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Chai Cake

Chai Cake
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Indulge in the warmth of this delightful Chai Cake, a perfect blend of autumn spices and creamy frosting that will elevate any gathering. The cake is irresistibly moist, thanks to a sweet chai milk soak, while the rich brown butter cream cheese frosting creates a luscious finish. Each bite offers a comforting fusion of flavors from cinnamon, ginger, and cardamom, making it a standout dessert for cozy family dinners or festive celebrations. Easy to prepare and visually stunning, this cake is as much a treat for the eyes as it is for the taste buds. Whether enjoyed with tea or coffee, it’s sure to become a favorite in your dessert repertoire.

Ingredients

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  • 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

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a medium bowl, mix dry ingredients: flour, spices, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter with granulated and brown sugars until fluffy. Add eggs one at a time and stir in vanilla extract.
  4. Gradually add buttermilk to the butter mixture; then incorporate the dry mixture until just combined.
  5. Pour batter into the prepared pan and bake for about 38 minutes or until a toothpick comes out clean.
  6. For the chai soak, steep chai teabags in hot water; stir in sweetened condensed milk and vanilla extract after removing teabags.
  7. Once baked, poke holes in the warm cake and pour chai soak evenly over it.
  8. For frosting, beat cold cream cheese with unsalted butter; gradually add powdered sugar and adjust with whole milk as needed.
  9. After cooling completely, frost the cake generously.

Nutrition

Find it online: https://thelowfatkitchen.com/chai-cake/