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Pumpkin Chai Cake with Brown Butter Frosting | URBAN BAKES

Pumpkin Chai Cake with Brown Butter Frosting


  • Author: URBAN BAKES
  • Total Time: 2 hours
  • Yield: 9x13 inch cake 1x
  • Diet: Vegetarian

Description

Desirably effortless, this tender Pumpkin Chai Cake will evoke the very essence of fall with its notably sweet spice and fragrant Brown Butter Frosting.


Ingredients

Scale

PUMPKIN CHAI CAKE

  • 2 cups (240 grams) all-purpose flour
  • 1 tablespoon (8 grams) ground cinnamon
  • 2 teaspoons (4 grams) ground cardamom
  • 2 teaspoons (4 grams) ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 large eggs (100 grams)
  • 1 1/3 cups (267 grams) granulated sugar
  • 1 cup (244 grams) pumpkin puree
  • 1/2 cup (113 grams) unsalted butter, melted
  • 1/2 cup (120 grams) buttermilk
  • 2 teaspoons (10 grams) pure vanilla extract

BROWN BUTTER FROSTING

  • 1 cup (226 grams) unsalted butter
  • 4 to 6 cups (460 to 690) powdered sugar
  • 3 to 4 tablespoons (45 to 60 grams) milk

OTHER (optional)

 


Instructions

  1. CAKE: Heat oven to 350°F (175°C).  Coat the bottom and sides of a 9×13 inch 9×13 inch (23×33 cm) pan with nonstick cooking spray with flour; set aside. 
  2. In a medium bowl, whisk together flour, cinnamon, cardamom, ginger, cloves, baking powder, baking soda, nutmeg, salt and pepper; set aside.
  3. In a bowl of a stand mixer, using the paddle attachment on low to medium speed, mix eggs and sugar for 1 minute. Mix in pumpkin, butter, buttermilk and vanilla until just combined.  Reduce speed to low and gradually add the flour-chai mixture and continue to mix until just combined. 
  4. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few dry crumbs.  Allow the cake to cool to room temperature before adding the frosting.
  5. FROSTING:  In a small skillet over medium heat, melt butter. Stir continuously until butter has turned to light golden to amber color, about 5 minutes. Quickly remove from heat.  You should notice dark specks within the melted butter and a nutty aroma should arise. Allow the butter to slightly cool.
  6. Stir in 4 cups of powdered sugar and 3 tablespoons of milk until the frosting is smooth and spreadable.  If the frosting is too thin, add more powdered sugar, 1/2 cup at a time. If the frosting is too thick, add more milk, 1 teaspoon at a time.  Spoon and lightly spread frosting over the cooled cake.  Sprinkled with sugared chai spice and add star anise and cinnamon stick to decorate.  Slice and ENJOY!

 

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Cake
  • Cuisine: American

Keywords: pumpkin chai cake, chai cake, pumpkin cake, brown butter frosting, fall baking, sheet cake, 1 layer cake

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