As the leaves begin to turn and the air fills with the scent of spices, I find myself swept up in the magic of autumn baking. This year, I’m especially excited to share my Pumpkin Chai Cake with Brown Butter Frosting—a sweet blend of seasonal flavors that captures the essence of fall in every bite. The beauty of this cake lies in its simplicity; it’s not only easy to prepare but also incredibly versatile, allowing for gluten-free and vegan adaptations. With its moist, tender crumb and the rich, nutty frosting made from browned butter, this delightful treat is sure to impress anyone you serve it to. So, whether you’re hosting friends or enjoying a cozy afternoon by the fireplace, what better way to celebrate the season than with a slice of this delicious cake? Are you ready to elevate your autumn dessert game?
Why is this Pumpkin Chai Cake special?
Comforting Flavors: Infused with warm chai spices, each bite offers a cozy taste of fall.
Easy to Customize: Adapt the recipe with your choice of nuts or chocolate, or try a gluten-free option for your guests.
Decadent Frosting: The brown butter frosting adds a rich, nutty depth that perfectly complements the moist cake.
Perfect for Gatherings: Its irresistible appeal will leave your friends asking for seconds, making it ideal for autumn gatherings! Explore variations like my Chewy Pumpkin Cookies with Maple Frosting for more seasonal treats.
Saves Time: Bake ahead and store; this cake tastes even better the next day! Enjoy it with spiced chai lattes or Apple Cider Cinnamon Rolls with Browned Butter Icing for a complete fall experience.
Pumpkin Chai Cake Ingredients
For the Cake
- All-Purpose Flour – Provides structure and a tender crumb; substitute with gluten-free flour for a gluten-free option.
- Granulated Sugar – Adds sweetness; brown sugar can be used for a deeper flavor.
- Baking Powder and Baking Soda – Ensure the cake rises properly; always check freshness to avoid a dense cake.
- Chai Spices – A blend including cinnamon, cardamom, ginger, cloves, and nutmeg for a warm, inviting flavor; pumpkin pie spice works as a convenient alternative.
- Salt – Enhances overall flavor; sea salt or kosher salt are excellent choices.
- Pumpkin Puree – Adds moisture and flavor; fresh pumpkin can be roasted and pureed for a richer taste.
- Buttermilk – Contributes to tenderness and flavor; substitute with milk mixed with vinegar or lemon juice if necessary.
- Eggs – Act as a binder and provide moisture; for a vegan option, consider using aquafaba.
For the Frosting
- Brown Butter – Infuses a nutty flavor into the frosting; watch carefully to avoid burning.
- Powdered Sugar – Sweetens and thickens the frosting; adjust thickness with milk as needed.
- Milk – Achieves the right consistency in frosting; feel free to use dairy or non-dairy options based on your preference.
This Pumpkin Chai Cake with Brown Butter Frosting is a true autumn delight!
Step‑by‑Step Instructions for Pumpkin Chai Cake with Brown Butter Frosting
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it with nonstick spray or butter. This step ensures that your Pumpkin Chai Cake will bake evenly and come out easily when it’s time to serve.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, chai spices, and salt until well combined. This mixture is the foundation of your Pumpkin Chai Cake, so ensure it’s lump-free for a smooth batter. Set this bowl aside for the next step.
Step 3: Prepare the Wet Ingredients
In a large mixing bowl, beat together the eggs and granulated sugar until the mixture turns pale and creamy. Next, mix in the pumpkin puree, melted butter, buttermilk, and vanilla extract until smooth. These wet ingredients will contribute to the cake’s moist texture and vibrant flavor, creating a delicious base for your cake.
Step 4: Combine Mixtures
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Combine them until just mixed, being careful not to over-mix. A few small lumps are okay, as this will help maintain the fluffy texture of your Pumpkin Chai Cake.
Step 5: Bake the Cake
Pour the batter into the prepared baking pan, spreading it out evenly with your spatula. Place the pan in the preheated oven and bake for approximately 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
Step 6: Make the Brown Butter Frosting
While the cake is cooling, prepare the brown butter frosting. In a skillet over medium heat, melt the butter, stirring frequently until it turns golden brown and releases a nutty aroma—about 5-7 minutes. Remove it from the heat and let it cool slightly before whisking it together with powdered sugar and milk in a bowl until smooth and creamy.
