Chai Cake

with vanilla & brown butter

With the nutty essence of brown butter, vanilla & warm chai spices, this Chai Cake is the perfect cake to enjoy once the weather starts to cool down!


AP flour baking powder salt brown butter canola oil granulated sugar eggs vanilla bean paste sour cream milk


powdered sugar cinnamon cardamom nutmeg ginger cloves brown butter unsalted butter cream cheese vanilla bean paste heavy cream


STEP 1: Brown 1 cup of butter to make Brown Butter, allow it to cool completely to room temperature before using.

STEP 2: Whisk flour, baking powder & salt until combined. Set aside. Whisk brown butter, oil & sugar with an electric mixer.

STEP 3: Beat in eggs, one at a time, then beat in vanilla extract & sour cream just until combined.

STEP 4: Add half the dry ingredients to the wet ingredients, turn the mixer on low speed, then pour in milk, followed by the rest of the dry ingredients.

STEP 5: Distribute the batter evenly among the three cake pans & bake on 350F for 30-35 minutes. Allow the cake to cool completely before frosting.

STEP 6: Combine powdered sugar with the spices & set aside. Beat brown butter, butter, cream cheese & vanilla until it is pale & fluffy.

STEP 7: Lower speed & slowly add in powdered sugar mixture. Add cream, a little at a time, until consistency is spreadable. Beat until all of the sugar is dissolved.

STEP 8: Set aside frosting for poofs on top. Place 1st layer of cake on a cake board. Top with 1/3 of frosting, repeat with 2nd layer, then place 3rd layer on top.

STEP 9: Frost the outside of the cake with the remaining frosting. For the poofs, fill a piping bag with a star tip and pipe little poofs every where. Dust with cinnamon.

Click the link below for the full recipe!