Description
This Brown Sugar Chai Cake is a deliciously spiced dessert featuring warm chai-inspired spices like cinnamon, ginger, cardamom, and cloves. Moist and tender with the richness of brown sugar and a hint of sour cream, it’s perfect for cozy fall gatherings or afternoon tea.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1½ cups packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ¼ cup sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or two 8-inch pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground allspice, and ground cloves until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the packed brown sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Incorporate Sour Cream: Mix the sour cream into the batter to add moisture and tenderness.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet in three parts, alternating with the milk—beginning and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix.
- Pour and Bake: Pour the batter into the prepared cake pan(s) and smooth the top evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving.
Notes
- This cake pairs beautifully with cream cheese frosting or a simple vanilla glaze for added sweetness.
- Alternatively, dust with powdered sugar and serve alongside tea or coffee for a lighter treat.
- For an enhanced chai flavor, steep a chai tea bag in the milk before adding it to the batter.
