I absolutely love this Chai Cake with Brown Butter Cream Cheese Frosting Recipe because it combines warm, comforting spices with a rich, nutty frosting that feels truly special. Whether you’re craving something cozy for a weekend treat or want to impress guests at your next get-together, this cake hits all the right notes. The chai-infused cake is moist and fragrant, giving you that perfect hint of cardamom, cinnamon, and ginger with each bite.
When I first tried this recipe, I was amazed at how the brown butter in the frosting elevated it — that deep, toasty flavor takes the classic cream cheese frosting to a whole new level. You’ll find that once you make it, this chai cake quickly becomes a favorite for chilly afternoons or celebrations alike. Plus, it’s surprisingly simple to put together, so you can enjoy impressive flavor without hours in the kitchen.
Why You’ll Love This Recipe
- Rich Spiced Flavor: The chai blend infuses the cake with warm, aromatic spices that make each bite delightful.
- Moist and Tender Texture: A combination of sour cream and oil keeps the cake irresistibly soft and moist.
- Decadent Brown Butter Frosting: That nutty frosting adds a sophisticated depth that pairs perfectly with the chai spices.
- Versatile for Occasions: Works beautifully for casual snacks or special celebrations with friends and family.
Ingredients You’ll Need
The magic of this Chai Cake with Brown Butter Cream Cheese Frosting Recipe lies in carefully selected ingredients that balance spices, moisture, and flavor. Each component plays a part, from the fresh chai infusion to the luscious brown butter base in the frosting, ensuring every slice sings.
- Whole Milk: Steeping the chai tea in milk extracts deep spices; full-fat milk enriches the cake’s texture.
- Chai Tea: Use your favorite chai teabags or loose leaf for authentic flavor; make sure to strain well.
- Unsalted Butter: Room temperature for the cake, and then browned for the frosting – this dual role is key.
- Granulated and Light Brown Sugar: The blend adds nuanced sweetness and moisture.
- Large Eggs: Provide structure and richness; room temperature helps even mixing.
- Sour Cream: Keeps the cake tender and moist without weighing it down.
- Vegetable Oil: Adds more moisture and a delicate crumb to the cake.
- All-purpose Flour: The cake’s foundation; sifted with spices to ensure even distribution.
- Baking Powder and Baking Soda: Leavening agents that give the cake a light rise.
- Vanilla Extract: Enhances the flavor complexity in both cake and frosting.
- Salt: Balances sweetness and brings out the spice flavors.
- Ground Cardamom, Cinnamon, Ginger, Nutmeg, Black Pepper: The chai spice blend provides that signature warmth and depth.
- Cream Cheese: For a tangy frosting base that complements the spices perfectly.
- Powdered Sugar: Sifted carefully for silky smooth frosting.
Variations
I love making this cake my own by tweaking little things based on what I have or what mood I’m in. You can easily customize the chai spices or even swap out some ingredients to suit dietary preferences without losing its charm.
- Spice Mix Adjustment: Sometimes I boost the cardamom for a brighter chai note or add a pinch of cloves for extra warmth—that’s a personal favorite!
- Dairy-Free Version: Use coconut or almond milk and substitute sour cream with dairy-free yogurt; the texture stays lovely.
- Frosting Alternatives: If cream cheese isn’t your thing, a simple brown butter buttercream works beautifully too.
- Layering Options: I often split the cake layers thinner to get four smaller tiers, perfect for celebrations with that pretty look.
How to Make Chai Cake with Brown Butter Cream Cheese Frosting Recipe
Step 1: Brew the Chai-Infused Milk
Start by gently warming your milk with chai tea bags or loose leaf tea on low heat. Keep an eye so it just barely simmers—you don’t want it to boil, or you risk bitterness. Turn off the heat and let it steep as the milk cools to room temperature. This step is where the chai spices truly infuse the cake, so be patient and resist the urge to rush it.
Step 2: Prepare the Cake Batter
While the chai milk cools, preheat your oven to 350°F (180°C) and grease your cake pans. Beat the butter and both sugars together until light and fluffy; this creates the perfect base for a tender cake. Then add eggs one by one, beating well after each addition so everything emulsifies smoothly. Next, stir in the sour cream, vegetable oil, and vanilla for that extra moist crumb.
In another bowl, whisk together your dry ingredients and spices to ensure an even spread of chai flavor. Add the dry mix in thirds to your wet mixture, alternating with the chai-infused milk—this layering helps avoid lumps and keeps the batter silky. Once fully combined, pour the batter evenly into your pans and bake for 35 to 40 minutes. You’ll know it’s done when a skewer comes out clean and the top springs back lightly to the touch.
