Description
Indulge in the warm, aromatic flavors of chai with this delightful Chai Cake. Moist and spiced to perfection, this cake is topped with a decadent Brown Butter Cream Cheese Frosting and soaked in a Chai Milk Soak for an extra burst of flavor.
Ingredients
Units
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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
- Prepare the Chai Cake: Mix dry ingredients, cream butter and sugars, add eggs and vanilla, alternate adding dry ingredients and buttermilk, bake.
- Make the Brown Butter Cream Cheese Frosting: Brown butter, beat with cream cheese and powdered sugar until smooth.
- Prepare the Chai Milk Soak: Steep chai teabags in milk, mix with condensed milk and vanilla.
Notes
- Ensure all ingredients are at room temperature for best results.
- You can adjust the spice levels in the cake to suit your taste preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg