Pumpkin Chai Cake
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!
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
Storage - Frosted cakes can be stored, covered, in the fridge for up to 5 days. Allow to sit at room temperature before serving.
Did you try this recipe?Share your photo and tag us @shortstackkitchen on Instagram!