Brown Sugar Chai Cake – A Cozy, Spiced Dessert with Cream Cheese Frosting

🎉 Introduction

Imagine wrapping yourself in a cozy blanket on a crisp autumn day — now take that comfort and turn it into a cake. That’s exactly what this Brown Sugar Chai Cake delivers. This rich, deeply spiced cake is infused with a warming chai blend — cardamom, cinnamon, ginger, cloves, nutmeg, and allspice — sweetened with dark brown sugar, and topped with a silky cream cheese frosting.

It’s bold, complex, and completely irresistible, perfect for fall gatherings, winter holidays, or anytime you want a dessert that tastes like a mug of chai in cake form. With a tender crumb and creamy topping, this cake is guaranteed to warm hearts and impress guests.

🧰 Equipment Needed

To bake this bakery-style chai cake at home, gather these essentials:

• 2 x 8-inch or 9-inch round cake pans (or a 9×13-inch pan)
• Stand mixer or hand mixer
• Mixing bowls
• Spatula and whisk
• Cooling racks
• Parchment paper
• Offset spatula (for frosting)

🧁 Pro Tip: Use cake strips for level layers and professional-looking results.

🛒 Ingredients

🍰 For the Brown Sugar Chai Cake

• 390g all-purpose flour (~3 1/4 cups)
• 15g baking powder (~1 tbsp)
• 1 tsp kosher salt
• 320g dark brown sugar (~1 1/2 cups, packed)
• 100g neutral oil (~1/2 cup; vegetable or canola)
• 2 eggs
• 283g whole milk (~1 1/4 cups)
• 1 tbsp vanilla extract

🧂 Chai Spice Blend

• 2 tsp ground cardamom
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp allspice
• 1 tsp cloves
• 1 tsp nutmeg

🧁 For the Cream Cheese Frosting

• 12 oz (340g) cream cheese, softened
• 227g (1 cup) unsalted butter, softened
• 340g powdered sugar (~2 3/4 cups)
• 1 tsp vanilla extract
• Pinch of salt

🫖 Optional Garnish: A dusting of chai spice, cinnamon sticks, or star anise for decoration

👩‍🍳 Directions

Step 1: Preheat & Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease and line two 8-inch round cake pans with parchment paper.

Step 2: Make the Chai Spice Mix

In a small bowl, combine:

• 2 tsp cardamom
• 1 tbsp cinnamon
• 1 tsp ginger
• 1 tsp cloves
• 1 tsp allspice
• 1 tsp nutmeg

Set aside for use in both the cake and garnish.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt
• Half of your chai spice blend

Set aside.

Step 4: Cream Wet Ingredients

1. In a large bowl, beat together:
   • Brown sugar
   • Neutral oil
2. Add:
   • Eggs, one at a time
   • Vanilla extract
   • Mix until smooth and creamy.
3. Alternately add:
   • Dry ingredients
   • Milk

Begin and end with flour mixture. Mix until just combined.

✨ Don’t overmix! You want a tender crumb, not a dense texture.

Step 5: Bake the Cakes

1. Pour batter evenly into prepared pans.
2. Bake for 30–35 minutes, or until a toothpick comes out clean.
3. Cool in pans for 10 minutes, then turn out onto a wire rack to cool fully.

🧁 Step 6: Make the Cream Cheese Frosting

1. In a bowl, beat:
   • Cream cheese and butter until smooth (2–3 mins)
2. Add:
   • Powdered sugar, 1/2 cup at a time
   • Vanilla extract
   • Pinch of salt

Beat until fluffy and light — about 3–5 minutes total.

🧊 Chill for 10–15 minutes if the frosting is too soft.

🎂 Step 7: Assemble the Cake

1. Level the cooled cakes with a serrated knife if needed.
2. Spread 1/3 of the frosting over the first layer.
3. Add the second layer, and frost the top and sides with remaining frosting.
4. Lightly dust with extra chai spice mix or cinnamon. Decorate as desired.

🍽️ Servings & Timing

• Yield: 12–14 slices
• Prep Time: 25 minutes
• Bake Time: 30–35 minutes
• Assembly & Cooling: 30–45 minutes
• Total Time: ~1 hour 30 minutes

Perfect for holiday tables, cozy weekends, or birthdays.

🧊 Storage & Reheating

Refrigerator

• Store cake in an airtight container for up to 5 days.
• Bring to room temperature before serving for best texture.

