Description
A soft and moist cake made with rich brown sugar and aromatic chai spices. The deep, molasses-like flavor of the brown sugar pairs perfectly with the warm spices, creating a comforting cake that’s perfect for fall or any cozy moment.
Ingredients
For the Brown Sugar Chai Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup milk
- Optional: 1 cup chopped walnuts or pecans (for added texture and flavor)
For the Chai Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk (or chai tea for extra flavor)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or cooking spray, or line it with parchment paper for easy cake removal. This helps prevent the cake from sticking to the pan and ensures it bakes evenly.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, and ground cloves. These spices will provide the chai flavor, while the baking powder and soda ensure that the cake rises properly. Set this bowl aside.
In a large mixing bowl, cream together the softened butter and packed brown sugar using an electric mixer or a whisk. Beat the mixture on medium speed for 2-3 minutes, or until it becomes light and fluffy. This step helps incorporate air into the batter, resulting in a tender, moist cake.
Once the butter and sugar are creamed together, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The eggs bind the ingredients together and provide richness to the cake.
Next, add the sour cream (or plain yogurt) and milk to the wet ingredients. Mix until smooth. The sour cream adds moisture and tenderness to the cake, while the milk helps achieve the right consistency in the batter.
Gradually add the dry ingredients to the wet ingredients in two or three batches, mixing gently after each addition. Be careful not to overmix the batter, as this can lead to a dense cake. Mix until just combined—it’s okay if the batter is slightly lumpy.
If you’re adding nuts to the cake, fold them in gently using a spatula. Chopped walnuts or pecans add a lovely crunch and additional flavor to complement the warm spices of the cake.
Transfer the cake batter into the prepared baking pan. Use a spatula to spread it evenly in the pan and smooth the top. This ensures that the cake bakes evenly and doesn’t have an uneven rise.
Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. If the cake begins to brown too quickly, you can cover it loosely with aluminum foil to prevent overbaking.
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. After 10 minutes, remove the cake from the pan and transfer it to a wire cooling rack to cool completely. Cooling on the rack allows air to circulate around the cake, preventing it from becoming soggy.
While the cake cools, prepare the chai glaze (if using). In a small bowl, whisk together the powdered sugar, milk (or chai tea for extra flavor), ground cinnamon, and ground ginger. The glaze should be smooth and pourable. Adjust the consistency by adding more milk or powdered sugar if necessary.
Once the cake has cooled completely, drizzle the chai glaze over the top of the cake. You can use a spoon or a small whisk to drizzle the glaze in a decorative pattern. Allow the glaze to set before slicing the cake.
Cut the cake into 12 even slices and serve. This cake is perfect on its own, but you can also serve it with a cup of chai tea or coffee for a perfect pairing.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 280-320 kcal
- Fat: 12-14g
- Carbohydrates: 38-42g
- Protein: 3g