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Chai Cake

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Warm and spiced Chai Cake infused with cinnamon, cardamom, and ginger, topped with rich brown butter cream cheese frosting for a cozy dessert.

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 sugar
1/2 cup (110 g) brown sugar, packed
3 eggs (room temperature)
1 tbsp vanilla extract
1 cup (240 ml) buttermilk (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 tea bags
1/2 cup (150 g) sweetened condensed milk
1 tsp vanilla extract

Instructions

Chai Cake
Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
In a bowl, whisk together flour, spices, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter, granulated sugar, and brown sugar on high speed for 2 minutes.
Add eggs and vanilla, mixing until pale and smooth.
Gradually add dry ingredients and buttermilk, mixing on low speed until smooth.
Pour batter into the pan and bake for 35–38 minutes, until a toothpick comes out clean.
Cool in pan for 30 minutes, then transfer to a wire rack to cool completely.
Brown Butter Cream Cheese Frosting
Melt butter in a pot over medium heat until it turns golden brown and smells nutty (10–12 minutes).
Chill until solid but soft.
Beat until pale and fluffy (5–10 minutes).
Add cream cheese and mix until smooth.
Add powdered sugar and beat until fluffy.
Chai Milk Soak
Heat milk until steaming, then steep chai tea bags for 20 minutes.
Remove tea bags and let cool.
Mix in sweetened condensed milk and vanilla.
Assemble
Trim the top layer of the cooled cake.
Poke holes across the surface using a wooden stick or spoon handle.
Slowly pour the chai milk soak over the cake, allowing it to absorb.
Spread frosting evenly on top.
Sprinkle cinnamon, slice into 16 pieces, and serve.

Notes

Use fresh spices for the most aromatic flavor.
Don’t rush the chai soak—pour slowly for even absorption.
Browning the butter adds a deep, nutty richness to the frosting.
Cake tastes even better the next day as flavors develop.
Store covered in the fridge and bring to room temperature before serving.

Find it online: https://allrecipesmade.com/chai-cake/