Description
This extra moist and warmly spiced chai cake is infused with a sweet chai milk soak and topped with a rich brown butter cream cheese frosting. Combining a blend of aromatic spices such as cinnamon, ginger, and cardamom, this cake boasts a tender crumb and a delectably soft texture reminiscent of a lightly soaked tres leches, perfect for autumn celebrations or cozy gatherings.
Ingredients
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Setting this mixture aside prepares the spice blend for the cake batter.
- Cream Butter and Sugars: Using an electric mixer on high speed, cream the softened unsalted butter with granulated white sugar and packed brown sugar in a large bowl for about 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract; mix on medium speed until the batter is smooth and pale in color, approximately 1 minute.
- Incorporate Buttermilk and Dry Ingredients: Gradually add the buttermilk alternating with the prepared dry ingredients into the wet batter mix, stirring on low speed. Mix until fully combined and the batter is smooth, scraping down the sides of the bowl as needed.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes before lifting out using the parchment paper. Cool completely on the rack.
- Make Brown Butter: In a large pot, melt the unsalted butter over medium heat. Allow it to simmer gently for 10-12 minutes until it is foamy, smells nutty, and turns a deep golden brown. Transfer the brown butter to a large bowl and chill in the refrigerator until firm but still soft.
- Prepare Frosting: Whip the chilled brown butter on high speed with an electric mixer for 5-10 minutes until pale and fluffy. Add the cold cream cheese and continue mixing on medium speed until the mixture is light and fluffy. Sift in the powdered sugar and mix first on low speed to combine, then beat on high speed for 1 minute until fluffy again.
- Prepare Chai Milk Soak: Gently heat the whole milk over low heat until steaming, then add the chai teabags. Let the tea steep for 20 minutes, remove the teabags, and cool the chai milk mixture. Stir in the sweetened condensed milk and vanilla extract, then set aside.
- Assemble the Cake: Once the cake is fully cooled, slice off a very thin layer from the top to help absorb the chai milk soak better. Transfer the cake to a serving plate and poke small holes over the surface using a wooden stick or spoon handle. Slowly pour the chai milk soak evenly over the cake, allowing it to absorb thoroughly.
- Frost and Serve: Spread a thick, even layer of the brown butter cream cheese frosting on top of the soaked cake using an offset spatula. Optionally, sprinkle a bit of cinnamon on top for garnish. Cut into 16 slices and serve.
Notes
- Make sure the eggs and buttermilk are at room temperature to ensure the batter mixes evenly and achieves the best texture.
- Watch the brown butter closely as it can go from golden brown to burnt quickly; remove from heat as soon as it smells nutty and turns a deep golden color.
- Use fresh, good-quality spices for the most vibrant chai flavor.
- The chai milk soak should be poured slowly to allow the cake to absorb it fully without becoming soggy.
- For softer frosting, allow the cream cheese to soften slightly before mixing if your fridge is very cold.
- Store leftovers covered in the refrigerator for up to 4 days to keep the frosting fresh.
- Prep Time: 1 hour 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
