Desirably effortless, this tender Pumpkin Chai Cake will evoke the very essence of fall with its notably sweet spice and fragrant Brown Butter Frosting.
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
- sugared chai spice
- 4 to 6 star anise
- 4 to 6 cinnamon sticks
- 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.
- In a medium bowl, whisk together flour, cinnamon, cardamom, ginger, cloves, baking powder, baking soda, nutmeg, salt and pepper; set aside.
- 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.
- 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.
- 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.
- 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