Go Back
–+ servings
Brown Sugar Chai Cake

Irresistibly Moist Brown Sugar Chai Cake for Fall Joy

This Brown Sugar Chai Cake combines warm chai spices and cream cheese frosting, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can use gluten-free flour blend.
  • 1 cup Dark Brown Sugar Light brown sugar can be substituted.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1 teaspoon Kosher Salt Reduce slightly if using regular salt.
  • 2 tablespoons Chai Spice Mix Use a blend of cinnamon, cardamom, ginger, allspice, nutmeg, cloves.
  • 1 cup Unsalted Butter At room temperature.
  • 1/2 cup Neutral Oil Can substitute with melted coconut oil or applesauce.
  • 1 cup Whole Milk Almond milk can be used for dairy-free.
  • 3 large Large Eggs Flax eggs can substitute for vegan.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract.
For the Frosting
  • 1 cup Unsalted Butter At room temperature.
  • 8 ounces Cream Cheese Cold for thick frosting.
  • 3 cups Powdered Sugar Sift to avoid lumps.

Equipment

  • stand mixer
  • 9-inch Cake Pans
  • Parchment Paper
  • Wire rack

Method
 

Steps
  1. Preheat your oven to 325°F (163°C) and grease and line two 9-inch cake pans with parchment paper.
  2. In a stand mixer, combine flour, dark brown sugar, baking powder, kosher salt, and chai spice mix. Whisk until combined.
  3. Cut the unsalted butter into small pieces and add to the dry mix. Mix on low until mixture resembles coarse crumbs.
  4. Add neutral oil, whole milk, eggs, and vanilla extract to the dry mix. Mix on medium speed until just combined.
  5. Divide the batter between the prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool completely on a wire rack before frosting.
  7. For the frosting, beat room temperature butter until creamy, then add cold cream cheese and mix until smooth. Sift in powdered sugar and blend until fluffy.
  8. Assemble the cake by placing one layer on a cake stand, applying frosting, then adding the second layer and frosting the sides.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store covered for up to 3 days at room temperature or refrigerate for up to a week. Cake can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!