Description

This Brown Sugar Chai Cake is a cozy, spiced dessert perfect for fall. Infused with warming chai spices like cinnamon, ginger, cardamom, cloves, and nutmeg, and sweetened with rich brown sugar, this moist cake combines the comforting flavors of chai tea in a delicate, tender crumb. Topped optionally with powdered sugar or a chai-spiced glaze, it pairs beautifully with hot tea or coffee.

Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Wet Ingredients

1 cup unsalted butter, softened
1 1/4 cups packed brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup whole milk

Optional Topping

Powdered sugar or chai-spiced glaze (1 cup powdered sugar mixed with 2–3 tablespoons brewed chai tea or milk and a pinch of chai spice)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan to ensure easy release after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground spices—cinnamon, ginger, cardamom, cloves, and nutmeg—until thoroughly combined.
Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with the packed brown sugar. Beat for about 2–3 minutes until the mixture is light, fluffy, and well blended.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
Combine Sour Cream: Mix the sour cream into the batter until smooth, which adds moisture and richness to the cake.
Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture and the whole milk to the wet mixture in alternating additions, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake tough.
Pour Batter and Bake: Pour the finished batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. If desired, dust with powdered sugar or drizzle with chai-spiced glaze before serving.

Notes

For the chai glaze, mix 1 cup powdered sugar with 2–3 tablespoons brewed chai tea or milk and a pinch of chai spice for a delicious topping.
This cake pairs wonderfully with hot tea or coffee, enhancing its cozy spiced flavors.
Store the cake at room temperature, covered, for up to 3 days to maintain freshness.