There are cakes that feel like summer—light, airy, and fruity—and then there are cakes that wrap you up like a cozy blanket on a chilly evening. This Brown Sugar Chai Cake falls firmly into the latter category. With its two layers of moist, spice-filled cake sweetened with rich brown sugar and frosted with tangy cream cheese frosting, it’s a dessert that radiates warmth, comfort, and festivity.
The inspiration for this cake comes from the traditional Indian chai, which blends cinnamon, cardamom, cloves, ginger, and nutmeg into a deeply aromatic drink. I still remember the first time I tasted authentic chai—it wasn’t just a cup of tea; it was an experience. That same cozy, spiced aroma inspired me to bring those flavors into this cake, pairing them with the earthy sweetness of dark brown sugar and the luscious tang of cream cheese frosting.
Perfect for fall gatherings, holiday tables, or even just as a treat to enjoy with an afternoon cup of tea, this chai spice cake is as elegant as it is comforting. It feeds a crowd, looks gorgeous as a centerpiece dessert, and tastes even better the next day as the flavors continue to meld.
Why You’ll Love This Brown Sugar Chai Cake
- Rich & Spiced Flavor: A warm blend of chai spices brings depth to every bite.
- Moist Texture: Brown sugar and oil ensure a tender crumb.
- Crowd-Friendly: Serves up to 20 people—perfect for parties and gatherings.
- Festive & Elegant: With cream cheese frosting and a dusting of cinnamon, it’s holiday-table ready.
- Easy to Customize: You can adapt the spices, swap the frosting, or even make cupcakes from the batter.
This cake isn’t just dessert—it’s an experience of cozy warmth in every slice.
Ingredients (Serves 20)
For the Brown Sugar Chai Cake
- 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 teaspoons cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g (10 tbsp) unsalted butter, room temp
- 100 g (½ cup) neutral oil
- 283 g (1 ¼ cups) whole milk, room temp
- 2 eggs, room temp
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting
- 227 g (16 tbsp) unsalted butter, room temp
- 12 oz (1 ½ blocks) cream cheese, cold
- 340 g (3 cups) powdered sugar, sifted
Step-by-Step Instructions
Step 1: Prepare Your Pans
Preheat oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. For even baking, soak cake strips in ice water and wrap them around the pans.
Step 2: Mix Dry Ingredients
In a stand mixer with the paddle attachment, combine flour, brown sugar, baking powder, salt, and all the spices. This chai blend is what gives the cake its signature flavor.
Step 3: Add Butter & Liquids
Cut butter into small cubes and mix into the dry ingredients until it resembles wet sand. Add oil, milk, eggs, and vanilla, mixing until just combined. Be careful not to overmix—the goal is a tender crumb.
Step 4: Bake the Cakes
Divide batter evenly between pans, smoothing the tops. Bake for 35–40 minutes, or until a toothpick inserted comes out clean. Immediately transfer cakes to a wire rack to cool completely. For easier decorating, wrap cakes in plastic and freeze briefly.
Step 5: Make the Cream Cheese Frosting
In a stand mixer, beat butter and cream cheese together until smooth. Slowly add sifted powdered sugar on low speed until fully incorporated and creamy. Continue mixing until the frosting is silky and lump-free.
Step 6: Assemble the Cake
Secure one cake layer on your stand or plate with a dab of frosting. Spread an even layer of frosting across the top, then place the second cake layer on top. Frost the entire cake with a smooth, even coat. Sprinkle cinnamon over the top for a rustic finish.
Variations & Creative Twists
- Chai Latte Cake: Add 1 tablespoon instant espresso powder to the batter for a chai latte vibe.
- Maple Cream Cheese Frosting: Replace some powdered sugar with maple syrup for deeper flavor.
- Cupcake Version: Make 24 cupcakes; bake at 325°F for 18–20 minutes.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose.
