Ultra-Moist Chai Cake with Chai Milk Soak & Brown Butter Cream Cheese Frosting

This chai cake is the ultimate fall dessert—soft, fluffy, and infused with warm spices, then soaked in a sweet chai milk mixture for an incredibly tender texture. Topped with a rich brown butter cream cheese frosting, every bite is cozy, indulgent, and full of comforting flavor.

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🌟 Why You’ll Love This Chai Cake

• Super soft & fluffy texture thanks to butter, eggs, and buttermilk
• Packed with chai spices like cinnamon, ginger, cardamom, and cloves
• Chai milk soak adds moisture and deep flavor (like a lighter tres leches)
• Brown butter frosting brings a rich, nutty, bakery-style finish

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🧁 Ingredients

For the Chai Cake:

• 2 1/4 cups all-purpose flour
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1 tsp cardamom
• 1/4 tsp cloves
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 eggs (room temperature)
• 1 tbsp vanilla extract
• 1 cup buttermilk

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For the Brown Butter Cream Cheese Frosting:

• 1 1/4 cups unsalted butter
• 8 oz cream cheese
• 2 cups powdered sugar

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For the Chai Milk Soak:

• 1/2 cup whole milk
• 2 chai tea bags
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Make the Cake

Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan.

In a bowl, whisk together flour, spices, baking powder, baking soda, and salt.

In a separate bowl, beat butter and sugars until light and fluffy. Add eggs and vanilla, mixing until smooth.

Gradually add dry ingredients and buttermilk, mixing on low speed until just combined.

Pour batter into the pan and bake for 35–38 minutes, or until a toothpick comes out clean. Let cool completely.

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2. Make Brown Butter Frosting

Melt butter over medium heat until it turns golden brown and smells nutty. Let it cool until soft but not melted.

Whip the browned butter until fluffy, then add cream cheese and mix until smooth. Add powdered sugar and beat until light and creamy.

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3. Make the Chai Milk Soak

Heat milk until steaming, then steep chai tea bags for 20 minutes. Remove tea bags and let cool.

Stir in sweetened condensed milk and vanilla.

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4. Assemble the Cake

Trim a thin layer off the top of the cake. Poke holes all over the surface.

Slowly pour the chai milk mixture over the cake, allowing it to soak in.

Spread the frosting evenly on top and dust with cinnamon if desired.

Slice into 16 servings and enjoy!

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💡 Tips for Best Results

• Use room temperature ingredients for a smooth batter
• Don’t overmix after adding flour—this keeps the cake soft
• Use a light-colored metal pan for even baking
• Measure flour properly (preferably with a scale)

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❓ FAQs

How to store:
Keep in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

Can it be gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.

No buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar.

Can I skip brown butter?
Yes, use regular butter (slightly reduce the amount).

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✨ This chai cake is rich, cozy, and full of warm spice flavors—perfect for fall, holidays, or anytime you want a bakery-style dessert at home!