If you’re anything like me, you love a cake that’s both cozy and bold in flavor—and that’s exactly what this Brown Sugar Chai Cake delivers. With its tender crumb, warm spice notes, and a velvety cream cheese frosting to top it all off, this cake tastes just like your favorite chai latte in dessert form. Perfect for chilly mornings, holiday tables, or anytime you’re craving something comforting, spicy-sweet, and utterly irresistible!
About The Recipe
There’s something about the flavor of chai that feels like a warm hug. It’s nostalgic, earthy, a little exotic, and when combined with rich brown sugar and creamy frosting? Pure magic. I created this Brown Sugar Chai Cake after having one too many uninspiring spice cakes. I wanted to make something that actually honored the warm, complex flavors of chai—but still felt soft, delicate, and totally cake-worthy.
This recipe features a blend of cinnamon, cardamom, ginger, cloves, allspice, and nutmeg, all tied together with dark brown sugar and a hint of vanilla. The cake layers are incredibly moist thanks to a combination of butter, oil, and whole milk, and each bite carries the deep flavor of warm spices balanced perfectly with sweet, creamy frosting. It’s the kind of cake you’ll want to make over and over again.
And let me just say—it’s a showstopper! Whether you serve it simply dusted with cinnamon or go all out with piped swirls and decorative spice accents, it’s the kind of cake that smells as amazing as it tastes.
Reasons You Will Love This Brown Sugar Chai Cake
- The ultimate cozy dessert for fall and winter!
- Full of real chai spice flavor (no tea bags needed).
- Perfectly moist and rich from brown sugar, oil, and milk.
- Easy to decorate, whether rustic or refined.
- Topped with the creamiest cream cheese frosting.
- A crowd-pleasing, conversation-starting cake for the holidays or any special moment.
Equipment Needed
To make this spiced cake come together effortlessly, here’s what I used and recommend having on hand:
- Mixing Bowls
- Stand Mixer or Electric Hand Mixer
- 9-Inch Cake Pans (x2)
- Cake Strips (optional, but highly recommended for flat layers)
- Offset Spatula
- Cooling Rack
- Whisk
- Parchment Paper
These basic tools make cake prep easy and smooth, especially if you want a bakery-style finish.
Ingredients
For the Brown Sugar Chai Cake:
- 3¼ cups (390g) all-purpose flour
- 1½ cups (320g) dark brown sugar
- 1 tbsp + ¾ tsp (15g) 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
- 10 tbsp (140g) unsalted butter, room temperature
- ½ cup (100g) neutral oil (canola or vegetable oil work well)
- 1¼ cups (283g) whole milk, room temperature
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
Ingredient Notes:
- Brown Sugar – We’re using dark brown sugar for that rich molasses flavor that pairs beautifully with warm chai spices.
- Chai Spices – This bold spice blend creates the ultimate chai flavor in every bite. Make sure they’re fresh!
- Butter & Oil – Butter adds richness, and oil helps keep the cake soft and moist.
- Milk – Room temperature whole milk gives this cake a lovely tender crumb.
- Eggs – Room temp eggs mix more evenly into the batter, resulting in a smoother texture.
For the Cream Cheese Frosting:
- 16 tbsp (227g) unsalted butter, room temperature
- 12 oz (1½ blocks) cream cheese, cold
- 3 cups (340g) powdered sugar, sifted
Frosting Notes:
- Cream Cheese – Cold cream cheese is key for a thick, pipeable consistency.
- Powdered Sugar – Sifting is important for a silky-smooth finish.
- Butter – Using room temp butter helps the frosting blend easily and stay smooth.
How to Make Brown Sugar Chai Cake
This cozy cake comes together beautifully and is surprisingly simple to make. Here’s exactly how I do it, step-by-step:
Step 1: Prepare the Cake Pans
Preheat your oven to 325°F (165°C). Grease and line two 9-inch cake pans with parchment paper. For ultra-flat, even layers, I like to soak my cake strips in ice water and wrap them around the pans just before baking. It’s an extra step, but so worth it.
Step 2: Mix the Dry Ingredients
In the bowl of your stand mixer fitted with a paddle attachment, combine the flour, brown sugar, baking powder, salt, and all the spices—cinnamon, cardamom, ginger, allspice, nutmeg, and cloves. These spices are what make this cake taste just like a warm mug of chai.
Step 3: Add the Butter
Cut the room-temperature butter into small cubes and add it into the dry ingredients. Mix on low speed until the mixture resembles coarse, damp sand. This method helps coat the flour in fat, making the final cake ultra-tender.
