Description

This Brown Sugar Chai Cake is a fragrant and moist dessert that perfectly blends warm chai spices with the rich sweetness of brown sugar. Infused with cinnamon, ginger, cardamom, and other aromatic spices steeped in chai tea, this cake offers a comforting taste ideal for fall or any cozy occasion. The tender crumb pairs wonderfully with cream cheese frosting or a simple chai glaze, making it a delightful treat for spice cake lovers.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon ground allspice

Wet Ingredients

1 cup unsalted butter, softened
1 ½ cups packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
2 chai tea bags
¼ cup hot water

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans to prevent the cake from sticking.
Steep Chai Tea: In a small bowl, steep the 2 chai tea bags in ¼ cup of hot water for about 5 minutes. Remove the tea bags carefully and allow the chai concentrate to cool completely before using.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and allspice until evenly combined. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and packed light brown sugar until light and fluffy. This will help incorporate air for a tender texture.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla extract along with the cooled chai concentrate to infuse the batter with chai flavor.
Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the whole milk to the wet ingredients, starting and ending with the dry mixture. Mix just until combined to avoid overworking the batter, which could make the cake dense.
Fill Pan and Bake: Pour the batter into the prepared pan(s), smoothing the top gently with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve: Allow the cake to cool completely in the pan before slicing or applying any frosting. This helps the cake to set and makes it easier to cut.

Notes

For extra flavor, frost the cake with a brown sugar cream cheese frosting or a vanilla chai glaze to complement the spices.
This cake pairs beautifully with whipped cream and a light sprinkle of cinnamon on top for a simple yet elegant finish.
Use full-fat whole milk for the best moist and rich texture; substitutions may affect the crumb.
Ensure chai concentrate is cool before mixing with butter to avoid melting the mixture.