Chai Cake
This Ultimate Chai Cake by Sophie from SweetCraft Recipes combines everything you love about cozy autumn baking — a tender chai-spiced cake, soaked in sweet chai milk for incredible moisture, and topped with a luscious brown butter cream cheese frosting. With hints of cardamom, cinnamon, and nutmeg in every bite, it’s like a warm chai latte in cake form. Tested 9+ times for perfect flavor and texture!
- Prep Time: 35 mins
- Cook Time: 38 mins
- Total Time: 1 hr 15 mins
- Yield: 16 slices
- Category: Cakes
- Cuisine: American
Ingredients
**For the Chai Cake:**
2¼ cups (282 g) all-purpose flour
1 tbsp ground cinnamon
1½ tsp ground ginger
½ tsp ground allspice
½ tsp ground nutmeg
1 tsp ground cardamom
¼ tsp ground cloves
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
10 tbsp (140 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (110 g) brown sugar, packed
3 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240 ml) buttermilk, room temperature
**For the Brown Butter Cream Cheese Frosting:**
1¼ cups (280 g) unsalted butter
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
**For the Chai Milk Soak:**
½ cup (120 ml) whole milk
2 chai tea bags
½ cup (150 g) sweetened condensed milk
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×9-inch light metal pan with parchment, leaving overhangs.
2. In a bowl, whisk flour, spices, baking powder, baking soda, and salt.
3. Cream softened butter with granulated and brown sugars for 2 minutes until light and fluffy.
4. Beat in eggs one at a time, then vanilla.
5. Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Mix only until just combined.
6. Spread batter evenly into pan and bake 35–38 minutes, or until a toothpick comes out clean.
7. Cool completely on a rack before soaking and frosting.
**Chai Milk Soak**
1. Warm milk until steaming, remove from heat, and steep chai tea bags for 20 minutes. Cool completely.
2. Stir in condensed milk and vanilla.
3. Poke cooled cake with a skewer and slowly pour chai milk mixture evenly over top. Let absorb fully.
**Brown Butter Cream Cheese Frosting**
1. In a light pan, brown 1¼ cups butter over medium heat until golden and nutty, 10–12 minutes. Chill until solid but soft.
2. Whip browned butter until pale and fluffy, 5–10 minutes.
3. Add cold cream cheese in cubes; beat until smooth and airy.
4. Sift in powdered sugar gradually; beat until light and silky.
5. Spread frosting generously over soaked cake and dust lightly with cinnamon. Slice into 16 squares and serve.
Notes
💡 **Sophie’s Tips**
• Cool cake completely before soaking or frosting for even absorption and clean layers.
• Use a light-colored pan to prevent over-browning edges.
• Trust your nose when browning butter — nutty aroma means it’s ready.
• Chill the frosted cake 30 minutes for perfect slicing.
🌱 **Make Ahead & Storage**
• Cake can be baked 1–2 days in advance and stored tightly wrapped at room temp.
• Frosted cake keeps 3–4 days refrigerated; bring slices to room temp before serving.
• Components (brown butter, soak, frosting) can each be prepared up to 3 days ahead.
☕ **Serving**
Pairs beautifully with chai tea, coffee, or spiced apple cider. For an indulgent touch, top with a dollop of whipped cream or scoop of vanilla ice cream.
Find it online: https://sweetcraftrecipes.com/chai-cake/