Savor the exquisite blend of spices in our Chai Cake, generously adorned with a luscious brown butter cream cheese frosting. This cake boasts a medley of rich flavors, making it an ideal treat for the chilly weather that accompanies this season.

As the weather takes a cooler turn and daylight dwindles, the comforting embrace of chai spices becomes a true solace. This impeccable cake presents a lavish infusion of those fragrant spices, striking a harmonious chord between the cake’s inviting warmth and the delectably balanced notes of the brown butter frosting – a fusion of sweetness and tangy nuttiness that lingers delightfully.

Think of it as a refined twist on carrot cake, sans the carrots, yet enriched with a profound depth of flavor and an elegantly intricate frosting. The taste venture goes beyond the conventional autumnal spiced flavors. Chai cake delves into a realm of intense, enduring richness, enveloping you in a soothing inner warmth with every sumptuous mouthful.

What is Chai Cake?

Chai, an infusion of robust black tea harmoniously blended with potent spices like cardamom, cinnamon, ginger, and black peppercorns, finds its origins in India. Yet, its allure has spread globally, giving rise to diverse interpretations.

Masala chai, a delightful variant of chai, comes to life when the tea is brewed with milk and a touch of sweetness, evoking the essence of a chai latte that’s familiar to many. This captivating blend has transcended traditional boundaries, becoming a cornerstone in the creation of indulgent hot beverages and delectable baked goods, like the featured chai layer cake.

Traditionally, chai’s preparation involved steeping whole spices and black tea in milk or hot water. Today, convenience takes center stage as pre-blended chai tea makes its mark, readily available in grocery stores, enriching our culinary experiences.

Ingredients

• Milk: To infuse that delightful chai flavor into the milk, opt for whole milk due to its higher fat content that carries the flavor effectively. Nonetheless, any milk variant will suffice;

• Chai Tea: Your preference dictates whether to use chai tea bags or loose-leaf tea. After testing both options, I found that they yield similar results;

• Butter: For optimal results, employ unsalted butter at room temperature. This advice extends to all chilled ingredients;

• White Sugar: This cake recipe involves two types of sugar. The white sugar should ideally be extra fine or caster sugar in the UK;

• Brown Sugar: The choice between light and dark brown sugar hinges on your taste preference. Dark brown sugar imparts a slightly stronger molasses flavor;

• Eggs: Opt for large eggs, preferably free-range;
• Sour Cream: Incorporating sour cream enhances moisture and lends a delightful texture to the cake;

• Oil: While I utilized vegetable oil, any neutral-flavored oil, such as canola oil, will serve the purpose;

• Flour: While I opted for all-purpose flour, cake flour is also suitable if you desire a slightly more delicate texture. Nonetheless, the cake is already quite tender;

• Vanilla: Vanilla acts as a harmonizing element, complementing the warm spices. Utilize high-quality vanilla extract or vanilla bean paste. Note that this won’t overshadow the chai spices, which take center stage;

• Spices: In addition to the chai tea, the cake batter incorporates spices to amplify the chai flavors. My recipe features ground cardamom, cinnamon, ginger, black pepper, and nutmeg. Consider the possibility of adding star anise or cloves, according to your preference. Please consult the recipe card for precise measurements.

Chai Cake Cooking: Step-by-Step Instructions

• Begin by steeping the chai tea in hot milk, allowing the delightful flavors to unfurl. This mirrors the process of crafting masala chai, also referred to as a chai latte. The method remains consistent whether you opt for chai tea bags or loose-leaf chai tea. Combine the milk and tea within a small saucepan, gently warming it over low heat until a simmer gently surfaces – it’s important to avoid a rolling boil. As the simmer emerges, remove the mixture from the heat, permitting the tea to continue its infusion while the milk cools;

• Once the milk has cooled entirely, eliminate the tea. Should you utilize loose-leaf tea, a fine mesh sieve effectively strains the milk, ridding it of tea particles. In the case of teabags, their removal is straightforward. Ensure each chai tea bag is gently squeezed to extract any lingering liquid;

• When the milk has cooled and the chai spice cake preparation beckons, preheat your oven to 350°F / 180°C and coat two 8-inch cake pans with a layer of grease. For added ease of removal, I recommend placing parchment paper cake circles at the pans’ bottoms and then applying a thorough spritz of cake release spray;

• Within a spacious bowl, blend the butter, white sugar, and brown sugar, incorporating air until the mixture is light and fluffy. If equipped with a stand mixer, employ the paddle attachment at medium speed for this step. Although achievable by hand, it might require a tad more effort. Alternatively, an electric mixer can be utilized;

• Introduce the eggs one at a time, ensuring a beat between each addition. To prevent any unwelcome eggshell fragments in the cake batter, it’s advisable to crack the eggs into a small bowl prior to incorporating them;

• Mix in the rest of the wet ingredients (except the milk), so this includes the sour cream, vegetable oil, and vanilla extract. Scrape down the bottom of the bowl;

• In a separate bowl, mix together the dry ingredients, including the flour, baking powder, baking soda, salt, pepper, cardamom, cinnamon, ginger, and nutmeg;

• Incorporate an additional third of the flour mixture, succeeded by the residual milk, and lastly, the remaining flour. It’s crucial to ensure thorough mixing after each addition; otherwise, the combination of milk and flour could lead to a sticky consistency;

• This juncture is opportune for sampling your cake batter to gauge whether additional spice adjustments might be warranted;

• Transfer the batter into the cake pans, aiming for an equitable distribution to attain approximately equal portions within both prepared pans;

• Place in the oven and bake at 350°F / 180°C for 35 to 40 minutes, or until an inserted skewer or cake tester emerges cleanly from the center of the cakes;

• Allow the spiced cake to cool within the pan for a minimum of one hour before transferring it onto a wire rack for complete cooling.

Crafting Homemade Brown Butter: A Guide

For optimal results, consider browning your butter earlier in the day, allowing sufficient time for it to cool and solidify before you proceed with making the frosting.

• Place the butter into a saucepan set over medium heat, allowing it to melt. As the temperature rises, you’ll notice the butter starting to foam and then producing bubbles accompanied by a crackling sound;

• Once the crackling diminishes slightly, the butter’s color will rapidly intensify. Once the delightful nutty fragrance becomes noticeable and the butter adopts a rich golden-brown hue, remove the saucepan from the heat. Transfer the browned butter into a separate bowl for cooling, ensuring you scrape every tiny brown milk solid into the bowl as well – these hold the exquisite flavor;

• After the butter has cooled thoroughly, it should possess the texture akin to standard room temperature butter. At this point, it becomes suitable for incorporation into the frosting. Given that this process may necessitate a couple of hours, it’s advisable to complete this step earlier in the day if possible, or even consider doing so the day prior.

Crafting the Irresistible Brown Butter Cream Cheese Frosting

This exquisite brown butter frosting serves as an ideal companion to the chai sponge. The nutty essence derived from the brown butter seamlessly permeates the frosting, elevating it far beyond a mere cream cheese topping.

• In a spacious mixing bowl, blend the room-temperature brown butter and cream cheese until a smooth and unified consistency is achieved. Ensure to incorporate all the milk solids, the brown bits, into the brown butter;

• Sift the powdered sugar into a medium bowl before gradually introducing it into the cream cheese mixture, adding a bit at a time and mixing in between each addition. To prevent creating a cloud of icing sugar in your kitchen, avoid adding it all at once. The act of sifting the powdered sugar is crucial to prevent any potential lumps in the frosting;

• Integrate the vanilla and salt, then beat the frosting on high speed for a minute. It’s worth noting that attempting to create this brown butter frosting without a stand mixer or electric whisk may not yield ideal results due to the extensive mixing required.

Creating a Stunning Presentation

• After your cakes have cooled down entirely, trim off the cake’s domed top. To ensure impeccably level and uniform slices, I recommend utilizing a cake leveler;

• For those opting for two thicker cake layers, proceed to the subsequent step. If you wish for four cake layers, delicately slice each cake horizontally, yielding four slender cake layers;

• Carefully stack your chai cake layers, applying uniform portions of brown butter cream cheese frosting between each layer;

• Upon reaching the uppermost layer, generously spread a substantial coating of frosting atop the cake. Proceed to smooth or texture the frosting according to your preference – I chose a basic spiral design;

• For those desiring a semi-naked cake aesthetic similar to mine, employ a small quantity of frosting to gently cover the cake’s sides. Using an offset spatula or bench scraper, ensure any gaps are filled while retaining a glimpse of the cake beneath;

• Enhance the cake’s visual allure by adorning the top with a sprinkling of ground cinnamon, accompanied by cinnamon sticks or star anise for an extra touch of elegance.

Alternative Options: Making the Recipe Your Own

• Milk Variants – Although whole milk is preferable, feel free to select any milk variation you prefer. Whether it’s oat milk, coconut milk, or another option, the choice is yours;

• Sour Cream Alternative – If sour cream isn’t your preference, greek yogurt can be a suitable replacement, offering a similar outcome;

• Chai Tea Alternatives – For those who prefer to omit the tea element, you can still create this cake by relying solely on the spices. Experiment by steeping whole spices in the milk instead of using chai tea. Afterward, proceed with the recipe as usual.

Variations

Variation	Description
Sheet Cake Option	If you prefer square slices, anticipate a larger gathering, or find the idea of assembling and frosting a complete cake daunting, consider using a square or rectangular cake pan for the chai cake. Once baked, spread frosting on top to create an enjoyable sheet cake.
Diverse Frosting Alternatives	While the brown butter cream cheese frosting pairs harmoniously with the chai cake, don’t hesitate to explore alternative frostings. Experiment with options like a simple vanilla frosting or a luxuriously velvety Swiss buttercream. For an extra burst of flavor, infuse the frosting with spices to elevate the taste even further.
Citrus Infusion	Elevate the chai cake’s flavor profile by introducing a citrus element. Incorporate a hint of orange zest and juice into the cake batter to add a subtle lift that beautifully blends with the chai flavors, enhancing the overall taste experience.

Required Equipment

• Spacious mixing bowl;
• Two 8-inch cake pans;
• Saucepan;
• Stand mixer or electric mixer (for frosting);
• Cake leveler.

Proper Storage Guidelines

After the cake has been layered and generously frosted with cream cheese frosting, refrigeration becomes necessary due to the dairy content. Place it within an airtight container and store it in the refrigerator. This ensures its freshness and quality for a span of up to five days.

In case you’ve prepared the cake layers beforehand and haven’t frosted it yet, safeguard its moisture by wrapping it in plastic wrap. Store it at room temperature until you’re ready to proceed with frosting.

Recipe

PREP TIME	20 mins
COOK TIME	35 mins
TOTAL TIME	55 mins
COURSE	Dessert
CUISINE	Indian
SERVINGS	12 slices
CALORIES	883 kcal

Necessary Equipment:

• Two 8-inch cake pans;
• Spacious bowl;
• Saucepan;
• Fine mesh sieve;
• Cake leveler;
• Stand mixer (for frosting).

Ingredients: 

For the Chai Cake:

• 1 ½ cups Milk 360g;
• 4 Chai teabags or 4 tablespoons of looseleaf chai;
• 1 cup Butter 227g (room temperature);
• ¾ cup White Sugar 150g;
• ¾ cup Light Brown Sugar 165g;
• 4 Eggs (room temperature);
• ½ cup Sour Cream 120g (room temperature);
• ¼ cup Vegetable Oil 54g;
• 3 cups All-purpose Flour 360g;
• 1 tablespoon Baking Powder;
• 1 ½ teaspoon Baking Soda;
• 2 teaspoon Vanilla Extract;
• 1 teaspoon Salt;
• 1 tablespoon Cardamom;
• 1 tablespoon Cinnamon;
• 1 tablespoon Ginger;
• 1 teaspoon Nutmeg;
• ½ teaspoon Black Pepper.

For the Brown Butter Frosting:

• 1 ½ cups Cream Cheese 340g (room temperature);
• 1 cup Butter 227g;
• 6 cups Powdered Sugar 720g;
• 1 teaspoon Vanilla Extract;
• ½ teaspoon Salt.

Instructions: Crafting the Chai Cake

1. Begin by heating the milk in a saucepan along with the chai teabags or loose-leaf tea. Allow it to gently simmer. Once it reaches a simmer, turn off the heat and let the tea infuse in the cooling milk.

• 1 ½ cups Milk;
• 4 Chai teabags.

2. Once the milk has cooled and you’re prepared to commence baking, strain the milk through a fine mesh sieve to eliminate any traces of tea.

3. Preheat your oven to 350°F / 180°C and grease two 8-inch cake pans.

4. In a bowl, beat the butter along with both sugars until the mixture turns light and fluffy.

• 1 cup Butter;
• ¾ cup White Sugar;
• ¾ cup Light Brown Sugar.

5. Gradually add the eggs, one at a time, ensuring thorough mixing between each addition.

• 4 Eggs.

