Description
This Spiced Brown Sugar Chai Layer Cake combines warm chai spices with rich brown sugar in a moist, tender cake layered with smooth cream cheese frosting. Perfect for tea time or festive celebrations, the bold spices and creamy frosting create a deliciously comforting dessert.
Ingredients
Scale
Cake Ingredients
- 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
Frosting Ingredients
- 227 g (16 tablespoons) unsalted butter, room temperature
- 12 oz (1 ½ blocks) cream cheese, cold
- 340 g (3 cups) powdered sugar, sifted
Instructions
- Prepare the cake batter: Preheat your oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper, and soak cake strips in ice water. In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, kosher salt, and all the spices. Cut the butter into small cubes and add to the dry ingredients. Mix on low speed until the mixture resembles wet sand. Then add the oil, milk, eggs, and vanilla extract, mixing just until combined. Divide the batter evenly between the two prepared pans. Wrap the soaked cake strips around the pans to ensure even baking.
- Bake the cakes: Place the pans in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Once baked, immediately turn the cakes out onto wire racks to cool completely. For easier frosting later, wrap the cooled cakes tightly in plastic wrap and freeze until ready to decorate.
- Make the cream cheese frosting: In the stand mixer bowl with the 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 incorporated. Increase speed slightly and beat until the frosting is smooth, lump-free, and velvety.
- Assemble the cake: Place one cake layer on a cake stand or serving plate and secure it with a small dab of frosting. Using an offset spatula, spread an even layer of frosting on top. Carefully place the second cake layer on top and frost the top and sides as desired. Optionally, sprinkle a small amount of cinnamon over the top for extra spice and presentation. Serve and enjoy!
Notes
- Freezing the cake layers after cooling makes frosting easier and prevents crumbs from mixing into the frosting.
- Soaking the cake strips in ice water helps keep the cake edges from overbaking and ensures even baking.
- Use room temperature ingredients for the batter to ensure smooth mixing and even texture.
- The combination of spices can be adjusted to taste; adding a bit more cardamom or ginger can enhance the chai flavor.
- This cake can be stored covered in the refrigerator for up to 3 days or frozen after assembly for longer storage.
