Ultra-Moist Chai Cake (Chai Milk Soak + Brown Butter Cream Cheese Frosting)

Tutorial: how to make chai cake — sponge + chai milk soak + brown butter cream cheese frosting. 1 hr 30 min holiday.

Introduction

Tutorial: how to make chai cake — vanilla sponge + chai milk soak + brown butter cream cheese frosting. 1 hr 30 min.

Ingredients List

  • 2.5 cups flour + 2 tsp baking powder + salt + 1 cup butter + 1.5 cups sugar + 4 eggs + 1 cup buttermilk + vanilla + chai spices (cinnamon, cardamom, ginger, cloves, pepper, nutmeg)
  • 1.5 cups milk + 3 chai bags + 1/4 cup brown sugar + vanilla
  • 1 cup browned butter + 16 oz cream cheese + 4 cups powdered sugar + vanilla + cinnamon + salt
  • Cinnamon dust + candied ginger + cinnamon sticks

Timing

Slice of chai cake showing tender milk-soaked sponge with cinnamon-cardamom-clove specks and silky brown butter frosting Save

Bake 40. Soak 20. Frost 30. Total 90 min.

Step 1 — Brown Butter

5 min med heat. Cool 15.

Step 2 — Cake

Cream + eggs + chai spice dry alt buttermilk. 350°F 30-35.

Step 3 — Soak

Heat milk + steep + sweeten.

Step 4 — Poke + Pour

Toothpick holes. Soak 20 min.

Step 5 — Frosting

Cream cheese smooth + brown butter + sugar + spices.

Step 6 — Decorate

Spread + cinnamon + ginger + sticks.

Nutritional Information

  • Calories 540 | Protein 6g | Fat 30g | Carbs 62g | Sugar 48g

Healthier Alternatives

Whole wheat. Greek yogurt. Less sugar.

Serving Suggestions

Chai latte. Brunch, holidays.

Common Mistakes to Avoid

  • Hot butter
  • Cold soak
  • No holes
  • Overbaked
  • Cold cream cheese

Storing Tips

5 days fridge. Freeze 2 mo.

Conclusion

That’s how to make chai cake. Comment your chai brand, share a photo, subscribe.

FAQs

Chai brand? Tazo.

Buttermilk sub? Milk + vinegar.

Make ahead? 24 hr.

GF? 1:1 GF.

Brown butter why? Nutty depth.

Vegan? Plant subs.

Recipe Card: Ultra-Moist Chai Cake

Bake: 35 min | Soak: 20 min | Frost: 30 min | Total: 1 hr 30 min | Serves: 12 | Calories: 540/slice

Ingredients

  • 2.5 cups flour + 1 cup butter + 1.5 cups sugar + 4 eggs + 1 cup buttermilk + chai spices (cinnamon, cardamom, ginger, cloves, pepper, nutmeg)
  • Soak: 1.5 cups milk + 3 chai bags + 1/4 cup brown sugar + vanilla
  • Frosting: 1 cup browned butter + 16 oz cream cheese + 4 cups powdered sugar + vanilla + cinnamon + salt

Instructions

  1. Brown 1 cup butter; cool.
  2. Bake cake at 350°F for 30-35 min.
  3. Steep chai milk; sweeten.
  4. Poke holes in warm cake; pour soak; rest 20 min.
  5. Beat frosting with cooled brown butter, cream cheese, sugar, spices.
  6. Frost cooled cake; top with cinnamon, candied ginger, cinnamon sticks.

Nutrition (per slice)

Calories 540 | Protein 6g | Fat 30g | Carbs 62g | Sugar 48g

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