Description
A rich and aromatic Brown Sugar Chai Cake infused with warm spices like cinnamon and cardamom, layered with a smooth cream cheese and butter frosting. This cake is perfect for gatherings and cozy afternoons.
Ingredients
Scale
Cake
- 390 g all-purpose flour
- 320 g dark brown sugar
- 15 g baking powder
- 1 tsp kosher salt
- 1 tbsp cinnamon
- 2 tsp cardamom
- 140 g unsalted butter (room temperature)
- 283 g whole milk (room temperature)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
Frosting
- 227 g unsalted butter
- 12 oz cream cheese
- 240 g powdered sugar (approximate amount assumed for frosting sweetness)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, cinnamon, and cardamom until evenly combined.
- Cream Butter and Sugar: In a separate bowl, cream the room temperature unsalted butter and dark brown sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes using a mixer.
- Add Wet Ingredients: Mix in the milk, eggs, and vanilla extract into the creamed butter and sugar mixture until fully combined.
- Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
- Bake the Cake: Divide the batter evenly between the two prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool completely in their pans for 10 minutes, then transfer to a wire rack to cool fully before frosting.
- Prepare the Frosting: Beat the unsalted butter and cream cheese together until smooth and creamy. Gradually add powdered sugar until you reach your desired consistency and sweetness.
- Assemble the Cake: Once the cakes are fully cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake evenly.
Notes
- Use room temperature ingredients to ensure smooth batter and even baking.
- You can adjust the amount of powdered sugar in the frosting to taste.
- Make sure to cool the cake completely before frosting to prevent melting.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Optional: add chopped nuts or raisins to the batter for extra texture.
