Super easy, single layer Pumpkin Chai Cake topped with a luscious maple cream cheese frosting! A snack cake you'll want to make all season long!
This pumpkin sheet cake has the perfect moist and tender texture, a ton of warm chai spice flavor and you'll love the tangy maple cream cheese frosting!
If you're looking for more pumpkin recipes, check out my Pumpkin Bread with Streusel Topping or Mini Pumpkin Chocolate Chip Skillet Cookie.
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♡ Why You Will Love This Pumpkin Chai Cake
- Sheet Cake. I love no-fuss, single layer cakes. They're so easy to decorate, making it perfect for any beginner baker. Piping the little pumpkins on the cake is totally optional! If you're looking for more single layer cakes, check out my Malted Chocolate Cake, or Banana Cake with Chocolate frosting.
- Cozy flavors. This pumpkin chai cake is perfectly spiced and the addition of the black pepper is a must as it makes the cake taste like your favorite chai tea. The maple cream cheese frosting is to-die-for and pairs so well with the all the warm spices in the cake.
- Ridiculously easy to make. There are very minimal steps and no electric mixer is required to make the cake. The delicious frosting whips up in minutes.
- So moist and tender. Using oil, like in my Chocolate Mousse Cake and Apple Cider Donut Cake, keeps this pumpkin chai cake super moist.
- Perfect for the holidays. This sheet cake feeds a crowd, which is great for your family and guests this holiday season.
Ingredient Notes
Here are some notes about all the ingredients used in this Chai Pumpkin Cake. Quantities and full instructions are in the recipe card below!
- Flour - We're keeping it simple with all-purpose flour (aka plain flour).
- Spices - We'll be using a combination of ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg and finely cracked black pepper.
- Baking Soda - Helps the cake rise and makes the cake light.
- Salt - A flavor enhancer.
- Oil - You can use any neutral oil, which include avocado oil, canola oil, grapeseed oil, refined coconut oil, sunflower oil or vegetable oil.
- Pure Pumpkin Puree - Makes the cake super moist. Make sure you're using pure pumpkin puree. It can be confused with pumpkin pie filling, which contains sugar and spices.
- Sugar - We're using a combination of white sugar and brown sugar.
- Eggs - Adds structure and make the cake fluffy.
- Buttermilk - The acid in the buttermilk creates a fluffy interior crumb.
- Vanilla Extract - For flavor.
Maple Cream Cheese Frosting
- Powdered Sugar - Also known as icing sugar or confectioners' sugar.
- Full-Fat Cream Cheese - Make sure to use a cream cheese brick, not whipped cream cheese or cream cheese spread.
- Butter - You can use unsalted or salted butter.
- Maple Syrup - For the best flavor, make sure you're using pure maple syrup.
- Maple Extract - Enhances the maple flavor.
- Salt - Balances the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make Pumpkin Chai Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, baking soda, salt, cinnamon, ginger, cardamom, clove and black pepper.
Step 2. Combine Wet Ingredients - In large mixing bowl, add oil, eggs, pure pumpkin puree, white sugar, brown sugar and vanilla extract. Whisk well until completely combined.
Step 3. Add Dry Ingredients - Sift in half of the flour mixture into the wet ingredients and mix just until combined.
Step 4. Add Buttermilk - Mix in all of the buttermilk just until combined.
💡 Tip
Don't forget to sift the dry ingredients! Sifting will give you a nice even crumb and creates a light texture. It will also prevent you from over mixing the batter!
Step 5. Sift in the remaining dry ingredients and mix just until incorporated. Do not overmix.
Step 6. Transfer & Bake - Pour chai pumpkin batter into a buttered, 9x13 inch (23x33 cm) baking pan. Bake in a preheated oven of 350ºF (180ºC) for 35 to 40 minutes. It's ready when a toothpick inserted in the center comes out clean.
Step 7. Make Maple Frosting - In a large mixing bowl, whisk together the butter, cream cheese and salt for 2 minutes. Then whisk in maple syrup and maple extract.
Step 8. Starting on low speed, gradually whisk in the powdered sugar.
Step 9. Frost & Serve - Once the cake is completely cooled, slather with maple frosting. You can also decorate with little pumpkins if you'd like. Serve and enjoy!
Substitutions
- Buttermilk - If you do not have any, you can substitute by mixing ½ cup of whole milk with 1 teaspoon of vinegar or lemon juice. Allow to curdle for 5 minutes before using. You can also just use plain whole milk if you're in a pinch.
- Neutral Oil - Options include, avocado oil, canola oil, grapeseed oil, refined coconut oil, sunflower oil or vegetable oil. I've also used light olive oil. The cinnamon should mask any flavor the oil may have.
- Cinnamon, Ginger, Cardamom, Clove, Nutmeg & Black Pepper - If you don't have all the spices to make a chai spice blend, you can use a combination of the ones you have. If you only have cinnamon, use 4 teaspoons. You can also use pumpkin pie spice!
Variations
- Add Chocolate Chips - Feel free to add some mini chocolate chip or chocolate chunks into the pumpkin chai cake batter.
- Add Nuts - If you'd like some texture, you can add walnuts or pecans into the batter or as garnish on top of the frosting.
- Gluten Free Option - If you are gluten-free, you can use a 1-to-1 cup gluten-free flour blend. Please let me know how it turned out for you!
- Different Frosting - If you don't have any maple syrup or maple extract, you can make a plain cream cheese frosting or try it with a chocolate cream cheese frosting.
Key Equipment
- 9x13 Inch Metal Baking Pan
- Electric Mixer - You'll need a stand mixer or hand-held mixer to make the frosting.
