Description
A cozy and flavorful Spiced Chai Cake perfect for fall gatherings and celebrations, topped with a creamy browned butter cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1/2 cup brewed chai tea
- 1 teaspoon vanilla extract
- For Frosting:
- 1/2 cup unsalted butter, browned and cooled
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
- Beat the sugar and softened butter together in a large bowl using a mixer until creamy and light in color, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients alternately with the milk and brewed chai tea, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
- Beat the browned butter and softened cream cheese together until creamy, then gradually add in the powdered sugar and vanilla extract until smooth and fluffy.
- Frost the cooled cake and enjoy!
Notes
For a dairy-free version, substitute butter with coconut oil and use almond or oat milk. Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg