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Chai Cake

Chai Cake
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This Chai Cake is a delightful autumn-inspired treat that combines the warm spices of traditional chai tea with a moist and flavorful cake. Every bite is infused with the comforting essence of cinnamon, cardamom, and ginger, making it perfect for cozy gatherings or a sweet afternoon indulgence. The cake is soaked in a rich chai milk mixture that enhances its moisture and flavor, while a luxurious brown butter cream cheese frosting adds a decadent touch. Whether you serve it at festive celebrations or enjoy it as an everyday dessert, this chai cake is sure to impress with its unique taste and inviting aroma.

Ingredients

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  • 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
  • 1 1/4 cups (280 g) unsalted butter
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • 1/2 cup (120 ml) whole milk
  • 2 chai teabags
  • 1/2 cup (150 g) sweetened condensed milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, spices, baking powder, baking soda, and salt.
  3. In another bowl, cream softened butter with granulated and brown sugars until fluffy. Add eggs one at a time and mix well; then stir in vanilla extract.
  4. Gradually add the buttermilk to the wet mixture, combining until smooth.
  5. Slowly incorporate dry ingredients into the batter without overmixing.
  6. Pour the batter into the prepared pan and bake for about 38 minutes or until a toothpick comes out clean.
  7. Prepare the chai soak by steeping chai teabags in warm milk mixed with sweetened condensed milk for 5 minutes. Remove teabags.
  8. Once cooled completely, poke holes in the cake and pour the chai soak over it.
  9. For the frosting, melt unsalted butter until browned, then combine with cream cheese and powdered sugar until smooth. Add whole milk to reach desired consistency.
  10. Frost the cooled cake and serve.

Nutrition

Find it online: https://chopandcooktips.com/chai-cake/