Chai Cake
Serves 1
Directions
- 1In a large bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, ginger, cloves, and cardamom.
- 2In a large bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, ginger, cloves, and cardamom.
- 3In a large bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, ginger, cloves, and cardamom.
- 4In a separate large bowl, combine softened butter, light brown sugar, and granulated sugar.
- 5In a separate large bowl, combine softened butter, light brown sugar, and granulated sugar.
- 6In a separate large bowl, combine softened butter, light brown sugar, and granulated sugar.
- 7Cream the butter and sugar mixture using an electric mixer until light and fluffy.
- 8Cream the butter and sugar mixture using an electric mixer until light and fluffy.
- 9Cream the butter and sugar mixture using an electric mixer until light and fluffy.
- 10Add eggs and vanilla extract to the creamed mixture and mix until well combined.
- 11Add eggs and vanilla extract to the creamed mixture and mix until well combined.
- 12Add eggs and vanilla extract to the creamed mixture and mix until well combined.
- 13Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, mixing until just combined.
- 14Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, mixing until just combined.
- 15Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, mixing until just combined.
- 16Pour the cake batter into a prepared baking pan.
- 17Pour the cake batter into a prepared baking pan.
- 18Pour the cake batter into a prepared baking pan.
- 19Bake the cake until golden brown and a toothpick inserted into the center comes out clean.
- 20Bake the cake until golden brown and a toothpick inserted into the center comes out clean.
- 21Bake the cake until golden brown and a toothpick inserted into the center comes out clean.
- 22Heat whole milk in a small bowl or saucepan and steep chai tea bags in it to create chai milk.
- 23Heat whole milk in a small bowl or saucepan and steep chai tea bags in it to create chai milk.
- 24Heat whole milk in a small bowl or saucepan and steep chai tea bags in it to create chai milk.
- 25Remove the tea bags and add sweetened condensed milk to the chai milk.
- 26Remove the tea bags and add sweetened condensed milk to the chai milk.
- 27Remove the tea bags and add sweetened condensed milk to the chai milk.
- 28Whisk the chai milk mixture until well combined.
- 29Whisk the chai milk mixture until well combined.
- 30Whisk the chai milk mixture until well combined.
- 31In a saucepan, brown some butter until it turns amber and smells nutty.
- 32In a saucepan, brown some butter until it turns amber and smells nutty.
- 33In a saucepan, brown some butter until it turns amber and smells nutty.
- 34In a large bowl, combine cream cheese, powdered sugar, and brown butter.
- 35In a large bowl, combine cream cheese, powdered sugar, and brown butter.
- 36In a large bowl, combine cream cheese, powdered sugar, and brown butter.
- 37Mix with an electric mixer until smooth and creamy to make the cream cheese frosting.
- 38Mix with an electric mixer until smooth and creamy to make the cream cheese frosting.
- 39Mix with an electric mixer until smooth and creamy to make the cream cheese frosting.
- 40Poke holes all over the cooled cake using a wooden stick or the back of a spoon.
- 41Poke holes all over the cooled cake using a wooden stick or the back of a spoon.
- 42Poke holes all over the cooled cake using a wooden stick or the back of a spoon.
- 43Pour the chai milk mixture evenly over the poked cake, allowing it to soak in.
- 44Pour the chai milk mixture evenly over the poked cake, allowing it to soak in.
- 45Pour the chai milk mixture evenly over the poked cake, allowing it to soak in.
- 46Spread the brown butter cream cheese frosting generously over the soaked cake.
- 47Spread the brown butter cream cheese frosting generously over the soaked cake.
- 48Spread the brown butter cream cheese frosting generously over the soaked cake.
- 49Cut the cake into squares and serve.
- 50Cut the cake into squares and serve.
- 51Cut the cake into squares and serve.
Ingredients
- all-purpose flour
- all-purpose flour
- all-purpose flour
- baking powder
- baking powder
- baking powder
- salt
- salt
- salt
- cinnamon
- cinnamon
- cinnamon
- ginger
- ginger
- ginger
- cloves
- cloves
- cloves
- cardamom
- cardamom
- cardamom
- butter
- butter
- butter
- light brown sugar
- light brown sugar
- light brown sugar
- granulated sugar
- granulated sugar
- granulated sugar
- large eggs
- large eggs
- large eggs
- vanilla
- vanilla
- vanilla
- whole milk
- whole milk
- whole milk
- chai tea bags
- chai tea bags
- chai tea bags
- sweetened condensed milk
- sweetened condensed milk
- sweetened condensed milk
- powdered sugar
- powdered sugar
- powdered sugar
- cream cheese
- cream cheese
- cream cheese
Equipment
large bowlwhiskelectric mixerbaking pansmall bowlsaucepanspatula
Tips
- The cake is extra moist.
- The cake is packed full of warm autumn flavor.