Description
A rich and aromatic Spiced Brown Sugar Chai Layer Cake featuring warming chai spices blended into a moist cake, layered and frosted with a smooth cream cheese frosting. Perfect for gatherings or cozy evenings, this cake boasts flavors of cinnamon, cardamom, ginger, and more, creating a unique twist on classic spice cake.
Ingredients
Scale
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 teaspoon cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g (10 tablespoon) unsalted butter, room temperature, cubed
- 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 tablespoon) unsalted butter, room temperature
- 12 oz (1 ½ blocks) cream cheese, cold
- 340 g (3 cups) powdered sugar, sifted
Instructions
- Prepare the cake pans and ingredients. Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to prepare for use around pans.
- Mix dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, dark brown sugar, baking powder, kosher salt, and chai spices (cinnamon, cardamom, ginger, allspice, nutmeg, cloves).
- Incorporate butter into dry ingredients. Cut unsalted butter into small cubes and add it to the dry mixture. Mix on low speed until the mixture resembles wet sand, ensuring butter is well distributed.
- Add wet ingredients and combine. Add the neutral oil, whole milk, eggs, and vanilla extract to the bowl. Mix until just combined to form the cake batter without overmixing.
- Divide batter and prepare to bake. Evenly divide the batter between the prepared cake pans. Wrap soaked cake strips around the outside of pans to prevent doming and promote even baking.
- Bake the cakes. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Immediately turn cakes out onto wire racks to cool completely before wrapping and freezing for easier frosting.
- Prepare the cream cheese frosting. In a clean stand mixer bowl fitted with the paddle attachment, beat the room temperature butter and cold cream cheese on high speed until smooth and creamy.
- Add powdered sugar. Gradually add sifted powdered sugar while mixing on low speed. Continue mixing until the frosting is fully combined, smooth, and free of lumps and air pockets.
- Assemble the cake. Place the first cake layer on the cake stand, securing it with a small amount of frosting. Using an offset spatula, spread an even layer of frosting over the top before placing the second cake layer on top.
- Decorate and serve. Finish frosting the cake as desired. Lightly sprinkle a small amount of cinnamon on top for garnish. Slice and serve the delicious spiced chai layer cake.
Notes
- Using ice water-soaked cake strips helps the cake layers bake evenly without doming.
- Freezing the cake layers before frosting makes decorating easier and cleaner.
- Room temperature ingredients ensure better mixing and cake texture.
- This cake can be stored refrigerated for up to 3 days or frozen after assembly for longer storage.
- Adjust the spice levels according to personal preference for stronger or milder chai flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
