Chai Cake With Brown Butter Cream Cheese Frosting Recipe

I absolutely adore this recipe because it combines the comforting warmth of spices like cinnamon, ginger, and cardamom with the bold twist of black tea, giving it a unique flavor that feels both nostalgic and adventurous. Plus, the luscious browned butter cream cheese frosting is the perfect indulgent touch that always leaves everyone asking for seconds.

The warm, spiced aroma of chai fills my kitchen when I bake this very special cake. Not only my favorite cake for birthday celebrations, but also a go-to cake for any and all occasions.

The combination of flavors—cinnamon, ginger, cardamom, and cloves—makes for such an aromatic and delicious cake. My ginormous brown butter cream cheese frosting takes it to dizzying, mouthwatering heights of cake heaven.

Chai Cake With Brown Butter Cream Cheese Frosting Recipe Ingredients

• All-Purpose Flour: Provides structure; high in carbohydrates.
• Granulated Sugar: Sweetens the cake; main source of sweetness.
• Brown Sugar: Adds moisture and caramel flavor.
• Ground Cinnamon: Adds warmth and spice; antioxidant properties.
• Vegetable Oil: Keeps cake moist; source of healthy fats.
• Brewed Black Tea: Adds subtle tea flavor; contains antioxidants.
• Browned Butter: Adds a nutty depth to frosting.
• Cream Cheese: Provides tanginess; creamy texture for frosting.
• Powdered Sugar: Sweetens frosting; creates smooth texture.

Chai Cake With Brown Butter Cream Cheese Frosting Recipe Ingredient Quantities

• 1 and 3/4 cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 cup (120ml) vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup (180ml) whole milk, at room temperature
• 1/4 cup (60ml) brewed black tea, cooled
• 1 cup (240ml) heavy cream, whipped (optional for serving)
• 1/2 cup (113g) unsalted butter, browned and cooled
• 8 ounces (225g) cream cheese, softened
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or cream, if needed
• Pinch of salt

How to Make this Chai Cake With Brown Butter Cream Cheese Frosting Recipe

1. Set your oven to 350°F (175°C) to preheat. Grease and flour two 8-inch round cake pans.

2. In a big bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Whisk this mixture until it is well combined.

3. In another bowl, combine the vegetable oil, eggs, and vanilla extract, and whisk them together until they’re fully integrated. Then, as the next step in this current process, incorporate the whole milk and brewed black tea into this mixture and stir until everything is well-mixed.

4. Slowly incorporate the wet ingredients into the dry ingredients, stirring gently until the mixture is just combined and completely smooth.

5. Evenly distribute the batter between the cake pans you have made ready. Then bake the batter-filled pans for 25-30 minutes, or until you achieve this result: A toothpick inserted into the center of the cake comes out clean.

6. Let the cakes cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.

7. The frosting is made by beating browned butter and softened cream cheese together until the mixture is smooth and creamy.

8. Slowly incorporate the confectioners’ sugar, one cup at a time, mixing thoroughly after each addition. Blend in the vanilla and a tiny pinch of salt.

9. Add 1 to 2 tablespoons of milk or cream to the frosting if it is too thick. Stir in this liquid until the frosting reaches your desired consistency.

10. After the cakes are entirely cool, apply a layer of frosting atop one of the cake layers. Position the other cake layer atop the first one and spread frosting over the top and sides of the stacked cake. Serve with whipped cream, if desired.

Chai Cake With Brown Butter Cream Cheese Frosting Recipe Equipment Needed

1. Oven
2. Two 8-inch round cake pans
3. Cooking spray or butter for greasing
4. Flour for dusting pans
5. Large mixing bowl
6. Medium mixing bowl
7. Measuring cups
8. Measuring spoons
9. Whisk
10. Mixing spoon or spatula
11. Electric mixer or stand mixer
12. Wire rack
13. Toothpick
14. Small saucepan (for browning butter)
15. Serving plate or cake stand (optional)
16. Knife or spatula for frosting
17. Optional: Piping bag (if decorating with whipped cream)

FAQ

• Q: Can I use a different type of flour instead of all-purpose flour?You can use cake flour for a softer texture; however, you may need to make slight adjustments to the liquid ingredients.
• Q: How do I brown the butter for the frosting?A: A light golden brown color is achieved when the butter is melted in a saucepan over medium heat and stirred occasionally for about 5-7 minutes. After the required time has passed, the butter needs to cool before it can be used.
• Q: Can I make this cake without the brown butter?A: Yes, you can use normal unsalted butter for the frosting, but brown butter is such an upgrade. It adds a rich, nutty flavor that totally enhances the frosting.
• Q: Is it necessary to use brewed black tea in the cake batter?A: The chai flavor profile is enriched by the presence of tea; omit the tea, and you miss a subtle layer of flavor in the cake.
• Q: Should the eggs be at room temperature?A: Yes, it is much easier to blend eggs at room temperature into a batter. This is imperative when trying to obtain a smooooooth and even textured product. For my cakes, making sure the eggs are at room temperature means I can skip an extra long beating step.
• Q: Can I prepare the cake ahead of time?A: You can definitely bake the cake a day in advance and keep it covered. Frost it on the day you plan to serve it.

Chai Cake With Brown Butter Cream Cheese Frosting Recipe Substitutions and Variations

All-purpose flour: For a nuttier flavor and more fiber, use the same amount of whole wheat flour.
Cooking oil: Substitute with an equal amount of melted coconut oil or canola oil.
Whole milk: Substitute with almond milk or oat milk for a dairy-free option.
Sugar, granulated: Replace with an equal amount of coconut sugar for a sweetness similar to that of caramel.
Coconut cream can be used as a dairy-free substitute for heavy cream when preparing whipped toppings.

Pro Tips

1. Brown Butter Preparation: Ensure the butter is properly browned by heating it over medium heat until it turns a golden brown and develops a nutty aroma. This will add depth and a rich flavor to your frosting.