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Pumpkin Chai Cake with Brown Butter Frosting Recipe

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★★★★★

4.8 from 131 reviews

This Pumpkin Chai Cake with Brown Butter Frosting is a warm and cozy dessert perfect for fall. Infused with aromatic chai spices like cinnamon, cardamom, ginger, cloves, and nutmeg, this moist pumpkin cake is complemented by a rich, nutty brown butter frosting, making it an inviting treat for chilly days or festive gatherings.

Ingredients

Scale

Cake 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.)

Frosting Ingredients

  • 2 cups Powdered Sugar (Adjust consistency with milk as needed.)
  • 2 tablespoons Milk (Dairy or non-dairy options based on preference.)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly coat a 9×13 inch baking pan with nonstick spray to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, chai spices (cinnamon, cardamom, ginger, cloves, nutmeg), and salt to distribute the leavening agents and spices evenly.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs and granulated sugar together on medium speed until pale and fluffy. Then mix in the pumpkin puree, melted brown butter, buttermilk, and vanilla extract until well combined.
  4. Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the cake tender.
  5. Bake the Cake: Pour the cake batter into the prepared 9×13 inch baking pan and bake for approximately 35 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
  6. Prepare Brown Butter Frosting: While the cake is baking, melt butter in a skillet over medium heat, swirling occasionally until it turns golden brown and develops a nutty aroma. Remove from heat promptly to prevent burning.
  7. Make Frosting: Whisk together the browned butter, powdered sugar, and milk until smooth and spreadable. Adjust the consistency by adding a little more milk or powdered sugar if needed.
  8. Frost the Cake: Allow the cake to cool completely before spreading the brown butter frosting evenly over the top to prevent melting.
  9. Garnish: Garnish the frosted cake with sugared chai spices or optional star anise and cinnamon sticks for an extra festive touch and aroma.

Notes

  • You can substitute gluten-free flour for a gluten-free version of the cake.
  • For a vegan adaptation, replace eggs with aquafaba and use non-dairy milk options.
  • Using brown sugar in place of granulated sugar will add a deeper molasses flavor.
  • Ensure your baking powder and baking soda are fresh for best rise.
  • Watch the butter closely while browning; it can quickly go from browned to burnt.
  • If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon vinegar or lemon juice as a substitute.
  • The frosting can be made ahead and refrigerated; bring to room temperature before spreading.

Keywords: pumpkin chai cake, brown butter frosting, fall dessert, spiced cake, autumn baking

Find it online: https://recipeswithmia.com/pumpkin-chai-cake-with-brown-butter-frosting-recipe/