Brown-Butter Vanilla Chai Cake


(that reminds me of ‘it is your birthday.” LOLLOLOLOLLL)

(Also I know it’s like not really fall but it’s like 50-60 out so yeah that’s fall).

 Oversized sweaters




& everything nice. 

YESSSWouldn’t it be great to live in a place where it’s always fall?Unfortunately for me, it doesn’t exist. BUT cinnamon spice is available all year long so if you want, you can even make this cake in the middle of summer ! Lawl

Soooo I’m not gonna lie, I loved this cake. I made if for a friend who’s majorly addicted to American buttercream so obviously I used that. If I would’ve asked her what cake she wants for her birthday, she would’ve said ‘vanilla’…Lame.

I’ve been looking for some inspiration for fall cakes recently, so that I don’t just make everything & anything pumpkin or apple, & then I had a thought! Well, I had many but I had a specific, fantastic thought. Why don’t I make her favorite Starbucks drink that so happens to be fall flavored! So I did. & then I had another thought.Why don’t I add brown-butter since it’s basically the best thing in the world? So I did. & this is it. I bring to you my Brown-Butter Vanilla Chai Latte Cake. You’re Welcome. 

This looks like a really long recipe but it’s really not that bad. If you’ve made brown butter before than skip over that! 

I made my mom try this cake…LOL let’s just say she’s not a fan of chai.  This is the PERFECT, not so basic, fall cake ! But don’t make it for people who’ve never had chai. They prob won’t like it LOL. Also, I would say this is like a ‘medium’ in spice, if you like a strong chai, feel free to add a little more spice. If you don’t then add less <3 Also I keep writing ‘chair’ instead of ‘chai’ so if you see ‘chair’ anywhere, just know what I meant. I will proofread too, I promise!

OK friends, if you make this, please tag #bakewithb on instagram so I can seeeeee.

As always,

Love, B 

Yield: 12 servings

Brown Butter Vanilla Chai Cake

Brown butter vanilla chai cake


  • 3 1/4 cup all-purpose flour
  • 2 cup milk
  • 1/4 cup oil
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown-butter melted
  • 1 1/2 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 Tbsp vanilla
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt

Chai Spiced Brown Buttercream

  • 1 cup unsalted butter softened
  • 1 cup brown-butter softened
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon ground
  • 1 tsp cardamom ground
  • 1/2 tsp nutmeg ground
  • 1/2 tsp ginger ground
  • 1/2 tsp cloves ground
  • 2 Tbsp heavy whipping cream


  1. Begin with browning all the butter needed for this recipe. Place 3 sticks of butter in a light colored pot on medium heat. Whisk continuously until brown speckles of butter form on the bottom of the pan and it begins to smell nutty.
  2. Remove it from heat and separate into two bowls- one bowl should consist of 1/3 of the butter and the other bowl should have the other 2/3 of the butter.
  3. Place the bowls in the fridge. Allow the 1/3 bowl to cool a little but remain liquid and the 2/3 bowl harden back to a room temperature consistency.


  1. Preheat the oven to 350F and grease pans three 8" pans.
  2. Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  3. On medium speed, beat together the softened butter and sugars. Once combined, add in the oil and melted brown butter. Once that is combined, add in the vanilla and eggs, one at a time, mixing until they're all fully incorporated.
  4. With the mixer on low speed, alternate adding in the milk and dry ingredients in three intervals, starting and ending with the dry ingredients. Beat just until most of the flour is incorporated and then use a rubber spatula to scrape the edge of the bowl and fold in the remaining streaks of flour.
  5. Fill the pans about half way and bake for about 35 minutes, depending on the pan size. I normally take them out as soon as they peel away from the edge of the pan, or if they spring back when you gently press on them.


  1. Before starting, make sure both the regular butter and brown butter are a room temperature consistency.
  2. In the bowl of a stand mixer, using the paddle attachment at medium-high speed, beat the butters until pale and fluffy. Lower the speed and slowly add in the powder sugar and the spices.
  3. Beat everything for a few minutes until all the sugar is dissolved and it no longer feels grainy. adding in as much milk/cream until consistency is spreadable (or more sugar if it is too soft to work with). Add in the vanilla to taste.


  1. Once the cake has fully cooled, spread the frosting evenly across each layer & repeat until complete. Give it a thin crumb coat & refrigerate before decorating.


If you’re missing one of the spices outside of cinnamon & cardamom, you can still make this cake.

You can also make this without the brown butter but if we’re being honest, brown butter is life.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 923Total Fat: 54gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 175mgSodium: 428mgCarbohydrates: 105gFiber: 1gSugar: 78gProtein: 7g

Nutrition information may not be fully accurate.

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Tag @baranbakery or #baranbakery

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  1. I think your print link might be broken. Can you send me a printable version of this cake please. Thank you.

  2. For the buttercream, it says 1 cup butter and a dash of brown butter. How much is a dash? I have a cup of brown butter left from the cup and a half it says to melt in the biggining.

    • Hi Elizabeth,
      Sooo sorry! It was a mistake, the ‘dash’ was meant to say ‘cup’ (so the extra cup you have left!)
      Hope you love the cake, would love to see your turn out <3.
      Love, B

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