This moist and flavorful chai cake is a perfect seasonal treat. Infused with a warm blend of spices like cinnamon, ginger, and cardamom, it’s soaked with a sweet chai milk mixture for even more fall flavors. Enjoy this cake all autumn long!
Chai Cake Recipe
Ingredients
For the Chai Cake:
- 2 1/4 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk, room temperature
For the Brown Butter Cream Cheese Frosting:
- 1 1/4 cups unsalted butter
- 8 oz cream cheese, cold
- 2 cups powdered sugar
For the Chai Milk Soak:
- 1/2 cup whole milk
- 2 chai tea bags
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Bake the Cake: Preheat the oven to 350°F. Grease and line a 9×9-inch pan. Whisk the dry ingredients together. Cream butter and sugars, add eggs and vanilla, then mix in the dry ingredients and buttermilk. Bake for 35-38 minutes. Cool completely.
- Brown Butter Frosting: Brown the butter in a pan, chill it, then whip with an electric mixer. Add cream cheese and powdered sugar and whip until fluffy.
- Chai Milk Soak: Heat the milk, steep the chai tea bags, then mix in sweetened condensed milk and vanilla.
- Assemble: Poke holes in the cooled cake, pour over the chai milk, and frost with the cream cheese frosting. Dust with cinnamon, slice, and serve!
We hope you enjoy this perfect fall dessert!
Source:
- https://inbloombakery.com/chai-cake/
