Irresistible Pumpkin Chai Cake: 1 Amazing Recipe
Irresistible Pumpkin Chai Cake with Brown Butter Frosting is a moist, spiced cake perfect for autumn gatherings, offering a warm chai flavor with a nutty brown butter frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1 tsp chai spice blend (cinnamon, ginger, cardamom, nutmeg)
- 3 large eggs
- ½ cup unsalted butter (melted and browned)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Remaining unsalted butter (for browning)
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, mix flour, baking powder, baking soda, salt, and chai spice blend.
- In another bowl, whisk pumpkin puree, eggs, melted brown butter, and brown sugar until smooth.
- Gently combine wet and dry ingredients until just mixed.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- For frosting, brown more unsalted butter in a saucepan.
- Once cooled slightly, whisk in powdered sugar and vanilla until smooth.
- Layer cakes with frosting between them and cover the top and sides.
Notes
- Use fresh spices for the best flavor.
- Let the cake cool completely before frosting.
- Whisking the butter until browned adds a nutty depth to the frosting.
- This cake can be made ahead of time and stored at room temperature or refrigerated.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://yummywords.com/irresistible-pumpkin-chai-cake/