Step 3: Brown the Butter for the Frosting
I usually start the brown butter as the cakes bake. Melt your butter over medium heat, and you’ll see it foam and crackle—this water content evaporating is what gives the butter that rich depth. Watch carefully as it goes from golden to a deep amber and fills your kitchen with a nutty aroma. Once browned, transfer it to a bowl to cool. Mixing the milk solids through helps keep that flavor consistent throughout the frosting.
Step 4: Make the Cream Cheese Frosting
Beat the room-temperature cream cheese and cooled brown butter until smooth, then slowly sift in powdered sugar to avoid lumps, mixing gently. Add vanilla and salt, then beat on high for a minute for a fluffy finish. The frosting’s texture can vary, so feel free to adjust powdered sugar or add a splash of milk if needed. I like to chill it a bit before frosting — it spreads beautifully and holds up well.
Step 5: Assemble and Frost
Once your cakes have cooled completely, cut off their domed tops to create even layers. I often use a cake leveler—such a game changer for neat, professional-looking cakes! Spread a generous layer of the brown butter cream cheese frosting between layers and around the cake. Don’t forget to smooth the sides and top for that inviting finish.
Pro Tips for Making Chai Cake with Brown Butter Cream Cheese Frosting Recipe
- Chai Steeping Patience: Do not boil the milk; simmering just starts flavor extraction without bitterness.
- Brown Butter Timing: Make the brown butter ahead and let it fully cool to avoid frosting that’s too runny.
- Even Layering: Use a cake leveler to cut layers evenly—this makes decoration easier and the cake prettier.
- Frosting Consistency: Adjust powdered sugar and chill frosting if it’s too soft to get that perfect spreadable texture.
How to Serve Chai Cake with Brown Butter Cream Cheese Frosting Recipe
Garnishes
I’m a fan of simple, aromatic garnishes that complement but don’t overpower the chai flavor. Finely chopped pistachios, a light dusting of cinnamon, or even some toasted coconut flakes add a lovely touch. Fresh mint leaves add a pop of green and a hint of freshness that balances the spices beautifully.
Side Dishes
Pair this chai cake with a hot chai latte or your favorite spiced tea to echo the cake’s flavors. It also goes wonderfully alongside fresh fruit like sliced pears or a light citrus salad for contrast. For an indulgent treat, serve a scoop of vanilla ice cream on the side—you won’t regret it!
Creative Ways to Present
For special occasions, I like assembling this cake as a multi-tiered centerpiece with delicate edible flowers scattered on top. Another fun idea is to serve individual mini chai cakes or cupcakes with a swirl of brown butter frosting—perfect for parties or gifting. Layering with a hint of caramel sauce between also adds a surprise element your guests will rave about.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover cake wrapped tightly in plastic wrap or in an airtight container in the fridge. It holds up beautifully for up to 4-5 days, and the flavors even deepen a bit overnight. Just bring slices to room temperature before serving to enjoy the full chai richness.
Freezing
I’ve frozen this cake a couple of times with great success. Freeze individual layers wrapped well in plastic and foil to protect from freezer burn. Thaw overnight in the fridge. For frosting, it’s best to freeze unfrosted layers and add fresh frosting after thawing for the best texture.
Reheating
If you want to enjoy a warm slice, I gently microwave a piece for about 15-20 seconds—this softens the frosting slightly and revives those comforting chai aromas beautifully. Just be careful not to overheat or melt the frosting completely!
FAQs
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Can I use chai tea powder or loose leaf instead of tea bags?
Absolutely! Both chai tea bags and loose leaf work well to infuse the milk with spices. Just be sure to strain the milk thoroughly to avoid any gritty bits in your batter.
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Is it necessary to brown the butter for the frosting?
While you can make cream cheese frosting without browning butter, browning it adds a delicious nutty depth that elevates the whole cake. I highly recommend it for its flavor boost!
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Can I make this cake dairy-free?
Yes! Swap the milk with almond or coconut milk and substitute sour cream with a non-dairy yogurt alternative. Use a dairy-free cream cheese substitute to frost, and you’ll still get great results.
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How do I know when the cake is done baking?
Insert a skewer or toothpick into the center of the cake; if it comes out clean or with a few moist crumbs (not wet batter), it’s ready. The top should spring back lightly when touched.
