This pumpkin chai cake is super moist and perfect for fall! The cake itself is a super moist pumpkin spice sponge, and is wrapped in a chai cream cheese frosting.
A Perfect Fall Cake for Any Occasion
This layer cake combines two quintessential fall flavors–pumpkin spice and chai. I mean it when I say this thing is absolutely loaded with all those cozy spices that make you think of flannel blankets and leaves. It starts with a super moist pumpkin spice cake that practically melts in your mouth. Then is layered with a chai spiced cream cheese frosting–think cinnamon, ginger, cardamom, etc.
It’s a cake that’s really hard to hate.
I’m tempted to make this as a Thanksgiving cake this year as a unique dessert to serve amongst the pies. It would also be great for fall birthdays, housewarming parties, dinner parties, etc. Don’t limit yourself to celebrations though. You don’t need an excuse to make pumpkin cake (and if you want double the pumpkin fun, check out this classic pumpkin bundt cake).
Ingredients and Equipment Needed
I made the cake pictured here using 6″ round cake pans. You could also bake it in two 8″ or 9″ pans. Also if you don’t have them, parchment cake liners are my saving grace when it comes to baking cakes, and I’d highly recommend grabbing a pack!
Ingredients for Pumpkin Spice Cake
- All-purpose flour: we use all-purpose flour instead of cake flour here, as it can stand up to the dense pumpkin much better.
- Baking soda, baking powder, salt
- Ground spices: cinnamon, nutmeg, allspice, cloves
- Unsalted butter, softened
- A neutral oil, such as vegetable or avocado
- One large egg, at room temperature: to quickly bring your egg to room temperature, soak it in a bowl of very warm water for 10 minutes.
- Puréed pumpkin: make sure to use plain, canned puréed pumpkin, not pumpkin pie filling
- Buttermilk: warm it quickly in the microwave to bring it to room temperature
- Vanilla extract
Ingredients for Chai Cream Cheese Frosting
- Plain cream cheese, from a block (not tub)
- Unsalted butter
- Vanilla extract
- Ground spices: cinnamon, ginger, cardamom, nutmeg, allspice, cloves
- Pinch of kosher salt
Tips for Making Pumpkin Spice Cake
I want nothing more for you than the ultimate success when making this pumpkin cake. So here are some words of wisdom!
- Use room temperature ingredients: your eggs, buttermilk, and pumpkin should all be warmed to room temperature. Cold ingredients and this cake batter are not friends, as they can cause your fats to split. This affects the crumb and texture. For the eggs, soak them in a bowl of very warm water for 10 minutes. For the buttermilk, heat it in the microwave for 10-15 seconds.
- Scrape down the sides of your mixing bowl: when creaming together the butter, oil, and sugar, make sure to pause every once in a while to scrape down the sides of your mixing bowl. This will ensure that you end up with an even batter. If you notice at any point a little bit of butter, sugar, or egg that hasn’t been fully incorporated, make sure to beat it in.
- Don’t over-mix the batter: Fold in the dry ingredients until they are just combined to keep the cake soft and moist. I like to start with a mixer, but finish folding in the flour by hand. This allows you to be gentle and have more control over the process.
- Chill the cake layers before assembling: make sure your cake layers are completely cool before assembling. Chilling the cake in the fridge as well makes them easier to handle. I promise this cake tastes really great when cold!
Assembling the Cake
Assembling the cake is super simple and goes a little like this:
- Start by placing one round of cake on a cake board or stand.
- Spread an even layer of chai cream cheese frosting on top. I used a round piping tip to help get an even thickness all the way around.
- Place a cake round on top and repeat.
- Place the last cake round on top and spread a very thin layer of frosting around the entire cake. You can leave it like this, or let it rest for a few minutes and spread even more frosting around the outside.
I decorated my cake with fresh figs and cinnamon sticks. You could also top it with mini pumpkin candies, piped frosting, blackberries, or anything else that looks great to you.
Can I Make This Cake Ahead of Time?
You can make the cake layers ahead of time for sure! I just recommend you wait until the day-of to make the frosting. So if you want to use make this as a Thanksgiving dessert, then you could prepare it a few days in advance.
Bake the pumpkin cake according to directions, and then tightly wrap and store in the fridge overnight, or up to 3 days. When you’re ready to eat, just whip together the frosting and assemble.
How to Store Leftovers
Tightly wrap and keep leftover cake in the fridge for up to 3-4 days. It’s best enjoyed in the first day or two though!
Did You Make This Recipe?
If so, I’d love to hear from you! Please leave a rating and/or comment to spread the love and help others find this recipe.
Also feel free take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your decadent caramel mocha cupcakes!
If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.
More Pumpkin Fun Below:
Pumpkin Bundt Cake with Spiced Cream Cheese Icing
Melt in Your Mouth Pumpkin Cookies
Pumpkin Cake with Chai Cream Cheese Frosting
Equipment
- 6" round cake pans
Ingredients
Pumpkin Cake
- 10 tbsp unsalted butter, softened
- 2 tbsp vegetable or avocado oil
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg, at room temperature
- 1½ tsp vanilla extract
- 6 tbsp buttermilk, warmed to room temperature
- ¾ cup pureed pumpkin
- 2¼ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Chai Cream Cheese Frosting
- 8 oz plain cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar
- Pinch of kosher salt
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
Instructions
Pumpkin Cake
- Preheat your oven to 350 F. Grease and line three 6” round cake pans.
- In an electric mixer fitted with the paddle attachment, beat the butter, oil, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes, until light and fluffy. Make sure to occasionally scrape down the sides of the bowl.
- Add the egg and vanilla, and continue beating on medium for another 2 minutes.
- Reduce speed to low, and gradually add the buttermilk and pumpkin puree, then increase the speed and continue beating until smooth and combined. If your buttermilk is cold, make sure to give it a quick zap in the microwave to bring it to room temperature.
- In a separate bowl, whisk the flour, baking soda, baking powder, salt, and all the spices together until combined.
- Add all of the flour at once into your mixer and mix on the lowest speed possible until the flour is just combined. You could alternatively fold the flour in by hand. Do not overmix.
- Divide the batter between the cake pans and bake for 30-33 minutes, or until the cake is set.
- Let the cake rounds cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Chai Cream Cheese Frosting
- In the bowl of your mixer, beat the butter and cream cheese together until they are well combined.
- Add the powdered sugar, vanilla, and spices. Start beating on very low speed to combine everything. Once you’re confident that powdered sugar won’t go flying everywhere, increase the speed to medium high and beat for 3-4 minutes.
- To assemble the cake, spread an even layer of frosting on top of one layer. Stack another layer on top, and repeat. Place the last layer on top, and then spread a thin layer of frosting around the entire cake. You can leave the cake semi-naked with a thin layer of frosting, or add more if desired. Garnish with fresh figs.
- Make sure to store leftover cake tightly wrapped in the fridge. This cake also tastes amazing chilled!
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