Chai Cake: A Spiced and Aromatic Delight with Brown Butter Cream Cheese Frosting

A Cake That’s Both Comforting and Exotically Flavorful

This Chai Cake is a unique and delicious treat that captures the warm, aromatic flavors of chai tea in a moist and tender cake. It’s more than just a spice cake; the blend of cinnamon, ginger, allspice, nutmeg, cardamom, and cloves creates a complex and inviting flavor profile. The recipe also incorporates a “chai milk soak” that infuses the cake with extra moisture and flavor, and it’s topped with a decadent brown butter cream cheese frosting that takes it to the next level. This cake is perfect for any occasion, from a cozy afternoon tea to a special celebration.

A Recipe Inspired by the Warmth of Chai Spice

I’ve always loved the warm, comforting flavors of chai, and I wanted to find a way to incorporate those spices into a cake. This Chai Cake recipe is the result of that exploration. I experimented with different spice combinations and baking techniques until I landed on this perfect balance of flavors and textures. The browned butter in the frosting adds a nutty depth that complements the spices beautifully, and the chai milk soak keeps the cake incredibly moist. The first time I made this cake, the aroma that filled my kitchen was intoxicating. And the taste? It was even better than I’d imagined! This cake has become a favorite in my household, a recipe I turn to when I want to create something special and comforting. I love serving it to friends and family, and it always gets rave reviews.

Ingredient Insights: Choosing the Right Ingredients for Spice and Moisture

The success of this chai cake lies in the combination of warm spices and carefully chosen ingredients for a moist crumb. Here’s what you’ll need:

For the Chai Cake:

• All-Purpose Flour (2 ¼ cups): Provides the structure for the cake.
  • Tip: Spoon and level the flour when measuring for accuracy.
• Spices:
  • Ground Cinnamon (1 tablespoon): A key component of the chai spice blend.
  • Ground Ginger (1 ½ teaspoons): Adds warmth and a slightly spicy note.
  • Ground Allspice (½ teaspoon): Provides a complex, warm flavor reminiscent of cloves, cinnamon, and nutmeg.
  • Ground Nutmeg (½ teaspoon): Adds a warm, nutty, and slightly sweet flavor.
  • Ground Cardamom (1 teaspoon): Offers a unique, slightly citrusy and floral aroma.
  • Ground Cloves (¼ teaspoon): Contribute a strong, pungent, and slightly sweet flavor.
• Baking Powder (1 ½ teaspoons): The primary leavening agent, helping the cake rise.
• Baking Soda (¼ teaspoon): Works in conjunction with the buttermilk to create a tender crumb.
• Salt (½ teaspoon): Balances the sweetness and enhances the other flavors.
• Unsalted Butter (10 tablespoons, softened): Adds richness, tenderness, and flavor.
  • Tip: Make sure your butter is softened.
• Granulated White Sugar (1 cup): Provides sweetness.
• Brown Sugar (½ cup, packed): Adds moisture and a subtle molasses flavor.
• Eggs (3, room temperature): Bind the ingredients together, add richness, and contribute to the cake’s structure.
• Vanilla Extract (1 tablespoon): Enhances the overall flavor profile with a warm, aromatic note.
• Buttermilk (1 cup, room temperature): Adds moisture and a subtle tanginess that complements the spices.
  • Tip: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.

For the Brown Butter Cream Cheese Frosting:

• Unsalted Butter (1 ¼ cups): The base of the frosting, which will be browned for an intensely nutty flavor.
• Cream Cheese (8 oz, cold): Adds a tangy flavor and creamy texture to the frosting.
  • Tip: The recipe specifies using cold cream cheese, which is unusual for frosting. This likely helps to counteract the warmth of the browned butter and create a stable frosting.
• Powdered Sugar (2 cups): Sweetens the frosting and provides a smooth consistency.

For the Chai Milk Soak:

• Whole Milk (½ cup): The base of the soak, adding moisture to the cake.
• Chai Teabags (2): Infuse the milk with the signature chai spice blend.
• Sweetened Condensed Milk (½ cup): Adds sweetness and a creamy texture to the soak.
• Vanilla Extract (1 teaspoon): Enhances the flavor of the soak.

Essential Equipment: Tools for Cake Baking and Frosting

• 9×9 Inch Baking Pan: The recommended size for this cake.
• Parchment Paper: For lining the baking pan to prevent sticking.
• Mixing Bowls (Medium and Large): For combining the wet and dry ingredients.
• Electric Mixer (Handheld or Stand): For creaming the butter and sugar and mixing the batter and frosting.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatula: For folding in ingredients and scraping down the sides of the bowl.
• Whisk: For combining the dry ingredients.
• Small Saucepan: For making the chai milk soak and browning the butter.
• Offset Spatula or Knife: For frosting the cake.
• Sharp Knife: For cutting a thin layer off the top of the cake.

The Recipe: A Step-by-Step Guide to Chai Cake Perfection

Ingredients with Measurements

For the Chai Cake:

• 2 ¼ cups (282 g) all-purpose flour, spooned and leveled
• 1 tablespoon ground cinnamon
• 1 ½ teaspoons ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 10 tablespoons (140 g) unsalted butter, softened
• 1 cup (200 g) granulated white sugar
• ½ cup (110 g) brown sugar, packed
• 3 eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature

For the Brown Butter Cream Cheese Frosting:

• 1 ¼ cups (280 g) unsalted butter
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar

For the Chai Milk Soak:

• ½ cup (120 ml) whole milk
• 2 chai teabags
• ½ cup (150 g) sweetened condensed milk
• 1 teaspoon vanilla extract

Detailed Instructions

1. Prepare the Oven and Baking Pan: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease and Line Pan: Grease a 9×9 inch square baking pan with butter or non-stick cooking spray. Line the bottom of the pan with parchment paper, leaving an overhang on two sides for easy removal. Grease the parchment paper as well.

2. Combine Dry Ingredients: Ensuring Even Distribution

1. Whisk Together: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt until well combined. Set aside.

3. Cream Butter and Sugars: Creating a Light and Fluffy Base

1. Combine: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated white sugar, and packed brown sugar.
2. Cream: Beat the mixture together on high speed for about 2 minutes, until it’s light, fluffy, and pale in color.

4. Incorporate Eggs and Vanilla: Adding Richness and Flavor

1. Add Eggs: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
2. Add Vanilla: Stir in the vanilla extract and mix until combined.

5. Alternate Adding Dry Ingredients and Buttermilk: Achieving the Perfect Texture

1. Combine: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the room temperature buttermilk. Begin and end with the dry ingredients.
   • Example: Add about ⅓ of the dry ingredients, mix until just combined, then add ½ of the buttermilk, mix again, and repeat, ending with the final ⅓ of the dry ingredients.
2. Mix Until Just Combined: Mix until the batter is smooth and no streaks of flour remain. Be careful not to overmix.

6. Bake the Cake: Achieving a Tender Crumb

1. Pour Batter: Pour the batter into the prepared 9×9 inch baking pan and spread it evenly with a rubber spatula.
2. Bake: Bake for 35-38 minutes.
   • Check for Doneness: The cake is done when a wooden toothpick inserted into the center comes out clean. The top should be lightly golden brown.

7. Cool the Cake: Preparing for Soaking and Frosting

1. Cool in Pan: Let the cake cool in the baking pan on a wire rack for about 30 minutes.
2. Remove from Pan: After 30 minutes, carefully lift the cake out of the pan using the parchment paper overhang (if used) and place it on a wire rack to cool completely.

8. Make the Brown Butter Cream Cheese Frosting: A Nutty, Tangy Topping

1. Brown the Butter: While the cake is baking and cooling, prepare the frosting. Add the 1 ¼ cups of unsalted butter to a large, heavy-bottomed pot or saucepan. Heat the butter over medium heat. Allow the butter to melt completely and then continue to cook, swirling the pan occasionally. The butter will foam, and then you’ll start to see tiny brown specks forming at the bottom of the pot. Continue to cook until the butter turns a deep golden brown and has a nutty aroma. This whole process should take about 10-12 minutes.
   • Tip: Watch the butter closely as it browns, as it can burn quickly.
2. Chill Butter: Transfer the browned butter to a large mixing bowl and place it in the refrigerator to chill until it’s solid but still soft. This may take 30-60 minutes, depending on your refrigerator.
3. Whip Brown Butter: Once the browned butter is chilled and slightly firm, use an electric mixer (handheld or stand mixer) to whip it on high speed until it’s pale and fluffy, about 5-10 minutes.
4. Add Cream Cheese: Add the cold cream cheese to the whipped brown butter and mix on medium speed until it’s fully incorporated and the mixture is fluffy.
5. Sift Powdered Sugar: Sift the powdered sugar to remove any lumps.
6. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar to the cream cheese mixture, mixing on low speed until just combined. Then, increase the speed to high and beat for about 1 minute until the frosting is light and fluffy.

9. Make the Chai Milk Soak: Infusing with Warm Spices

1. Heat Milk: While the cake is cooling, prepare the chai milk soak. In a small saucepan, heat the ½ cup of whole milk over low heat until it’s steaming but not boiling.
2. Steep Chai Bags: Add the 2 chai teabags to the warm milk. Allow them to steep for 20 minutes to infuse the milk with the chai flavors.
3. Remove Teabags: Remove the teabags from the milk and discard them.
4. Cool Milk: Let the chai-infused milk cool completely.
5. Combine Ingredients: Once cooled, transfer the chai milk to a liquid measuring cup or a bowl with a spout for easy pouring. Stir in the ½ cup of sweetened condensed milk and 1 teaspoon of vanilla extract. Mix well until combined.

10. Assemble the Cake: Bringing it All Together

1. Level Cake (Optional): Once the cake is completely cooled, use a long, sharp, serrated knife to carefully cut a very thin layer off the top of the cake. This creates a flat surface for the soak and frosting, and it also allows the cake to absorb the soak more evenly.
2. Poke Holes: Use a wooden skewer, the handle of a wooden spoon, or a chopstick to poke holes all over the top of the cake.
   • Tip: The recipe author used the handle of a honey dipper for smaller holes.
3. Pour Soak: Slowly and evenly pour the chai milk mixture over the top of the cake, allowing it to soak into the holes and the cake itself. Be patient and pour slowly to allow the cake to absorb the liquid.
4. Frost: Frost the top of the cake with a thick layer of the brown butter cream cheese frosting using an offset spatula.
5. Sprinkle with Cinnamon (Optional): Sprinkle the top with cinnamon.
6. Slice and Serve: Cut the cake into 16 slices and serve.

Troubleshooting Common Problems: Tips for Success

• Cake Too Dry:
  • Problem: The cake is dry and crumbly.
  • Solutions: Make sure not to overbake the cake. Use the correct amount of liquid ingredients (buttermilk). The chai milk soak is essential for adding moisture.
• Cake Too Dense:
  • Problem: The cake is dense and heavy instead of light and fluffy.
  • Solutions: Make sure your baking powder and baking soda are fresh. Don’t overmix the batter. Cream the butter and sugars properly.
• Frosting Too Runny:
  • Problem: The brown butter cream cheese frosting is too thin.
  • Solutions: Make sure your cream cheese is cold. You can add more powdered sugar, a little at a time, to thicken it up.
• Butter Not Browning:
  • Problem: The butter isn’t browning properly for the frosting.
  • Solutions: Make sure you’re using a light-colored pot. Cook over medium heat.

Tips and Variations: Customize Your Chai Cake

• Different Spices: Adjust the spices to your liking. You can add more or less of any of the spices, or try adding a pinch of ground cloves or star anise.
• Nuts: Incorporate ½ cup of chopped pecans, walnuts, or almonds into the batter for added texture and flavor.
• Chocolate Chips: Add ½ cup of mini chocolate chips to the batter for a chocolatey twist.
• Cream Cheese Swirl: Reserve a portion of the cream cheese frosting and swirl it into the batter before baking for a marbled effect.
• Different Frosting: Use a simple vanilla buttercream or a cinnamon cream cheese frosting instead of the brown butter version.

Serving Suggestions: A Versatile Cake for Any Occasion

• Special Occasion Dessert: This cake is elegant enough for a birthday party, holiday gathering, or any special celebration.
• Afternoon Tea: Serve slices of this cake with a pot of tea for a delightful afternoon treat.
• Brunch: A delicious addition to a weekend brunch spread.
• Anytime Treat: Perfect for satisfying your sweet cravings any time of day.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee: The warm spices in the cake pair perfectly with a cup of coffee.
  • Chai Latte: Enhances the chai flavors of the cake.
  • Tea: Black tea, herbal tea, or a spiced tea would all be delicious.
  • Milk: A cold glass of milk is a classic choice.
• Sides:
  • Fresh Fruit: A bowl of fresh berries or other seasonal fruit provides a refreshing contrast.
  • Ice Cream: A scoop of vanilla or cinnamon ice cream would be a decadent addition.

Nutritional Information: A Sweet Indulgence

Per serving (approximate, will vary based on size and specific ingredients): Calories: 400-450, Fat: 20-25g, Carbohydrates: 50-55g, Protein: 5-7g. (Note: This is an approximation and may vary based on the specific ingredients used).

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