Description
A delightful chai-spiced cake made with rich brown sugar, perfect for any occasion.
Ingredients
- 390 g all-purpose flour
- 320 g dark brown sugar
- 15 g baking powder
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 2 teaspoons cardamom
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 140 g unsalted butter (room temperature)
- 100 g neutral oil
- 283 g whole milk (room temperature)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 227 g unsalted butter (room temperature, for frosting)
- 12 oz cream cheese (cold, for frosting)
- 340 g powdered sugar (sifted, for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, cardamom, ginger, allspice, nutmeg, and cloves.
- In another bowl, cream together the dark brown sugar, unsalted butter, and neutral oil until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the whole milk, until smooth and fully combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Remove the cakes from the oven and cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together the cold cream cheese and room temperature unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar until incorporated and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate, spread frosting on top, then place the second layer and frost the top and sides of the cake.
- Optional: Decorate with extra spices or brown sugar.
Notes
Use room temperature ingredients for the best texture, and don’t overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American