Chai Pumpkin Cake with Brown Butter Frosting
Welcome to Pumpkin Chai Month! It is prime pumpkin season which means all things pumpkin spice is trending right now. Of course, pumpkin spice and chai go together like pb+j, and something so awesome deserves its own month.
This month we got new posts every week, and even a very special giveaway on instagram coming up ( so make sure you follow @itrychai on instagram so you can enter once it begins ) . We got recipes, reviews, and more coming so keep up to date here at I Try Chai as we embrace pumpkin season!
Today we have a recipe review of Pumpkin Chai Cake with Brown Butter Frosting. I absolutely love pumpkin cake, and my newest obsession is Half Baked Harvest’s recipes. The few recipes I’ve made so far are delicious and I even bought her cookbook (you can buy it on Amazon here). So, me wanting to make a pumpkin cake asap, stumbled across her recipe on Pinterest. I don’t know about you, but when I find a Pinterest recipe it either fails miserably or on a rare occasion goes really well. I’m happy to say this went extremely well and I have saved it and will be making it again.
This cake is perfect because it’s not overly sweet, and has those fall spices everyone loves. And the frosting is literally the best frosting I’ve ever eaten.
Before I give you the deets, a couple quick notes:
I used the round cake pans I had, which are bigger so my cake is 2 layers. Also, next time I make it I’m going to put more frosting in between the layers, I only put a thin layer. I placed most of it on the outside but it would help the layers stick together more if I had added more in between.
Let’s get right into the recipe! Again, it’s by Half Baked Harvest and you can find the original article here: Chai Pumpkin Cake . It takes around an hour total to make so go ahead and put on some tunes. Follow I Try Chai on Spotify, there’s my favorite playlist I always put on when I make chai, the Chai Playlist.
Chai Pumpkin Cake with Maple Brown Butter Frosting
Originally by Half Baked Harvest
Time: 1 hour
Cake Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons kosher salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon all-spice
½ teaspoon freshly grated nutmeg
¼ teaspoon ground black pepper
1 cup canola oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 can (15 ounce) pumpkin puree
Frosting Ingredients
3 sticks (1 ½ cups) salted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups powdered sugar
½ cup real maple syrup
1 teaspoon vanilla extract
Directions
Cake:
Preheat the oven to 350. Grease your cake pans and line with parchment paper. Spray with cooking spray.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper in a bowl.
Using an electric mixer, beat together the canola oil, sugar, vanilla, eggs, and pumpkin until combined. Slowly add the dry ingredient mixture until smooth (no lumps).
Pour the batter evenly in the cake pans and bake 35-40 mins. Make sure the tops are just set and not wiggly in the center. Remove and allow to cool for 15 mins, then turn cakes out onto a cooling rack. Let the cakes cool completely before assembling.
Frosting:
Place 2 sticks of butter in a skillet, and turn on heat to medium. Allow butter to brown lightly (until it smells toasted) about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to a mixing bowl and let cool to room temperature.
Add the remaining stick of room temperature butter and cream cheese to the bowl then add powdered sugar and maple syrup. Beat together until light and fluffy. Add vanilla and beat until combined. If the frosting is too thin, add more powdered sugar.
Assembling:
Place one layer of cake on a plate. Spread some of the buttercream on top of it. Repeat for the other layers.
Frost the outside of the cake.
Chill for 30 minutes.
Serve or store in fridge for up to 4 days.
I really hope everyone gets a chance to make this because it is SO good! Again, thanks to Half Baked Harvest for this amazing recipe. This is what made me a fan :)
If you make this, take some pics and post it on Instagram! I’d love to see how it came out and what YOU guys think. Make sure to use the hashtag #pumpkinchaimonth so I can check it out.
Click this link to see the original post: https://www.halfbakedharvest.com/chai-pumpkin-cake/#bo-recipe
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