Brown Sugar Chai Cake
If you’re searching for a delightful dessert that combines the warmth of chai spices with the rich sweetness of brown sugar, look no further than this Brown Sugar Chai Cake. Perfect for any occasion, this cake offers a harmonious blend of spices that will make your taste buds dance with joy. Let’s dive into the details of this delectable recipe.
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.