- Bowls
- Whisk
- Cooling Rack
Storage
- Room Temperature - Unfrosted cakes can be stored in an airtight container for up to 3 days on the counter.
- Refrigerator - Store frosted cake in an airtight container for up to 5 days in the fridge. Let come to room temperature before serving.
- Freezer - Cool individual slices completely (frosted or unfrosted), then wrap each piece in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before enjoying or thaw directly from the freezer onto the counter. It will only take 1 to 2 hours, depending on how thick your cake slices are.
💡 Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use room temperature ingredients to ensure a smooth batter. This includes the buttermilk and eggs. Quickly bring eggs to room temp by submerging in hot tap water for 15 minutes.
Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your cake tough.
Use a metal pan. Glass or ceramic pans do not bake as evenly and take longer to bake.
Don't skip the black pepper. This is the key spice that gives chai it's characterically unique flavor. I recommend using freshly cracked black pepper for the best flavor.
Don't skip the maple extract for the frosting. Using maple syrup alone, won't add maple flavor. You'll need maple extract to enhance the flavors.
FAQ
You certainly can! Bake at 325ºF (163ºC) for 40 to 45 minutes or until an inserted toothpick comes out clean. Allow to sit in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Yes, the recipe can easily be halved and baked in an 8x8 inch (20x20 cm) square cake pan.
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♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Pumpkin Chai Cake
INGREDIENTS
Pumpkin Chai Cake
- 2 ½ Cup (300g) All-Purpose Flour
- 2 Teaspoon Baking Soda
- 2 ¾ Tablespoons Ground Cinnamon
- 1 ½ Teaspoons Ground Ginger
- 1 Teaspoon Ground Cardamom
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ground Clove
- ½ Teaspoon Fine Salt
- ⅛ to ¼ Teaspoon Black Pepper
- 15 Ounce Can (425g) Pure Pumpkin Puree (not pumpkin pie filling)
- 1 Cup (200g) Granulated White sugar
- ⅔ Cup (133g) Brown Sugar packed
- ¾ Cup (150g) Neutral Oil (like avocado, canola or vegetable oil)
- 4 Whole Large Eggs room temp
- 2 Teaspoons Vanilla Extract
- ⅓ Cup (76g) Lowfat Buttermilk room temp
Maple Cream Cheese Frosting
- 8 Ounce (227g) Full-Fat Cream Cheese (brick, not tub) room temp
- ½ Cup (113g) Unsalted Butter room temp
- ⅛ Teaspoon Fine Salt
- 2 Tablespoons Pure Maple Syrup
- ¾ to 1 Teaspoon Maple Extract
- 3 ½ Cups (396g) Powdered Sugar
Instructions
- Preheat & Prep Pan - Position a rack in the center of the oven and preheat to 350ºF (180ºC). Butter or spray a 9x13 inch (23x33 cm) baking pan and set it aside.
- Combine Dry Ingredients - In a medium mixing bowl, combine all-purpose flour, baking soda, cinnamon, ginger, cardamom, nutmeg, clove, salt and black pepper.2 ½ Cup (300g) All-Purpose Flour2 Teaspoon Baking Soda2 ¾ Tablespoons Ground Cinnamon1 ½ Teaspoons Ground Ginger1 Teaspoon Ground Cardamom½ Teaspoon Ground Nutmeg½ Teaspoon Ground Clove½ Teaspoon Fine Salt⅛ to ¼ Teaspoon Black Pepper
- Combine Wet Ingredients - In large mixing bowl, add pumpkin puree, white sugar, brown sugar, oil, eggs and vanilla extract. With a hand whisk or electric mixer, whisk well until combined. Scrape down the sides and bottom of the bowl as needed.15 Ounce Can (425g) Pure Pumpkin Puree (not pumpkin pie filling)1 Cup (200g) Granulated White sugar⅔ Cup (133g) Brown Sugar¾ Cup (150g) Neutral Oil (like avocado, canola or vegetable oil)4 Whole Large Eggs2 Teaspoons Vanilla Extract
- Combine Wet & Dry Ingredients - Sift in half of the dry ingredients into the wet ingredients and mix just until combined. Then mix in all of the buttermilk just until combined. Finally, sift in the remaining dry ingredients and mix just until incorporated. Do not overmix.⅓ Cup (76g) Lowfat Buttermilk
- Bake - Pour chai pumpkin batter into your prepared baking pan. Bake for 35 to 40 minutes. It's ready when a toothpick inserted in the center comes out clean.
- Cool - Allow to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make Maple Cream Cheese Frosting - In a large mixing bowl, add softened cream cheese, softened butter and fine salt. Whip on high speed until light and fluffy, about 2 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer. Then whisk in the maple syrup and maple extract. Finally, gradually mix in the powdered sugar until combined.8 Ounce (227g) Full-Fat Cream Cheese (brick, not tub)½ Cup (113g) Unsalted Butter⅛ Teaspoon Fine Salt2 Tablespoons Pure Maple Syrup¾ to 1 Teaspoon Maple Extract3 ½ Cups (396g) Powdered Sugar
- Frost & Serve - Once the cake is completely cooled, slather with maple frosting. You can also decorate with little pumpkins if you'd like. Serve and enjoy!
Notes
Gretchen says
Love this recipe! I made it for a party and it was a hit. The flavor of the cake was phenomenal and perfectly spiced. Who knew chai spice had black pepper! I could just eat the cream cheese maple frosting with a spoon. I added some chopped pecans on top which added a nice crunch to the very soft moist cake. Everyone who tried it said it was incredible!
Lisa says
Aww, so happy to hear this cake was a hit! Yes, the maple cream cheese frosting is just so dreamy. Thank you for your wonderful review! ❤️