Chai Cake with Brown Butter Cream Cheese Frosting

This chai cake recipe features bold black tea and warm spices like cinnamon, cardamom, and ginger, layered with rich brown butter cream cheese frosting. Perfect for fall baking, special occasions, or cozy weekend desserts, this easy-to-follow cake recipe delivers incredible flavor and moist texture with every slice. Includes tips for making brown butter and expert baking techniques for consistent results.

A warmly spiced chai cake infused with tea and layered with rich brown butter cream cheese frosting — the perfect cozy dessert for fall or any special occasion.

Ingredients

For the Chai Cake

• 1 ½ cups (360g) whole milk
• 4 chai tea bags or 4 tbsp loose-leaf chai
• 1 cup (227g) unsalted butter, room temperature
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) light brown sugar
• 4 large eggs, room temperature
• ½ cup (120g) sour cream, room temperature
• ¼ cup (54g) vegetable oil
• 3 cups (360g) all-purpose flour
• 1 tbsp baking powder
• 1 ½ tsp baking soda
• 2 tsp vanilla extract
• 1 tsp salt
• 1 tbsp ground cardamom
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 tsp ground nutmeg
• ½ tsp ground black pepper

For the Brown Butter Cream Cheese Frosting

• 1 cup (227g) unsalted butter
• 1 ½ cups (340g) cream cheese, room temperature
• 5 cups (600g) powdered sugar, sifted*
• 1 tsp vanilla extract
• ½ tsp salt

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Instructions

Make the Chai Cake

1. Infuse the milk: Heat the milk and chai tea in a small saucepan over low heat until it begins to simmer. Remove from heat and let steep until completely cool. Strain to remove tea leaves or bags.
2. Prepare the oven and pans: Preheat the oven to 350°F (180°C). Grease and line two 8-inch cake pans.
3. Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
4. Incorporate eggs: Add the eggs one at a time, mixing well after each addition.
5. Add wet ingredients: Mix in the sour cream, vegetable oil, and vanilla extract until fully combined.
6. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, nutmeg, and pepper.
7. Alternate dry and chai milk: Add the dry ingredients in three additions, alternating with the chai milk in two additions. Begin and end with dry ingredients, mixing just until combined.
8. Bake: Divide the batter evenly between pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and level: Let the cakes cool in the pans, then level the tops. For thinner layers, slice each cake horizontally in half.

Make the Brown Butter Cream Cheese Frosting

1. Brown the butter: In a medium saucepan, melt the butter over medium heat. Cook until it begins to brown and smell nutty, swirling occasionally. Once browned, remove from heat and pour into a bowl. Cool until solidified but still soft.
2. Blend with cream cheese: In a stand mixer, beat the brown butter and cream cheese together until smooth and creamy.
3. Add powdered sugar: Gradually mix in the sifted powdered sugar. Once incorporated, beat on high for 1 minute.
4. Finish the frosting: Add vanilla extract and salt. Adjust consistency with extra powdered sugar or a splash of milk, if needed.

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Tips

• Let the chai milk cool completely before adding to the batter to prevent curdling.
• Use a cake leveler or serrated knife for evenly cut layers.
• Make the brown butter ahead of time so it has time to solidify to a spreadable consistency.
• Always sift powdered sugar for a smooth, lump-free frosting.

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Variations and Substitutions

• No sour cream? Greek yogurt works just as well.
• Spice level: Adjust the amount of chai spices to taste, or use a chai spice blend.
• Cake flour: For a lighter crumb, substitute 3 cups cake flour for the all-purpose flour.
• Gluten-free option: Use a 1:1 gluten-free flour blend.

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FAQs

Can I make this cake ahead of time?
Yes! The cake layers can be baked and frozen for up to 2 months. Frosting can be made 2–3 days in advance and stored in the fridge.

Can I use store-bought chai concentrate?
No, it’s too sweet and liquid. For best results, use brewed tea from bags or loose leaf.

How do I store the frosted cake?
Store in the fridge for up to 5 days. Let come to room temperature before serving.

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Serving Suggestions

• Serve with a cup of hot chai, earl grey, or coffee.
• Garnish with a sprinkle of cinnamon or crushed freeze-dried apples.
• Add a drizzle of caramel for an indulgent finish.

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Why You’ll Love This Recipe

• Deeply spiced: Packed with warm chai flavors and bold spices.
• Moist and tender: The sour cream and oil create a soft, rich crumb.
• Decadent frosting: Brown butter and cream cheese combine for a luxurious finish.
• Perfect for gatherings: Elegant, flavorful, and ideal for any fall or winter celebration.