6. Incorporate the vegetable oil, sour cream, and vanilla extract, and blend until well combined.

• ½ cup Sour Cream;
• ¼ cup Vegetable Oil;
• 2 teaspoons Vanilla Extract.

7. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, pepper, cardamom, cinnamon, ginger, and nutmeg.

• 3 cups All-purpose Flour;
• 1 tablespoon Baking Powder;
• 1 ½ teaspoons Baking Soda;
• 1 teaspoon Salt;
• ½ teaspoon Black Pepper;
• 1 tablespoon Cardamom;
• 1 tablespoon Cinnamon;
• 1 tablespoon Ginger;
• 1 teaspoon Nutmeg.

8. Gradually add one-third of the flour mixture to the cake batter, mixing it in gently.

9. Once the flour is fully incorporated, add half of the steeped chai tea, ensuring thorough mixing.

10. Repeat the process by adding another third of the flour mixture, followed by the remaining chai tea, and finally the last third of the flour. Be sure to mix thoroughly after each addition.

11. Divide the cake batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a skewer inserted comes out clean.

12. Allow the cakes to cool completely within the pans. If planning to make the brown butter frosting, it’s a good idea to start browning the butter at this point, or even before baking the cake. This way, it will be ready for use once the cakes have cooled.

13. After the cakes have cooled, trim the domed tops. If aiming for two layers, leave the cakes as they are. If desiring four thinner layers (similar to the images), halve each cake layer. A tip: A cake leveler ensures precise and uniform cuts.

Creating the Brown Butter Cream Cheese Frosting

Prepare the brown butter in advance to ensure it’s properly cooled when you’re ready to make the frosting.

1. Begin by placing the butter in a medium saucepan over medium heat. Allow it to melt gradually. As the butter heats up, you’ll observe it frothing, bubbling, and emitting crackling sounds – this signifies the moisture evaporating from the butter;

• 1 cup Butter

2. As the crackling diminishes slightly, the butter’s color will shift rapidly, so keep a close watch. Once a delightful nutty fragrance emerges, and the butter takes on a brown hue, it’s ready. Remove it from the heat and transfer it to a bowl to cool and thicken. Be sure not to overlook the precious brown bits at the bottom – these are the milk solids responsible for the flavor!;

3. Wait until the brown butter attains the consistency of standard room temperature butter. Blend it to evenly distribute the milk solids throughout;

4. Combine the brown butter with the cream cheese in a mixer’s bowl. Beat the two ingredients together until they’re thoroughly combined and smooth;

• 1 ½ cups Cream Cheese

5. Sieve the powdered sugar to eliminate any lumps, then slowly incorporate it into the cream cheese mixture, gradually and methodically;

• 6 cups Powdered Sugar

7. Once all the powdered sugar has been added, introduce the vanilla extract and salt. Turn the mixer to high for a duration of 1 minute;

• 1 teaspoon Vanilla Extract
• ½ teaspoon Salt

8. Note that the frosting’s consistency may vary due to factors like room temperature and measuring methods. Adjust by adding more or less powdered sugar as needed. For a thicker frosting, incorporate an additional cup of powdered sugar. For a thinner consistency, incorporate a small amount of milk.

Notes to Keep in Mind

• While steeping the chai tea in the milk, be vigilant not to let the milk reach a boiling point. As soon as a simmer becomes visible, promptly remove the milk from the heat;

• Through my trials, I’ve attained comparable outcomes whether using chai teabags or loose-leaf chai tea – opt for whichever suits your preference. Just remember to strain out any tea from the milk before incorporating it into the cake batter;

• To ensure optimal results, prepare the brown butter in advance. Allowing it ample time to cool and solidify guarantees it will be ready for use when needed.

Nutrition	Amount
Calories	883 kcal
Carbohydrates	114 g
Protein	8 g
Fat	45 g
Saturated Fat	27 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	12 g
Trans Fat	1 g
Cholesterol	174 mg
Sodium	907 mg
Potassium	185 mg
Fiber	1 g
Sugar	88 g
Vitamin A	1517 IU
Vitamin C	0.1 mg
Calcium	175 mg
Iron	2 mg

Conclusion

The Chai Cake offers a delectable fusion of warm spices and rich flavors, capturing the essence of a classic chai tea in a delightful dessert form. With its tender crumb and harmonious blend of ingredients, this cake is sure to become a favorite for both chai enthusiasts and dessert lovers alike. Embark on the journey of creating this aromatic masterpiece to savor the perfect balance of sweetness and spice in every delectable bite.