Step 7: Frost the Cake
Once the Pumpkin Chai Cake has completely cooled, evenly spread the brown butter frosting over the top using a spatula. Take your time to ensure every corner gets a delightful layer of frosting. The frosting should be rich and spreadable, enhancing the cake’s flavor.
Step 8: Garnish and Serve
To elevate your beautiful Pumpkin Chai Cake with Brown Butter Frosting, consider garnishing it with a sprinkle of sugared chai spices or optional toppings like star anise. Slice into squares and serve. This cake pairs wonderfully with a cup of chai or your favorite warm beverage.
Storage Tips for Pumpkin Chai Cake
Room Temperature: Store the Pumpkin Chai Cake at room temperature for up to 3 days in an airtight container to maintain its moist texture.
Fridge: If you want to keep it fresh longer, refrigerate the cake for up to a week. Just cover it well to prevent it from drying out.
Freezer: For longer storage, wrap slices tightly in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying again.
Reheating: If you’d like a warm slice, simply microwave for 10-15 seconds; this will bring back its delightful softness and enhance the flavors of the pumpkin and chai spices!
Pumpkin Chai Cake Variations & Substitutions
Feel free to get creative with your Pumpkin Chai Cake—there’s so much potential to customize this delightful dessert!
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Pumpkin Spice: Swap out chai spices for traditional pumpkin spice for a classic flavor that everyone loves. It’s simple and still oh-so-delicious.
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Nutty Crunch: Add chopped walnuts or pecans into the batter before baking to introduce a satisfying crunch and nutty flavor. This twist enhances both texture and taste.
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Decadent Chocolate: Incorporate chocolate chips to the batter for an indulgent burst of sweetness that contrasts beautifully with the spiced pumpkin. Who could say no to chocolate?
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Vegan Option: Replace eggs with aquafaba (the liquid from canned chickpeas) to make a vegan version of this cake. It’s a great way to keep the cake delicious while accommodating dietary needs.
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to cater to those who are gluten intolerant, ensuring that everyone can enjoy this treat.
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Maple Syrup Drizzle: For a seasonal twist, drizzle maple syrup over the frosted cake instead of using frosting—it adds a lovely sweetness that pairs perfectly with pumpkin!
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Spicy Kick: Amp up the heat by adding allspice or extra cardamom to the brown butter frosting. A little extra spice can make this cake even more comforting.
And if you’re looking for even more inspiration, don’t miss out on my Chai Spice Maple Pumpkin Bread or Bean Brown Butter Cheesecake. They’re perfect autumn delights that will surely add to your seasonal recipe collection!
What to Serve with Pumpkin Chai Cake with Brown Butter Frosting
Elevate your dessert game with delightful pairings that complement the warm spices and rich flavors of this comforting autumn cake.
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Vanilla Ice Cream: Creamy and cool, this classic pairing contrasts beautifully with the warm spices, creating a delightful experience for your taste buds. The smoothness of the ice cream softens each bite, ensuring every mouthful is a harmony of flavors.
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Spiced Chai Latte: Infuse your gathering with the aromatic essence of chai, enhancing the cake’s spices. The warm, frothy drink wraps you in a comforting embrace, making it perfect for chilly evenings.
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Candied Pecans: Crunchy and sweet, these provide a delightful texture that complements the softness of the cake. Toss them on top or serve them alongside for a wholesome, nutty crunch.
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Maple Syrup Drizzle: A hint of maple perfectly elevates the cake’s natural sweetness and pairs well with the brown butter frosting. This simple addition brings a touch of nature’s sweetness that resonates beautifully with fall flavors.
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Fresh Apple Slices: Crisp and refreshing, they add a light contrast to the rich, spiced cake. Serve with a sprinkle of cinnamon for an extra touch of autumn!
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Hot Apple Cider: Warm and aromatic, this drink enhances the seasonal feel of your dessert. The tanginess of cider balances the sweetness of the cake, creating a perfect fall afternoon treat.
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Caramel Sauce: Rich and indulgent, a drizzle of caramel can add luxury to each slice, deepening the flavors of spices. The combination of sweet and salty will have your guests coming back for more.
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Pumpkin Spice Latte: Embrace the season with this festive drink. The flavors mirror those in the cake, creating a unified and celebratory experience for any gathering.