- Holiday Flair: Garnish with sugared cranberries, star anise, or cinnamon sticks for a festive look.
Tips for Success
- Room Temperature Ingredients: Ensures smooth mixing and even baking.
- Use Cake Strips: Keeps cake layers flat and moist.
- Freeze Before Frosting: Makes decorating much easier.
- Don’t Overmix: Keeps your cake soft and fluffy.
- Chill the Cake: Refrigerate for at least an hour after frosting for clean slices.
What to Serve With Brown Sugar Chai Cake
This cake pairs beautifully with a warm beverage:
- A chai latte for double spice goodness.
- Black tea with milk for balance.
- A cappuccino for a café-style pairing.
- A glass of dessert wine for holiday gatherings.
Storage & Make-Ahead
- Fridge: Store frosted cake in the refrigerator, covered, for up to 4 days.
- Freezer: Wrap unfrosted cake layers in plastic wrap and foil; freeze up to 2 months. Thaw overnight before frosting.
- Make-Ahead: Bake cakes a day in advance, frost the next day for the best flavor.
Frequently Asked Questions
Can I use light brown sugar instead of dark brown sugar?
Yes, but dark brown sugar adds a richer molasses flavor that pairs beautifully with the chai spices.
Can I use a different frosting?
Absolutely. Cream cheese frosting balances the sweetness, but Swiss meringue buttercream or whipped cream frosting also works.
Do I need a stand mixer?
No, a hand mixer works fine—just take extra care not to overmix.
Can I scale this recipe down?
Yes! Halve the recipe for a single 9-inch layer or 12 cupcakes.
Final Thoughts
This Brown Sugar Chai Cake is the kind of dessert that makes people stop mid-bite and say, “Wow.” With its aromatic blend of chai spices, rich brown sugar sweetness, and tangy cream cheese frosting, it’s a cake that feels festive and indulgent while still being approachable for home bakers.
Serve it at your next gathering, bring it to a holiday table, or bake it just because you want your kitchen to smell like spiced heaven. Either way, this cake is guaranteed to become a seasonal favorite you’ll come back to year after year.
Brown Sugar Chai Cake
Ingredients
For the Brown Sugar Chai Cake
- 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 teaspoons cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g 10 tbsp unsalted butter, room temp
- 100 g ½ cup neutral oil
- 283 g 1 ¼ cups whole milk, room temp
- 2 eggs room temp
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting
- 227 g 16 tbsp unsalted butter, room temp
- 12 oz 1 ½ blocks cream cheese, cold
- 340 g 3 cups powdered sugar, sifted
Instructions
Step 1: Prepare Your Pans
- Preheat oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. For even baking, soak cake strips in ice water and wrap them around the pans.
Step 2: Mix Dry Ingredients
- In a stand mixer with the paddle attachment, combine flour, brown sugar, baking powder, salt, and all the spices. This chai blend is what gives the cake its signature flavor.
Step 3: Add Butter & Liquids
- Cut butter into small cubes and mix into the dry ingredients until it resembles wet sand. Add oil, milk, eggs, and vanilla, mixing until just combined. Be careful not to overmix—the goal is a tender crumb.
Step 4: Bake the Cakes
- Divide batter evenly between pans, smoothing the tops. Bake for 35–40 minutes, or until a toothpick inserted comes out clean. Immediately transfer cakes to a wire rack to cool completely. For easier decorating, wrap cakes in plastic and freeze briefly.
Step 5: Make the Cream Cheese Frosting
- In a stand mixer, beat butter and cream cheese together until smooth. Slowly add sifted powdered sugar on low speed until fully incorporated and creamy. Continue mixing until the frosting is silky and lump-free.
Step 6: Assemble the Cake
- Secure one cake layer on your stand or plate with a dab of frosting. Spread an even layer of frosting across the top, then place the second cake layer on top. Frost the entire cake with a smooth, even coat. Sprinkle cinnamon over the top for a rustic finish.
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