Can I make this cake without eggs?

Yes! You can substitute each egg with ¼ cup of unsweetened applesauce or mashed bananas. Another option is using a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). These alternatives help bind the ingredients while keeping the cake moist.

Can I use regular white sugar instead of brown sugar?

Yes, but it will slightly change the flavor and texture. Brown sugar adds moisture and a deep caramel-like sweetness. If you only have white sugar, you can mix in 1 tablespoon of molasses for each cup of sugar to mimic the richness of brown sugar.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean with just a few moist crumbs. Another good indicator is if the edges start to slightly pull away from the pan. Avoid overbaking to maintain a soft texture.

Brown Sugar Chai Cake - Superb Recipe

Description

This Brown Sugar Chai Cake is a warm, spiced cake infused with chai flavors and made extra moist with brown sugar. Perfect for fall gatherings or cozy treats, it’s topped with a luscious cream cheese frosting for the perfect balance of sweetness and spice.

Ingredients

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For the Cake:

2 ½ cups all-purpose flour
1 tablespoon chai spice blend (cinnamon, cardamom, ginger, cloves, nutmeg, black pepper)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar, packed
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup milk + 1 teaspoon vinegar)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Set the oven to 350°F (175°C) and grease two 8-inch cake pans. Line the bottoms with parchment paper to ensure easy release after baking.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, chai spice blend, baking powder, baking soda, and salt. This helps evenly distribute the spices and leavening agents.
Mix the wet ingredients: In a large bowl, beat the brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Slowly add the buttermilk while whisking continuously to keep the batter light and well-mixed.
Combine the batter: Gradually add the dry ingredients to the wet ingredients, stirring gently. Mix just until no flour pockets remain, but avoid overmixing to prevent a dense cake.
Bake the cake: Divide the batter evenly between the prepared cake pans and smooth out the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
Make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until light and fluffy. Stir in the vanilla extract for extra flavor.
Assemble the cake: Place one cake layer on a serving plate and spread an even layer of frosting over the top. Add the second layer and cover the entire cake with frosting, smoothing it with a spatula.
Decorate and serve: Optionally, dust the cake with a sprinkle of chai spice or drizzle with caramel. Let the cake sit for 15 minutes before slicing to allow the flavors to meld.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
For a stronger chai flavor, steep a chai tea bag in the buttermilk for 5 minutes before using.
If you don’t have pre-mixed chai spices, use a blend of cinnamon, cardamom, ginger, nutmeg, cloves, and black pepper in equal parts.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 380
Sugar: 32g
Sodium: 220mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg