Description
This Chai Cake combines warm, aromatic spices and a moist buttermilk base, infused with chai milk soak and topped with a luscious brown butter cream cheese frosting. Perfect for tea time or special gatherings, this cake is rich in flavor and beautifully spiced with cinnamon, cardamom, ginger, and other chai spices.
Ingredients
Dry Ingredients
- 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
Cake Wet Ingredients
- 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 flavoring
- 1 cup (240 ml) buttermilk, at room temperature
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
Chai Milk Soak
- 1/2 cup (120 ml) whole milk
- 2 chai teabags
- 1/2 cup (150 g) sweetened condensed milk
- 1 tsp vanilla flavoring
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 ensure easy removal of the cake later.
- 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 until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, add the softened butter, granulated sugar, and brown sugar. Using an electric mixer on high speed, cream these ingredients together for about 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla flavoring to the creamed mixture. Mix on medium speed for about 1 minute until the batter is pale and smooth.
- Incorporate Buttermilk and Dry Mix: Gradually add the buttermilk and the dry flour mixture to the wet ingredients, alternating between them and mixing on low speed. Mix until just combined, scraping down the sides of the bowl as needed, to create a smooth batter.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35 to 38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the cake out of the pan using the parchment paper and let it cool completely on the cooling rack.
- Make Brown Butter: While the cake bakes, melt the butter in a large pot over medium heat. Simmer and stir occasionally until the butter foams, turns golden brown, and emits a nutty aroma, approximately 10 to 12 minutes. Transfer to a bowl and chill in the fridge until solid but still soft.
- Prepare Frosting: Whip the chilled brown butter on high speed with an electric mixer for 5 to 10 minutes until pale and fluffy. Add the cold cream cheese and beat on medium speed until fluffy. Sift in the powdered sugar and mix on low speed until combined, then beat on high speed for 1 minute until fluffy.
- Prepare Chai Milk Soak: Heat the milk in a small saucepan over low heat until steaming but not boiling. Remove from heat, add the chai teabags, and steep for 20 minutes. Remove teabags and allow the chai milk to cool. Stir in the sweetened condensed milk and vanilla flavoring. Set aside.
- Prepare Cake for Soak: Once the cake is fully cooled, slice a very thin layer off the top of the cake to expose fresh cake surface. Transfer the cake to a serving plate. Using a wooden stick or spoon handle, poke multiple holes into the top to help absorb the chai milk.
- Soak Cake: Slowly pour the chai milk mixture over the cake, allowing it to absorb fully into the holes. Be patient to ensure even soaking.
- Frost and Finish: Spread a thick layer of the brown butter cream cheese frosting evenly over the top of the soaked cake using an offset spatula. Lightly sprinkle cinnamon on top for garnish. Cut the cake into 16 slices and serve.
Notes
- Allowing the brown butter to cool and firm slightly before whipping is essential for a smooth, fluffy frosting.
- Poking holes in the cake helps the chai milk soak deeply into the crumb, enhancing moisture and flavor.
- Ensure all refrigerated ingredients like eggs and buttermilk are brought to room temperature for better mixing and rise.
- Store any leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- This cake is ideal served at room temperature after chilling, to allow the frosting to soften slightly.
