Description
This Spiced Brown Sugar Chai Layer Cake combines a warm blend of chai spices with rich brown sugar in a moist cake base, layered with a creamy, smooth cream cheese frosting. Perfect for chai lovers, this cake offers a flavorful twist on a classic layer cake, ideal for gatherings and festive occasions.
Ingredients
Scale
For the Brown Sugar Chai Cake
- 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
For the Cream Cheese Frosting
- 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 Cake Pans and 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 prevent the edges from browning. In a stand mixer fitted with a paddle attachment, combine the flour, dark brown sugar, baking powder, kosher salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves. Cut the butter into small cubes and add to the dry mixture. Mix on low speed until the texture resembles wet sand.
- Add Wet Ingredients and Divide Batter: Add the neutral oil, whole milk, eggs, and vanilla extract to the mixture. Mix on low speed until just combined, ensuring not to overmix the batter. Divide the batter evenly between the prepared cake pans. Wrap the soaked cake strips around the outside edges of the pans to help the cakes bake evenly without doming.
- Bake the Cakes: Place the pans in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, immediately turn the cakes out onto a wire rack and allow them to cool completely. For best results, wrap the cooled cakes tightly in plastic wrap and freeze until ready to assemble; this makes frosting easier.
- Make the Cream Cheese Frosting: In a clean bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on high speed until the mixture is smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed to incorporate fully. Continue beating on low speed until the frosting is smooth without lumps or air pockets.
- Assemble the Cake: Place one frozen or chilled cake layer on your cake stand or serving plate and secure it with a small dollop of frosting to prevent sliding. Using an offset spatula, spread an even layer of frosting over the first cake layer. Place the second cake layer on top and continue frosting the top and sides of the cake as desired.
- Finish and Serve: Decorate the assembled cake with a light dusting of cinnamon on top for a fragrant touch. Slice and serve this delicious, spiced brown sugar chai layer cake to your guests and enjoy!
Notes
- Freezing the cake layers before frosting makes for easier handling and cleaner frosting application.
- Adjust the spice levels to your taste; increase cardamom or ginger for more pronounced chai flavor.
- Use room temperature eggs, butter, and milk to ensure the batter mixes evenly.
- Ensure to sift the powdered sugar for the frosting to avoid lumps.
- Store leftover cake covered in the refrigerator for up to 4 days.
