Chai cake is a soft, warmly spiced cake soaked with sweet chai milk and finished with brown butter cream cheese frosting. It packs all the cozy flavor of a chai latte into a single layer cake that stays incredibly moist for days.
Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 33
The chai soak gives the crumb a texture that lands somewhere near a tres leches cake, though it is not nearly as wet. If you are baking for a crisp fall afternoon, this is the cake to make.
Three components work together here, and each one earns its place.
Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 34Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 35Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 36Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 37
A soft, fluffy chai spiced cake. The batter is full of warm spices: cinnamon, ginger, cardamom, allspice, nutmeg, and cloves. It is a rounded blend rather than a single note, so every bite tastes like a proper cup of chai.
A chai milk soak. A very strong chai is brewed with two chai teabags in just 1/2 cup of milk, then mixed with sweetened condensed milk and vanilla extract. After the cake bakes, it gets poked with small holes and the chai milk is poured over the top so it soaks in.
A brown butter cream cheese frosting. Browning the butter first adds warmth and a toasty, nutty flavor to the frosting. The finished frosting is light and fluffy, and each bite melts in your mouth.
That combination is what separates this cake from an ordinary spice cake. The soak keeps the crumb tender and pushes the sweet, milky chai flavor through the whole cake, while the frosting brings a toasty brown butter edge that balances the sugar.
Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 38Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 39Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 40
The full recipe with measurements, step by step instructions, and bake time follows below.
Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 41
Tips for baking a soft chai cake
A few small habits make a big difference in how this cake turns out.
Use room temperature ingredients. Eggs and buttermilk straight from the fridge can give the cake a gummy consistency. Set them out ahead of time so they are genuinely at room temperature before you start.
Cream the butter and sugar well. Beat them together until the mixture is pale in color and fluffy. This step builds the structure that keeps the crumb soft and tender.
Mix the eggs in until smooth. It is fine to mix a lot at this point, because the air you work into the eggs gives the batter lift.
Go easy once the dry ingredients go in. Mix the dry ingredients on low speed just until they are blended into the wet ingredients. Mixing beyond that point leads to an overly dense cake.
Weigh your flour if you can. A digital kitchen scale is the most reliable way to measure. Scooping the measuring cup straight into the flour bag packs the flour down, and inaccurate flour measurements lead to a wonky bake.
Reach for a light colored metal pan. A light metal baking pan bakes most evenly. Glass or dark colored pans can cause baking variations, so the cake may bake too quickly in some spots, overbake in others, and stay underbaked elsewhere.
If you only change two things, make them the pan and the flour measurement. Those fixes prevent most chai cake problems before they start.
Chai Cake Recipe With Chai Milk Soak And Brown Butter Cream Cheese Frosting 42
If you enjoy these spices in dessert form, these chai latte cupcakes are a fun next bake.
Ingredients
The recipe is built from three components: the chai spiced cake, the brown butter cream cheese frosting, and the chai milk soak. The cake is adapted from the original chai cake recipe. Gather everything before you begin, because the frosting and the soak come together while the cake bakes and cools.
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
Keep the three components separate as you work, and use the baking and cooling windows to finish the frosting and the soak.
For the chai cake
Preheat the oven to 350°F. Grease a 9 by 9 inch light metal baking pan and line it with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Then set the flour mixture aside.
Add the softened butter, granulated white sugar, and brown sugar to a large bowl. Cream together for 2 minutes with an electric mixer on high speed.
Add the eggs and the vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
Add the buttermilk and the dry ingredients a little bit at a time, mixing on low speed until everything is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
Pour the batter into the prepared pan and bake for 35 to 38 minutes, or until a toothpick comes out clean from the center.
Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the rack until it is completely cooled.
For the brown butter cream cheese frosting
While the cake bakes, start on the frosting. Add the butter to a large pot and heat it over medium heat. Let the butter melt and come to a simmer, then simmer until it is foamy, gives off a nutty aroma, and has turned a deep golden brown. The whole process takes about 10 to 12 minutes. Transfer the brown butter to a large bowl and let it cool in the fridge until it is solid but still soft.
Once chilled, whip the brown butter on high speed with an electric mixer until pale and fluffy, 5 to 10 minutes.
Add the cold cream cheese and mix on medium speed until fluffy.
Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
For the chai milk soak
While the cake cools, work on the chai milk soak. Add the milk to a small saucepan and heat it over low heat until it is steaming, then add the teabags. Let them steep for 20 minutes, then remove the pan from the heat, remove the teabags, and let the milk cool.
Once cooled, transfer the chai milk to a liquid measuring cup or another container you can easily pour from. Mix in the sweetened condensed milk and the vanilla, then set the mixture aside until you are ready to use it.
Assembling the cake
When the cake is completely cooled, cut a very thin layer off the top with a sharp knife. This makes it easier for the chai milk to absorb into the cake. Transfer the cake to a serving plate, then poke holes across the top with a wooden stick or the handle of a wooden spoon. A honey dipper handle also works well when you want smaller holes.
Slowly pour the chai milk mixture over the top of the cake. It is thin, so it should absorb into the cake and the poked holes easily, but be patient and give it time to soak in rather than pouring it all at once.
