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Brown Sugar Chai Cake Recipe
Emily

Brown Sugar Chai Cake

A warm and spiced cake infused with chai flavors and sweetened with brown sugar, finished with a simple chai glaze. Perfect for cozy afternoons or as a teatime dessert.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 10 slices
Course: Dessert, Tea Time
Cuisine: American, Fusion
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1 cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp chai spice mix (cinnamon, cardamom, ginger, cloves, nutmeg)
  • 1 cup powdered sugar
  • 2 tbsp brewed chai tea (cooled)
  • 0.5 tsp vanilla extract (for glaze)

Equipment

  • 9-inch cake pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • toothpick (for doneness test)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
  2. Whisk together flour, baking powder, baking soda, salt, and chai spice in a bowl.
  3. Beat butter and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
  4. Gradually add dry ingredients, alternating with milk, mixing until smooth.
  5. Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
  6. Whisk powdered sugar, brewed chai tea, and vanilla until smooth to make glaze.
  7. Drizzle glaze over cooled cake before serving.

Notes

For stronger chai flavor, use brewed chai concentrate instead of milk, or add extra spice mix to taste. Store covered at room temperature for up to 2 days, or refrigerate for longer freshness.