I’m delighted to share this beautifully cozy and indulgent fall dessert—Chai Cake from In Bloom Bakery. It’s a tender, warmly spiced cake soaked in chai-infused milk, topped with a cloud of brown butter cream cheese frosting, and almost tres leches–like in its irresistible moisture.
I bake a soft, spiced chai cake that gets poked all over and soaked with a sweet chai milk mixture. Then I crown it with a lush, nutty brown butter cream cheese frosting—each bite is moist, aromatic, and absolutely dreamy.
Why I’ll Love This Recipe
I adore how it layers fall’s classic chai spices (think cinnamon, ginger, cardamom, nutmeg) into a cake that stays ultra-fluffy yet decadently soaked. The chai milk soak adds depth without soggy overkill, and the browned butter frosting brings a warm, toasty brightness that makes each slice melt in my mouth. It’s cozy, elegant, and unique—exactly my vibe for special autumn baking.
Ingredients
(Tip: I’ll always find the full list of ingredients and measurements in the recipe card below.)
For the Chai Cake:
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All-purpose flour
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Ground spices: cinnamon, ginger, allspice, nutmeg, cardamom, cloves
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Baking powder & baking soda
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Salt
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Unsalted butter (softened)
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Granulated sugar & brown sugar
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Room-temperature eggs
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Vanilla extract
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Buttermilk at room temperature
For the Chai Milk Soak:
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Whole milk
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Two chai tea bags
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Sweetened condensed milk
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Vanilla extract
For the Brown Butter Cream Cheese Frosting:
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Unsalted butter, brown-buttered
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Cold cream cheese
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Powdered sugar
Directions
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Preheat oven to 350 °F. Grease and line a 9×9-inch light metal baking pan.
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Whisk together the flour, spices, leavening agents, and salt.
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Cream softened butter with granulated and brown sugar until fluffy (about 2 minutes).
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Add eggs and vanilla until pale and smooth (~1 minute).
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Alternating, mix in dry ingredients and buttermilk on low until just combined.
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Pour batter into prepared pan and bake 35–38 minutes, or until a toothpick comes out clean.
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Cool for 30 minutes, then lift out using the parchment and cool completely.
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Make the brown butter frosting: Brown the butter on medium until foamy and nutty (~10–12 minutes), chill until soft but not firm.
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Whip the brown butter until pale and fluffy (~5–10 minutes), then add cold cream cheese and whip until fluffy again.
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Sift in powdered sugar, mix on low to combine, then whip on high until fluffy.
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Make the chai soak: Warm milk, steep tea bags 20 minutes, cool, then whisk in sweetened condensed milk and vanilla.
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Once the cake is cool, trim a thin top layer, poke holes, and slowly pour the chai milk over so it absorbs well.
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Frost the cake thickly, dust with extra cinnamon if desired, slice into 16 servings, and serve.
Servings and timing
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Yields: 16 slices
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Prep time: ~1 hour 30 minutes
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Cook time: ~38 minutes
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Total time: ~2 hours 8 minutes
Storage/reheating
I store leftovers in an airtight container in the fridge and let them come to room temperature before serving—this preserves the texture and flavors best.
Variations
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Gluten-free: I often swap in Bob’s Red Mill 1-to-1 gluten-free flour—it works beautifully here.
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Buttermilk substitute: I mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar to mimic buttermilk if I’m out.
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Simplified frosting: If I skip browning butter, I switch to 1 cup plain butter for a classic cream cheese frosting.
FAQs
1. Can I make this cake gluten-free?
Yes—I use Bob’s Red Mill 1-to-1 gluten-free flour, and it bakes up just as tender and lovely.
2. Can I use regular milk instead of buttermilk?
Definitely—combining 1 cup whole milk with 1 tablespoon of lemon juice or vinegar works great as a substitute.
3. Do I have to brown the butter?
You don’t have to, but browning adds a toasty, warm depth that elevates the frosting. If you skip it, reduce the butter to 1 cup for the frosting.
4. How do I prevent a gummy cake texture?
Using room-temperature ingredients (especially eggs and buttermilk) helps ensure a fluffy, moist texture—not gummy.
5. What pan is best for even baking?
I use a light-colored metal pan—it promotes even baking. Dark or glass pans may cause uneven browning or overbaking, so I avoid those here.
Conclusion
I utterly fall for this Chai Cake—the warm spice, the chai-soaked crumb, and cloudlike brown butter frosting make it feel special yet approachable. It’s perfect for autumn brunches or as a cozy dessert at home. I’m already thinking of adding a hint of orange zest or maple glaze next time. Let me know if you want ideas for turning it into cupcakes or adapting it for a 9×13 pan!
Print
Chai Cake
- Total Time: approx. 2 hours 8 minutes
- Yield: 16 slices
Description
A deeply spiced, ultra‑moist chai‑infused cake soaked in sweet chai milk and topped with toasty brown‑butter cream cheese frosting—autumn baking bliss in every bite.
Ingredients
For the Chai Cake
2¼ cups (282 g) all‑purpose flour, spooned and leveled
1 tbsp ground cinnamon
1½ tsp ground ginger
½ tsp ground allspice
½ tsp ground nutmeg
1 tsp ground cardamom
¼ tsp ground cloves
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
10 tbsp (140 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (110 g) packed brown sugar
3 eggs, at room temperature
1 tbsp vanilla extract
1 cup (240 ml) buttermilk, at room temperature
For the Chai Milk Soak
½ cup (120 ml) whole milk
2 chai teabags
½ cup (150 g) sweetened condensed milk
1 tsp vanilla extract
For the Brown Butter Cream Cheese Frosting
1¼ cups (280 g) unsalted butter
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
Instructions
Preheat oven to 350°F. Grease and line a 9×9‑inch light-colored metal pan with parchment.
In a bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt.
In another bowl, cream softened butter with granulated and brown sugar on high speed for 2 minutes. Add eggs and vanilla; mix until pale and smooth (~1 minute).
Alternately add buttermilk and dry ingredients on low speed until just combined and smooth. Scrape bowl as needed.
Pour batter into prepared pan and bake 35–38 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan for 30 minutes before removing via parchment to finish cooling.
Meanwhile, make the brown butter frosting: melt butter in saucepan over medium; simmer until foamy with a nutty aroma and deep golden brown (about 10–12 minutes). Chill until soft but solid. Whip on high until pale and fluffy (5–10 minutes), add cold cream cheese and whip until fluffy. Add powdered sugar, mix on low until blended, then on high (~1 minute) until light.
Make the chai milk soak: heat milk until steaming, add teabags, steep 20 minutes, remove teabags and let cool. Mix in condensed milk and vanilla, set aside.
Once cake is completely cool, slice off a thin top layer, poke holes across the surface, then slowly pour chai milk mixture over, letting it soak in.
Frost with thick layer of brown butter cream cheese frosting, dust with cinnamon if desired, slice into 16 squares, and serve.
- Prep Time: about 1 hour 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
