Indulge in the warm, aromatic flavors of our Brown Sugar Chai Cake. This delightful cake is infused with a blend of chai spices and topped with a creamy frosting, making it perfect for any occasion. It’s easy to prepare and promises to be a crowd-pleaser with its rich and spiced flavor profile. Perfect for tea parties, holiday gatherings, or as a cozy treat with your favorite hot beverage.
Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/4 teaspoon ground nutmeg
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Chai Spice Syrup:
1/2 cup water
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
For the Frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Instructions:
Preheat the Oven:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round baking pan to ensure your cake doesn’t stick.
Prepare the Cake Batter:
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
Cream butter and sugar: In a large bowl, beat the butter and brown sugar together until light and fluffy.
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Bake the Cake:
Pour batter: Pour the batter into the prepared baking pan and spread it evenly.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Make the Chai Spice Syrup:
Prepare the syrup: While the cake is baking, combine the water, brown sugar, cinnamon, ginger, cardamom, cloves, and nutmeg in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let cool slightly.
Soak the Cake:
Cool and soak: Once the cake is done, let it cool in the pan for 10 minutes. Poke holes all over the cake with a skewer or toothpick, then slowly pour the chai spice syrup over the top, allowing it to soak in.
Prepare the Frosting:
Make the frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and cinnamon, beating until smooth and fluffy.
Finish the Cake:
Frost: Once the cake is completely cool, spread the frosting over the top.
Serving Tips:
Pairing Beverages: This cake pairs beautifully with warm beverages like chai tea, coffee, or even a spiced latte. The spices in the cake complement these drinks perfectly.
Temperature: For the best taste and texture, serve the cake at room temperature. If refrigerated, let it sit out for about 30 minutes before serving.
Garnishing: Add an extra touch by garnishing the cake with a light dusting of powdered sugar or a sprinkle of cinnamon just before serving. Fresh fruit, such as sliced apples or pears, can also enhance the presentation.
Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh berries or a fruit compote can also add a refreshing contrast.
Storage Tips:
Room Temperature Storage: Store the cake in an airtight container at room temperature for up to 3 days. This keeps the cake moist and preserves its flavor.
Refrigeration: If you prefer to keep the cake longer, store it in an airtight container in the refrigerator for up to a week. To maintain its moisture, consider wrapping the cake in plastic wrap before placing it in the container.
Freezing: For extended storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw the cake overnight in the refrigerator and bring it to room temperature before serving.
Frosting Tips: If you anticipate not eating the entire cake at once, consider storing the frosting separately and applying it fresh before serving. This can help maintain the cake’s texture and prevent the frosting from becoming too firm in the refrigerator.
Individual Portions: Cut the cake into individual slices before freezing. This makes it easy to thaw and enjoy single servings without having to defrost the entire cake.
Related Recipes:
FAQs:
Can I make this cake ahead of time?
Yes, you can make the Brown Sugar Chai Cake ahead of time. The cake can be baked and stored at room temperature for up to 3 days or refrigerated for up to a week. If you need to prepare it further in advance, you can freeze the cake for up to 3 months. When ready to serve, thaw the cake overnight in the refrigerator and bring it to room temperature before frosting and serving.
Can I substitute any of the spices in the recipe?
Yes, you can adjust the spices to suit your taste or based on what you have available. For example, if you don’t have ground cardamom, you can omit it or replace it with a similar warm spice like allspice. The flavor profile may vary slightly, but the cake will still be delicious.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let the mixture sit for about 5 minutes until it curdles slightly. This homemade buttermilk substitute works well in the cake batter.
How do I know when the cake is fully baked?
To check if the cake is fully baked, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top of the cake should also be lightly golden brown and should spring back when gently pressed. If the toothpick comes out with wet batter, bake the cake for a few more minutes and test again.
Conclusion:
The Brown Sugar Chai Cake is a delightful blend of warm spices and rich flavors, perfect for any occasion. Easy to prepare and irresistibly delicious, it’s sure to become a favorite. Enjoy a slice with your favorite hot beverage for a cozy treat!
📖 Recipe:
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Brown Sugar Chai Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
If you’re searching for a delightful dessert that combines the warmth of chai spices with the rich sweetness of brown sugar, look no further than this Brown Sugar Chai Cake. Perfect for any occasion, this cake offers a harmonious blend of spices that will make your taste buds dance with joy. Let’s dive into the details of this delectable recipe.
Ingredients
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Chai Spice Syrup:
1/2 cup water
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
For the Frosting:
1/2 cup unsalted butter, softened
3 cups powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour a 9-inch round baking pan.
- Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
- In a large bowl, beat the butter and brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
- Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the chai spice syrup: While the cake is baking, combine the water, brown sugar, cinnamon, ginger, cardamom, cloves, and nutmeg in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let cool slightly.
- Soak the cake: Once the cake is done, let it cool in the pan for 10 minutes. Poke holes all over the cake with a skewer or toothpick, then slowly pour the chai spice syrup over the top, allowing it to soak in.
- Prepare the frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and cinnamon, beating until smooth and fluffy.
- Finish the cake: Once the cake is completely cool, spread the frosting over the top.
Notes
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes before using.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the cake for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
