As the aroma of spiced chai fills the kitchen, a sense of warmth takes over, perfect for those crisp autumn days. This Extra Moist Chai Cake with Brown Butter Cream Cheese Frosting is not just a dessert; it’s an experience that evokes the coziest moments of the season. Imagine slicing into this cake, revealing its soft, tender texture reminiscent of a tres leches cake, while each bite transports you to a comforting world of spices like cinnamon, ginger, and cloves. Not only is this cake a showstopper for fall gatherings, but it also basks in a sweet chai milk soak, ensuring every forkful is delectable and moist. Plus, for those needing a gluten-free option, the recipe adapts beautifully without compromising taste. Are you ready to bring a little autumn magic to your dessert table?
Why Will You Adore This Chai Cake?
Irresistible combination: The fusion of warm spices and rich flavors creates a comforting treat that’s perfect for fall.
Effortless indulgence: This recipe is accessible, making it easy for anyone to impress family and friends with personal baking skills.
Guilty pleasure: The brown butter cream cheese frosting elevates the cake to new heights, adding a decadent touch.
Versatile option: Whether enjoyed at a gathering with coffee or as an afternoon snack, this chai cake fits any occasion beautifully.
Perfectly moist: Thanks to the chai milk soak, each slice is incredibly moist and packed with flavor, reminiscent of your favorite cozy drink. Don’t miss pairing it with our delightful Chai Snickerdoodle Puppy for a festive touch!
Chai Cake Ingredients
For the Cake
• All-Purpose Flour – Provides structure; ensure it’s spooned and leveled for accuracy.
• Ground Cinnamon – Adds warmth and spice, making every bite cozy.
• Ground Ginger – Contributes to the classic chai flavor profile.
• Ground Allspice, Nutmeg, Cardamom, Cloves – These enhance the aromatic spice blend, creating a delightful autumn flavor.
• Baking Powder & Baking Soda – Essential leavening agents for perfect cake rise.
• Salt – A vital ingredient that enhances overall flavor.
• Unsalted Butter – Adds richness and moisture; be sure it’s softened.
• Granulated Sugar & Brown Sugar – Combines sweetness with depth; brown sugar adds extra moisture to the chai cake.
• Eggs – Provides structure and moisture; use room temperature eggs for best results.
• Vanilla Extract – Deepens flavor and adds a lovely aroma.
• Buttermilk – Contributes to tenderness and moisture; can be easily made with milk and vinegar or lemon juice.
For the Chai Milk Soak
• Whole Milk – Essential for soaking the cake and infusing it with flavor.
• Chai Teabags – Adds the distinct spicy chai flavor to the soak.
• Sweetened Condensed Milk – Provides additional sweetness and creaminess to the soak.
For the Frosting
• Unsalted Butter – Must be browned for that nutty, rich flavor; keep a close eye to avoid burning.
• Cream Cheese – Forms the base for the rich frosting that elevates the cake.
• Powdered Sugar – Sweetens the frosting and creates a fluffy texture; adjust to taste.
Get ready to delight in a chai cake that’s not just a dessert, but a warm hug on a plate!
Step‑by‑Step Instructions for Chai Cake
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). While the oven heats up, prepare a 9×9 inch light metal baking pan by greasing it and lining the bottom with parchment paper. This ensures that your delicious chai cake will release easily once baked, allowing you to enjoy the fluffy texture without any sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1 teaspoon each of ground allspice, nutmeg, cardamom, and cloves, along with 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 0.5 teaspoons of salt. This aromatic blend of spices will enhance the flavor of your chai cake. Once mixed, set the dry ingredients aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together 0.5 cup of softened unsalted butter, 0.5 cup of granulated sugar, and 0.5 cup of brown sugar until fluffy, using a hand mixer or stand mixer at medium speed for about 3-4 minutes. The mixture should become light in color and texture. Next, beat in 2 room temperature eggs and 1 teaspoon of vanilla extract until everything is well combined and smooth.
Step 4: Combine Wet and Dry Ingredients
Gradually add 1 cup of buttermilk into the butter mixture, alternating with the dry ingredients you set aside. Mix at low speed just until incorporated, being careful not to overmix. The batter should be thick but smooth, ensuring that your chai cake stays moist and tender throughout baking.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35-38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. This indicates your chai cake is done and ready to cool.
Step 6: Cool the Cake
Once baked, allow the cake to cool in the pan for about 30 minutes. This cooling period is essential for preventing breakdown, so ensure it cools adequately before transferring it to a wire rack. Let it cool completely before you move on to the next steps, allowing all the flavors to settle nicely.
Step 7: Make Brown Butter Frosting
To prepare the frosting, brown 0.5 cups of unsalted butter over medium heat in a saucepan, stirring until it turns golden and develops a nutty aroma—this will take about 5-7 minutes. Remove from heat and let it cool slightly. In a mixing bowl, beat the browned butter with 8 ounces of cream cheese and 2 cups of powdered sugar until fluffy and smooth.
Step 8: Prepare Chai Milk Soak
In a small saucepan, combine 1 cup of whole milk and 3 chai teabags over low heat, heating it until warm but not boiling. Let it steep for about 10 minutes to infuse the chai flavor. Once steeped, remove the teabags and mix in 0.5 cup of sweetened condensed milk and 1 teaspoon of vanilla extract. Allow the mixture to cool completely.
Step 9: Soak the Cake
After the cake has cooled, carefully cut a thin layer off the top to expose the surface. Use a toothpick or skewer to poke holes all over the cake. Pour the chai milk soak evenly over the cake, allowing it to seep into the holes. This step ensures that the cake absorbs that delightful flavorsome chai goodness, making it incredibly moist.
Step 10: Frost and Serve
Once the cake has absorbed the soak, spread the prepared brown butter cream cheese frosting over the top of the chai cake. For a cozy touch, sprinkle a little ground cinnamon on top. Slice into squares and serve your irresistible chai cake at room temperature to enjoy the warmth of the spices and the luscious frosting that awaits!
What to Serve with Extra Moist Chai Cake?
As the spicy, sweet notes of chai fill the air, it’s the perfect time to round out your dessert table with delightful accompaniments.
- Warm Spiced Tea: The perfect pairing, warm spiced tea enhances the exotic chai flavors and creates a cozy vibe.
- Creamy Vanilla Ice Cream: A scoop of vanilla ice cream contrasts beautifully with the chai cake’s spices, adding a refreshing touch.
- Toasted Nuts: Sprinkle toasted walnuts or pecans on top for a delightful crunch that complements the cake’s soft texture.
- Pumpkin Soup: A warm bowl of creamy pumpkin soup can be a surprising yet harmonious starter that matches autumnal flavors perfectly.
Nothing elevates an evening like the combination of chai cake and a sweet red wine, each sip enhancing the cake’s warm spices.
- Apple Cider: Whether warm or chilled, apple cider serves as a refreshing option that pairs seamlessly with spiced desserts, making each bite an absolute delight.
- Cinnamon Cream Cheese Dip: Serve as a side for an interactive dessert experience—dipping pieces of chai cake into this sweet dip for an extra layer of indulgence.
How to Store and Freeze Chai Cake
Fridge: Store leftover chai cake in an airtight container for up to 3 days. Let it reach room temperature before enjoying to retain its moist texture.
Freezer: Freeze slices of chai cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: To enjoy chilled cake warm, heat individual slices in the microwave for about 15-20 seconds, or until warm—but avoid overheating to keep it moist.
Frosting Storage: If you have leftover brown butter cream cheese frosting, store it separately in the fridge for up to one week. Whip it again before serving for a fresh texture.
Make Ahead Options
This Extra Moist Chai Cake is a fantastic choice for meal prep, saving you time for those bustling weeknights. You can bake the chai cake up to 24 hours in advance—just be sure to allow it to cool completely before tightly wrapping it in plastic wrap and refrigerating. The chai milk soak can also be prepared a day ahead; simply store it in the fridge and pour it over the cake before serving to keep it fresh and moist. Finally, frost your cake with the brown butter cream cheese frosting just before you’re ready to impress your family and friends. With these simple steps, your chai cake will remain just as delicious!
Expert Tips for the Best Chai Cake
Precise Measuring: Ensure to measure your flour using a kitchen scale or spoon and level it; too much can lead to a dense chai cake.
Room Temperature Ingredients: Always use room temperature eggs, butter, and buttermilk for optimal mixing and texture in your cake.
Soaking Technique: Poke holes in the cooled cake before drenching it with the chai milk soak; this allows for better absorption and moisture retention.
Butter Browning: Watch your butter closely while browning; when it froths and smells nutty, it’s ready. Avoid burning for the best flavor!
Baking Pan Adjustments: If using a dark or glass baking pan, reduce the baking time slightly to prevent over-baking, which can affect moisture levels.
Chai Cake Variations & Substitutions
Feel free to make this delightful cake your own with these simple variations! Each twist can add a unique flavor or accommodate special dietary needs.
- Gluten-Free: Substitute Bob’s Red Mill 1-to-1 gluten-free flour for the all-purpose flour to create a gluten-free chai cake that everyone can enjoy.