Make Ahead Options
These Pumpkin Chai Cake with Brown Butter Frosting are ideal for meal prep and can save you precious time during busy weeks! You can bake the cake a day up to 24 hours in advance; allowing it to cool completely, store it wrapped tightly at room temperature or in the fridge. The brown butter frosting can be made up to 3 days ahead—just refrigerate it in an airtight container and re-whip before spreading it over the cake. For the best flavor, frost the cake just before serving to keep the frosting fresh and maintain that delightful texture. With this prep, you’ll enjoy an effortless, delicious dessert that’s just as mouthwatering as when first baked!
Expert Tips for Pumpkin Chai Cake
• Check Baking Powder Freshness: Always verify the freshness of baking powder and baking soda; expired ingredients can lead to a dense Pumpkin Chai Cake.
• Mind the Butter: When browning butter for frosting, keep a close eye on it to avoid burning; the nutty aroma is your cue that it’s ready.
• Cool Before Frosting: Let the cake cool completely before applying the frosting; this ensures the frosting spreads without melting into the cake.
• Mixing Matters: A few lumps in your batter are just fine; be gentle when folding to prevent over-mixing and maintain a light, airy texture.
• Embrace Variations: Don’t hesitate to personalize your cake by adding nuts, chocolate chips, or adjusting spices for a unique twist on the Pumpkin Chai Cake.
Pumpkin Chai Cake with Brown Butter Frosting Recipe FAQs
How do I choose the best pumpkin for this cake?
Absolutely! When selecting pumpkin, look for the smaller, sugar pumpkins; these varieties are sweeter and more flavorful than the larger carving pumpkins. Choose pumpkins that feel heavy for their size, have smooth skin, and show no dark spots or blemishes. Freshly roasted and pureed pumpkin will provide the richest flavor, but canned pumpkin puree works beautifully for convenience!
How should I store the Pumpkin Chai Cake?
To keep your Pumpkin Chai Cake fresh, store it in an airtight container at room temperature for about 3 days. For longer storage, you can refrigerate it for up to a week. Just be sure to cover it well to prevent it from drying out. If you prefer to freeze it, wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw slices overnight in the fridge for best results!
Can I make this cake vegan?
Very well! To create a vegan version of the Pumpkin Chai Cake with Brown Butter Frosting, substitute the eggs with aquafaba (the liquid from a can of chickpeas) using 3 tablespoons for each egg. For buttermilk, combine your choice of non-dairy milk (like almond or soy) with a tablespoon of vinegar or lemon juice and let it sit for about 5 minutes before adding it to your mixture. This allows the cake to maintain moisture and texture!
What should I do if my cake comes out dense?
If your Pumpkin Chai Cake turns out dense, double-check the freshness of your baking powder and baking soda as expired leavening agents can hinder the rising process. Make sure to mix the batter just until combined, as over-mixing can also create a denser texture. Lastly, ensure your oven is at the right temperature by using an oven thermometer; sometimes ovens can be off by several degrees, which can affect baking times.
How can I modify the spices in this recipe?
The more the merrier when it comes to spices! You can adjust the spice mix according to your taste. If you find chai spices delightful, feel free to double the amounts for an intense flavor. Alternatively, if you prefer a milder taste, you can reduce the spices or add a pinch of nutmeg or allspice for additional warmth. Don’t hesitate to experiment with your favorite variations; this recipe is wonderfully adaptable!
Can I freeze this cake with frosting?
Certainly! While I recommend freezing the unfrosted cake for the best texture, you can freeze the fully frosted Pumpkin Chai Cake as well. Just ensure that you place it in the freezer until the frosting is firm, then wrap it tightly in plastic wrap and store in a freezer-safe container for up to 2 months. To enjoy, thaw the cake in the fridge overnight and serve it chilled or at room temperature for a delightful treat!
Each of these tips will help you enjoy the Pumpkin Chai Cake with Brown Butter Frosting fully even beyond baking day!
Pumpkin Chai Cake with Brown Butter Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, chai spices, and salt.
- In a large mixing bowl, beat together the eggs and granulated sugar until pale and creamy. Mix in pumpkin puree, melted butter, buttermilk, and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just mixed.
- Pour the batter into the prepared baking pan and bake for approximately 35 minutes.
- For the frosting, melt the butter in a skillet over medium heat until golden brown and nutty.
- While the cake cools, whisk the brown butter with powdered sugar and milk until smooth.
- Once cooled, spread the frosting evenly over the cake.
- Garnish with sugared chai spices or optional toppings like star anise. Slice and serve.
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