The aroma of spiced chai wafts through the air, mingling perfectly with the promise of warmth and comfort that autumn brings. As the leaves turn golden and the days grow shorter, there’s nothing quite like a cozy dessert to celebrate the season. This Extra Moist Chai Cake, soaked in sweet chai milk and adorned with a luscious brown butter cream cheese frosting, brings together all those nostalgic flavors. Not only is it a delightful crowd-pleaser, but it’s also a wonderful option for those seeking a gluten-free treat. Imagine serving this cake at your next gathering, each bite drenching your senses in seasonal spices while evoking the spirit of fall. Ready to bring a taste of autumn to your table? Let’s dive into how to create this enchanting dessert!
Why is Chai Cake a Must-Try?
Warm, Spiced Comfort: This chai cake is the perfect blend of spices that evoke that cozy feeling of autumn with every slice. Decadent Frosting: Topped with a rich brown butter cream cheese frosting, each bite is a sweet indulgence you won’t forget. Gluten-Free Option: Don’t worry, I’ve included tips to easily make it gluten-free, so everyone can enjoy it! Crowd Favorite: Whether at a family gathering or a cozy brunch with friends, this cake will shine on any dessert table. Easy to Make: With straightforward steps and simple ingredients, whipping up this cake is a breeze. Pair it with hot chai or coffee for the ultimate fall experience!
Chai Cake Ingredients
• For the Cake Base
- All-Purpose Flour – Structure for the cake; spoon and level to avoid excess flour.
- Ground Cinnamon – Warm and spiced flavor; substitute with pumpkin pie spice if preferred.
- Ground Ginger – Adds a zesty kick; fresh ginger can be used, but adjust quantity.
- Ground Allspice, Nutmeg, Cardamom, Cloves – Contribute to the chai flavor profile; use a chai spice mix for convenience if desired.
- Baking Powder and Baking Soda – Leavening agents for fluffiness; ensure they’re fresh for effectiveness.
- Salt – Enhances flavor balance; use kosher salt for a cleaner taste.
- Unsalted Butter – Provides moisture and richness; can substitute with coconut oil for a dairy-free version.
- Granulated and Brown Sugar – Adds sweetness and moisture; reduce sugar for less sweetness based on personal preference.
- Eggs – Bind the recipe and add moisture; use room temperature eggs for better incorporation.
- Vanilla Extract – Adds depth of flavor.
- Buttermilk – Ensures a moist texture; make your own by mixing 1 cup milk with 1 tbsp lemon juice/vinegar.
• For the Brown Butter Frosting
- Brown Butter – Deep, nutty flavor; make sure to cool slightly before whipping.
- Cream Cheese – Provides creaminess for frosting; using cold cream cheese helps avoid lumps.
- Powdered Sugar – Sweetness and structure for frosting; sift before adding to avoid clumps.
• For the Chai Milk Soak
- Whole Milk – Provides moisture.
- Chai Tea Bags – Flavor infusion for the soak.
- Sweetened Condensed Milk – Adds sweetness and richness; use evaporated milk or a dairy-free alternative for lower sweetness.
This Chai Cake is sure to elevate your autumn celebrations!
Step‑by‑Step Instructions for Chai Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare a 9×9 inch light metal pan by greasing it with butter or a non-stick spray and lining the bottom with parchment paper. This ensures your chai cake will come out easily after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, combine all-purpose flour, ground cinnamon, ground ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly for about 1-2 minutes until well blended. This creates an aromatic spice mix that will enhance the flavor of your chai cake.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter along with granulated and brown sugars until the mixture is light and fluffy, approximately 2 minutes. You will know it’s ready when it turns pale in color and has a creamy texture. This step is crucial for ensuring your chai cake is moist and rich.
Step 4: Combine Wet Ingredients
Mix in the eggs, one at a time, followed by the vanilla extract until smooth. Gradually incorporate the buttermilk along with the dry ingredients, stirring just until combined. Avoid overmixing to ensure your chai cake remains light and fluffy. The batter should be thick yet pourable when you’re finished.
Step 5: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Place the pan in the oven and bake for 35-38 minutes, checking for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs, indicating your chai cake is perfectly baked.
Step 6: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 30 minutes. After cooling, carefully transfer the cake onto a wire rack to cool completely at room temperature. This step is key for achieving the right texture before adding the frosting.
Step 7: Prepare Brown Butter Frosting
While the cake cools, begin making the brown butter frosting. In a saucepan, melt the butter over medium heat, stirring until it turns golden brown and develops a nutty aroma. Remove it from heat and allow it to cool slightly, then whip it in a mixing bowl with cream cheese until fluffy. Gradually mix in powdered sugar until fully combined.
Step 8: Make Chai Milk Soak
In a small pot, heat the whole milk until warm, then steep the chai tea bags in it for about 20 minutes. Once steeped, remove the tea bags and stir in the sweetened condensed milk along with a splash of vanilla extract. This chai milk soak will infuse extra flavor into your cake.
Step 9: Assemble the Cake
Poke holes evenly across the cooled chai cake using a skewer or fork, allowing the soak to soak in deeper. Pour the chai milk soak over the cake evenly, letting it absorb. Finally, generously frost the top with the brown butter frosting, and if desired, sprinkle a pinch of cinnamon on top before slicing into 16 delightful pieces.
Chai Cake Variations & Substitutions
Feel free to get creative and make this chai cake your own! Each variation allows you to explore new flavors while keeping that cozy vibe.
- Gluten-Free: Use gluten-free baking flour for a delightful gluten-free version without losing texture.
- Dairy-Free: Replace buttermilk with a mix of almond milk and lemon juice to cater to dairy-free diets.
- Vegan: Substitute eggs with flaxseed eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use coconut oil instead of butter for a vegan twist.
- Nutty Addition: Fold in chopped pecans or walnuts into the batter for a delightful crunch. The nuts add a lovely contrast to the moist cake, enhancing its overall texture.
- Pumpkin Spice Twist: Swap out traditional spices for pumpkin pie spice for an extra autumn vibe. This adds a fragrant warmth and makes the cake feel like a seasonal hug.
- Coconut Cream Frosting: Instead of traditional frosting, make a coconut cream topping using chilled coconut cream and powdered sugar for a tropical flair. This adds a layer of creaminess and coconut flavor.
- Spicy Kick: Add a pinch of cayenne pepper to the dry ingredients for a spicy surprise. It creates a playful heat that balances the sweetness.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top for an indulgent finish that pairs wonderfully with the chai flavors. The chocolate adds a rich depth to each bite.
For more delicious desserts, consider checking out my Butter Pecan Cake or the festive Pumpkin Spice Roll Cake for recipes that will warm your heart this season!
What to Serve with Extra Moist Chai Cake?
The aroma of spiced chai cake creates such a warm atmosphere, it’s the perfect centerpiece for a cozy meal.
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Warm Chai Tea: Infuses the experience with comforting spice, enhancing the chai flavor in the cake beautifully. Sip slowly and savor each moment.
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Cinnamon Ice Cream: Creamy and cold, this ice cream complements the warm cake perfectly, offering a delightful contrast in temperature and texture.
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Roasted Apples: Perfectly spiced and caramelized, they add a fresh sweetness to each bite, bringing out the warm autumn spices in the cake.
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Spiced Nuts Mix: A crunchy, savory option balances the sweetness of the cake, making it a lovely snack alongside a slice. The nuts’ earthy flavors enhance the chai notes.
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Cardamom Coffee: The rich coffee with a hint of cardamom creates a delightful synergy with the cake. Each sip heightens the spiced notes and comforts the soul.
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Maple Glazed Carrots: Sweet and tender, these carrots provide a fresh, crisp contrast, while their sweetness resonates with the cake’s flavors, promising a vibrant dining experience.
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Pumpkin Spice Whipped Cream: This fluffy topping brings a festive flair, echoing the seasonal essence while adding a luscious texture to each slice of cake.
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Maple Syrup Drizzle: A light drizzle provides an extra layer of sweetness that pairs charmingly with the cake’s spices, enhancing your overall enjoyment.
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Chai Latte: Continue with the chai theme by pairing your cake with a rich chai latte, uniting flavors and ensuring a comforting experience to relive the warm chai aroma.
Make Ahead Options
These Chai Cake preparations are ideal for busy home cooks! You can bake the chai cake up to 24 hours in advance; just allow it to cool completely before wrapping it tightly in plastic wrap and refrigerating. This helps retain its moisture and flavor. You can also prepare the brown butter frosting up to 3 days ahead. Simply store it in an airtight container in the fridge, then let it sit at room temperature for about 30 minutes before frosting the cake to ensure it spreads easily. When you’re ready to serve, just add your chai milk soak right before frosting for a freshly made taste and enjoy a delicious dessert with minimal effort!
How to Store and Freeze Chai Cake
Fridge: Store leftover chai cake in an airtight container for up to 3 days. This keeps it moist and delicious, ready for your sweet cravings!
Freezer: To freeze, wrap the cooled chai cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months without losing its flavor.
Thawing: When ready to enjoy, simply transfer the cake to the fridge to thaw overnight or leave it at room temperature for a few hours.
Reheating: If you prefer it warm, reheat slices in the microwave for about 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes. Enjoy your delightful chai cake!
Tips for the Best Chai Cake
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Room Temperature Ingredients: Using room temperature ingredients like butter and eggs ensures a smoother batter and better rise. Cold ingredients can lead to a denser chai cake.
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Accurate Flour Measurement: Measure flour accurately by spooning it into your measuring cup and leveling it off. This prevents excess flour from leading to a dry and dense cake.
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Gentle Mixing: When incorporating dry ingredients into the wet mixture, mix just until combined. Overmixing can create a tough texture and ruin the fluffiness of your chai cake.
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Use a Light Metal Pan: Baking in a light metal pan promotes even baking and avoids over-browning. Dark pans can absorb too much heat and result in uneven baking.
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Cool Completely Before Frosting: Make sure the cake is fully cooled before applying the brown butter frosting. This will help the frosting hold its shape and prevent melting.
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Customization for Dietary Needs: Don’t hesitate to adjust the recipe for gluten-free options. Simply swap out all-purpose flour with a gluten-free baking blend for a delicious alternative.
Chai Cake Recipe FAQs
How do I select the best ingredients for Chai Cake?
Absolutely, selecting quality ingredients is crucial! For the best results, choose fresh spices as they significantly enhance flavor. If using ground spices, look for vibrant color and aroma; they should be potent and not dull. When selecting your flour, choose a high-quality all-purpose flour and always spoon and level to avoid excess, which can lead to a dense cake. Room temperature eggs and butter help create a smooth batter, leading to a lighter final product.
What is the best way to store leftover Chai Cake?
To keep your leftover chai cake fresh, store it in an airtight container in the refrigerator for up to 3 days. This helps maintain its moisture and texture. For longer storage, you can freeze the cake. Just wrap it tightly in plastic wrap and then in aluminum foil — it will stay delicious for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight or at room temperature for a few hours.
Can I freeze Chai Cake, and if so, how?
Very! To freeze your chai cake, first, allow it to cool completely after baking. Next, wrap individual slices or the whole cake in plastic wrap, ensuring it is tightly sealed to prevent freezer burn. Then, wrap it again in aluminum foil for an added layer of protection. Label it with the date, and it can be safely frozen for up to 3 months. To serve, thaw it overnight in the fridge or for a few hours at room temperature.
What if my Chai Cake isn’t rising properly?
If your chai cake doesn’t rise as expected, it could be due to a couple of factors. First, ensure your baking powder and baking soda are fresh; old leavening agents won’t help the cake rise. Also, be cautious not to overmix the batter after adding the dry ingredients, as this can lead to a dense texture. Lastly, it’s important to preheat the oven fully before baking — an under-heated oven can cause cakes not to rise properly.
Is there a gluten-free option available for Chai Cake?
Yes! I’ve got you covered! To make a gluten-free chai cake, substitute all-purpose flour with a gluten-free baking blend (like Bob’s Red Mill). Follow the recipe as is, adjusting the liquid slightly if necessary since gluten-free flours can absorb more moisture. Additionally, you can use a dairy-free milk and vinegar mixture instead of buttermilk to cater to different dietary needs. This way, everyone can join in on the chai cake indulgence!
Can I use dairy alternatives in my Chai Cake?
Absolutely! For a dairy-free version, feel free to replace buttermilk with a mixture of non-dairy milk (like almond or coconut) and a tablespoon of lemon juice or vinegar to create a buttermilk substitute. You can also use coconut oil instead of unsalted butter for a rich, dairy-free treat. Your cake will still turn out moist and delicious!
Chai Cake Recipe FAQs
Irresistibly Moist Chai Cake with Brown Butter Frosting
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare a 9x9 inch light metal pan.
- In a medium bowl, mix all dry ingredients thoroughly.
- Beat the softened unsalted butter with sugars until light and fluffy.
- Mix in eggs one at a time, followed by vanilla extract and buttermilk.
- Pour batter into prepared pan and bake for 35-38 minutes.
- Cool in the pan for 30 minutes, then transfer to a wire rack.
- Prepare brown butter frosting by whipping cooled brown butter with cream cheese and powdered sugar.
- Heat whole milk and steep chai tea bags, then stir in sweetened condensed milk.
- Poke holes in the cooled cake, pour chai milk soak over it, and frost with brown butter frosting.
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