Brown Sugar Chai Cake

Mealoras

A soft, spice-infused layer cake topped with velvety cream cheese frosting.

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Prep Time 25

Cook Time 35

Total Time 1

Course Dessert

Servings 12 Slices

Ingredients

For the Brown Sugar Chai Cake:
390 g All-Purpose Flour
320 g Dark Brown Sugar
15 g Baking Powder
1 tsp Kosher Salt
1 tbsp Ground Cinnamon
2 tsp Ground Cardamom
1 tsp Ground Ginger
1 tsp Ground Allspice
1 tsp Ground Nutmeg
1 tsp Ground Cloves
140 g Unsalted Butter softened
100 g Neutral Oil
283 g Whole Milk
2 Large Eggs
1 tbsp Vanilla Extract
For the Cream Cheese Frosting:
227 g Unsalted Butter softened
12 oz Cream Cheese cold
340 g Powdered Sugar sifted

Instructions

Preheat the oven and prepare two nine-inch cake pans with grease and parchment paper.
Whisk the flour, dark brown sugar, baking powder, salt, and all spices in a mixer bowl until combined.
Add the softened butter cubes and mix on low until the texture resembles damp sand.
Combine the oil, milk, eggs, and vanilla in a separate container and whisk well.
Slowly pour the liquid mixture into the dry ingredients while mixing on low-to-medium speed until just combined.
Distribute the batter evenly between the pans and bake until a toothpick comes out clean.
Cool the cakes in the pans briefly before transferring to a wire rack to cool completely.
Beat the butter and cold cream cheese until smooth, then gradually add powdered sugar and whip until fluffy.
Stack the cooled layers with a thick middle layer of frosting and cover the exterior as desired.

Notes

For the cleanest frosting application, wrap cooled cake layers in plastic and chill in the freezer for one hour before decorating.
• Ensure all liquid ingredients are at room temperature to prevent the batter from curdling.
• Store the finished cake in the refrigerator due to the cream cheese frosting, but serve at room temperature for the best texture.