Description
This delightful Chai Pumpkin Cake features warm spices like cinnamon, ginger, cardamom, and nutmeg combined with moist pumpkin puree, layered with a luscious maple browned butter frosting that adds a rich, toasted flavor and creamy texture. Perfect for fall gatherings or special occasions, this cake balances fragrant chai spices with a velvety maple-infused cream cheese frosting for an indulgent yet comforting dessert.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon all-spice
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground black pepper
- 1 cup canola oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 can (15 ounce) pumpkin puree
Maple Browned Butter Frosting Ingredients
- 3 sticks (1 ½ cups) salted butter, room temperature (2 sticks to brown, 1 stick for frosting)
- 4 ounces cream cheese, room temperature
- 2 cups powdered sugar
- ½ cup real maple syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (175°C). Grease three 6-inch round cake pans or two 8-inch round cake pans. Line the pans with parchment paper and grease them again or spray with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground cardamom, all-spice, freshly grated nutmeg, and ground black pepper until evenly combined.
- Mix Wet Ingredients: In the bowl of a stand mixer or using a hand-held mixer, beat together the canola oil, granulated sugar, vanilla extract, eggs, and pumpkin puree until the mixture is smooth and well combined.
- Combine Batter: Gradually add the dry ingredient mixture into the wet ingredients while mixing, until the batter is smooth with no lumps.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35 to 40 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Remove from the oven and let cool in pans for 10 to 15 minutes. Run a knife around the edges and invert the cakes onto wire cooling racks. Let cakes cool completely before frosting.
- Make Browned Butter: Place 2 sticks of salted butter in a skillet over medium heat. Stir frequently and cook the butter until it browns lightly and produces a toasted, nutty aroma (about 2–3 minutes). Immediately remove from heat to avoid burning and transfer the browned butter into a mixing bowl. Allow to cool to room temperature.
- Prepare Frosting: Add the remaining stick of room temperature butter and cream cheese to the bowl with the browned butter. Beat until smooth and creamy. Gradually add powdered sugar and real maple syrup, beating until light and fluffy. Stir in vanilla extract and mix until fully combined. If the frosting is too loose, add more powdered sugar until desired consistency is achieved.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread about one-third of the frosting evenly over the top. Repeat with the remaining cake layers and frosting. Spread a thin crumb coat layer over the entire cake and then finish frosting the outside smoothly. Chill the assembled cake in the refrigerator for 30 minutes to set the frosting.
- Serve: Once chilled, serve the cake. Optionally, decorate with mini pumpkins and melted chocolate for a festive touch. Store any leftovers in the refrigerator for up to 4 days.
Notes
- Ensure all butter and cream cheese for frosting are at room temperature for easy mixing and smooth texture.
- To check for cake doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- You can use either 6-inch or 8-inch cake pans; baking times may vary slightly for larger pans.
- Chilling the cake after frosting helps the buttercream set for cleaner slicing.
- For a deeper chai flavor, you can toast the spices briefly before mixing with flour.
- Leftover cake can be refrigerated in an airtight container for up to 4 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
