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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


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




  • 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


  • 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)



  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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