Name: Pumpkin Chai Cake with Brown Butter Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour (Can substitute with gluten-free flour.); 1 cup Granulated Sugar (Consider using brown sugar for a richer flavor.); 2 teaspoons Baking Powder (Ensure freshness for optimal rising.); 1 teaspoon Baking Soda (Ensure freshness for optimal rising.); 2 teaspoons Chai Spices (Cinnamon, Cardamom, Ginger, Cloves, Nutmeg.); 1 teaspoon Salt (Sea salt or kosher salt works well.); 1 cup Pumpkin Puree (Fresh pumpkin can be used.); 1/2 cup Buttermilk (Can substitute with milk mixed with vinegar or lemon juice.); 2 large Eggs (Aquafaba can be used for a vegan option.); 1/2 cup Brown Butter (Watch closely to prevent burning.); 2 cups Powdered Sugar (Adjust consistency with milk as needed.); 2 tablespoons Milk (Dairy or non-dairy options based on preference.)

Jump to Recipe

This Pumpkin Chai Cake with Brown Butter Frosting is the perfect cozy treat for fall. Infused with warming chai spices and topped with a rich, nutty frosting, it makes an inviting dessert to enjoy with a cup of tea or coffee.

A rectangular cake sits on a white marbled surface lined with parchment paper, topped with one thick layer of creamy off-white frosting that has soft swirls and peaks, dusted lightly with cinnamon. The smooth texture of the frosting is accented by star anise pieces scattered across the top, along with two cinnamon sticks placed near one corner. The cake itself is a warm brown color visible at the edges beneath the frosting. Around the cake on the surface are small decorative pumpkins, a metal cup, and a spoon with a bit of frosting on it photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (can substitute with gluten-free flour)
1 cup Granulated Sugar (consider using brown sugar for a richer flavor)
2 teaspoons Baking Powder (ensure freshness for optimal rising)
1 teaspoon Baking Soda (ensure freshness for optimal rising)
2 teaspoons Chai Spices (cinnamon, cardamom, ginger, cloves, nutmeg)
1 teaspoon Salt (sea salt or kosher salt works well)
1 cup Pumpkin Puree (fresh pumpkin can be used)
1/2 cup Buttermilk (can substitute with milk mixed with vinegar or lemon juice)
2 large Eggs (aquafaba can be used for a vegan option)
1/2 cup Brown Butter (watch closely to prevent burning)
2 cups Powdered Sugar (adjust consistency with milk as needed)
2 tablespoons Milk (dairy or non-dairy options based on preference)
1 teaspoon Vanilla Extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with nonstick spray.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, chai spices, and salt until well combined.
Step 3: In a separate large bowl, beat the eggs and granulated sugar at medium speed until pale and fluffy. Then mix in the pumpkin puree, melted brown butter, buttermilk, and vanilla extract.
Step 4: Gradually fold the dry ingredients into the wet ingredients just until combined; be careful not to overmix.
Step 5: Pour the batter evenly into the prepared pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: While the cake bakes, prepare the frosting. Melt the butter in a skillet over medium heat, cooking until it turns golden brown and gives off a nutty aroma. Remove from heat and let cool slightly.
Step 7: In a bowl, whisk the browned butter with powdered sugar and milk until smooth and spreadable. Adjust the milk amount to reach your desired frosting consistency.
Step 8: After the cake has cooled completely, spread the brown butter frosting evenly on top. Garnish with sugared chai spices, star anise, or cinnamon sticks if desired.

Tips & Variations

Use fresh pumpkin puree for a more vibrant flavor and texture.
Swap granulated sugar for brown sugar to add a deeper caramel note.
For a vegan cake, replace eggs with aquafaba and use a non-dairy milk option.
Toast the chai spices before mixing for an extra fragrant spice blend.
If you prefer a spicier kick, increase the amount of ginger and cloves slightly.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The cake can also be frozen without frosting for up to 2 months; thaw completely and frost before serving.

How to Serve

The image shows a tray of rectangular cake slices with one thick layer of light brown cake topped by a generous layer of creamy white frosting that has a swirled texture with hints of cinnamon sprinkled on top. Some slices are decorated with star anise, and there are two cinnamon sticks placed upright on one piece. Two slices are slightly pulled away from the group, showing the moist and textured interior of the cake. The tray is placed on a white marbled surface with warm lighting and soft shadows around, with a knife nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and offers convenience. Just make sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

How do I make the brown butter without burning it?

Use a light-colored pan to monitor the butter color closely, keep the heat medium to medium-low, and stir frequently. Remove from heat as soon as the butter turns golden brown and smells nutty to avoid burning.