This Brown Sugar Chai Cake is the ultimate fall dessert, featuring two soft, moist cake layers filled with warm, cozy chai spices and topped with a sweet, tangy cream cheese frosting. Perfect for Thanksgiving or any festive occasion, it’s a simple yet impressive cake that will definitely feed a crowd.
Why You’ll Love This Cake
- Soft & Moist: These cake layers bake up soft, moist, and irresistibly tender.
- Warm Chai Spices: Cinnamon, cardamom, ginger, and other warming spices create the ultimate fall flavor profile.
- Sweet Cream Cheese Frosting: A smooth, creamy frosting that pairs perfectly with the spiced cake.
Ingredient Notes
For the Cake
- Brown Sugar: Dark brown sugar gives the cake a deep, molasses-like flavor.
- Chai Spices: A blend of cinnamon, cardamom, nutmeg, ginger, cloves, and allspice gives the cake its cozy warmth.
- Neutral Oil: Light olive oil, canola, or vegetable oil will work best.
- Cream Cheese: Cold block cream cheese makes a sturdy, smooth frosting.
- Whole Milk & Eggs: Use room temperature ingredients for best results.
Step-by-Step Instructions
- Mix Dry Ingredients
Combine flour, brown sugar, baking powder, salt, and chai spices in a stand mixer bowl. Add cubed butter and mix on low until it resembles wet sand. - Add Wet Ingredients
Add oil, milk, eggs, and vanilla. Mix on low-medium speed until just combined. - Pour & Prep
Divide batter into prepared 9-inch cake pans. Wrap cake strips around the pans to ensure even baking. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. - Cool & Freeze
Cool the cakes on a wire rack, then wrap them in plastic wrap and freeze for at least 2 hours. This helps with frosting and makes decorating easier. - Make the Cream Cheese Frosting
Beat butter and cold cream cheese in a stand mixer on high speed until smooth. Gradually add sifted powdered sugar, mixing on low until fully combined. Continue to beat until the frosting is smooth and free of lumps. - Assemble the Cake
Secure the first cake layer to the cake stand with a small amount of frosting. Spread a layer of frosting on top, then add the second cake layer. Frost the top and sides, and finish with a sprinkle of cinnamon or decorative toppings like cinnamon sticks or star anise.
Expert Tips
- Use Cake Strips: Soak cake strips in ice water and wrap them around your pans before baking. This helps bake the cake evenly and prevents the edges from overcooking.
- Freeze Cake Layers: Freezing the cake layers before frosting makes them easier to work with and helps the frosting set more easily.
- Room Temp Butter & Cold Cream Cheese: For a smooth, pipeable frosting, ensure the butter is at room temperature and the cream cheese is cold.
- Sift Powdered Sugar: Sifting the powdered sugar ensures a smoother frosting and prevents lumps.
Recipe FAQs
- Can I use light brown sugar?
Yes! Light brown sugar can be used in place of dark brown sugar if you prefer a lighter flavor. - Can I make this cake ahead of time?
Absolutely! The cake layers can be baked and frozen up to a week ahead, and the frosting can be prepared and stored in the fridge for up to 3 days. - Can I add nuts or other toppings?
Yes! Chopped nuts like pecans or walnuts make a great addition to this cake.
Other Thanksgiving Recipes to Try
- Chocolate Pumpkin Swirl Bundt Cake
- Cinnamon Sugar Apple Cobbler
- Sweet Honey Cornbread
- Mini Apple Cider Donut Muffins
Brown Sugar Chai Cake Recipe
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Servings: 20
Course: Dessert
Cuisine: American
For the 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 cinnamon
- 2 tsp cardamom
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp cloves
- 140g (10 tbsp) unsalted butter, room temperature
- 100g (½ cup) neutral oil
- 283g (1 ¼ cups) whole milk, room temperature
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
For the Frosting
- 227g (16 tbsp) unsalted butter, room temperature
- 12 oz (1 ½ blocks) cold cream cheese
- 340g (3 cups) sifted powdered sugar
Instructions
- Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans. Soak cake strips in ice water.
- In a stand mixer, combine the flour, brown sugar, baking powder, salt, and spices. Add butter and mix until it resembles wet sand.
- Add the oil, milk, eggs, and vanilla. Mix until just combined.
- Divide the batter evenly between the prepared pans and wrap cake strips around the pans.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let the cakes cool completely, then freeze for easier frosting.
- For the frosting, beat the butter and cold cream cheese until smooth. Gradually add sifted powdered sugar and beat until fully combined.
- Frost the cake by securing the first layer, spreading frosting, and adding the second layer. Frost the top and sides, and finish with your choice of toppings.
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