Brown Sugar Chai Cake Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Brown Sugar Chai Cake delivers ultra-moist layers spiced with cinnamon, cardamom, ginger, cloves, and nutmeg, paired with tangy brown sugar cream cheese frosting.

This 1.5-hour crowd-pleaser serves 12-16 with cozy fall vibes and bakery tenderness.

Warm chai spices bloom through dark brown sugar’s caramel depth. Perfect for holidays or tea time.

Why This Recipe Works

Reverse creaming method coats flour in butter for supreme moisture. Chai spice blend intensifies without bitterness. Brown sugar keeps layers domed and flat-topped. Cream cheese tempers spice sweetness perfectly. Room-temp mixing prevents gluten toughness.

Ingredients & Prep

Chai Cake Layers:

• 3¼ cups (390g) all-purpose flour
• 1½ cups (320g) dark brown sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp cinnamon
• 2 tsp cardamom
• 1 tsp ginger
• 1 tsp allspice
• 1 tsp nutmeg
• 1 tsp cloves
• 10 tbsp (140g) unsalted butter, cubed
• 1½ cups (360ml) buttermilk
• 3 eggs
• 2 tsp vanilla

Brown Sugar Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened
• 1 cup (226g) unsalted butter, softened
• 1½ cups (330g) brown sugar
• 6 cups (720g) powdered sugar
• 2 tsp vanilla
• Pinch salt

Step-by-Step Instructions

1. Preheat oven 325°F; grease/line three 8-inch pans. Soak cake strips.
2. Mix flour, brown sugar, baking powder, salt, spices; add cubed butter. Beat until sandy.
3. Add buttermilk, eggs, vanilla; beat 2 minutes until fluffy. Divide evenly.
4. Bake 30-35 minutes until toothpick clean. Cool completely.
5. Beat cream cheese/butter until smooth; add brown sugar, then powdered sugar gradually.
6. Frost layers; crumb coat, chill, final coat.

Flavor Variations

Storage Tips

Room temp 2 days covered; refrigerate 5 days. Freeze unfrosted layers 2 months.

FAQs

Layers sinking?
325°F low/slow; don’t overmix.

Frosting grainy?
Room-temp ingredients; beat longer.

Too spicy?
Halve cloves/allspice.

Conclusion

Brown Sugar Chai Cake wraps fall spices in moist perfection irresistible comfort.

Brown Sugar Chai Cake Recipe

Print Recipe

A moist and cozy brown sugar chai cake infused with warm spices like cinnamon, cardamom, ginger, and cloves. Perfect for fall gatherings, tea time, or an elegant dessert with a simple glaze.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Cake:
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 cup milk (or chai tea, cooled)
• 1 tsp vanilla extract
• Glaze (optional):
• 1 cup powdered sugar
• 2–3 tbsp brewed chai tea or milk
• 1/2 tsp vanilla extract

Instructions

• 1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or bundt pan.
• 2. In a bowl, whisk flour, baking powder, baking soda, salt, and all spices.
• 3. In another bowl, whisk brown sugar, granulated sugar, oil, and eggs until smooth.
• 4. Add milk (or chai tea) and vanilla, mixing well.
• 5. Gradually add dry ingredients to wet ingredients and mix until just combined.
• 6. Pour batter into prepared pan and smooth the top.
• 7. Bake 35–40 minutes, or until a toothpick inserted comes out clean.
• 8. Cool slightly before removing from pan.
• 9. Whisk glaze ingredients and drizzle over cooled cake if desired.

Notes

• Using brewed chai tea instead of milk boosts flavor.
• Serve with whipped cream or vanilla ice cream.
• Cake stays moist for up to 3 days when covered.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 28g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 55mg

Keywords: brown sugar chai cake, spiced chai cake, fall cake recipe