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The Coziest Brown Sugar Chai Cake

This simple cake brings the warmth of your favorite tea latte into a dessert. It features deep brown sugar notes and a homemade spice blend. It is perfect for snacking.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups All-Purpose Flour: Provides the base structure.
  • 1 tsp Baking Powder: Helps the cake rise.
  • ½ tsp Baking Soda: Adds fluffiness.
  • ½ tsp Salt: Enhances all flavors.
  • 1 cup Brown Sugar packed: Adds moisture and molasses flavor.
  • ½ cup Vegetable Oil: Keeps the crumb soft for days.
  • 2 Large Eggs room temperature: Adds richness and structure.
  • 1 cup Buttermilk: Tenderizes the gluten for a soft cake.
  • 1 tsp Vanilla Extract: Adds a sweet aroma.
  • The Chai Spice Blend:
  • 2 tsp Ground Cinnamon: The main warming spice.
  • 1 tsp Ground Cardamom: The floral citrusy note distinct to chai.
  • 1 tsp Ground Ginger: Adds a fresh spicy kick.
  • ½ tsp Ground Cloves: Adds depth and warmth.
  • ¼ tsp Ground Allspice: Rounds out the flavor profile.
  • ⅛ tsp Black Pepper: The secret ingredient for authentic heat.
  • Optional Glaze:
  • 1 cup Powdered Sugar: The base for the icing.
  • 2 tbsp Milk: To thin it out.
  • ¼ tsp Cinnamon: For speckled color and flavor.

Equipment

  • 9x9 inch Square Baking Pan or 9-inch Round Pan
  • Mixing bowls (Large and Medium)
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Parchment paper

Method
 

  1. Heat Up: Preheat your oven to 350°F (175°C). Grease your baking pan and line it with parchment paper.
  2. Mix Dry: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the spices (cinnamon, cardamom, ginger, cloves, allspice, pepper).
  3. Mix Wet: In a large bowl, whisk the oil and brown sugar until combined. Add eggs one at a time, whisking well. Stir in the vanilla.
  4. Combine: Add half the flour mixture to the wet bowl. Stir gently. Add the buttermilk. Stir gently. Add the remaining flour.
  5. Finish Batter: Stir just until the flour streaks disappear. Do not overmix.
  6. Bake: Pour batter into the pan. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
  7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  8. Glaze: Whisk glaze ingredients together. Drizzle over the completely cooled cake.

Notes

  • Storage: Store at room temperature in an airtight container for up to 4 days.
  • Spice Tip: If you dislike a specific spice (like cloves), feel free to leave it out or reduce the amount.
  • Dairy-Free: Use almond milk with a splash of vinegar instead of buttermilk.

Nutritional Facts

  • Calories: 320
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 14g
  • Sugar: 26g