Description
This Spiced Brown Sugar Chai Layer Cake combines warm chai spices with the rich sweetness of brown sugar in a tender cake, layered and frosted with a smooth cream cheese frosting. It’s perfect for gatherings or a special treat, offering a cozy, aromatic flavor profile that embraces cinnamon, cardamom, ginger, and more in every bite.
Ingredients
Scale
Cake Ingredients
- 390 g (3 ¼ cups) all-purpose flour
- 320 g (1 ½ cups) dark brown sugar
- 15 g (1 tbsp + ¾ tsp) baking powder
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 2 teaspoon cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g (10 tablespoons) unsalted butter, room temperature
- 100 g (½ cup) neutral oil
- 283 g (1 ¼ cups) whole milk, room temperature
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
Frosting Ingredients
- 227 g (16 tablespoons) unsalted butter, room temperature
- 12 oz (1 ½ blocks) cream cheese, cold
- 340 g (3 cups) powdered sugar, sifted
Instructions
- Prepare Cake Pans and Batter: Preheat your oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to keep cake edges flat while baking. In a stand mixer fitted with a paddle attachment, combine all-purpose flour, dark brown sugar, baking powder, kosher salt, and all chai spices (cinnamon, cardamom, ginger, allspice, nutmeg, cloves). Cut the unsalted butter into small cubes and add to dry ingredients. Mix on low speed until mixture resembles wet sand.
- Add Wet Ingredients: Incorporate the neutral oil, whole milk, eggs, and vanilla extract into the dry mixture. Mix on low speed until just combined, making sure not to overmix to maintain a tender crumb.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Wrap soaked cake strips around the pans to ensure straight edges during baking. Place in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes immediately and turn out onto a wire rack to cool completely.
- Freeze for Frosting Readiness: Once fully cooled, wrap the cake layers tightly in plastic wrap and freeze. Freezing the cakes helps make them easier to frost and assemble.
- Make the Cream Cheese Frosting: In a clean stand mixer bowl fitted with a paddle attachment, beat the unsalted butter and cold cream cheese on high speed until smooth and creamy. Gradually add sifted powdered sugar while mixing on low speed. Continue to beat on low until the frosting is lump-free and smooth.
- Assemble the Cake: Place one chilled cake layer on your cake stand and stabilize it with a small dollop of frosting underneath. Using an offset spatula, spread an even layer of cream cheese frosting over the top. Carefully place the second cake layer on top and frost the entire cake as desired. Finish by sprinkling a light dusting of cinnamon on top.
- Serve: Slice and serve the cake, enjoying the comforting chai spice flavors balanced with luscious cream cheese frosting.
Notes
- Freezing the cake layers before frosting helps prevent crumbs and makes the frosting process smoother.
- Soaked cake strips around the pans prevent domed cake edges, resulting in flat, professional-looking layers.
- Use room temperature ingredients (butter, eggs, milk) to ensure even mixing and a tender crumb.
- This cake can be stored refrigerated for up to 4 days, and cake layers can be frozen for up to 2 months.
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives and ensure powdered sugar does not contain bone char.
