Name: Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe
Prep time: 30 min
Cook time: 38 min
Total time: 2 h 8 min
Cuisine: American
Ingredients: 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

Jump to Recipe

Picture this: the warm, inviting aroma of chai spices swirling through your kitchen as you pull a golden, perfectly baked cake from the oven. The soft crumb, soaked gently in a luscious chai-infused milk, beckons you closer. And then there’s the frosting—a dreamy, velvety brown butter cream cheese frosting, rich and oh-so-silky, spread generously atop this spiced beauty. This Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe isn’t just a dessert; it’s a heartfelt hug in cake form, effortlessly bringing cozy comfort and impressive flavor to your table. Ready to create a mouthwatering masterpiece that will wow friends, family, or just your own sweet tooth? Let’s dive in!

Why You’ll Love This Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe

Ready in about 2 hours: While it sounds fancy, this recipe is mostly hands-off baking and cooling time, giving you a flawless cake without feeling rushed.
Uses simple, pantry-friendly ingredients: Common spices and staples come together to create an extraordinary flavor symphony without any complicated, hard-to-find items.
Perfect for beginners and seasoned bakers alike: Clear instructions and clever techniques make this Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe approachable but still sophisticated.
Impressive presentation: The beautifully browned butter frosting and chai-spiced milk soak create layers of flavor and visual appeal that look like you spent hours mastering it.
Customizable to your taste: Want it spicier? Add extra cardamom or cinnamon. Prefer something sweeter? Adjust the condensed milk in the soak to your liking.

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

This recipe succeeds because of a few brilliant details. First, the dry chai spices—cinnamon, cardamom, cloves, ginger, and more—are perfectly balanced to give the cake a warm, comforting depth without overpowering. Second, letting the butter brown before blending it into the cream cheese frosting adds incredible nutty complexity and richness that lifts the whole cake. Third, the chai milk soak is the magic touch, infusing moisture and spice directly into the cake crumb for a moist and fragrant bite every time. These techniques together create a harmonious dessert experience that’s truly unforgettable.

Full rectangular white ceramic baking dish filled with perfectly baked cinnamon spice cake, topped with smooth, lightly dusted cream cheese frosting sprinkled evenly with cinnamon powder, whole uncut cake presented with clean edges, photographed from a 3/4 angle on a white marble countertop with natural lighting, professional food magazine style hero shot, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering the right ingredients is the foundation for this beautiful cake. Each component enhances the cozy chai flavor and rich frosting, so simple staples team up for extraordinary results.

All-purpose flour: The base for your cake’s tender crumb.
Ground cinnamon, ginger, allspice, nutmeg, cardamom, cloves: The essential chai spice blend that defines this cake’s personality.
Baking powder and baking soda: To give your cake a perfect rise and light texture.
Unsalted butter: Used softened for the cake and browned for the frosting, lending richness and flavor.
Granulated white sugar and brown sugar: For balanced sweetness and moistness.
Eggs: Room temperature for smooth batter and structure.
Vanilla extract: Enhances all the warm flavors with a sweet touch.
Buttermilk: Adds tender moisture and reacts with leaveners to keep the crumb soft.
Cream cheese: Cold for a creamy, tangy frosting that pairs beautifully with brown butter.
Powdered sugar: For a smooth, fluffier frosting texture.
Whole milk and chai teabags: The base for the soaked chai milk that seeps into the cake layers.
Sweetened condensed milk: Adds richness and a subtle caramel-like sweetness to the soak.

Ingredient Substitutions & Tips

Buttermilk: Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar, rested for 5 minutes.
Unsalted butter: Can swap for salted butter; reduce added salt slightly in the batter.
Whole milk for chai soak: Light or 2% milk works fine, but whole milk provides best creaminess.
Chai teabags: Substitute with a strong brew of your favorite chai loose leaf tea or replace with black tea plus a pinch of chai spices.

