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 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
For the Cream Cheese Frosting:
- 227 g (16 tablespoons) unsalted butter, room temperature
- 12 oz (1 ½ blocks) cream cheese, cold
- 340 g (3 cups) powdered sugar, sifted
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper to ensure easy cake removal.
- Soak Cake Strips: Soak cake strips in ice water; these will be wrapped around the pans later to ensure even baking and prevent doming.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine the all-purpose flour, dark brown sugar, baking powder, kosher salt, and all the chai spices — cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
- Add Butter: Cut the unsalted butter into small cubes and add it to the dry mixture. Mix on low speed until the mixture resembles wet sand, indicating the butter is well incorporated.
- Add Wet Ingredients: Pour in the neutral oil, whole milk, eggs, and vanilla extract. Mix only until just combined to avoid overmixing and preserve cake tenderness.
- Divide Batter and Wrap Pans: Evenly divide the cake batter between the prepared pans. Wrap the soaked cake strips around the outside of each pan to promote even baking.
- Bake: Bake the cakes for 35-40 minutes or until a toothpick inserted in the center comes out clean. Once done, immediately release the cakes from the pans onto wire racks to cool completely.
- Freeze for Frosting: Once cooled, wrap each cake layer in plastic wrap and freeze. Chilling the cakes makes them easier to frost and results in a cleaner assembly.
- Prepare Frosting: In a clean bowl of the stand mixer fitted with a paddle attachment, beat the room temperature butter and cold cream cheese on high speed until smooth and creamy. Gradually add the sifted powdered sugar while mixing on low speed until fully combined. Then beat on low until the frosting is smooth with no lumps or air pockets.
- Assemble the Cake: Place the first frozen cake layer on your cake stand and secure it using a small dollop of frosting underneath. Spread an even layer of frosting over the top using an offset spatula. Carefully place the second cake layer on top.
- Decorate: Finish by smoothing the cake with the remaining frosting. Optionally, sprinkle a small amount of cinnamon over the top for added fragrance and decoration. Slice and serve!
Notes
- Using cake strips soaked in ice water helps the cake layers bake evenly without doming or overbaking the edges.
- Freezing the cake layers before frosting makes them easier to handle and results in a cleaner cake assembly.
- Be sure to use room temperature ingredients where specified for optimal mixing and texture.
- Chilling the cream cheese frosting before use is key for a firm, spreadable texture but avoid letting it get too cold to prevent lumpiness.
- This recipe yields a large cake suitable for about 20 servings, great for parties and gatherings.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
