Description
This Brown Sugar Chai Cake is a moist and flavorful dessert infused with warm chai spices like cinnamon, cardamom, ginger, cloves, and allspice. Sweetened with rich brown sugar and tenderized with buttermilk, this cake is perfect for cozy afternoons paired with tea or coffee. A optional chai glaze adds an extra touch of spice and sweetness, making it an irresistible treat for fall and beyond.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon chai spice blend (or a mix of cinnamon, cardamom, ginger, cloves, and allspice)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Optional Chai Glaze
- 1 cup powdered sugar
- 2–3 tablespoons brewed chai tea or milk
- Pinch of cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round cake pans to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, chai spice blend, baking powder, baking soda, and salt. This ensures the leavening and spices are evenly distributed throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. This step incorporates air for a tender cake crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract for added aroma and flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until the batter is combined to avoid overworking the gluten, ensuring a soft cake.
- Pour and Bake: Pour the batter into the prepared pan. Smooth the top with a spatula for even baking. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before applying the glaze or slicing.
- Prepare the Chai Glaze: In a small bowl, whisk together powdered sugar with brewed chai tea or milk and a pinch of cinnamon until smooth and pourable.
- Glaze the Cake: Drizzle the chai glaze over the cooled cake. Allow it to set for a few minutes before slicing to serve.
Notes
- To create your own chai spice blend, mix 1 teaspoon cinnamon, ½ teaspoon each cardamom and ginger, and ¼ teaspoon each cloves and allspice.
- This cake pairs perfectly with a cup of tea or coffee, making it a great choice for gatherings or cozy afternoons.
- The cake stays moist for several days when stored properly in an airtight container.
