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Chai Spiced Cake is a delightful dessert to enjoy!

This Brown Sugar Chai Cake is warm, cozy, and packed with bold spices like cinnamon, cardamom, and cloves. Paired with a silky cream cheese frosting, it’s the ultimate fall-and-winter dessert—but honestly, you’ll want it all year long. Perfect for celebrations or whenever you need a sweet spiced hug in cake form.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Chai Cake:3 1/4 cups all-purpose flour1 1/2 cups dark brown sugar1 tablespoon plus 3/4 teaspoon baking powder1 teaspoon kosher salt1 tablespoon cinnamon2 teaspoons cardamom1 teaspoon ginger1 teaspoon allspice1 teaspoon nutmeg1 teaspoon cloves10 tablespoons unsalted butter room temperature1/2 cup neutral oil (canola, vegetable, or light-tasting olive oil)1 1/4 cups whole milk, room temperature2 large eggs, room temperature1 tablespoon vanilla extract
  • For the Cream Cheese Frosting:16 tablespoons unsalted butter room temperature12 ounces cold cream cheese3 cups powdered sugar, sifted

Method
 

  1. Preheat Oven and Prepare PansPreheat your oven to 325°F (163°C). Grease and line two 9-inch round cake pans with parchment paper. If using cake strips, soak them in ice water.
  2. Mix Dry Ingredients with ButterIn the bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, salt, and all the chai spices. Cube the butter and add it to the bowl. Mix on low speed until the mixture resembles wet sand.
  3. Add Wet IngredientsPour in the oil, milk, eggs, and vanilla extract. Mix until just combined—be careful not to overmix.
  4. Divide and BakeDivide the batter evenly between the prepared pans. Wrap cake strips around the pans if using. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks. For easier frosting, wrap the cooled cakes in plastic wrap and freeze until ready to use.
  5. Make the FrostingIn a clean stand mixer bowl, beat the room temperature butter and cold cream cheese on high until smooth and fluffy. Reduce to low speed and gradually add the sifted powdered sugar. Increase speed and beat until smooth and creamy.
  6. Assemble the CakePlace the first cake layer on a stand or serving plate. Spread frosting evenly on top. Add the second layer and frost the top and sides of the cake. Leave the sides semi-naked if desired. Decorate with cinnamon sticks, star anise, or a light cinnamon dusting.

Notes

  • Chilling the cake layers helps with smooth, clean frosting application.
  • For a stronger chai flavor, you can steep chai tea in the milk before adding it to the batter.
  • Store leftovers in the fridge for up to 5 days. Bring to room temperature before serving for best texture.
  • This recipe makes a beautiful layer cake but can also be adapted into cupcakes—just adjust the bake time to about 20–22 minutes.