Description
This Spiced Brown Sugar Chai Layer Cake features warm chai spices blended into a moist brown sugar cake layered with a rich cream cheese frosting. It’s a comforting dessert perfect for gatherings, with cozy flavors of cinnamon, cardamom, and ginger balanced by a smooth, tangy frosting.
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 teaspoons cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g (10 tablespoons) 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 tablespoons) unsalted butter, room temperature
- 12 oz (1 ½ blocks) cream cheese, cold
- 340 g (3 cups) powdered sugar, sifted
Instructions
- Prepare the Cake Batter: Preheat your oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water to help the cakes bake evenly. In a stand mixer fitted with a paddle attachment, combine the all-purpose flour, dark brown sugar, baking powder, kosher salt, and all the warm spices: cinnamon, cardamom, ginger, allspice, nutmeg, and cloves. Cut the unsalted butter into small cubes and add to the dry ingredients. Mix on low speed until the texture resembles wet sand. Then add the neutral oil, whole milk, eggs, and vanilla extract, mixing just until combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Wrap the soaked cake strips around the outside of the pans to help maintain an even bake. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, immediately turn the cakes out onto a wire rack to cool completely. For best results, wrap the cooled cakes in plastic wrap and freeze until ready to frost, as frozen cake layers are easier to handle.
- Make the Cream Cheese Frosting: In a clean bowl fitted with a paddle attachment, beat the unsalted butter and cold cream cheese on high speed until the mixture is smooth and creamy. Gradually add the sifted powdered sugar on low speed, beating just until incorporated. Continue to beat on low speed to ensure the frosting is lump-free and smooth, with no pockets of air.
- Assemble the Cake: Place one cake layer on your cake stand and secure it with a small amount of frosting on the bottom to prevent slipping. Using an offset spatula, spread an even layer of cream cheese frosting over the top of the first cake layer. Carefully place the second cake layer on top. Frost the top and sides of the assembled cake as desired with the remaining frosting. Optionally, sprinkle a small amount of cinnamon on top for garnish. Slice and serve to enjoy the warm chai spice flavors with creamy frosting.
Notes
- For even baking, use cake strips soaked in ice water around the pans to prevent doming and create uniform layers.
- Freezing the cake layers before frosting makes them easier to handle and helps achieve smooth frosting.
- Make sure all dairy ingredients are at room temperature to ensure proper mixing and cake texture.
- Adjust the level of spices to your taste for either a milder or more robust chai flavor.
- This cake stores well covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
