Description
This Spiced Brown Sugar Chai Layer Cake is a moist, richly flavored treat perfect for chai lovers. The cake combines warm spices like cinnamon, cardamom, ginger, and cloves with the deep sweetness of dark brown sugar. Topped with a smooth cream cheese frosting, this layered cake delivers a perfect balance of spice and sweetness that’s perfect for celebrations or cozy afternoons.
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 teaspoon cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g (10 tablespoon) 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 tablespoon) unsalted butter, room temperature
- 12 oz (1 ½ blocks) cream cheese, cold
- 340 g (3 cups) powdered sugar, sifted
Instructions
- Prepare and bake the cake layers: 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 to help the cakes bake evenly. In a stand mixer fitted with the paddle attachment, combine the flour, dark brown sugar, baking powder, salt, and all the spices. Cut the butter into small cubes and blend into the dry ingredients on low speed until the mixture resembles wet sand. Add the neutral oil, whole milk, eggs, and vanilla extract, mixing until just combined. Divide the batter evenly between the prepared pans and wrap the soaked cake strips around the pans. Bake the cakes for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Immediately remove the cakes from the pans and place them on a wire rack to cool completely. Once cooled, wrap each cake layer in plastic wrap and freeze to make frosting easier.
- Make the cream cheese frosting: Using a stand mixer with a paddle attachment, beat the unsalted butter and cold cream cheese on high speed until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed to fully incorporate it without creating dust clouds. Once all the sugar is added, continue beating at low speed until the frosting is smooth and free of lumps or air pockets.
- Assemble and decorate the cake: Place the first frozen cake layer on your cake stand and secure it with a small amount of frosting to prevent movement. Use an offset spatula to spread an even layer of frosting over the top. Carefully place the second cake layer on top, then cover the entire cake with the remaining frosting as desired. Finish by sprinkling a light dusting of cinnamon on top. Serve and enjoy the warm chai-spiced flavors.
Notes
- Using soaked cake strips helps the cake layers bake evenly without doming.
- Freezing the cake layers before frosting makes them easier to handle and reduces crumbs.
- Room temperature ingredients help the batter combine smoothly for a tender cake.
- The cake can be stored refrigerated for up to 3 days or frozen for up to a month.
- Adjust spice levels according to your preference for a milder or stronger chai flavor.
