This Pumpkin Chai Cake is a cozy, single-layer dessert perfect for the fall season, bursting with warming spices like cinnamon, cardamom, and ginger.
Naturally rich in fiber from pumpkin puree and lightly sweetened with brown and white sugars, it’s satisfying without being heavy.
Topped with a luscious maple cream cheese frosting, this cake is quick to prepare, making it ideal for snacks, dessert, or easy meal prep.
Pumpkin Chai Cake
Equipment
- 9×13-inch (23×33 cm) baking pan
- Mixing bowls (medium and large)
- Whisk or electric mixer
- Measuring Cups and Spoons
- Rubber spatula
- Cooling rack
- Toothpick
Ingredients
Pumpkin Chai Cake:
- 2 ½ cups 300 g all-purpose flour
- 2 tsp baking soda
- 2 ¾ tbsp ground cinnamon
- 1 ½ tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp ground nutmeg
- ½ tsp ground clove
- ½ tsp fine salt
- ⅛ –¼ tsp black pepper
- 15 oz 425 g pumpkin puree (not pie filling)
- 1 cup 200 g granulated sugar
- ⅔ cup 133 g packed brown sugar
- ¾ cup 150 g neutral oil (avocado, canola, or vegetable)
- 4 large eggs room temperature
- 2 tsp vanilla extract
- ⅓ cup 76 g low-fat buttermilk, room temperature
Maple Cream Cheese Frosting:
- 8 oz 227 g full-fat cream cheese (brick, room temp)
- ½ cup 113 g unsalted butter, room temp
- ⅛ tsp fine salt
- 2 tbsp pure maple syrup
- ¾ –1 tsp maple extract
- 3 ½ cups 396 g powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Begin by positioning an oven rack in the center of your oven for even baking. Preheat your oven to 350°F (180°C). While the oven warms, prepare your baking pan lightly butter a 9×13-inch (23×33 cm) pan or spray it with nonstick cooking spray. For extra assurance against sticking, you can line the bottom with parchment paper, leaving a slight overhang for easy removal of the cake later. Set the pan aside.
- Mix Dry Spices and Flour: In a medium-sized mixing bowl, combine all your dry ingredients to create the chai spice base for your cake. Add all-purpose flour, baking soda, cinnamon, ginger, cardamom, nutmeg, clove, fine salt, and black pepper. Use a whisk to blend them thoroughly, ensuring the spices are evenly distributed throughout the flour. This step is crucial as it ensures every bite of cake has consistent flavor.
- Combine Wet Ingredients: In a large mixing bowl, start by adding pumpkin puree, granulated sugar, brown sugar, neutral oil, eggs, and vanilla extract. Using a hand whisk or electric mixer, mix on medium speed until smooth and fully combined. Scrape the sides and bottom of the bowl frequently with a rubber spatula to avoid any unmixed pockets of pumpkin or sugar. The batter should be thick, silky, and uniform in texture.
- Incorporate Half of Dry Ingredients: Gently sift half of the dry mixture into the wet ingredients. Using a rubber spatula, fold the flour in carefully. Mix just until incorporated—avoid overmixing to prevent a dense cake. Once the first half is combined, add the buttermilk, stirring only until fully blended. Then, sift in the remaining dry ingredients and gently fold until everything comes together into a smooth, cohesive batter.
- Transfer Batter to Pan: Pour the prepared batter evenly into your prepped 9×13-inch pan. Use a spatula to smooth the top, making sure the batter reaches all corners and is level. This will ensure your cake bakes evenly and has a uniform texture.
- Bake Until Golden and Set: Place the pan in the preheated oven. Bake for 35 to 40 minutes, checking for doneness around the 35-minute mark. The cake is ready when a toothpick inserted in the center comes out clean or with only a few moist crumbs clinging to it. Avoid opening the oven too frequently, as this can cause the cake to sink in the middle.
- Cool in Pan Before Removing: Once baked, remove the pan from the oven and place it on a heat-resistant surface. Allow the cake to cool in the pan for 15 minutes. This brief cooling period helps the cake firm slightly and makes it easier to transfer without breaking. After 15 minutes, run a spatula around the edges and invert the cake onto a wire cooling rack to cool completely.
