Serves 1
Directions
- 1In a large bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, ginger, cloves, and cardamom.
- 2In a separate large bowl, combine softened butter, light brown sugar, and granulated sugar.
- 3Cream the butter and sugar mixture using an electric mixer until light and fluffy.
- 4Add eggs and vanilla extract to the creamed mixture and mix until well combined.
- 5Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, mixing until just combined.
- 6Pour the cake batter into a prepared baking pan.
- 7Bake the cake until golden brown and a toothpick inserted into the center comes out clean.
- 8Heat whole milk in a small bowl or saucepan and steep chai tea bags in it to create chai milk.
- 9Remove the tea bags and add sweetened condensed milk to the chai milk.
- 10Whisk the chai milk mixture until well combined.
- 11In a saucepan, brown some butter until it turns amber and smells nutty.
- 12In a large bowl, combine cream cheese, powdered sugar, and brown butter.
- 13Mix with an electric mixer until smooth and creamy to make the cream cheese frosting.
- 14Poke holes all over the cooled cake using a wooden stick or the back of a spoon.
- 15Pour the chai milk mixture evenly over the poked cake, allowing it to soak in.
- 16Spread the brown butter cream cheese frosting generously over the soaked cake.
- 17Cut the cake into squares and serve.
Ingredients
- all-purpose flour
- baking powder
- salt
- cinnamon
- ginger
- cloves
- cardamom
- butter
- light brown sugar
- granulated sugar
- large eggs
- vanilla
- whole milk
- chai tea bags
- sweetened condensed milk
- powdered sugar
- cream cheese
Equipment
large bowlwhiskelectric mixerbaking pansmall bowlsaucepanspatula
Tips
- The cake is extra moist.
- The cake is packed full of warm autumn flavor.
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