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Brown Sugar Chai Cake

Brown sugar chai cake is baked in a 9x13-inch pan and topped with smooth cream cheese frosting. Warm cinnamon, ginger, cardamom, cloves, and black pepper give the tender cake its chai-inspired flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 0.75 teaspoon ground cardamom
  • 0.25 teaspoon ground cloves
  • 0.13 teaspoon ground black pepper
  • 0.5 teaspoon kosher salt
  • 1 cup light brown sugar packed
  • 0.5 cup neutral oil such as canola
  • 2 eggs large
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
For the frosting
  • 1 block (8 oz) cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, black pepper, and salt.
  4. In a large bowl, whisk the brown sugar and oil until combined.
  5. Whisk in the eggs, buttermilk, and vanilla until smooth.
  6. Add the flour mixture to the wet ingredients and fold just until no dry flour remains.
  7. Spread the batter evenly in the pan.
  8. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cake completely in the pan, about 1 1/2 hours.
Make the frosting
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Gradually beat in the powdered sugar.
  3. Beat in the vanilla until the frosting is smooth.
  4. Spread the frosting over the cooled cake.

Notes

For the cleanest slices, chill the frosted cake briefly before cutting. Refrigerate covered for up to 4 days; freezing is suitable, especially in individual slices. For a dairy-free variation, use dairy-free cream cheese and butter and a dairy-free buttermilk alternative.