Pumpkin Chai Cake

Karina Kari

A soft, spiced pumpkin cake topped with a sweet and creamy maple frosting.

Perfect for cozy fall mornings, afternoon snacks, or holiday gatherings.

Simple to make and irresistibly delicious.

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Prep Time 20

Cook Time 40

Total Time 1

Course Cake, Dessert, Snack

Cuisine American

Servings 16

Equipment

9x13-inch (23x33 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 9x13-inch (23x33 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 9x13-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.