Name: Brown Sugar Chai Cake with Cream Cheese Frosting
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 ¼ cups (390 g) all-purpose flour; 1 ½ cups (320 g) dark brown sugar; 1 tbsp + ¾ tsp baking powder; 1 tsp kosher salt; 1 tbsp ground cinnamon; 2 tsp ground cardamom; 1 tsp ground ginger; 1 tsp ground allspice; 1 tsp ground nutmeg; 1 tsp ground cloves; 10 tbsp (140 g) unsalted butter, room temperature; ½ cup (100 g) neutral oil (like canola); 1 ¼ cups (283 g) whole milk, room temperature; 2 large eggs, room temperature; 1 tbsp vanilla extract; 16 tbsp (227 g) unsalted butter, room temperature; 1 ½ blocks (12 oz / 340 g) cream cheese, cold; 3 cups (340 g) powdered sugar, sifted

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This Brown Sugar Chai Cake with Cream Cheese Frosting is everything I crave when the weather turns crisp and cozy. It’s rich with the deep sweetness of dark brown sugar, infused with warming chai spices like cinnamon, cardamom, and cloves, and topped off with a tangy, fluffy cream cheese frosting. Whether I’m hosting a holiday gathering or just settling in with a cup of tea, this cake always brings the perfect balance of comfort and indulgence.

Brown Sugar Chai Cake with Cream Cheese Frosting

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

3 ¼ cups (390 g) all-purpose flour

1 ½ cups (320 g) dark brown sugar

1 tablespoon + ¾ teaspoon baking powder

1 teaspoon kosher salt

1 tablespoon ground cinnamon

2 teaspoon ground cardamom

1 teaspoon ground ginger

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1 teaspoon ground cloves

10 tablespoon (140 g) unsalted butter, room temperature

½ cup (100 g) neutral oil (like canola)

1 ¼ cups (283 g) whole milk, room temperature

2 large eggs, room temperature

1 tablespoon vanilla extract

For the Cream Cheese Frosting:

16 tablespoon (227 g) unsalted butter, room temperature

1 ½ blocks (12 oz / 340 g) cream cheese, cold

3 cups (340 g) powdered sugar, sifted

Directions

I start by preheating the oven to 325 °F (163 °C) and preparing two 9-inch cake pans with parchment paper.

In my stand mixer, I combine all the dry ingredients—flour, dark brown sugar, baking powder, salt, and all the spices—until well blended.

Then, I cut the butter into cubes and add it to the dry mixture, mixing on low until it looks like wet sand.

Next, I add in the oil, milk, eggs, and vanilla, mixing just until everything is combined and smooth.

I divide the batter evenly into the prepared pans and bake for 35–40 minutes, checking with a toothpick to make sure the centers are set.

Once out of the oven, I let the cakes cool fully on wire racks. If I’m not frosting them right away, I wrap and chill them to lock in moisture.

For the frosting, I beat the butter and cream cheese until smooth and creamy. Then I slowly incorporate the powdered sugar and whip it until it’s light and fluffy.

Finally, I frost the first cake layer, add the second, and smooth the frosting around the sides and top. A dusting of cinnamon adds a beautiful finishing touch if I feel like getting a little fancy.

Servings and timing

Servings: 20

Prep time: 1 hour

Cooking time: 35 minutes

Total time: 1 hour 35 minutes

Calories per serving: ~453 kcal

Variations

I like switching up the spices depending on the mood—sometimes I add a bit more cardamom for a stronger chai profile or swap in a chai tea concentrate for part of the milk for extra depth. If I want to make it more festive, I’ll fold in some chopped nuts or dried cranberries. This recipe also works well as cupcakes or in a bundt pan—just adjust the bake time accordingly.

Storage/Reheating

I store the frosted cake in the fridge, tightly covered, for up to 5 days. If I need to make it ahead, I bake the layers a day or two before and wrap them tightly in plastic to keep them fresh. Before serving, I let the cake sit at room temperature for 30 minutes to soften the frosting. For leftovers, a quick 10–15 seconds in the microwave takes the chill off and brings back that just-baked texture.

FAQs

How do I make sure the cake layers are even?

I like to use a kitchen scale to divide the batter equally between the pans. Tapping the pans gently on the counter also helps level the batter before baking.

Can I use chai tea instead of ground spices?

Yes, I’ve infused milk with chai tea bags as a shortcut—just steep 2–3 bags in the warm milk for 10 minutes, then cool before using. It gives a nice subtle chai flavor.

Can I make this cake gluten-free?

Absolutely. I substitute a 1:1 gluten-free flour blend with xanthan gum included, and the results are still moist and delicious.

What’s the best way to frost the cake without crumbs?

I do a crumb coat first—a thin layer of frosting that seals in the crumbs—then chill the cake for 20 minutes before adding the final layer. It makes the finish much smoother.

Can I freeze the cake?

Yes. I freeze the unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. When ready, I thaw them in the fridge overnight, then frost once they’re fully defrosted.

Conclusion

This Brown Sugar Chai Cake with Cream Cheese Frosting has become one of my go-to bakes for the cooler months. It’s packed with warm spices, incredibly moist, and topped with a dreamy frosting that pulls it all together. Whether I’m sharing it with friends at a gathering or treating myself on a quiet afternoon, this cake always delivers a slice of comfort.

📖 Recipe:

Brown Sugar Chai Cake with Cream Cheese Frosting

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 20 servings
Diet: Vegetarian

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Description

This Brown Sugar Chai Cake with Cream Cheese Frosting is a moist, spiced cake rich with dark brown sugar and infused with chai spices. It's topped with a tangy, fluffy cream cheese frosting—perfect for cozy gatherings or an afternoon treat.

Instructions

Preheat the oven to 325 °F (163 °C) and prepare two 9-inch cake pans with parchment paper.
In a stand mixer, combine the flour, dark brown sugar, baking powder, salt, and all the spices until well blended.
Cut the butter into cubes and add to the dry mixture. Mix on low speed until the mixture resembles wet sand.
Add the oil, milk, eggs, and vanilla extract. Mix until just combined and smooth.
Divide the batter evenly between the prepared pans and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool fully on wire racks. Wrap and chill if not frosting immediately.
To make the frosting, beat the butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar and beat until the frosting is light and fluffy.
Frost the first cake layer, add the second layer, and frost the top and sides.
Optionally, dust with cinnamon for a decorative finish.