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Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe

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4.1 from 8 reviews

This Chai Cake recipe offers a spiced, moist cake infused with chai flavors and topped with a luscious brown butter cream cheese frosting. With warm spices like cinnamon, cardamom, and cloves mixed into the batter and a chai milk soak for extra moisture and flavor, this cake is a perfect dessert for tea lovers and anyone craving a rich, aromatic treat. The brown butter frosting adds a nutty depth that complements the cake’s chai spices beautifully.

Ingredients

For the Chai Cake

  • 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

For the Brown Butter Cream Cheese Frosting

  • 1 1/4 cups (280 g) unsalted butter
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar

For the Chai Milk Soak

  • 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 and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set aside this well-combined flour-spice mixture.
  3. Cream Butter and Sugars: In a large bowl, add the softened butter, granulated sugar, and brown sugar. Using an electric mixer on high speed, cream them together for 2 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed for about 1 minute until the mixture is pale and smooth.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture in batches, mixing on low speed until just combined. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing and a smooth batter.
  6. Bake the Cake: Pour the batter into the prepared pan. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the parchment paper to remove the cake from the pan and continue cooling until completely cooled.
  8. Make Brown Butter: While the cake bakes, melt the butter in a large pot over medium heat. Let it simmer, stirring occasionally, until it becomes foamy and turns a deep golden brown with a nutty aroma, about 10-12 minutes. Transfer the browned butter to a large bowl and refrigerate until firm but still soft.
  9. Prepare the Frosting: Once chilled, use an electric mixer to whip the browned butter on high speed for 5-10 minutes until pale and fluffy. Add the cold cream cheese and beat on medium speed until fluffy. Gradually sift in powdered sugar, mixing on low speed until combined, then whip on high for 1 more minute to fluff the frosting.
  10. Prepare Chai Milk Soak: Heat the whole milk in a small saucepan over low heat until steaming. Add the chai teabags and steep for 20 minutes. Remove from heat, discard the teabags, and let the milk cool to room temperature.
  11. Mix Milk Soak: Transfer the cooled chai milk to a pouring container. Stir in sweetened condensed milk and vanilla extract. Set aside.
  12. Assemble the Cake: When the cake is completely cooled, slice a thin layer off the top to help absorption. Transfer cake to a serving plate. Poke holes all over the top using a wooden stick or spoon handle to allow the chai milk soak to penetrate thoroughly.
  13. Soak the Cake: Slowly pour the chai milk mixture over the cake, allowing it to soak in fully. Be patient as the liquid absorbs through the holes into the cake.
  14. Frost and Serve: Spread a thick layer of brown butter cream cheese frosting over the soaked cake using an offset spatula. Sprinkle a little cinnamon on top for garnish. Cut into 16 slices and serve.

Notes

  • Allow the brown butter to cool properly before mixing to ensure the frosting whips up light and fluffy.
  • Removing a thin crust from the cake top helps the milk soak penetrate better.
  • Use room temperature ingredients for best mixing and cake texture.
  • The chai milk soak adds moisture and enhances the chai spice flavor—do not skip this step.
  • Refrigerate cream cheese before whipping for better frosting texture.

Find it online: https://cookedbysarah.com/chai-cake-with-brown-butter-cream-cheese-frosting-and-chai-milk-soak-recipe/