Name: Spiced Brown Sugar Chai Layer Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 tablespoon ground cinnamon; 1 1/2 teaspoons ground ginger; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter (softened); 1 3/4 cups light brown sugar (packed); 4 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk; 1/2 cup strong brewed chai tea (cooled); 1 cup unsalted butter (softened); 4 oz cream cheese (softened); 3 1/2 cups powdered sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon vanilla extract; 1–2 tablespoons brewed chai tea (or milk); pinch of salt

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If you crave warm spices, gentle sweetness, and a show-stopping dessert, this Spiced Brown Sugar Chai Layer Cake Recipe is destined to become your new obsession. Each tender layer is infused with brown sugar and a medley of chai-inspired spices, sandwiched together with a dreamy chai-spiced cream cheese frosting. Whether you’re welcoming fall or simply want something cozy for any occasion, this cake brings comfort, character, and a touch of celebration to every slice.

Spiced Brown Sugar Chai Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

This cake is proof that magic happens when everyday ingredients come together with intention. Each component of the Spiced Brown Sugar Chai Layer Cake Recipe delivers on flavor, creating a cake that’s plush, fragrant, and inviting.

All-purpose flour: Creates a sturdy yet tender crumb that supports the layers perfectly.
Ground cinnamon: Offers cozy, warming notes that define chai’s signature profile.
Ground ginger: Adds zingy warmth and a gentle bite in both the cake and frosting.
Ground cardamom: Lends an aromatic, citrusy brightness you can’t get from any other spice.
Ground cloves: Delivers depth and just the right hint of earthiness for balance.
Ground nutmeg: Brings a sweet, nutty aroma that ties all the spices together.
Baking powder & baking soda: Give the cake its loft and lightness, ensuring every bite is fluffy.
Salt: A flavor essential, quietly making all the other notes shine.
Unsalted butter (softened): Creates richness and keeps the cake deliciously tender.
Light brown sugar (packed): Accents the cake with a caramel-like sweetness unique to this recipe.
Large eggs: Provide structure and help the cake rise beautifully.
Vanilla extract: Rounds out the spice with its sweet, inviting aroma.
Whole milk: Adds moisture for that plush, melt-in-your-mouth crumb.
Strong brewed chai tea (cooled): Infuses the cake with authentic tea flavor and extra complexity.
Cream cheese (softened): Makes the frosting tangy and ultra-creamy.
Powdered sugar: Sweetens and thickens the frosting for easy spreading.

How to Make Spiced Brown Sugar Chai Layer Cake Recipe

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). To guarantee an easy release and neat layers, grease three 8-inch round cake pans with butter or nonstick spray, dust each with flour, and add a circle of parchment paper to each base. This simple prep step is your secret to professional-looking cakes at home.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda, and salt. Whisking ensures all those wonderful spices are evenly dispersed, so no bite is lacking in warmth or flavor—and it helps prevent lumps!

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is pale and fluffy. This incorporates air, giving your cake a beautifully light structure while letting the brown sugar work its caramel magic right from the start.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Finish with a generous splash of vanilla extract—this enhances the spices and lends the cake an extra layer of coziness.

Step 5: Combine Chai and Milk

In a separate measuring cup, whisk together the whole milk and cooled strong chai tea. Steeping your chai extra strongly (using two bags for half a cup of water) heightens the cake’s signature flavor and makes it unforgettable.

Step 6: Bring Everything Together

Add the dry ingredients to the butter mixture in three additions, alternating with the chai-milk mixture. Always start and finish with the dry. Gently mix until just combined—don’t overmix or you’ll lose that lovely tenderness.

Step 7: Bake the Layers

Divide the batter evenly among your prepared pans. Smooth the tops with a spatula or the back of a spoon. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then invert them onto wire racks to cool completely—patience here pays off with perfectly textured cake layers.

Step 8: Make the Chai-Spiced Cream Cheese Frosting

Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, followed by cinnamon, ginger, vanilla, a pinch of salt, and just enough chai (or milk) to reach your preferred frosting consistency. Whip until light, fluffy, and flecked with spices—a true cloud for your cake.

Step 9: Assemble and Frost

Place one cake layer on your serving plate and cover it with a generous scoop of frosting. Repeat with the remaining layers, then frost the top and sides. For truly sharp, bakery-style slices, chill the assembled cake briefly before cutting—this makes the frosting firm up just enough for clean cuts.