- Prepare Maple Cream Cheese Frosting: While the cake cools, start making the frosting. In a large mixing bowl, add softened cream cheese, softened butter, and fine salt. Beat on high speed with a hand mixer or stand mixer fitted with a paddle attachment for about 2 minutes, until the mixture is light, creamy, and fluffy. Then, add pure maple syrup and maple extract, mixing briefly to combine. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once all the sugar is incorporated, increase speed to medium-high for a smooth, spreadable frosting.
- Frost the Cooled Cake: Ensure the cake is completely cooled before frosting; frosting a warm cake can cause it to melt or become runny. Using an offset spatula or butter knife, spread the maple cream cheese frosting evenly over the top of the cake. Take your time to cover the corners and edges, creating a neat, inviting appearance. For a decorative touch, consider placing small pumpkin-shaped candies or cinnamon sticks on top.
- Slice, Serve, and Enjoy: Once frosted, slice the cake into 16 generous squares. Serve immediately or store covered at room temperature for a short time. This cake is perfect for cozy snacks, holiday gatherings, or even as a sweet breakfast treat. Enjoy each bite of moist pumpkin cake balanced with warming chai spices and rich, maple-infused frosting.
Notes
- Always use pure pumpkin puree, not pumpkin pie filling, for a true pumpkin flavor and the correct texture.
- Room temperature eggs and buttermilk help the batter mix evenly and create a light, moist cake.
- Sifting the dry ingredients ensures the spices are evenly distributed and prevents lumps.
- Avoid overmixing after combining wet and dry ingredients to keep the cake tender and airy.
- Use a spatula to scrape the sides of the bowl frequently while mixing to incorporate all ingredients fully.
- Frost the cake only when it is completely cooled to prevent the frosting from melting or becoming runny.
- For extra flavor, lightly toast the spices before mixing with flour to intensify their aroma.
Chef’s Secrets: Insider Baking Tips Revealed
One key to a truly moist and flavorful pumpkin chai cake is balancing wet and dry ingredients carefully.
Gradually incorporating the dry ingredients and buttermilk prevents the batter from becoming dense.
Choosing a neutral oil like avocado or canola keeps the cake tender without altering the flavor.
Using high-quality spices and fresh pumpkin puree enhances the natural sweetness and aroma, making your cake taste bakery-level.
Finally, whipping the frosting thoroughly until it’s light and airy ensures a silky, spreadable texture that complements the spiced cake perfectly.
Serving Suggestions: Creative Ways To Enjoy
This spiced pumpkin cake is wonderfully versatile.
Serve it as a cozy autumn dessert with a warm cup of chai or coffee.
It also works beautifully as an afternoon snack or a sweet breakfast treat, especially when topped with a sprinkle of cinnamon or crushed nuts.
For festive occasions, decorate with mini sugar pumpkins, edible flowers, or a drizzle of extra maple syrup.
The cake can also be cut into small squares and served on a dessert platter for gatherings or potlucks, making it a crowd-pleaser.
Storage Tips: Keeping Cake Fresh Longer
To maintain the cake’s freshness, store it covered in the refrigerator for up to 5 days.
Ensure the frosting is fully set before covering to avoid smudging.
If you need to store it longer, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months; frost after thawing.
Slices can also be individually wrapped and stored in airtight containers, making them perfect for grab-and-go snacks or packed lunches.
Always allow chilled cake to reach room temperature before serving to enjoy optimal texture and flavor.
Frequently Asked Questions
1. Can I substitute pumpkin puree?
Yes! You can use homemade pumpkin puree or pureed butternut squash, but avoid canned pumpkin pie filling as it contains added sugars and spices that may alter the flavor and texture.
2. Can I make this cake gluten-free?
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend and ensure it contains xanthan gum to maintain structure. The texture will be slightly different but still moist and delicious.
3. Can I use different sweeteners?
You can substitute the brown or white sugar with coconut sugar, maple sugar, or a blend of natural sweeteners. Keep in mind that the color and flavor may change slightly.
4. How do I prevent the frosting from melting?
Make sure the cake is completely cooled before applying frosting. If your kitchen is warm, chill the cake for 15–20 minutes first. Also, using room-temperature cream cheese and butter ensures a smooth, stable frosting.
5. Can I make this cake ahead of time?
Yes! The cake can be baked a day in advance and stored in an airtight container. Frost on the day you plan to serve for the freshest taste. It also freezes well, either frosted or unfrosted.
