A moist chai spice cake made with dark brown sugar and topped with tangy cream cheese frosting.

Scale

390 g (3 ¼ cups) all-purpose flour

320 g (1 ½ cups) dark brown sugar

15 g (1 tbsp + ¾ tsp) baking powder

1 teaspoon kosher salt

1 tablespoon cinnamon

2 teaspoon cardamom

1 teaspoon ginger

1 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon cloves

140 g (10 tablespoon) unsalted butter, room temp

100 g (½ cup) neutral oil

283 g (1 ¼ cups) whole milk, room temp

2 eggs, room temp

1 tablespoon vanilla extract

227 g (16 tablespoon) unsalted butter, room temp (for frosting)

12 oz (1 ½ blocks) cream cheese, cold

340 g (3 cups) powdered sugar, sifted

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1. Preheat oven to 325°F (165°C). Grease and line two 9-inch cake pans with parchment paper.

2. Mix flour, brown sugar, baking powder, salt, and spices. Add cubed butter until mixture resembles wet sand.

3. Blend in oil, milk, eggs, and vanilla until just combined.

4. Divide batter between pans, wrap with soaked cake strips, and bake 35–40 minutes.

5. Cool on wire racks, then freeze layers for easier frosting.

6. Beat butter and cream cheese until smooth. Add powdered sugar gradually, mixing until creamy.

7. Layer cakes with frosting, apply crumb coat, chill, then finish frosting.

8. Decorate with cinnamon dusting or whole spices. Slice and serve at room temperature.

Store in the refrigerator up to 4 days. Freeze slices for up to 2 months. Always serve at room temperature for best flavor.