Brown Sugar Chai Cake with Cream Cheese Frosting
Ingredients
For the Brown Sugar Chai Cake:
- 390g (3 ¼ cups) all-purpose flour
- 320g (1 ½ cups) dark brown sugar
- 15g (1 tbsp + ¾ tsp) baking powder
- 1 tsp kosher salt
- 1 tbsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 140g (10 tbsp) unsalted butter, room temperature
- 100g (½ cup) neutral oil (canola or vegetable oil)
- 283g (1 ¼ cups) whole milk, room temperature
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
For the Cream Cheese Frosting:
- 227g (16 tbsp / 2 sticks) unsalted butter, room temperature
- 12 oz (1½ blocks) full-fat block cream cheese, cold
- 340g (3 cups) powdered sugar, sifted
Instructions
For the Cake Layers:
- Preheat oven to 325°F. Grease and line two 9-inch round cake pans with parchment paper. If using cake strips, soak them in ice-cold water now.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, dark brown sugar, baking powder, salt, and all the spices (cinnamon, cardamom, ginger, allspice, nutmeg, cloves).
- Cut butter into small cubes and add to the dry ingredients. Mix on low speed until the mixture resembles wet, crumbly sand.
- Add the neutral oil, whole milk, eggs, and vanilla. Mix on low to medium speed until just combined and smooth. Do not overmix.
- Divide the batter evenly between the two prepared pans. Scrape all batter from the bowl.
- Wrap the soaked cake strips tightly around the outside of each pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Immediately turn cakes out onto a wire rack and cool completely.
- Once fully cooled, wrap each cake layer in plastic wrap and freeze for at least 2 hours before decorating.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and cold cream cheese together on high speed until smooth, about 2 minutes.
- Reduce speed to low. Slowly add the sifted powdered sugar a little at a time, mixing on low until fully combined and smooth.
- Continue mixing on low until no lumps remain and the frosting is thick and creamy. Do not mix on high speed.
For Assembly:
- Place a small dab of frosting on your cake stand to anchor the cake. Set the first frozen cake layer on top.
- Using an offset spatula, spread an even, generous layer of frosting over the top of the first layer.
- Place the second cake layer on top, flat side up.
- Spread a thin layer of frosting around the sides (naked cake style) and pile the remaining frosting on top. Swirl into a decorative pattern.
- Optional: pipe rosettes around the top edge using a star tip. Garnish with cinnamon sticks, star anise, and a light dusting of ground cinnamon.
- Refrigerate until serving, then let sit at room temperature for 30 minutes before slicing.
Notes
- Flat layers: Use cake strips soaked in ice-cold water to prevent doming. This gives you perfectly flat, even layers every time.
- Freeze before frosting: Freeze layers for at least 2 hours before decorating. This makes the cake much easier to frost and gives you a cleaner finish.
- Sturdy frosting: Use cold, full-fat block cream cheese (not softened or tub-style) paired with room-temperature butter. This combination creates a thick, stable frosting.
- Sift your sugar: Always sift the powdered sugar before adding to prevent lumpy or grainy frosting.
- Make ahead: Bake and freeze cake layers up to 3 days ahead. Make frosting up to 2 days ahead and refrigerate.
- Storage: Store assembled cake in an airtight container at room temperature or in the fridge for up to 3 days. Freeze individual slices for up to 3 months.