granulated sugar
½ cup brown sugar, packed
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
For the Brown Butter Cream Cheese Frosting
1 ¼ cups unsalted butter
8 oz cream cheese, cold
2 cups powdered sugar
For the Chai Milk Soak
½ cup whole milk
2 chai tea bags
½ cup sweetened condensed milk
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×9-inch light metal baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all chai spices until well combined.
3. In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.
4. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing on low until just combined.
6. Pour batter into prepared pan and smooth the top. Bake for 35–38 minutes, or until a toothpick comes out clean.
7. Cool the cake in the pan for 30 minutes, then lift out and cool completely on a wire rack.
8. To make the frosting, brown the butter in a saucepan over medium heat until golden and nutty, about 10–12 minutes. Chill until firm but still soft.
9. Beat the browned butter until fluffy, then add cream cheese and beat again until smooth. Add powdered sugar and mix until light and spreadable.
10. For the chai soak, heat the milk until steaming. Remove from heat, add tea bags, and steep for 20 minutes.
11. Discard tea bags and stir in sweetened condensed milk and vanilla. Let cool slightly.
12. Optional: Trim the top of the cake for even soaking. Poke holes all over the surface using a spoon handle or similar tool.
13. Pour chai milk soak evenly over the cake, allowing it to absorb into the holes.
14. Spread brown butter cream cheese frosting generously over the soaked cake. Sprinkle cinnamon on top if desired.
15. Slice into squares and serve. Enjoy!
Notes
Use high-quality chai tea for the most aromatic flavor in the soak.
Make sure butter is at room temperature for the cake and chilled properly for browning.
The cake tastes even better the next day as the flavors meld and the soak fully absorbs.
Store leftovers covered in the fridge for up to 4 days.