Freezer

• Wrap individual slices or whole unfrosted cake tightly. Freeze for up to 2 months.

❄️ Frosting does well frozen too — just thaw overnight in the fridge before use.

🥄 Variations

Spice up your chai cake experience with these ideas:

• 🥥 Chai Coconut Cake – Add 1/2 cup shredded coconut to batter.
• 🍎 Apple Chai Cake – Mix in 1/2 cup finely diced apples for texture.
• 🧁 Cupcake Version – Bake in muffin tins for 18–20 minutes.
• ☕ Dirty Chai Cake – Add 2 tsp espresso powder to the batter.
• 🧂 Salted Chai Caramel – Drizzle with salted caramel sauce.
• 🍫 Chocolate-Chai Swirl – Swirl in a bit of cocoa into one layer.

❓ 10 FAQs

1. Can I make this cake ahead of time?
Yes! Bake layers a day ahead and assemble when ready. Flavors deepen over time.

2. Is this cake overly sweet?
No — the cream cheese and warm spices balance the brown sugar beautifully.

3. Can I use chai tea instead of spice blend?
You can steep strong chai tea and add 2–3 tbsp in place of milk, but the spice blend gives a bolder flavor.

4. Can I use light brown sugar?
Dark brown sugar is best for depth, but light brown works in a pinch.

5. Is it spicy-hot?
No — chai spices are warming, not hot like chili. You’ll feel cozy, not fiery.

6. Can I make this dairy-free?
Yes — use plant-based milk, butter, and vegan cream cheese alternatives.

7. What does cardamom taste like?
It’s aromatic and citrusy — a signature note in chai blends. Essential here!

8. Can I bake this in one tall pan?
You can, but adjust baking time and test doneness thoroughly.

9. Can I reduce the sugar?
Yes — reduce up to 1/4 cup without major texture changes.

10. What drinks pair well with it?
Chai lattes, spiced tea, coffee with cream, or even a bold red wine!

🏁 Conclusion

This Brown Sugar Chai Cake is more than just a dessert — it’s a mood. Each bite delivers warm spices, soft crumb, and creamy tang from the frosting. Whether you’re celebrating a special moment or just want something comforting with your tea, this cake delivers with elegance and cozy charm.

If you’re a chai lover or fan of fall flavors, this is the cake to bookmark, bake, and repeat all year long.

Adam

Brown Sugar Chai Cake – A Cozy, Spiced Dessert with Cream Cheese Frosting

Imagine wrapping yourself in a cozy blanket on a crisp autumn day — now take that comfort and turn it into a cake. That’s exactly what this Brown Sugar Chai Cake delivers. This rich, deeply spiced cake is infused with a warming chai blend — cardamom, cinnamon, ginger, cloves, nutmeg, and allspice — sweetened with dark brown sugar, and topped with a silky cream cheese frosting. It’s bold, complex, and completely irresistible, perfect for fall gatherings, winter holidays, or anytime you want a dessert that tastes like a mug of chai in cake form. With a tender crumb and creamy topping, this cake is guaranteed to warm hearts and impress guests.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

bake & Frosting & Assembly time 1 hour hr 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 14 slices

Ingredients Equipment Method Notes

Ingredients

  

🍰 For the Brown Sugar Chai Cake

• 390 g all-purpose flour ~3 1/4 cups
• 15 g baking powder ~1 tbsp
• 1 tsp kosher salt
• 320 g dark brown sugar ~1 1/2 cups, packed
• 100 g neutral oil ~1/2 cup; vegetable or canola
• 2 eggs
• 283 g whole milk ~1 1/4 cups
• 1 tbsp vanilla extract

🧂 Chai Spice Blend

• 2 tsp ground cardamom
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp allspice
• 1 tsp cloves
• 1 tsp nutmeg

🧁 For the Cream Cheese Frosting

• 12 oz 340g cream cheese, softened
• 227 g 1 cup unsalted butter, softened
• 340 g powdered sugar ~2 3/4 cups
• 1 tsp vanilla extract
• Pinch of salt

🫖 Optional Garnish: A dusting of chai spice, cinnamon sticks, or star anise for decoration

Equipment

• To bake this bakery-style chai cake at home, gather these essentials:
• 2 x 8-inch or 9-inch round cake pans (or a 9×13-inch pan)
• Stand mixer or hand mixer
• Mixing bowls
• Spatula and whisk
• Cooling racks
• Parchment paper
• Offset spatula (for frosting)
• 🧁 Pro Tip: Use cake strips for level layers and professional-looking results.

