Chai Loaf Cake
Made with Caputo ‘00’ Baking Flour, this cake features warm chai spices and a tender crumb. Top it with a sugar glaze or brown butter cream cheese frosting, and a dusting of chai spice for the perfect cozy treat.
- Yield: 1 Loaf Cake
- Prep Time: 1 hr
- Cook Time: 2 hr
Ingredients
Instructions
- Measure and sift the Caputo “00” Baking Flour, baking powder, baking soda, salt, and chai spices into a small bowl. Whisk until fully combined.
- Place the butter and sugar in a stand mixer fitted with the paddle attachment.
- Mix on low speed until light and fluffy, about 2–3 minutes, scraping the sides and bottom halfway through.
- Add the eggs one at a time, mixing at low speed for about 1 minute per egg. Scrape the bowl after each addition.
- Add half of the dry mixture and mix until combined (about 30 seconds).
- Add the sour cream and mix for another 30 seconds.
- Add the remaining dry mixture and mix until fully incorporated (about 30 seconds). Scrape down the bowl and mix once more for 30 seconds until smooth.
- Spray or lightly grease your cake pan with butter. Portion 907 g (32 oz) of cake batter into the pan (don’t overfill). Smooth the top evenly with a spatula.
- Let the batter rest in the pan for 30–45 minutes. (This resting step helps create a tender texture when using Caputo “00” Baking Flour.)
- Preheat the oven to 350°F (177°C). Bake in the center of the oven for 55–60 minutes, until a toothpick comes out clean.
- Place the pan on a cooling rack and let it rest for 20 minutes.
- Gently invert the cake onto the rack and cool completely.
- While the cake cools, make your topping of choice and layer it on.
- Slice, serve, and enjoy the perfect fall Chai Loaf Cake!
Brown Butter Cream Cheese Frosting
- In a light-colored saucepan, melt the butter over medium heat, stirring frequently. It will foam; cook until the milk solids turn golden brown and smell nutty.
- Immediately pour into a heatproof bowl to stop cooking. Let cool to room temperature until semi-solid but still soft.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (1–2 minutes).
- Add the cooled, solidified brown butter and beat until fully combined and creamy.
- Mix in vanilla extract and a small pinch of salt.
- Gradually beat in powdered sugar, 1 cup at a time, to desired sweetness and thickness.
- If too thick, add 1–2 tbsp milk or cream. Whip until fluffy and use to top the Chai Loaf Cake.
Sugar Glaze
- In a small bowl, whisk water into powdered sugar until smooth.
- Using a pastry brush, brush the glaze evenly over the top and sides of the cooled cake.
Products Used In The Recipe
Recommended Recipes
About the Chef
Meet Chef Jesse Dodson
Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.
“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”
Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.
Learn more about Jesse's bakery consulting on his website below.