Chai Cake (Print Version)

# Ingredients:

→ For the Chai Cake

01 - 2 1/4 cups (282g) all-purpose flour, spooned and leveled
02 - 1 tablespoon ground cinnamon
03 - 1 1/2 teaspoons ground ginger
04 - 1/2 teaspoon ground allspice
05 - 1/2 teaspoon ground nutmeg
06 - 1 teaspoon ground cardamom
07 - 1/4 teaspoon ground cloves
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 10 tablespoons (140g) unsalted butter, softened
12 - 1 cup (200g) granulated white sugar
13 - 1/2 cup (110g) brown sugar, packed
14 - 3 eggs, at room temperature
15 - 1 tablespoon vanilla extract
16 - 1 cup (240ml) buttermilk, at room temperature

→ For the Brown Butter Cream Cheese Frosting

17 - 1 1/4 cups (280g) unsalted butter
18 - 8 oz (226g) cream cheese, cold
19 - 2 cups (260g) powdered sugar

→ For the Chai Milk Soak

20 - 1/2 cup (120ml) whole milk
21 - 2 chai tea bags
22 - 1/2 cup (150g) sweetened condensed milk
23 - 1 teaspoon vanilla extract

# Instructions:

01 - Start by preheating your oven to 350°F. Grab a 9×9 inch light metal baking pan, give it a good greasing, and line the bottom with parchment paper, leaving some overhang for easy removal later.
02 - In a medium bowl, whisk together all those wonderful spices - the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. The aroma alone will transport you to a cozy café! Set this spice mixture aside for now.
03 - In a large bowl, add your softened butter along with both the white and brown sugars. Using an electric mixer, beat on high speed for about 2 minutes until the mixture becomes light and fluffy. This step creates little air pockets that help your cake rise beautifully.
04 - Add in your room temperature eggs and vanilla extract to the butter mixture. Mix on medium speed until everything looks pale and smooth, about a minute. Room temperature eggs blend much better than cold ones, so don't skip that step!
05 - Now comes the gentle part - alternately add small amounts of the buttermilk and your spiced flour mixture to the bowl, mixing on low speed. Continue until everything is just combined and your batter looks smooth. Remember to scrape down the sides of the bowl with a rubber spatula to catch any unmixed bits hiding there.
06 - Pour your fragrant batter into the prepared pan, smoothing the top with your spatula. Slide it into your preheated oven and bake for 35-38 minutes. You'll know it's done when a toothpick inserted into the center comes out clean and the top springs back slightly when touched.
07 - Let your cake cool in the pan for about 30 minutes - this helps it set up properly. Then carefully lift it out using the parchment paper overhang and transfer to a wire cooling rack until completely cooled. Patience is key here!
08 - While the cake is baking, start on your brown butter frosting. In a large pot, melt the butter over medium heat. Let it come to a simmer and keep cooking, watching it carefully as it foams and the color changes. You're looking for a deep golden brown color and nutty aroma, which usually takes 10-12 minutes. Be patient and attentive - it can go from perfect to burnt quickly!
09 - Pour the browned butter into a large bowl and pop it in the refrigerator until it solidifies but is still soft - you want it to have the consistency of softened butter. This usually takes 30-60 minutes, depending on your refrigerator.
10 - Once chilled, beat the brown butter with an electric mixer on high speed until it becomes pale and fluffy, about 5-10 minutes. Then add the cold cream cheese (yes, cold works best here!) and mix on medium until everything is beautifully combined and fluffy.
11 - Sift the powdered sugar into your butter-cream cheese mixture to avoid any lumps. Mix on low speed until the sugar is incorporated, then crank it up to high for about a minute until the frosting is light and fluffy. Set aside while you prepare the chai milk soak.
12 - In a small saucepan, heat the milk over low heat until it starts steaming (don't let it boil). Add the chai tea bags, remove from heat, and let them steep for about 20 minutes to extract all that wonderful flavor. Remove the tea bags, squeezing out any excess liquid, and let the chai-infused milk cool completely.
13 - Once cooled, transfer your chai milk to something easy to pour from, like a liquid measuring cup. Stir in the sweetened condensed milk and vanilla extract until well combined. This sweet, spiced mixture is going to make your cake incredibly moist and flavorful.
14 - When your cake is completely cool, use a sharp knife to trim a very thin layer off the top. This creates a more porous surface that will better absorb the chai milk. Transfer the cake to a serving plate, then use a wooden skewer, chopstick, or the handle of a wooden spoon to poke holes all over the top of the cake.
15 - Slowly and patiently pour the chai milk mixture over the entire surface of the cake. Take your time here - you want to give the liquid a chance to seep into those holes and distribute throughout the cake. It might look like too much liquid at first, but trust the process!
16 - Once the milk soak has been absorbed, spread a generous layer of your brown butter cream cheese frosting over the top of the cake using an offset spatula. For a finishing touch, sprinkle a little cinnamon over the top. Cut into 16 squares and serve! Each bite is a perfect balance of spiced cake, sweet milk soak, and nutty frosting.

# Notes:

01 - This cake gets even better after sitting for a day, as the flavors develop and meld together beautifully.
02 - If you don't have all the individual spices, you can substitute with 4 teaspoons of chai spice blend or pumpkin pie spice plus an extra 1/2 teaspoon of cardamom.
03 - The cake can be stored covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor.
04 - For the chai tea bags, use your favorite brand - different brands will impart slightly different flavors to the milk soak.

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