Brown Sugar Chai Cake: 12 Irresistible Steps to Delight

A sweet and aromatic Brown Sugar Chai Cake filled with warm spices and topped with creamy frosting.

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Preheat the oven to 325°F and prepare two 9-inch cake pans by greasing and lining them with parchment paper.
Soak the cake strips in cold water.
In the bowl of a stand mixer, combine the flour, brown sugar, baking powder, salt, and spices.
Cut the butter into small cubes and add it to the dry ingredients. Mix on low speed until the mixture resembles wet sand.
Add the oil, milk, eggs, and vanilla extract. Mix until combined, but do not over-mix.
Divide the batter evenly between the two prepared cake pans. Wrap the soaked cake strips around the sides of the pans.
Bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool on a wire rack.
Once cooled, wrap the cakes in plastic wrap and freeze them for at least 2 hours. This helps the frosting go on more smoothly.
For the frosting, beat the butter and cream cheese on high speed until smooth.
Gradually add the sifted powdered sugar, mixing on low until fully combined. Continue mixing until the frosting is smooth and free from lumps.
Place the first cake layer on a cake stand and spread a thin layer of frosting on top. Add the second cake layer and spread frosting evenly over the top and sides.
Decorate the cake as desired, sprinkling a little cinnamon on top before serving.