Chai Cake Recipe

Introduction

This Chai Cake is a warm and fragrant dessert that blends classic spices with a moist, fluffy texture. Topped with a luscious brown butter cream cheese frosting and a chai-spiced milk soak, it’s perfect for cozy gatherings or a special treat.

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
• 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 extract
• 1 cup (240 ml) buttermilk, at room temperature
• 1 1/4 cups (280 g) unsalted butter (for frosting)
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• 1/2 cup (120 ml) whole milk
• 2 chai teabags
• 1/2 cup (150 g) sweetened condensed milk
• 1 tsp vanilla extract (for soaking)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter with the granulated sugar and brown sugar using an electric mixer on high speed for 2 minutes.
4. Step 4: Add the eggs and vanilla extract to the butter-sugar mixture. Mix on medium speed until pale and smooth, about 1 minute.
5. Step 5: Gradually add the buttermilk and dry ingredients alternately to the wet mixture, mixing on low speed until combined. Scrape the bowl sides as needed.
6. Step 6: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake cool in the pan on a wire rack for 30 minutes. Then, use the parchment paper to lift the cake out of the pan and let it cool completely on the rack.
8. Step 8: For the brown butter cream cheese frosting, melt the butter in a pot over medium heat. Simmer, stirring occasionally, until it is foamy and turns a deep golden brown with a nutty aroma, about 10-12 minutes. Transfer to a bowl and chill until solid but still soft.
9. Step 9: Whip the chilled brown butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix on medium speed until fluffy.
10. Step 10: Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
11. Step 11: For the chai milk soak, heat the milk in a small saucepan over low heat until steaming. Add the chai teabags and steep for 20 minutes. Remove from heat, discard the teabags, and let the milk cool.
12. Step 12: Once cooled, transfer the chai milk to a pouring container. Stir in the sweetened condensed milk and vanilla extract. Set aside.
13. Step 13: When the cake is completely cooled, carefully cut a very thin layer off the top to help the soak absorb better. Transfer the cake to a serving plate and poke holes all over the surface using a wooden stick or spoon handle.
14. Step 14: Slowly pour the chai milk soak over the cake, allowing it to absorb fully into the holes and surface.
15. Step 15: Spread a thick layer of the brown butter cream cheese frosting evenly over the cake. Optionally, sprinkle cinnamon on top.
16. Step 16: Cut the cake into 16 slices and serve.

Tips & Variations

• Use fresh spices for the best chai flavor and adjust spices to your taste preference.
• If you don’t have buttermilk, substitute with milk plus 1 tbsp lemon juice or vinegar, let sit 5 minutes before using.
• For a dairy-free version, use plant-based butter and cream cheese alternatives and coconut milk for the soak.
• Adding a handful of chopped nuts like pistachios or walnuts into the batter gives a nice crunch.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover frosted slices can be frozen for up to 2 months; thaw overnight in the fridge and allow to warm to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the cake a day ahead and prepare the frosting and soak separately. Assemble just before serving to keep flavors fresh.

What can I substitute for chai teabags?

If you don’t have chai teabags, use a mix of ground chai spices (cinnamon, cardamom, ginger, cloves, allspice, nutmeg) steeped in hot milk for 10-15 minutes instead.

Chai Cake Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

This Chai Cake recipe is a fragrant, spiced dessert featuring warm chai spices infused directly into the batter and soaked into the cake for moistness. Topped with a rich brown butter cream cheese frosting and a delicate sprinkle of cinnamon, this cake delivers a perfect balance of spicy, creamy, and sweet flavors that delight with every bite.

• Author: Rami
• Prep Time: 25 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 white sugar
• 1/2 cup (110 g) brown sugar, packed
• 3 eggs, at room temperature
• 1 tbsp vanilla extract
• 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 extract

Instructions

1. 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 for easy cake removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt until fully combined. Set aside.
3. Cream Butter and Sugars: Using an electric mixer on high speed, cream together the softened butter, granulated sugar, and brown sugar for about 2 minutes until light and fluffy.
4. Add Eggs and Vanilla: Add eggs one at a time along with vanilla extract, mixing on medium speed until the batter is pale in color and smooth, about 1 minute.
5. Combine Wet and Dry Ingredients: Alternately add the buttermilk and the dry flour mixture to the wet ingredients on low speed, beginning and ending with the dry ingredients. Mix until just smooth, scraping the sides of the bowl as needed.
6. Bake the Cake: Pour the batter into the prepared pan and bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes, then lift it out using the parchment paper. Continue cooling completely on a wire rack.
8. Make Brown Butter: While the cake is baking, melt butter in a large pot over medium heat. Simmer until butter is foamy and turns deep golden brown with a nutty aroma (about 10-12 minutes). Transfer to a bowl and chill until solid but soft.
9. Prepare Frosting: Whip the chilled brown butter on high speed until pale and fluffy, 5-10 minutes. Add cold cream cheese and whip on medium speed until fluffy. Sift in powdered sugar and mix on low speed to combine, then whip on high speed for 1 minute until light and fluffy.
10. Prepare Chai Milk Soak: Heat whole milk over low heat until steaming. Add chai teabags and steep for 20 minutes. Remove from heat, discard teabags, and allow to cool. Stir in sweetened condensed milk and vanilla extract. Set aside.
11. Slice Cake Top: Once cake is completely cooled, slice off a thin top layer with a sharp knife to help absorption of the soak liquid.
12. Poke Holes and Soak: Using a wooden stick or the handle of a wooden spoon, poke holes across the cake surface. Slowly pour chai milk mixture over the cake, allowing it to absorb through the holes. Be patient as absorption happens.
13. Frost Cake: Spread a thick layer of the brown butter cream cheese frosting evenly over the soaked cake using an offset spatula.
14. Garnish and Serve: Lightly sprinkle cinnamon on top of the frosting. Cut the cake into 16 slices and serve.

Notes

• Ensure all refrigerated ingredients like eggs, buttermilk, and cream cheese are at room temperature for best mixing and texture.
• Brown butter adds a rich, nutty flavor that complements the chai spices perfectly; don’t skip browning the butter for the frosting.
• Let the chai milk soak fully absorb into the cake for optimal moistness and flavor infusion.
• Use a light metal baking pan for even baking and browning.
• The cake stores well covered in the refrigerator for 3-4 days and tastes great slightly chilled.

Keywords: chai cake, spiced cake, brown butter cream cheese frosting, chai spice dessert, moist cake, chai milk soak