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Ultra-Moist Chai Cake with Chai Milk Soak & Brown Butter Cream Cheese Frosting

A deeply spiced ultra-moist layered chai cake soaked in chai milk and topped with rich brown butter cream cheese frosting.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 1.5 tsp cardamom
  • 1 tsp ginger
  • 0.25 tsp cloves
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar
  • 0.5 cup granulated sugar
  • 3 eggs large
  • 2 tsp vanilla extract
  • 1 cup buttermilk
Chai Milk Soak
  • 0.75 cup whole milk
  • 1 chai tea bag
  • 2 tbsp honey
  • 0.5 tsp cinnamon
Brown Butter Cream Cheese Frosting
  • 0.75 cup unsalted butter browned and cooled
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 1.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare two 8-inch cake pans.
  2. Whisk together all dry ingredients for the cake in a bowl.
  3. Cream butter and sugars until light and fluffy.
  4. Add eggs and vanilla, mixing until smooth.
  5. Alternate adding dry ingredients and buttermilk until batter forms.
  6. Bake for 30–35 minutes until a toothpick comes out clean.
  7. Prepare chai milk soak by steeping tea in warm milk, then mixing in honey and cinnamon.
  8. Brush warm cake layers with chai soak.
  9. Make frosting by beating brown butter with cream cheese, powdered sugar, and vanilla.
  10. Assemble cake with frosting between layers and on top.

Notes

For maximum moisture, do not skip the chai milk soak. Chill before slicing for clean layers.