👨‍🍳 Pro Tips for Perfect Results

Use room temperature eggs: They blend more easily into the batter creating a smoother texture.
Brown the butter slowly: Watch closely to avoid burning, stirring frequently for that perfect nutty aroma.
Don’t skip the chai milk soak: This step transforms the cake’s texture into something decadently moist and aromatic.
Chill the brown butter frosting: It whips up fluffier and spreads more smoothly after a good chill.
Line the pan with parchment: Makes cake removal a breeze and keeps edges intact.

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

Step 1: Prep and Toss Your Dry Ingredients

Preheat your oven to 350°F and prepare a 9×9 inch pan with greasing and parchment paper. In a medium bowl, whisk together all-purpose flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. This fragrant medley of spices sets the chai foundation, ensuring every bite bursts with warming spice.

💡 Pro Tip: Whisking the spices with flour evenly distributes the chai flavors throughout the cake, so take a moment to combine well.

Step 2: Cream Your Butter and Sugars

In a large mixing bowl, cream softened butter with granulated and brown sugars on high speed for 2 minutes. You’ll see the mixture lighten and become fluffy, which helps create a tender crumb once baked.

💡 Pro Tip: Use softened butter, not melted, for perfect creaming—this traps air and makes the cake luxuriously light.

Step 3: Add Eggs and Vanilla

Mix in the eggs, one at a time, along with the vanilla extract on medium speed until the batter looks pale and smooth. This step boosts the cake’s richness and adds moisture.

💡 Pro Tip: Room temperature eggs prevent the batter from curdling—remember to plan ahead.

Step 4: Combine Wet and Dry Ingredients

Alternate adding buttermilk and the dry flour-spice mixture to your batter in portions, mixing on low speed. Scrape down the bowl’s sides frequently to make sure everything combines evenly. The batter should be smooth and silky, ready for the pan.

💡 Pro Tip: Add ingredients slowly to avoid overmixing, which can toughen the cake.

Step 5: Bake Your Spiced Chai Cake

Pour the batter into the prepared pan and bake for 35-38 minutes. You’re looking for a golden brown top and a toothpick to come out clean right from the center.

💡 Pro Tip: Use a light metal pan to ensure even baking and nice crust formation.

Step 6: Cool and Prepare Brown Butter Cream Cheese Frosting

As the cake cools, brown the butter by melting it over medium heat in a pot. Keep stirring until it foams and turns a deep golden brown with a nutty, irresistible aroma—about 10-12 minutes. Transfer to a bowl and chill until solid but soft enough to whip. Then, whip the brown butter until fluffy, add cold cream cheese, and beat until smooth and pale. Finally, sift in powdered sugar and blend on low, then whip on high for fluffiness.

💡 Pro Tip: Cooling the browned butter properly is key; too warm, and the frosting won’t hold its shape.

Step 7: Brew and Cool Chai Milk Soak

Heat whole milk gently until steaming and steep your chai teabags for 20 minutes. Remove the bags, let the milk cool fully, then whisk in sweetened condensed milk and vanilla. This rich chai milk will soak into the cake, deepening its moist, spicy character.

💡 Pro Tip: Don’t rush cooling—warm soak can melt your frosting later.

Step 8: Assemble and Soak Your Cake

After the cake cools completely, trim a very thin layer from the top to help the soak absorb efficiently. Transfer to a serving plate and poke small holes evenly across the surface using a wooden spoon handle or similar tool. Slowly pour the chai milk soak over the cake, letting it sink into those holes. Patience here rewards you with an incredibly tender crumb infused with chai magic.

💡 Pro Tip: Pour slowly and allow time between layers to really let the soak soak in deeply.

Step 9: Frost and Finish

Spread a thick, luscious layer of your brown butter cream cheese frosting over the soaked cake using an offset spatula. For a final touch, sprinkle a pinch of ground cinnamon on top. Slice into 16 generous pieces and prepare for the reactions—everyone’s going to ask for seconds!

💡 Pro Tip: For a smooth top, dip your spatula in hot water, shake off the excess, then gently smooth the frosting.