How to Serve Spiced Brown Sugar Chai Layer Cake Recipe

Garnishes

This cake shines even brighter with a sprinkle of ground cinnamon, a dusting of powdered sugar, or decorative curls of white chocolate. For an extra-special touch, top with edible flowers, candied ginger, or a light drizzle of caramel to echo the brown sugar notes.

Side Dishes

The Spiced Brown Sugar Chai Layer Cake Recipe is a true centerpiece, but it pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a warming drink, serve it alongside a mug of chai latte or bold coffee to complement the spicy-sweet flavors.

Creative Ways to Present

Make mini versions by dividing the batter between cupcake tins for an afternoon tea tray. For a dramatic party centerpiece, decorate the cake with fresh figs, rosemary sprigs, or softly piled meringues. If you’re feeling festive, alternate chai frosting with a layer of caramel or apple butter for a cake that’s both eye-catching and crowd-pleasing.

Make Ahead and Storage

Storing Leftovers

Store leftover cake, covered or in an airtight container, in the refrigerator for up to five days. The spices only deepen and become more pronounced with time, making every subsequent slice even more delicious.

Freezing

If you have extra, wrap unfrosted cake layers individually in plastic wrap and foil, then freeze them for up to two months. For frosted cake, slices can be wrapped and placed in an airtight container before freezing. Just thaw in the fridge overnight for best results.

Reheating

Let chilled cake sit at room temperature for about 30 minutes before serving—this restores the frosting’s creamy texture and brings out the fullest flavors. Avoid microwaving frosted slices, as this can cause the frosting to separate or melt.

FAQs

Can I use store-bought chai concentrate instead of brewed chai tea?

Absolutely! Just make sure it’s unsweetened or adjust the sugar in the cake slightly if your concentrate is already sweetened. The flavor will still be lovely and authentic to the Spiced Brown Sugar Chai Layer Cake Recipe.

What’s the best way to ensure my cake layers don’t stick?

Greasing, flouring, and lining your pans with parchment is the foolproof trio for perfect release. Letting the cakes cool for 10 minutes before turning out also helps prevent breakage.

Can I make this cake gluten free?

Yes, just use a measure-for-measure gluten-free flour blend in place of the all-purpose flour. Keep in mind that texture may vary a bit, but all the spice and flavor of this Spiced Brown Sugar Chai Layer Cake Recipe will still shine through.

Is it possible to make the cake a day ahead?

Definitely. The flavors of the cake and frosting meld beautifully overnight. Wrap the cake well and store it in the fridge—just bring it to room temperature before serving for the best texture.

Can I reduce the sugar for a less sweet cake?

You can decrease the brown sugar in the cake by 1/4 cup and still get a delicious result. The frosting can be adjusted by reducing the powdered sugar a bit, but remember that this will also soften its structure.

Final Thoughts

Few cakes are as aromatic, inviting, and instantly comforting as this Spiced Brown Sugar Chai Layer Cake Recipe. If you’re ready to wow your loved ones or simply treat yourself to a memorable homemade dessert, grab your pantry staples and dive in—you won’t regret a single, spice-filled bite!

Spiced Brown Sugar Chai Layer Cake Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour (plus cooling and decorating time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the warm, aromatic flavors of this Spiced Brown Sugar Chai Layer Cake. Moist layers of chai-infused cake are stacked with a creamy cinnamon-ginger frosting, creating a decadent dessert perfect for any occasion.

Ingredients

Scale

For the cake:

2 3/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (softened)
1 3/4 cups light brown sugar (packed)
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup strong brewed chai tea (cooled)

For the frosting:

1 cup unsalted butter (softened)
4 oz cream cheese (softened)
3 1/2 cups powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon vanilla extract
1–2 tablespoons brewed chai tea (or milk)
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda, and salt.
Prepare wet ingredients: In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Combine the milk and brewed chai in a separate measuring cup.
Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the milk/tea mixture, mixing until just combined.
Bake the cakes: Divide the batter between the pans and bake for 25–30 minutes. Cool in pans before transferring to wire racks.
Make frosting: Beat butter and cream cheese until smooth. Add powdered sugar, cinnamon, ginger, vanilla, and salt. Adjust consistency with chai or milk.
Assemble the cake: Frost and stack the cake layers, chilling slightly before serving.