This cake has all the fall vibes. At first bite you will immediately be transported to the feeling of snuggling on the couch with a warm blanket, watching the leaves fall while drinking a hot cup or chai tea. If that doesn’t make you smile and feel warm and happy inside, then I don’t know what to tell ya! I have been patiently awaiting the arrival of fall – it is my favorite season of the year. The cool breezes, leaves changing color, the cozy blankets..it is magical. When I think of fall flavors (besides pumpkin spice), chai is always in the forefront of my brain. It just has a way of warming you up and tastes delicious – so many flavors and spices in it. This cake harnesses those flavors and spices and turns them in to a moist, delicious cake that you will not be able to stop eating – it is so good I had to tell my husband to save some for me because he kept going back to sneak bites! The spiced cake pairs perfectly with the brown sugar cinnamon cream cheese frosting – a mouthful to say for sure, but a delicious mouthful to eat. The frosting is light and not overly sweet, but balances the spices in the cake. This cake is perfect to start fall off on the tastiest note.
- 1/2 Cup Butter
- 1 Cup Brown Sugar
- 1 Tbsp Canola Oil
- 1 Egg
- 2 Tsp Vanilla
- 1/4 Cup + 1 Tbsp Sour Cream
- 1/2 Cup Chai Milk *see recipe below*
- 1 1/3 Cup Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- 2 Tsp Cinnamon
- 1 Tsp Cardamom
- 1 Tsp Allspice
- 1/2 Tsp Ground Cloves
- 1/2 Tsp Ground Ginger
- 2 Cups Milk
- 8 Chai Tea Bags
Brown Sugar Frosting:
- 12oz Cream Cheese, Softened
- 1/2 Cup Butter, Softened
- 2 Cups Powdered Sugar
- 1/2 Cup Brown Sugar
- 2 Tbsp Cinnamon
- 2 Tsp Vanilla
- Makes: 1 Sheet Cake
- Prep Time: 60 Minutes
- Bake Time: 20-25 Minutes
- Cool Time: 60 Minutes
- Total TIme: 2+ Hours
- Heat the 2 cups of milk in a small pot over low heat. Stir frequently to make sure the milk doesn’t burn. Once the milk is hot, remove from the heat and add the chai tea bags – allow to steep for 10-15 minutes. After the tea has steeped, remove the tea bags and set the milk aside to cool.
- Now for the browned butter – add the butter to a pot and heat on low. Stirring continuously, cook the butter for 8-10 minutes until it starts to brown – it will start to smell nutty and become brown in color. Remove from the heat, transfer to a bowl and all to cool (about 30 minutes).
- When the butter and milk are both cooled, it’s time to make the cake. First, preheat the oven to 350 degrees fahrenheit and grease a 9×9 baking pan.
- In a small bowl, add the flour, salt, baking powder and baking soda – mix and set aside.
- In another small bowl, add the cinnamon, cardamom, allspice, gingenger, and cloves and set aside.
- In an electric mixer add the browned butter and 1 cup brown sugar – mix on low until well combined. Add in the egg, 1 tbsp canola oil, and 2 tsp vanilla and mix on low to combine.
- Next, add in the sour cream and chai milk and mix on low.
- Add in half of the flour mixture and mix on low until just combined. Add in the remaining flour and the spice mixture you made earlier. COntinue mixing on low until the ingredients are just combined (you want to make sure not to overmix).
- Pour the cake batter in to the 9×9 baking dish and place in the oven to cook for 20 minutes. *check at 20 and insert a toothpick, if it comes out clean remove from the oven; if it still has batter on it continue cooking for increments of 2 minutes.*
- When the cake is cooked, remove from the oven and allow to completely cool.
- In the meantime, let’s make the frosting. In an electric mixer, add the cream cheese and butter and mix on medium until it begins to cream.
- Add in 1 cup of the powdered sugar and the brown sugar and continue mixing until there are not clumps. Add in the remaining powdered sugar, cinnamon and vanilla and mix on medium until well combined.
- When the cake is cooled, transfer to a plate/cake stand and top with the frosting! Slice the cake and serve!