Brown Butter Chai Cake

10 servings


20 minutes

active time

1 hour

total time


1/2 cup (1 stick, 115g) unsalted butter, browned

1/2 cup (90 g) coconut sugar

1/4 cup (60g) brown sugar

2 teaspoons (8g) vanilla extract

2 eggs

1/2 cup (110g) chai concentrate

2/3 cup (160g) whole milk

1 1/2 cups (200g) all-purpose flour

2 teaspoons (8g) baking powder

1 teaspoon (1g) salt

1 teaspoon (4g) cinnamon

1/2 teaspoon (2g) nutmeg

1/2 teaspoon (2g) cloves

1/3 cup (80g) heavy cream

1/2 cup (1 stick, 115g) unsalted butter, softened

1/2 teaspoon (2g) vanilla extract

Pinch of cinnamon

Pinch of cloves

Pinch of nutmeg

1 teaspoon (5g) chai concentrate

1 3/4 - 2 cups (224g-250g) powdered sugar


Step 1

In a saucepan, brown the butter and let it cool until it's warm but not piping hot.

Step 2

Preheat the oven to 350°F.

Step 3

In a bowl, cream together the brown butter, coconut sugar, and dark brown sugar.

Step 4

Mix in the eggs and vanilla extract.

Step 5

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

Step 6

In a liquid measuring bowl, combine the chai concentrate and milk.

Step 7

Add half of the chai mixture to the sugar mixture and slowly combine. Add half of the flour mixture as well. Repeat with the remaining chai mixture and flour mixture.

Step 8

Pour the batter into a cake pan and bake for around 35-40 minutes or until a toothpick inserted into the center comes out clean.

Step 9

While the cake cools, make the chai spiced whipped cream frosting.

Step 10

In a bowl, whip together softened butter, heavy cream, vanilla extract, spices, chai concentrate, and powdered sugar until you achieve the desired frosting consistency.

Step 11

Allow the cake to cool completely before frosting.

10 servings


20 minutes

active time

1 hour

total time
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