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

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★★★★

4 from 40 reviews

This Chai Cake recipe is a fragrant and moist dessert that combines warm chai spices with a tender buttermilk cake base. It is topped with a luxurious brown butter cream cheese frosting and soaked with a sweet chai-infused milk to enhance the flavors and create a uniquely spiced and creamy cake perfect for any occasion.

Ingredients

Scale

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 Pan: Preheat the oven to 350°F (177°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy cake release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Set this flour-spice mixture aside for later use.
  3. Cream Butter and Sugars: In a large bowl, combine the softened butter with the granulated white sugar and brown sugar. Using an electric mixer on high speed, cream these ingredients together for 2 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs, one at a time, along with the vanilla extract. Mix on medium speed until the batter is pale in color and smooth, about 1 minute.
  5. Alternate Adding Buttermilk and Dry Ingredients: On low speed, add the buttermilk and the dry flour-spice mixture little by little, alternating between them, until fully incorporated and the batter is smooth. Scrape down the sides of the bowl with a rubber spatula as needed.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then use the parchment paper to gently lift the cake out and transfer it to the wire rack to cool completely.
  8. Prepare Brown Butter: While the cake bakes, melt the butter in a large pot over medium heat. Simmer it until it foams, emits a nutty aroma, and turns a deep golden brown, about 10 to 12 minutes. Transfer the brown butter to a bowl and chill in the fridge until solid but still soft.
  9. Make Frosting: Once the brown butter is chilled, whip it on high speed with an electric mixer until pale and fluffy (5-10 minutes). Then add the cold cream cheese and mix on medium speed until well combined and fluffy. Sift in the powdered sugar and mix on low speed until combined, then whip on high speed for another minute until fluffy.
  10. Make 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, then remove from heat, discard teabags, and allow the chai-infused milk to cool completely.
  11. Prepare Milk Soak Mixture: Transfer the cooled chai milk to a pourable container. Stir in the sweetened condensed milk and vanilla extract, and set aside until ready to use.
  12. Prepare the Cake for Soaking: When the cake is completely cooled, slice a very thin layer off the top with a sharp knife to help absorption. Place the cake on a serving plate and poke holes evenly on the surface using a wooden stick or similar tool.
  13. Soak the Cake: Slowly pour the chai milk mixture over the cake, allowing it to sink in gradually through the poked holes, ensuring the cake absorbs the flavors well.
  14. Frost the Cake: Spread a thick, even layer of the brown butter cream cheese frosting on top with an offset spatula.
  15. Garnish and Serve: Sprinkle a little ground cinnamon on top of the frosting, then cut the cake into 16 slices and serve.

Notes

  • Ensure all eggs and buttermilk are at room temperature for optimal mixing and texture.
  • Allow the brown butter to cool properly before whipping to achieve the right consistency for frosting.
  • Use parchment paper to easily remove the cake from the baking pan and avoid sticking.
  • Poking holes into the cake before soaking helps the chai milk penetrate and keep it moist.
  • The chai milk soak adds a unique spiced flavor and moistness to the cake, enhancing the overall taste experience.
  • The cake can be stored covered in the refrigerator for up to 3 days.

Keywords: chai cake, spiced cake, brown butter frosting, cream cheese frosting, chai spices, buttermilk cake, chai milk soak, dessert cake

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