Common Mistakes to Avoid

Learn from these common pitfalls:

Overbaking the cake: Can lead to dryness, so start checking with a toothpick a few minutes early.
Skipping the chai milk soak: Makes the cake less moist and less flavorful overall.
Not browning the butter correctly: Burnt butter tastes bitter and ruins the frosting, so watch closely for that perfect nutty color.
Using warm cream cheese: Causes a runny frosting with poor texture. Always use cold.
Pouring chai soak too quickly: Can make the cake soggy on top and not absorb evenly—pour slowly.
Ignoring the parchment paper step: Makes cake removal hard and risks breaking.

Delicious Variations to Try

Once you’ve mastered this Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe, try mixing things up:

Maple Chai Twist

Swap the granulated sugar for maple syrup and add a tablespoon of maple extract to the batter for a cozy maple chai flavor combo.

Chocolate Chai Delight

Fold in mini chocolate chips or a swirl of melted dark chocolate into the batter before baking for a rich mocha-inspired chai cake.

Citrus Spice Chai Cake

Add zest from an orange or lemon to the batter and frost mixture to brighten up the warm spices with fresh citrus notes.

Vegan Version

Replace eggs with flax eggs, use plant-based butter and cream cheese alternatives, and substitute buttermilk with almond milk plus vinegar for a vegan-friendly chai treat.

Nutty Crunch Add-In

Toast chopped pecans or walnuts and sprinkle some into the batter and on top of the frosting for a delightful crunch contrast.

Chai Caramel Drizzle

Finish the frosted cake with a drizzle of homemade chai-spiced caramel sauce for an ultra-decadent dessert experience.

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

Single white plate holding a single slice of moist spice cake with a thick layer of creamy frosting on top, the slice revealing the tender crumb texture and specks of warm spices inside, with a light dusting of cinnamon powder on the frosting, shot close-up at an angled perspective to emphasize the soft interior layers, placed on a white marble surface with natural lighting, styled as an inviting food blog serving, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle ground cinnamon, toasted chopped nuts, or edible gold dust for a stunning finish. Fresh mint leaves or dried edible flower petals can also add a charming touch.

Side Dishes

Pair your chai cake with a scoop of vanilla bean ice cream or a dollop of whipped cream. A hot cup of masala chai or black tea complements the spices beautifully.

Creative Ways to Present

Cut into neat squares and stack for a layered cake tower. Serve on rustic wooden boards or delicate porcelain plates to highlight the cake’s warm tones. Try dusting some powdered sugar through a stencil for a pretty chai leaf design.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.

Freezing

You can freeze the cooled, unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before applying the chai milk soak and frosting.

Reheating

Warm slices gently in a microwave for 15-20 seconds to bring back softness, but avoid overheating or the frosting may melt.

FAQs

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and you may need to adjust liquids slightly for texture.

What chai tea brand do you recommend?

I love using strong, spiced chai blends with cinnamon, cardamom, and cloves like Tazo or local loose-leaf teas for the most authentic flavor.

Can I use instant chai spice powder instead of individual spices?

Definitely! Just substitute the total chai spice quantity with about 3 tablespoons of chai spice mix for convenience.

How thick should the brown butter frosting be?

It should be fluffy but thick enough to hold shape on the cake—similar to a traditional cream cheese frosting but richer.

Is it necessary to chill the frosting before whipping?

Yes, chilling the browned butter first helps the frosting whip up light and smooth rather than greasy.

Can I skip the chai milk soak?

The cake will still taste good without the soak but will be less moist and less infused with spicy chai flavor.

How do I store leftover frosting?

Keep leftover frosting in an airtight container in the fridge for up to 5 days. Rewhip slightly before using if it firms up.

Can I make this cake into cupcakes?

Yes! Bake in cupcake liners for about 18-22 minutes and adjust the chai milk soak amount used per cupcake accordingly.

Final Thoughts

This Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe truly feels like a warm invitation to slow down and savor every spill, every bite, and every cozy moment. From the tantalizing chai spices to the luxuriously smooth and nutty frosting, it’s a recipe that rewards your care with rich layers of flavor and heartfelt comfort. I hope baking this cake fills your kitchen with joy and your table with happy smiles.

Have you tried this Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍰