Chai Cake with Chai Milk Soak and Brown Butter Cream Cheese Frosting

This ultra-moist chai cake is bursting with warm spices and autumn flavor, soaked in a lightly sweetened chai milk and topped with fluffy brown butter cream cheese frosting. It’s the ultimate fall dessert, perfect for gatherings or cozy nights in.

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Ingredients

For the Chai Cake:

• 2 1/4 cups (282g) all-purpose flour
• 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 (140g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (110g) packed brown sugar
• 3 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240ml) buttermilk, room temperature

For the Chai Milk Soak:

• 1/2 cup (120ml) whole milk
• 2 chai tea bags
• 1/2 cup (150g) sweetened condensed milk
• 1 tsp vanilla extract

For the Brown Butter Cream Cheese Frosting:

• 1 1/4 cups (280g) unsalted butter
• 8 oz (226g) cream cheese, cold
• 2 cups (260g) powdered sugar

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Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line a 9×9-inch light metal baking pan with parchment paper.
2. In a medium bowl, whisk together flour, spices, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugars for 2 minutes on high speed until light and fluffy.
4. Add eggs and vanilla; mix until smooth and pale.
5. On low speed, alternate adding dry ingredients and buttermilk in batches until just combined. Do not overmix.
6. Pour batter into prepared pan and bake for 35–38 minutes or until a toothpick comes out clean. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

Make the Brown Butter Frosting:

1. In a saucepan, melt the butter over medium heat. Simmer until golden brown and nutty in aroma (about 10–12 minutes).
2. Pour into a large bowl and chill in the fridge until soft but not solid.
3. Whip the browned butter until fluffy (5–10 minutes). Add cream cheese and beat until combined.
4. Sift in powdered sugar and beat until light and fluffy.

Make the Chai Milk Soak:

1. Heat milk in a small saucepan until steaming. Steep the chai tea bags for 20 minutes.
2. Remove bags, let cool slightly, then stir in sweetened condensed milk and vanilla.

Assemble the Cake:

1. Slice a thin layer from the top of the cooled cake.
2. Poke holes all over the cake with a skewer or the handle of a wooden spoon.
3. Slowly pour the chai milk soak over the top.
4. Spread frosting evenly over the top of the cake.
5. Dust with extra cinnamon. Slice into 16 squares and serve.

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Tips

• Use room temperature ingredients for a fluffier cake.
• Cream butter and sugar thoroughly to aerate the batter.
• Weigh ingredients for best results, especially flour.
• Use a light metal pan for even baking.

Variations and Substitutions

• Swap buttermilk with 1 cup whole milk + 1 tbsp lemon juice (let sit 5 min).
• Make it gluten-free using Bob’s Red Mill 1:1 Gluten Free Baking Flour.
• Use plain cream cheese frosting by skipping the brown butter (use 1 cup butter).
• Try a spiced whipped cream frosting for a lighter finish.

FAQs

How should I store the cake? Store in an airtight container in the fridge for up to 3 days. Bring to room temp before serving.

Can I freeze the cake? Yes! Wrap slices tightly and freeze without frosting. Thaw and frost before serving.

Do I have to use all those spices? You can simplify the spice blend by using a chai spice mix or just the key ones: cinnamon, ginger, and cardamom.

Serving Suggestions

• Enjoy a slice with hot chai or a cinnamon latte.
• Serve with whipped cream and a sprinkle of nutmeg.
• Pair with fresh fruit like pears or figs for a seasonal touch.

This chai cake is the ultimate cozy dessert that feels like fall in every bite!