Method

 

Step 1: Preheat & Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease and line two 8-inch round cake pans with parchment paper.

Step 2: Make the Chai Spice Mix

1. In a small bowl, combine:
2. 2 tsp cardamom
3. 1 tbsp cinnamon
4. 1 tsp ginger
5. 1 tsp cloves
6. 1 tsp allspice
7. 1 tsp nutmeg
8. Set aside for use in both the cake and garnish.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together:
2. Flour
3. Baking powder
4. Salt
5. Half of your chai spice blend
6. Set aside.

Step 4: Cream Wet Ingredients

1. In a large bowl, beat together:
2. Brown sugar
3. Neutral oil
4. Add:
5. Eggs, one at a time
6. Vanilla extract
7. Mix until smooth and creamy.
8. Alternately add:
9. Dry ingredients
10. Milk
11. Begin and end with flour mixture. Mix until just combined.

✨ Don’t overmix! You want a tender crumb, not a dense texture.

Step 5: Bake the Cakes

1. Pour batter evenly into prepared pans.
2. Bake for 30–35 minutes, or until a toothpick comes out clean.
3. Cool in pans for 10 minutes, then turn out onto a wire rack to cool fully.

🧁 Step 6: Make the Cream Cheese Frosting

1. In a bowl, beat:
2. Cream cheese and butter until smooth (2–3 mins)
3. Add:
4. Powdered sugar, 1/2 cup at a time
5. Vanilla extract
6. Pinch of salt
7. Beat until fluffy and light — about 3–5 minutes total.

🧊 Chill for 10–15 minutes if the frosting is too soft.

🎂 Step 7: Assemble the Cake

1. Level the cooled cakes with a serrated knife if needed.
2. Spread 1/3 of the frosting over the first layer.
3. Add the second layer, and frost the top and sides with remaining frosting.
4. Lightly dust with extra chai spice mix or cinnamon. Decorate as desired.

Notes

🧊 Storage & Reheating

Refrigerator
Store cake in an airtight container for up to 5 days.

Bring to room temperature before serving for best texture.

Freezer
Wrap individual slices or whole unfrosted cake tightly. Freeze for up to 2 months.

❄️ Frosting does well frozen too — just thaw overnight in the fridge before use.

🥄 Variations

Spice up your chai cake experience with these ideas:

🥥 Chai Coconut Cake – Add 1/2 cup shredded coconut to batter.

🍎 Apple Chai Cake – Mix in 1/2 cup finely diced apples for texture.

🧁 Cupcake Version – Bake in muffin tins for 18–20 minutes.

☕ Dirty Chai Cake – Add 2 tsp espresso powder to the batter.

🧂 Salted Chai Caramel – Drizzle with salted caramel sauce.

🍫 Chocolate-Chai Swirl – Swirl in a bit of cocoa into one layer.

❓ 10 FAQs

1. Can I make this cake ahead of time?
Yes! Bake layers a day ahead and assemble when ready. Flavors deepen over time.

2. Is this cake overly sweet?
No — the cream cheese and warm spices balance the brown sugar beautifully.

3. Can I use chai tea instead of spice blend?
You can steep strong chai tea and add 2–3 tbsp in place of milk, but the spice blend gives a bolder flavor.

4. Can I use light brown sugar?
Dark brown sugar is best for depth, but light brown works in a pinch.

5. Is it spicy-hot?
No — chai spices are warming, not hot like chili. You’ll feel cozy, not fiery.

6. Can I make this dairy-free?
Yes — use plant-based milk, butter, and vegan cream cheese alternatives.

7. What does cardamom taste like?
It’s aromatic and citrusy — a signature note in chai blends. Essential here!

8. Can I bake this in one tall pan?
You can, but adjust baking time and test doneness thoroughly.

9. Can I reduce the sugar?
Yes — reduce up to 1/4 cup without major texture changes.

10. What drinks pair well with it?
Chai lattes, spiced tea, coffee with cream, or even a bold red wine!

🏁 Conclusion

This Brown Sugar Chai Cake is more than just a dessert — it’s a mood. Each bite delivers warm spices, soft crumb, and creamy tang from the frosting. Whether you’re celebrating a special moment or just want something comforting with your tea, this cake delivers with elegance and cozy charm.

If you’re a chai lover or fan of fall flavors, this is the cake to bookmark, bake, and repeat all year long.