Step 4: Add the Wet Ingredients
Pour in the neutral oil, room temperature milk, eggs, and vanilla extract. Mix everything together until just combined—no need to overmix here. The batter should be smooth and lightly spiced.
Step 5: Bake
Divide the batter evenly between the prepared pans, then wrap the cake strips around the pans if you’re using them. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Once done, remove the cakes from the oven and turn them out immediately onto a wire rack to cool completely. Once cooled, I usually wrap each layer in plastic wrap and freeze them—this trick makes decorating way easier and keeps the cake super moist.
Make the Cream Cheese Frosting & Assemble
Once your chai-spiced cake layers are baked and cooled (or frozen for easy handling), it’s time to bring everything together with the dreamiest cream cheese frosting.
Make the Cream Cheese Frosting
In the bowl of your stand mixer fitted with a paddle attachment, beat together:
- 227g (16 tbsp) unsalted butter, room temperature
- 12 oz (1½ blocks) cream cheese, cold
Cream the butter and cream cheese together on high speed until smooth and lump-free. Then, gradually add:
- 340g (3 cups) powdered sugar, sifted
I always sift the powdered sugar ahead of time—trust me, this makes all the difference in creating a super smooth, creamy texture.
Once all the sugar is incorporated, continue beating on low speed for a minute or two to eliminate any pockets of air. You want this frosting to be thick, luscious, and totally spreadable.
Assemble the Cake
Now for the fun part! Here’s how I like to assemble it:
- Secure the Base Layer: Start by placing a small dab of frosting on your cake stand to hold the first cake layer in place.
- Add Frosting Between Layers: Spread a generous layer of frosting evenly on top of the first cake layer using an offset spatula.
- Top with Second Layer: Place the second cake layer over the frosting. If your layers have domed tops, feel free to level them with a serrated knife for a more polished look.
- Frost the Whole Cake: Cover the top and sides of the cake with the remaining cream cheese frosting. You can go for a smooth finish or a rustic, swirled look.
- Decorate (Optional): Lightly dust the top with ground cinnamon or decorate with star anise, chai spice sprinkles, or edible flowers if you’re feeling fancy.
Serve & Enjoy
Let the cake sit at room temperature for about 15–30 minutes before serving so the frosting softens up a bit. Each slice is wonderfully soft, spiced, and perfectly balanced with that tangy-sweet cream cheese frosting.
Whether you’re serving it up for a fall gathering, cozy holiday, or just because—it’s bound to be a showstopper.
FAQ’s, Tips, and Storage
How to Avoid Cake Cracking or Overcooking?
Baking a moist cake can sometimes be tricky, especially with such a flavorful, dense batter. Here are some tips to make sure your Brown Sugar Chai Cake comes out perfectly every time:
- Use Cake Strips: Cake strips help ensure that your cakes bake evenly, preventing the edges from cooking faster than the center. Soak the cake strips in cold water and wrap them around your cake pans before baking. This helps create a nice, flat cake layer, which is key when assembling.
- Do Not Overmix: Once you add the eggs to the batter, avoid overmixing to prevent air bubbles. The more you mix, the more air gets trapped, which can lead to cracking during baking.
- Don’t Skip the Freezing Step: Freezing the cooled cakes before frosting them will make the process so much easier. Plus, it prevents the frosting from melting into the warm cake, helping it set nicely.
How Can I Make the Frosting Sturdier?
For a thicker, pipeable frosting, it’s essential to have the right balance of cold cream cheese and room-temperature butter. This ensures that the frosting holds its shape without being too thin. If the frosting feels too soft, add a little extra sifted powdered sugar until it reaches the consistency you want.
Can I Make This Cake in Advance?
Yes, you can! In fact, making this cake in advance can save time and actually improve its flavor as the spices settle. Here’s what I suggest:
- For the Cake Layers: Bake the layers ahead of time, let them cool, wrap them tightly in plastic wrap, and freeze for up to 2 weeks. When you’re ready to assemble, just thaw them at room temperature for a couple of hours.
- For the Frosting: Make the frosting ahead of time and store it in an airtight container in the fridge for up to 3 days. When you’re ready to frost the cake, let the frosting come to room temperature for easy spreading.
How to Store the Cake
Store leftover Brown Sugar Chai Cake in an airtight container in the refrigerator for up to 5 days. The cake will stay moist, and the cream cheese frosting will keep its velvety texture.
If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil, and it will stay fresh for up to 3 months. When ready to serve, let it thaw in the fridge overnight and bring it to room temperature before enjoying.
With this cake, you’re guaranteed a blend of warm spices and rich flavor that’s perfect for fall, special occasions, or just an indulgent treat. Whether you share it with family or keep it all for yourself, it’s sure to be a hit every time!
