Chai Cake

Chai Cake is more than just a dessert; it’s a warm embrace on a plate. The smell of spices like cinnamon, ginger, and cardamom fills the kitchen while you bake, wrapping you in nostalgia. This cake is perfect for those cozy evenings spent with loved ones or festive gatherings where you want to impress a crowd. The moist texture, enriched by a soak in fragrant chai milk, transforms each bite into a delightful experience. And let’s not forget the brown butter cream cheese frosting that adds a delightful richness! If you love both baking and chai, this recipe beautifully blends them into a wonderful treat. So, let’s roll up our sleeves and get started on making this heavenly Chai Cake together!

Why This Recipe Works

Chai Cake combines the aromatic spices that define traditional chai, infusing each bite with robust flavor. A moist, spiced cake soaked in chai milk creates an ethereal texture that is both comforting and indulgent. The addition of brown butter cream cheese frosting elevates the experience. The rich flavors meet the creamy sweetness, creating a perfect balance that’s utterly enjoyable.

Why You’ll Love This Chai Cake

Imagine biting into a slice of Chai Cake; the warmth of spices embraces your palate, while the fluffy cake melts in your mouth. Sounds inviting, right? This recipe captures the spirit of fall and pairs well with gatherings or cozy nights accompanied by a cup of tea. For baking enthusiasts and newbies trying their hands at desserts, this cake promises to become a cherished favorite.

Ingredients

• For the Chai Cake:
• 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
• 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 (140 g) unsalted butter, softened
• 1 cup (200 g) granulated white sugar
• 1/2 cup (110 g) brown sugar, packed
• 3 eggs, at room temperature
• 1 tbsp vanilla extract

• 1 cup (240 ml) buttermilk, at room temperature

• For the Brown Butter Cream Cheese Frosting:

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

• 2 cups (260 g) powdered sugar

• For the Chai Milk Soak:

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

Making the Chai Cake

Preheat the Oven and Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Grab a 9×9 inch metal baking pan, grease it up, and line it with parchment paper. In a medium bowl, whisk together all-purpose flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Once done, set the bowl aside and move on to the next step.

Cream the Butter and Sugars

In a larger bowl, combine softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture on high speed for about 2 minutes. You want it light and fluffy, so keep mixing until it reaches that seductive texture.

Add Eggs and Vanilla

Now, it’s time to add in the eggs and vanilla extract. Mix this all together on medium speed until everything is pale and smooth. This should take around 1 minute.

Combine Ingredients

Gradually introduce the buttermilk and flour mixture to the batter. Mixing on low speed, combine everything thoroughly. Don’t forget to scrape down the sides of the bowl as needed to ensure all ingredients are in harmony.

Bake the Cake

Carefully pour the batter into your prepared pan. Bake it for about 35-38 minutes. To check if it’s ready, insert a toothpick into the center; if it comes out clean, you’re good to go! Let the cake cool in the pan for about 30 minutes, then gently lift it out using the parchment paper. Cool it completely on a wire rack.

Creating the Brown Butter Cream Cheese Frosting

Brown the Butter

While the cake is baking, let’s turn our attention to the frosting. Melt the butter in a large pot over medium heat. Stir occasionally as it simmers, watching closely until the butter turns a rich golden brown and fills your kitchen with a delicious nutty aroma. This process usually takes about 10-12 minutes. Once you achieve that perfect brown color, transfer the butter to a bowl and chill it until it’s solid but still soft.

Whip the Butter and Add Cream Cheese

Once the brown butter has cooled, whip it on high speed for 5-10 minutes until it’s fluffy. After that, add the cold cream cheese to the mix and beat it on medium speed until well combined.

Incorporate Powdered Sugar

Next, sift in the powdered sugar, mixing it on low speed until fully combined. Increase the speed to high for about a minute. You want the frosting to be light and fluffy, so give it a good beating!

Preparing the Chai Milk Soak

Infuse the Milk

Now for the chai milk soak! In a small saucepan, heat the whole milk over low heat until it’s steaming. Once it’s hot, remove it from the heat and add the chai teabags. Let them steep for 20 minutes. After that, remove the teabags and allow it to cool.

Mix with Sweetened Condensed Milk

Once the chai milk has cooled, pour it into a measuring cup. Mix in the sweetened condensed milk and vanilla extract. Set this wonderful concoction aside for later.

Assembling the Chai Cake

Prepare the Cake for Soaking

After the cake has cooled completely, take a thin layer off the top to help it absorb the soaking liquid better. Place it on a serving plate and poke holes in the top using a wooden stick or similar object.

Soak the Cake

Slowly drizzle the chai milk mixture over the cake. Let it soak in gradually to ensure every delicious bite benefits from the chai goodness. Patience pays off here!

Frost the Cake

Now, the fun part! Spread a generous layer of brown butter cream cheese frosting over the top of the cake using an offset spatula. If you want to garnish, sprinkle a bit of cinnamon over the frosting before slicing it into 16 delectable pieces.

Serving Suggestions

To enjoy your Chai Cake even more, pair it with a warm cup of chai tea or add a dollop of whipped cream. This cake is perfect for cozy gatherings, fall celebrations, or just a quiet moment to savor something sweet with someone special.

Tips for Success

• Make sure your ingredients, especially eggs and buttermilk, are at room temperature for optimal mixing.
• Let the frosting chill adequately; this helps it hold its shape better when spread.
• To achieve uniform slices, dip a hot knife in hot water before cutting.

Variations

Feel free to get creative with the spice blend in your cake! You can also add chopped nuts if you’re looking for a crunchy texture. For a unique flavor twist, consider substituting buttermilk with coconut milk.

FAQs

1. Can I use a different type of tea instead of chai?
Yes, exploring different spiced tea blends, like masala chai, can give you varied flavors.

2. How long does the Chai Cake stay fresh?
If stored in an airtight container, the cake stays moist for up to 4-5 days at room temperature.

3. Can I freeze Chai Cake?
Absolutely! Just wrap the cake tightly in plastic wrap and foil. It can freeze for up to three months.

4. Is it possible to make this cake without tea?
While you can bypass the tea, note that the signature chai flavor comes from it. Using tea is highly recommended.

5. What’s the best way to reheat the Chai Cake?
To enjoy the cake, microwave individual slices for 15-20 seconds or savor it at room temperature.

Baking this Chai Cake goes beyond creating a dessert; it’s an experience that radiates warmth and nostalgia. The fragrant spices and soft texture bring comfort and joy, making it perfect for any occasion. With its delightful frosting and moist crumb, this cake surely will be a favorite in your recipe collection. Enjoy creating this beautiful, aromatic masterpiece, which will leave lasting memories at your table!

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