Brown Sugar Chai Cake
This Brown Sugar Chai Cake combines warm chai spices with the caramel richness of brown sugar for a cozy, flavorful dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour (or cake flour for a softer crumb)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
Wet Ingredients
- ½ cup brown sugar (light or dark)
- ¾ cup unsalted butter, softened (or ½ cup oil for a softer crumb)
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk (or sour cream for added richness)
Optional Add-Ins:
- ½ cup chopped pecans or walnuts (for texture)
- ½ cup raisins or dried cranberries (for a fruity twist)
Instructions
Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and chai spices (cinnamon, cardamom, ginger, nutmeg, cloves, and allspice).
- Set aside.
Cream the Wet Ingredients
- In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk: Start and finish with the dry ingredients to avoid overmixing. If using optional add-ins, gently fold them in at this stage.
Bake
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round or square cake pan (or line with parchment paper).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Calories: 320kcal
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