- Lighter Frosting: Swap out the brown butter for plain cream cheese in the frosting—this creates a tangy, lighter option without sacrificing flavor.
- Cupcake Transformation: Make scrumptious chai cupcakes by baking the batter at the same temperature for 17-20 minutes, and soak each cupcake with the chai milk.
- Dairy-Free: Use coconut milk and dairy-free cream cheese for a vegan twist on this recipe, ensuring your cake is still just as delicious and moist.
- Spiced Variation: Add an extra kick of flavor! Incorporate finely chopped crystallized ginger into the batter for added spice and sweetness.
- Sweetness Adjustment: Reduce the sugar in the cake by 1/4 cup if you prefer a less sweet version, allowing those warm spices to shine even more.
- Nutty Texture: Fold in chopped walnuts or pecans into the batter; they add a delightful crunch that beautifully complements the softness of the cake.
- Creative Toppings: Instead of just cinnamon, consider topping with toasted coconut or a sprinkle of chopped pistachios for a visually stunning and tasty finish.
No matter how you choose to adapt this cake, each version is bound to bring your kitchen to life with that charming, spiced aroma. Plus, it pairs beautifully with our delicious Dirt Cake Cookies or those irresistible Reeses Cupcakes Homemade for an unforgettable dessert spread!
Chai Cake Recipe FAQs
What should I look for when selecting ingredients for my Chai Cake?
Choosing the right ingredients is crucial for achieving that perfect flavor. When selecting spices, look for aromatic and fresh ones, as old spices can lose their potency. For the flour, ensure it’s all-purpose and spooned and leveled to avoid a dense cake. Fresh eggs should be at room temperature for optimum blending, especially when mixing with softened butter. When it comes to butter, unsalted is recommended, as it allows you to control the salt level in the cake better.
How do I store my leftover Chai Cake?
Absolutely! To keep your Chai Cake fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to allow it to reach room temperature before enjoying it again, as this helps retain its moist texture. If you’re making this cake for a gathering, you can bake it a day in advance, frosting it right before serving for maximum freshness.
Can I freeze the Chai Cake, and how?
Yes, you can! To freeze your Chai Cake, wrap individual slices tightly in plastic wrap followed by aluminum foil, or place them in a freezer-friendly bag. This helps prevent freezer burn. The cake can be frozen for up to 2 months. To enjoy, simply thaw the slices in the refrigerator overnight before serving or warm them in the microwave for 15-20 seconds—just be careful not to overheat!
What if my Chai Cake turns out dry?
Very! If your Chai Cake turns out drier than expected, here are a few troubleshooting tips: First, ensure you accurately measure your dry ingredients, especially flour. Using too much can create a dense, dry cake. Additionally, when making the chai milk soak, ensure it’s generously applied and that you poke enough holes in the cake for proper absorption. If it still seems dry, consider serving it with a scoop of ice cream or whipped cream to add moisture.
Are there any dietary considerations for this Chai Cake?
This cake is very adaptable! For those with gluten sensitivities, you can substitute all-purpose flour with Bob’s Red Mill 1-to-1 gluten-free flour for a similar texture. If you need to address allergies or dietary restrictions, ensure that your cream cheese does not contain any added allergens, and feel free to use a dairy-free alternative if necessary. Always read labels, especially for ingredients like condensed milk and powdered sugar.
How do the spices in the Chai Cake contribute to the flavor?
The spice blend creates a beautifully aromatic flavor profile that is quintessentially chai. Ground cinnamon, ginger, and the combination of warm spices like allspice, nutmeg, cardamom, and cloves work harmoniously to elevate the cake’s taste, making it cozy and delightful for fall. Each spice adds its unique note, contributing to the overall depth of flavor, while the chai milk soak ensures those spices infuse throughout the cake, resulting in a slice that’s bursting with comforting warmth.
Irresistibly Moist Chai Cake with Creamy Butter Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line with parchment paper.
- In a medium bowl, whisk together all-purpose flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla extract until smooth.
- Gradually add buttermilk into the butter mixture, alternating with the dry ingredients. Mix at low speed just until combined.
- Pour the batter into the prepared baking pan and bake for 35-38 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely.
- Brown the unsalted butter in a saucepan over medium heat until golden. In a mixing bowl, beat browned butter with cream cheese and powdered sugar until smooth.
- In a small saucepan, combine whole milk and chai teabags over low heat, steep for about 10 minutes. Mix in sweetened condensed milk and vanilla extract.
- Poke holes in the cooled cake, then pour the chai milk soak evenly over it.
- Spread the brown butter cream cheese frosting over the top of the chai cake. Sprinkle with ground cinnamon before serving.
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