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Brown Sugar Chai Cake with Cream Cheese Frosting

If you’re searching for a show-stopping dessert this holiday season, this Brown Sugar Chai Cake is your new go-to. Featuring two layers of moist, tender cake infused with cozy chai spices and brown sugar, it’s perfectly balanced with a luscious, tangy cream cheese frosting that will have everyone asking for seconds.

Why You’ll Love This Brown Sugar Chai Cake

  • Soft, Moist Cake Layers: Each bite melts in your mouth thanks to the perfectly baked, fluffy layers.
  • Warm Chai Spices: A blend of cinnamon, cardamom, allspice, nutmeg, cloves, and ginger delivers that classic autumnal chai flavor.
  • Sweet & Tangy Frosting: The cream cheese frosting is rich and creamy with just the right amount of sweetness to complement the spiced cake.

Ingredients Spotlight

  • Brown Sugar: Using dark brown sugar adds a deep molasses flavor, enhancing the cake’s richness.
  • Chai Spice Blend: Either use your favorite pre-made chai mix or create your own with ground cinnamon, allspice, nutmeg, ginger, cardamom, and cloves.
  • Cream Cheese: Use cold block cream cheese for the frosting to get a thick and smooth texture.
  • Neutral Oil: A light-tasting oil like canola or vegetable helps keep the cake moist without overpowering the spices.

Step-by-Step Baking Instructions

  1. Prep the Pans: Preheat oven to 325°F. Grease two 9-inch cake pans and line with parchment paper. Wrap chilled cake strips around pans to ensure even baking.
  2. Mix Dry Ingredients: Combine flour, brown sugar, baking powder, salt, and chai spices in a mixer bowl. Add cubed butter and mix until mixture resembles wet sand.
  3. Add Wet Ingredients: Slowly add oil, milk, eggs, and vanilla. Mix just until combined.
  4. Bake: Divide batter evenly between pans and bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely on racks. For easier frosting, freeze layers for at least 2 hours before decorating.
  5. Make the Frosting: Beat cold cream cheese and room temperature butter until smooth. Gradually add sifted powdered sugar, mixing on low speed until creamy and lump-free.
  6. Assemble: Place one cake layer on a stand, spread a thick layer of frosting, add the second layer, and frost the top and sides as desired. Finish with a dusting of cinnamon or decorate with star anise and cinnamon sticks for an elegant touch.

Pro Tips for Perfect Cake

  • Use Cake Strips: These help the cake bake evenly by keeping the edges from cooking faster than the center.
  • Freeze Layers Before Frosting: This prevents the cake from crumbling and helps the frosting set nicely.
  • Sift Your Powdered Sugar: Sifting ensures a smooth, creamy frosting without lumps or graininess.
  • Balance Frosting Temperatures: Cold cream cheese and softened butter create the best frosting consistency.

Other Festive Fall Cakes to Try

  • Gingerbread Cake with Cream Cheese Frosting
  • Fudgy Chocolate Espresso Bundt Cake
  • Mini Carrot Cake with Brown Butter Cream Cheese Frosting
  • Apple Cider Donut Bundt Cake

Ready to bake? This brown sugar chai cake is guaranteed to be a crowd-pleaser at your holiday table. Soft, spiced, and generously frosted — it’s the ultimate festive dessert. Enjoy every cozy bite!

Brown Sugar Chai Cake with Cream Cheese Frosting

Ingredients

For the 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 tsp kosher salt
  • 1 tbsp cinnamon
  • 2 tsp cardamom
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 140 g (10 tbsp) unsalted butter, room temperature
  • 100 g (½ cup) neutral oil (canola, vegetable, or light olive oil)
  • 283 g (1 ¼ cups) whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract

For the Cream Cheese Frosting:

  • 227 g (16 tbsp) unsalted butter, room temperature
  • 12 oz (1 ½ blocks) cream cheese, cold
  • 340 g (3 cups) powdered sugar, sifted

Instructions

  1. Preheat oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper. Soak cake strips in ice water (optional, for even baking).
  2. In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and all chai spices.
  3. Cut butter into small cubes and add to dry ingredients. Mix on low speed until mixture looks like wet sand.
  4. Add oil, milk, eggs, and vanilla extract. Mix on low to medium speed until just combined. Do not overmix.
  5. Divide batter evenly between prepared pans. Wrap soaked cake strips around pans (optional).
  6. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool cakes completely on wire racks. Wrap in plastic wrap and freeze for at least 2 hours before frosting (recommended for easier decorating).

Cream Cheese Frosting

  1. In a mixing bowl, beat butter and cold cream cheese on high speed until smooth.
  2. Gradually add sifted powdered sugar on low speed until fully combined and smooth. Continue beating on low until no lumps remain.

Assembly

  1. Place one cake layer on a cake stand or serving plate.
  2. Spread an even layer of frosting on top.
  3. Place the second cake layer on top, then frost the top and sides as desired.
  4. Optionally, decorate with cinnamon, star anise, or cinnamon sticks.