Warm up your gatherings with the cozy, aromatic Brown Sugar Chai Cake, a Spiced Dessert Bliss that blends rich brown sugar and chai spices with a creamy cinnamon frosting. Perfect for tea parties, holiday celebrations, or a comforting treat, this easy-to-make cake is sure to impress. Bake a Brown Sugar Chai Cake and savor the inviting flavors of fall with every delicious bite!
Ingredients for Brown Sugar Chai Cake
Here’s what you’ll need for Brown Sugar Chai Cake (makes 12 slices, serves 8–12):
Cake
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Chai Spice Syrup
- ½ cup water
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Equipment
- 9-inch round baking pan
- Medium and large mixing bowls
- Whisk or electric mixer
- Small saucepan
- Toothpick or skewer
- Spatula
- Measuring cups and spoons
- Airtight containers for storage
Ingredient Tips
- Flour: Measure accurately to ensure a tender crumb; gluten-free 1:1 blend works for dietary needs.
- Buttermilk: Adds moisture and tang; substitute with 1 tbsp lemon juice + 1 cup milk, rested for 5 minutes.
- Spices: Freshly ground spices enhance flavor; adjust ratios to taste.
- Brown Sugar: Pack tightly for accurate measurement; light or dark both work.
- Butter: Soften at room temperature for easier creaming; unsalted controls saltiness.
Directions for Brown Sugar Chai Cake
Let’s bake this Brown Sugar Chai Cake—a perfect Spiced Dessert Bliss!
Preheat the Oven
I preheat the oven to 350°F (175°C) and grease and flour a 9-inch round baking pan to ensure this Spiced Dessert Bliss releases easily.
Prepare the Cake Batter
In a medium bowl, I whisk together 1¾ cups flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cardamom, ¼ tsp cloves, and ¼ tsp nutmeg. In a large bowl, I beat ½ cup softened butter with 1 cup brown sugar until light and fluffy. I add 2 eggs one at a time, beating well, then mix in 1 tsp vanilla extract. I alternate adding the dry ingredients and 1 cup buttermilk to the wet ingredients, starting and ending with dry, mixing until just combined.
Bake the Cake
I pour the batter into the prepared pan, spreading it evenly. I bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
Make the Chai Spice Syrup
While the cake bakes, I combine ½ cup water, ½ cup brown sugar, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cardamom, ¼ tsp cloves, and ¼ tsp nutmeg in a small saucepan. I bring it to a boil, then simmer for 5 minutes. I remove from heat and let it cool slightly.
Soak the Cake
I let the cake cool in the pan for 10 minutes, then poke holes all over with a skewer. I slowly pour the chai spice syrup over the Brown Sugar Chai Cake, letting it soak in for enhanced flavor.
Prepare the Frosting
In a large bowl, I beat ½ cup softened butter until creamy. I gradually add 3 cups powdered sugar, 2–3 tbsp milk, 1 tsp vanilla extract, and ½ tsp cinnamon, beating until smooth and fluffy.
Frost and Serve
Once the cake is completely cool, I spread the frosting evenly over the top and cut into 12 slices for serving.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 8–12 (1 slice per serving)
- Calories: ~350 kcal per serving (1 slice)
- Macros per Serving: 50g carbs, 4g protein, 15g fat, 1g fiber
Variations for Brown Sugar Chai Cake
Try these twists on Brown Sugar Chai Cake:
- Nutty Crunch: Fold ½ cup chopped walnuts or pecans into the batter for a crunchy Spiced Dessert Bliss.
- Chai Glaze: Replace frosting with a glaze (1 cup powdered sugar, 2 tbsp milk, ½ tsp chai spice) for a lighter finish.
- Vegan Option: Use plant-based butter, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and non-dairy buttermilk (1 cup plant milk + 1 tbsp vinegar), inspired by Layla Cooks’ vegan recipes.
- Fruit Accent: Add ½ cup diced dried apricots to the batter for a sweet-tart note.
- Espresso Boost: Mix 1 tsp instant espresso powder into the batter for a coffee-chai twist.
Serving Ideas:
- Pair with Layla Cooks’ Sticky Coconut Cake for a diverse dessert spread.
- Serve with Layla Cooks’ spiced hot chocolate for a cozy treat.
- Offer at holiday gatherings with a fruit compote for contrast.
Storage
I store Brown Sugar Chai Cake in an airtight container at room temperature for up to 3 days to keep it moist. For longer storage, I refrigerate it for up to 1 week, wrapping it in plastic wrap to maintain moisture, and let it sit at room temperature for 30 minutes before serving. To freeze, I wrap individual slices tightly in plastic wrap and aluminum foil, storing in a freezer-safe container for up to 3 months. I thaw overnight in the refrigerator and bring to room temperature before serving. For best texture, I store frosting separately if not serving immediately.
Serving Tips
- Presentation: Serve Brown Sugar Chai Cake on a cake stand, dusted with powdered sugar or cinnamon for a festive look.
- Garnish: Top with fresh apple slices or a sprinkle of chai spice for elegance.
- Pairing: Enjoy with chai tea, coffee, or Layla Cooks’ pumpkin spice latte to enhance this Spiced Dessert Bliss.
- Portion Size: One slice per person for a treat; two for a hearty dessert.
- Occasions: Perfect for tea parties, holiday gatherings, or cozy afternoons.
FAQs About Brown Sugar Chai Cake
Here are answers to some common questions about Brown Sugar Chai Cake:
Can I make this cake ahead of time?
Yes, you can make the Brown Sugar Chai Cake ahead of time. The cake can be baked and stored at room temperature for up to 3 days or refrigerated for up to a week. If you need to prepare it further in advance, you can freeze the cake for up to 3 months. When ready to serve, thaw the cake overnight in the refrigerator and bring it to room temperature before frosting and serving.
Can I substitute any of the spices in the recipe?
Yes, you can adjust the spices to suit your taste or based on what you have available. For example, if you don’t have ground cardamom, you can omit it or replace it with a similar warm spice like allspice. The flavor profile may vary slightly, but the cake will still be delicious.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let the mixture sit for about 5 minutes until it curdles slightly. This homemade buttermilk substitute works well in the cake batter.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free Brown Sugar Chai Cake; ensure other ingredients are gluten-free.
Can I skip the chai spice syrup?
Yes, you can omit the syrup for a simpler Brown Sugar Chai Cake, though it adds moisture and intensifies the chai flavor.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
The Brown Sugar Chai Cake is a delightful blend of warm spices and rich flavors, perfect for any occasion. Easy to prepare and irresistibly delicious, it’s sure to become a favorite. Enjoy a slice with your favorite hot beverage for a cozy treat!
Brown Sugar Chai Cake
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons 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
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Chai Spice Syrup:
- 1/2 cup water
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the Frosting:
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 2 –3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour a 9-inch round baking pan.
- Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
- In a large bowl, beat the butter and brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
- Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the chai spice syrup: While the cake is baking, combine the water, brown sugar, cinnamon, ginger, cardamom, cloves, and nutmeg in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let cool slightly.
- Soak the cake: Once the cake is done, let it cool in the pan for 10 minutes. Poke holes all over the cake with a skewer or toothpick, then slowly pour the chai spice syrup over the top, allowing it to soak in.
- Prepare the frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and cinnamon, beating until smooth and fluffy.
- Finish the cake: Once the cake is completely cool, spread the frosting over the top.
Notes
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes before using.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the cake for up to 3 months.
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