Brown Butter Cardamom Cake With Chai Buttercream Frosting - Gluten Free

I am a lover of chai- daily. When I found a recipe for a chai cake, I jumped on it - that very day.

Omy! It's soooo good. It's rich and buttery and spicy. This recipe is one that will stay. It's spicy goodness is perfect for fall and winter seasons. I served this cake with a cup of black tea with cream. Coffee would be nice as well.

The brown butter really adds special flavor to this cake!


  For the Cake:
  • King Arthur gluten Free Yellow Cake Mix

Prepare mix as directed below
  • 2/3 cup soft butter - * will need to be browned
  • 3 eggs
  • 1 cup milk

Add to the batter
  • 2 tablespoons ground cardamom

For the Frosting:
  • 3 1/2 cups powdered sugar
  • 1 cup unsalted butter, softened
  • 1 1/2 teaspoons black tea leaves ( I just oped a tea bag and ground more fine)
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1-2 tablespoons milk

{ make sure to try a bite of this frosting on it's own - just remember you can't eat it all, you have to frost the cake! }


  1. An hour before you’re ready to start, brown the butter for the cake — this will give it enough time to solidify again before you use itOnce your butter is browned, pour it in a large bowl and leave it to cool (you can pop it in the fridge but be sure to check it regularly as you want the butter soft, not hard).
  2. Pre-heat the oven to 350°F. Grease and line two round baking tins. Set aside.
  3. In a medium bowl mix the cake mix and cardamom. 
  4. In a large bowl, cream the softened browned butter and one egg at a time (either a stand or handheld mixer is best for this). Beat each one through thoroughly, then add the milk and whisk through. Add the dry to the wet and stir to combine.
  5. Divide the batter evenly between the two cake pans and bake for approximately 50 minutes, or until a toothpick inserted into the cake comes out clean. Leave in the pans for 15-20 minutes, then turn out onto a wire rack and leave to cool completely.
  6. When the cakes are cool and you’re ready to assemble, prepare the frosting. Grind the black tea leaves using a spice grinder, a mortar and pestle, or your coffee grinder. Combine the ground leaves and spices with the powdered sugar. In the bowl of a stand mixer, beat the butter until light and fluffy. Add the sugar/spices mixture and one tablespoon of the milk, continuing to beat until mixed through. You want the buttercream to be thick but spreadable; if it is too stiff add the remaining tablespoon of milk a drizzle at a time while beating.
  7. Using a sharp knife, level the cakes by slicing off the top dome. Stack one on top of the other, with a generous slather of frosting in between. Frost the top and outside of the cake with an offset spatula, or simply a butter knife.
  8. Serve immediately. Enjoy! 


valerie2350 said...

Yum! That looks delicious!

jamaise said...

Hi Valerie! I meant to tag you on Facebook. Let me know if you decide to try it :))

lyndseyluvsjj said...

This looks SERIOUSLY amazing. At first I thought it looked like it could be a vanilla bean flavor but when I saw it had a chai flavor that almost made it sound even better.

jamaise said...

It really is amazing. I drink home made chai everyday. It's like my day just isn't right without a cup. I saw the recipe and went straight to the kitchen. It was so yummy - like no other cake I've had. Very rich. It tastes really good with a cup of black tea with creme - no sugar.

Kristin said...

This looks delicious!!!

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