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Best Heavenly Chai Cake with Easy Brown Sugar Frosting

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This Heavenly Chai Cake with Creamy Brown Sugar Frosting is a tender, moist spice cake infused with authentic chai flavors and topped with a rich, caramel-like brown sugar frosting. Perfect for cozy gatherings, it’s a crowd-pleaser that comes together in about an hour.

Ingredients

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  • 2 cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk, warmed
  • ½ cup unsalted butter (for frosting)
  • 1 cup packed dark brown sugar (for frosting)
  • ⅓ cup heavy cream (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and lightly flour sides.
  2. In a small saucepan, warm 1 cup whole milk with a cinnamon stick, 3-4 lightly crushed green cardamom pods, and a star anise (optional) over medium heat until small bubbles form. Remove from heat, cover, and steep for 10 minutes. Strain and cool slightly.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
  4. In a large bowl, beat ½ cup softened butter and 1 cup light brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla extract.
  6. With mixer on low, add dry ingredients in three additions, alternating with infused milk in two additions, starting and ending with dry. Mix just until combined. Fold batter with a spatula.
  7. Divide batter evenly between prepared pans. Bake 25-30 minutes until a toothpick inserted in center comes out clean or with moist crumbs. Cool in pans 10 minutes, then invert onto a rack to cool completely.
  8. For frosting: In a small saucepan, melt ½ cup butter over medium heat, swirling until golden brown with a nutty aroma (5-7 minutes). Remove from heat, whisk in 1 cup dark brown sugar and ⅓ cup heavy cream. Return to heat and simmer 2 minutes, stirring. Cool 5 minutes.
  9. Transfer mixture to a bowl, cool 10 minutes. With mixer on low, gradually add 2 cups sifted powdered sugar and 1 teaspoon vanilla. Beat until smooth. Adjust consistency with cream or powdered sugar if needed.
  10. Place one cake layer on a plate, spread ⅓ of frosting on top. Add second layer, frost top and sides with remaining frosting. Serve at room temperature.

Notes

Bring eggs and butter to room temperature for best results. Do not overmix batter. For frosting, ensure butter mixture cools before adding powdered sugar to avoid runniness. Cake can be made a day ahead; flavors deepen overnight. Store at room temperature for up to 3 days or freeze unfrosted layers for up to 3 months.

Nutrition

Keywords: chai cake, brown sugar frosting, spice cake, easy cake recipe, chai spice cake, homemade cake, fall dessert, winter dessert

Find it online: https://bouncybowl.com/best-heavenly-chai-cake-with-easy-brown-sugar-frosting/