Ingredients
For the Chai Cake
- 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
- 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 (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) brown sugar, packed
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
For the Brown Butter Cream Cheese Frosting
- 1 1/4 cups (280 g) unsalted butter
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
For the Chai Milk Soak
- 1/2 cup (120 ml) whole milk
- 2 chai teabags
- 1/2 cup (150 g) sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: Whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream Butter and Sugars: In a large bowl, cream softened butter with granulated and brown sugars on high speed using an electric mixer for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs and vanilla extract on medium speed until pale and smooth, about 1 minute.
- Combine Wet and Dry Ingredients: Alternately add buttermilk and the dry flour mixture to the creamed butter and sugar, mixing on low speed. Scrape sides of the bowl as needed until batter is smooth and combined.
- Bake Cake: Pour batter into prepared pan and bake for 35-38 minutes until a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 30 minutes.
- Cool Cake: Use parchment paper to lift cake from pan and continue cooling on wire rack until completely cooled.
- Prepare Brown Butter: Melt butter in a large pot over medium heat and simmer until it turns foamy and a nutty aroma develops, about 10-12 minutes. Transfer to a bowl and chill in fridge until solid but still soft.
- Make Frosting: Whip chilled brown butter on high speed until pale and fluffy (5-10 minutes). Add cold cream cheese and mix until fluffy. Sift in powdered sugar and mix on low until combined, then high speed for 1 minute to fluff.
- Steep Chai Milk: Heat milk in a small saucepan over low heat until steaming. Steep chai teabags for 20 minutes. Remove tea bags and let milk cool.
- Combine Soak Ingredients: Mix cooled chai milk with sweetened condensed milk and vanilla extract. Set aside.
- Prepare Cake for Soak: Trim a thin layer from the top of the cooled cake. Place cake on a serving plate. Poke holes evenly on top with a wooden stick or spoon handle to allow soak penetration.
- Soak Cake: Slowly pour chai milk mixture over the cake, allowing it to absorb fully through the poked holes. Be patient to let it soak in.
- Frost Cake: Generously spread the brown butter cream cheese frosting over the soaked cake using an offset spatula. Optionally sprinkle a light dusting of cinnamon on top.
- Serve: Cut the cake into 16 servings and enjoy.
Notes
- Ensure eggs and buttermilk are at room temperature to achieve a smooth batter.
- Brown butter requires careful attention; remove from heat as soon as it turns golden brown to avoid burning.
- The chai milk soak is key for a moist, flavorful cake; don’t skip the step of poking holes to allow proper absorption.
- Use a sharp serrated knife to trim the cake layer to avoid crumbling.
- Store any leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