Frost the top of the cake with a thick layer of brown butter cream cheese frosting using an offset spatula. Sprinkle cinnamon over the frosting, then cut the cake into 16 slices and serve.
A little patience at the end pays off. The cake needs to be fully cooled before the soak goes on, and the chai milk needs a few minutes to disappear into the crumb. Frost it only after the milk has soaked in, otherwise the frosting will slide.
Recipe details
This recipe makes 16 slices. Prep time is 1 hour 30 minutes, cook time is 38 minutes, and total time is 2 hours 8 minutes. Course: Dessert. Cuisine: American.
Store leftovers in an airtight container in the fridge for up to 3 days. Let the cake come to room temperature before enjoying it, because the texture is best once the frosting softens slightly. The airtight container keeps the crumb from drying out, and the chai soak helps the cake stay moist.
FAQs
What is chai cake made of?
Chai cake is a spiced butter cake made with all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk. Its chai flavor comes from ground cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. It is finished with a chai milk soak and a brown butter cream cheese frosting.
How do you make chai cake moist?
Most of the moisture comes from a chai milk soak poured over the fully cooled cake. Steep two chai teabags in 1/2 cup whole milk for 20 minutes, then stir in 1/2 cup sweetened condensed milk and 1 tsp vanilla extract. Trim a thin layer off the top, poke holes across the surface, and pour the mixture on slowly so it absorbs. Room temperature eggs and buttermilk also keep the crumb tender.
How long do you bake a chai cake and at what temperature?
Bake the chai cake at 350°F in a greased 9×9 inch light metal pan lined with parchment paper for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean. A light metal pan bakes more evenly than a glass or dark pan, which can brown the edges before the center sets. Cool the cake in the pan on a wire rack for 30 minutes, then lift it out by the parchment and let it cool completely before soaking.
How long does chai cake last in the refrigerator?
Store leftover chai cake in an airtight container in the refrigerator for up to three days, since both the milk soak and the cream cheese frosting are perishable. Let slices stand at room temperature for a short time before serving so the crumb and frosting soften. Do not leave the frosted cake out at room temperature for more than two hours.
Chai Cake Chai cake is a soft, warmly spiced cake soaked with sweet chai milk and finished with brown butter cream cheese frosting. It packs all the cozy flavor of a chai latte into a single layer cake that stays incredibly moist for days.
Total Time:128 min
Yield:16 slices 1x
Ingredients
Scale
For the Chai Cake 2 1/4 cups 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 unsalted butter, softened 1 cup granulated white sugar 1/2 cup brown sugar, packed 3 eggs, at room temperature 1 tbsp vanilla extract 1 cup buttermilk, at room temperature
For the Brown Butter Cream Cheese Frosting 1 1/4 cups unsalted butter 8 oz cream cheese, cold 2 cups powdered sugar
For the Chai Milk Soak 1/2 cup whole milk 2 chai teabags 1/2 cup sweetened condensed milk 1 tsp vanilla extract
Instructions
For the Chai Cake 1-Preheat the oven to 350°F: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper. 2-In a medium bowl, whisk together the: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Then set aside the flour mixture. 3-Add the softened butter, granulated white sugar: Add the softened butter, granulated white sugar and brown sugar to a large bowl. Cream together for 2 minutes with an electric mixer on high speed. 4-Then add in the eggs and vanilla: Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute. 5-Add in the buttermilk and dry ingredients: Add in the buttermilk and dry ingredients a little bit at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary. 6-Pour the batter into the prepared pan: Pour the batter into the prepared pan. Bake the cake for 35-38 minutes, or until a toothpick comes out clean from the center. 7-Let the cake cool in the pan: Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the cooling rack until completely cooled.
For the Brown Butter Cream Cheese Frosting 8-While the cake bakes, start on the: While the cake bakes, start on the frosting. Add the butter to a large pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 10-12 minutes. Transfer it to a large bowl and allow it to cool in the fridge until solid but still soft. 9-Once chilled, whip the brown butter on: Once chilled, whip the brown butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes. 10-Then add in the cold cream cheese: Then add in the cold cream cheese and mix on medium speed until fluffy. 11-Sift in the powdered sugar and mix: Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
For the Chai Milk Soak 12-While the cake cools, work on the: While the cake cools, work on the chai milk soak. Add the milk to a small sauce pan and heat over low heat until steaming, then add in the teabags. Allow them to steep for 20 minutes, then remove from the heat, remove the teabags and let cool. 13-Once cooled, transfer the chai milk to: Once cooled, transfer the chai milk to a liquid measuring cup or something you can easily pour from. Mix in the sweetened condensed milk and vanilla. Set aside until ready to use.
Assembling the Cake 14-When the cake is completely cooled, cut: When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the chai milk to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon. (I used the handle of a honey dipper for smaller holes.) 15-Slowly pour the chai milk mixture on: Slowly pour the chai milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does. 16-Frost the top of the cake with: Frost the top of the cake with a thick layer of brown butter cream cheese frosting using an offset spatula. Sprinkle cinnamon on top of the frosting, then cut into 16 slices and serve!
Last Step:
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