Why You’ll Love This Recipe

Rich and aromatic – The combination of chai spices like cinnamon, cardamom, and ginger creates a deeply flavorful cake.
Perfectly moist – Brown sugar keeps the cake tender and moist, adding a subtle caramel undertone.
Ideal for any occasion – Whether for breakfast, dessert, or a special gathering, this cake is always a hit.
Customizable – Pair it with a simple glaze, cream cheese frosting, or even a dusting of powdered sugar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Chai spice blend (cinnamon, cardamom, ginger, cloves, nutmeg)
Unsalted butter
Brown sugar
Eggs
Vanilla extract
Whole milk or buttermilk
A warm spiced drink alternative (such as spiced milk or a cinnamon-infused beverage)

Directions

Preheat the oven to 350°F (175°C) and grease a cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and chai spices.
In a separate bowl, cream the butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk and your spiced beverage, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before adding a glaze or frosting of your choice.

Servings and Timing

Servings: 8–10 slices
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes

Variations

Gluten-Free Option – Use a gluten-free flour blend for a wheat-free version.
Dairy-Free – Substitute butter with coconut oil and use almond or oat milk instead of dairy.
Extra Spice – Add a pinch of black pepper for a stronger chai kick.
Nutty Addition – Fold in chopped pecans or walnuts for added texture.
Maple Glaze – Drizzle with a simple maple syrup glaze for extra sweetness.

Storage/Reheating

Room Temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to 5 days.
Freezer: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheating: Warm a slice in the microwave for 10–15 seconds for a freshly baked taste.

FAQs

How do I make my own chai spice blend?

Mix 1 teaspoon cinnamon, ½ teaspoon cardamom, ½ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon nutmeg.

Can I use a spiced beverage instead of chai tea?

Yes, a warm milk-based spiced drink works perfectly as a substitute.

What type of frosting pairs well with this cake?

Cream cheese frosting, vanilla buttercream, or a simple glaze work beautifully.

Can I make this cake in a bundt pan?

Yes, just adjust the baking time to around 40–45 minutes.

How can I make the cake more moist?

Use buttermilk instead of regular milk for extra moisture and tenderness.

Can I add nuts or dried fruit?

Absolutely! Chopped walnuts, pecans, or dried cranberries complement the chai flavors well.

Is this cake overly sweet?

No, the brown sugar adds a deep, caramel-like sweetness without being overpowering.

Can I make this cake ahead of time?

Yes, you can bake it a day in advance and store it in an airtight container.

What is the best alternative to brewed tea in this recipe?

A spiced milk infusion with cinnamon, cardamom, and vanilla is a great substitute.

Can I make this into cupcakes?

Yes, pour the batter into cupcake liners and bake for about 18–22 minutes.

Conclusion

Brown Sugar Chai Cake is the perfect cozy dessert for any occasion. With its warm spice blend, moist texture, and rich brown sugar sweetness, it’s a must-try for chai lovers. Whether you enjoy it plain, frosted, or glazed, this cake is sure to impress. Try it today and savor the comforting flavors in every bite!