Final Thoughts
This Chai Cake with Brown Butter Cream Cheese Frosting Recipe has become one of my go-tos when I want something both comforting and a bit fancy. It’s the kind of cake I’m proud to bring out for friends because it’s unique but still approachable. I promise you, once you try it, you’ll start planning lots of excuses to bake it again. So grab your chai, brown that butter, and get ready to enjoy a truly delicious slice of cozy heaven!
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Chai Cake with Brown Butter Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chai Cake with Brown Butter Cream Cheese Frosting is a flavorful and aromatic dessert that combines warm chai spices infused into a moist cake, topped with a rich and nutty brown butter cream cheese frosting. The chai tea steeped in milk enhances the cake’s spice profile, while the browned butter adds depth to the frosting, resulting in a decadent treat perfect for any occasion.
Ingredients
For the Chai Cake
- 1 1/2 cups Whole Milk (360g)
- 4 Chai teabags or 4 tablespoons loose-leaf chai
- 1 cup Unsalted Butter (227g), room temperature
- 3/4 cup Granulated Sugar (150g)
- 3/4 cup Light Brown Sugar (165g)
- 4 large Eggs, room temperature
- 1/2 cup Sour Cream (120g), room temperature
- 1/4 cup Vegetable Oil (54g)
- 3 cups All-purpose Flour (360g)
- 1 tablespoon Baking Powder
- 1 1/2 teaspoons Baking Soda
- 2 teaspoons Vanilla Extract
- 1 teaspoon Salt
- 1 tablespoon Ground Cardamom
- 1 tablespoon Ground Cinnamon
- 1 tablespoon Ground Ginger
- 1 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Black Pepper
For the Brown Butter Cream Cheese Frosting
- 1 1/2 cups Cream Cheese (340g), room temperature
- 1 cup Unsalted Butter (227g)
- 5 cups Powdered Sugar (600g)*
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
Instructions
- Steep the chai tea: Heat the milk in a saucepan over low heat with the chai teabags or loose-leaf chai until it just begins to simmer. Remove from heat immediately and let the tea steep as the milk cools. Once cooled, strain through a fine mesh sieve to remove tea leaves or bags.
- Prepare cake pans and preheat oven: Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans to prevent sticking.
- Cream butter and sugars: In a mixing bowl, beat together the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, incorporating air for a tender cake.
- Add eggs: Add the eggs one at a time, beating well after each addition to ensure even incorporation and a smooth batter.
- Add wet ingredients: Mix in the vegetable oil, sour cream, and vanilla extract until fully combined, creating a smooth and creamy batter base.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cardamom, cinnamon, ginger, nutmeg, and black pepper until evenly mixed.
- Mix wet and dry ingredients alternately: Add one third of the flour mixture into the wet batter and mix slowly until incorporated. Then add half of the steeped chai milk, mixing fully. Repeat with another third of the flour, the remaining chai milk, and finally the last third of the flour, ensuring the batter is smooth and cohesive after each addition.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick or skewer inserted into the center comes out clean. Remove from oven and let cool completely in the pans.
- Level and slice cakes: Once cooled, trim any domed tops from the cakes. For two layers, leave as is; for four thinner layers, slice each cake in half horizontally using a cake leveler for even cuts.
- Brown the butter for frosting: While cakes bake or beforehand, place the unsalted butter in a medium saucepan over medium heat. Let it melt and froth as the water evaporates, producing crackling sounds. Watch carefully as the butter changes color and gives off a nutty aroma; once browned, remove from heat and transfer to a bowl to cool and thicken. Stir to evenly distribute the milk solids.
- Make the frosting: In a mixer bowl, beat the cooled brown butter with room temperature cream cheese until smooth and combined. Gradually sift in the powdered sugar to avoid lumps, mixing slowly at first. When fully incorporated, add vanilla extract and salt, then beat on high speed for 1 minute to aerate the frosting. Adjust thickness by adding more powdered sugar for a firmer frosting or a splash of milk for a thinner consistency.
- Assemble the cake: Spread the brown butter cream cheese frosting evenly between the layers and over the top and sides of the cake as desired.
Notes
- Do not let the milk boil while steeping the chai tea; remove it from heat as soon as it begins to simmer.
- Both chai teabags and loose-leaf chai work equally well; always strain the milk to remove tea particles before mixing into the batter.
- Prepare the brown butter ahead of time for optimal cooling and consistency before frosting.
- If using spreadable cream cheese from a tub for the frosting instead of block cream cheese, you may need to add an extra cup (120g) of powdered sugar to achieve desired thickness.
- Chilling the frosting after mixing can help firm it up for easier decorating.
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