Next Post
This post may contain affiliate links, please see our privacy policy for details.
This Chai Pumpkin Cake with Maple Browned Butter Frosting is the cake to make this Thanksgiving! Three soft, perfectly sweet, extra pumpkiny, chai spiced pumpkin cake layers. Each generously frosted with the most delicious maple browned butter frosting. Decorate with mini pumpkin cakes and you’ll have a deliciously festive pumpkin cake that beats out any ordinary pumpkin pie.
And just like that November is here. It’s time to talk Thanksgiving recipes…are you ready?
As you can guess, I am so very excited. There is A LOT happening this month and things are definitely busy. But I’m trying to take it one day at time and really enjoy my favorite time of year. Which is also my favorite time to create recipes! The one thing I’ve found so hard the last few months is that I really just want to do it all. I love what I do, I love working, and I love creating incredible content for you guys. It makes me so happy. The issue is that there are only so many hours in a day. It’s a bit of a balancing act. But again, one day at a time, enjoy the season, and try not to over think it all too much…over thinking can be a major pitfall of mine.
In the theme of November, I’m feeling very grateful for the small team we have here at HBH. My mom especially, who’s been putting in a lot of hours working behind the scenes on blog updates, hour-long meetings, finishing up the studio barn, and so much more. I’d be lost without her!
I’m also very thankful for you guys, and beyond thrilled that we have so many long time readers. I love that SO many of you are not only making HBH recipes, but you seem to be loving them too. Makes me happier than you know!
Which brings me to this chai pumpkin cake…
I’ve made a lot of cakes over the years, I kind of love them, especially layer cakes. This cake however? I really do think it might just be my favorite to date. It. Is. So. GOOD.
And cute, which you know is a big thing for me. Recipes need to look just as delicious as they taste.
This cake has been a long time coming. You guys have been asking for the recipe for a couple of weeks now. I teased it on my Instagram stories, and in this blog post. But I had to wait until November was here to share the recipe.
Three chai spiced pumpkin layers with maple browned butter frosting. And yes, I do think it’s actually better than pumpkin pie. I know that’s saying a lot, but it’s the truth. This cake is honestly that good.
For the cake base, I knew I really wanted the pumpkin flavor to shine. To achieve this, I used a whole lot of pumpkin, and a whole lot of chai spice. The chai spice highlights the sweet flavor of the pumpkin, while also adding that extra special touch that makes this pumpkin cake better than any other.
I baked my cake up in three (6-inch) layer cakes. I wanted my cake to be tall and skinny, as I was looking to do something a little different. That said, if you don’t own a 6-inch cake pan, you can also bake the cake in two (8-inch) cake layers. This works just as well, but you’ll have a more traditional looking cake. Still just a delicious!
Each cake layer is incredibly moist, so soft, and perfectly sweetened. The secret is truly in all that pumpkin. It makes for the best cakes.
So that’s all about the cake, now we need to talk about the frosting. This cake is good, but it’s nothing without the maple browned butter frosting.
Hands down one of my favorite frosting recipes. There’s so much flavor from the maple and browned butter, but the cream cheese keeps it incredibly light. Honestly? It’s addicting, and you should slather on more than you think your cake will actually need. Because people lick the frosting off the plate. It’s true, and I do believe that it’s all because of the browned butter, it’s the best.
The frosting pairs so perfectly with the pumpkin flavors and balances out the sweetness. Beyond perfect.
To decorate the cake, I made mini pumpkins simply by using a mini bundt pan (that’s the exact one I used), some cinnamon sticks and a little melted chocolate. They certainly aren’t perfect, but I kind of love that about them.
Each little cake is unique and so cute.
And delicious. Obviously.
I know it’s hard to believe, but Thanksgiving is a little under three weeks ways. So very, very close.
I’ll be sharing my full menu and tablescape this Sunday. And yes, this cake is part of my dessert line-up. I decided to save the chocolate for the pies, and serve up my new favorite cake instead.
My recommendation? Plan on making this cake for Thanksgiving, but give it a test run this weekend. Because if there’s one rule you should follow, it’s to always test out new recipes before entertaining with them. I mean, I’m fully confident this will turn out great (because I’ve now made it 4 times). But come on, don’t you really need a double dose of pumpkin this month anyway.
So make this cake this weekend, enjoy, and then make it again for Thanksgiving. You’ll be sure to impress all.
If you make this chai pumpkin cake please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chai Pumpkin Cake with Maple Browned Butter Frosting
Servings: 12
Calories Per Serving: 2244 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon all-spice
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground black pepper
- 1 cup canola oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 can (15 ounce) pumpkin puree
Maple Browned Butter Frosting
- 3 sticks (1 ½ cups) salted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- ½ cup real maple syrup
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350 degrees F. Grease 3 (6-inch) round cake pans or 2 (8 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper. 3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, sugar, vanilla, eggs, and pumpkin until combined. Gradually add the dry ingredients until smooth and no lumps remain in the batter.4. Pour the batter among the cake pans and bake 35-40 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool 10-15 minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.5. To make the buttercream frosting. Add 2 sticks butter to a skillet, set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it's room temp. 6. Add the remaining stick of room temperature butter and the cream cheese to the bowl. Then add the powdered sugar and maple syrup. Beat together until light and fluffy. Add the vanilla and beat until combined. If the frosting feels too loose, add powdered sugar to thicken. 7. To assemble. Place one cake layer on a serving plate. Spread 1/3 of the buttercream over the cake. Repeat with the remaining 2 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Frost the outside of the cake. Chill 30 minutes. Serve, or store in the fridge for up to 4 days. Decorate, as desired with mini pumpkins and melted chocolate.
Mini Pumpkin Cakes
Servings: 12 mini cakes
Calories Per Serving: 1081 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon all-spice
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground black pepper
- 1/2 cup canola oil
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 1/2 cups pumpkin puree
Maple Glaze
- 1/4 cup real maple syrup
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sticks, melted chocolate, coarse sugar, for decorating
Instructions
- 1. Preheat oven to 350 degrees F. Grease a mini bundt pan with butter.2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper.3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, sugar, vanilla, eggs, and pumpkin until combined. Gradually add the dry ingredients until smooth and no lumps remain in the batter.4. Divide the batter evenly among the prepared pan, filling it 2/3 the way full. Transfer to the oven and bake 12-15 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool five minutes, then invert the cakes onto a cooling rack. Let cool. 5. To make the glaze. In a medium bowl, whisk together the maple syrup, powdered sugar, and vanilla. If needed, add water to thin the glaze, 1 tablespoon at a time. 6. Dip each cake in glaze and insert a cinnamon stick in the center. Drizzle chocolate around the cinnamon stick to look like stems. Sprinkle with coarse sugar. Let dry for 30 minutes. Use to decorate the cake.
This post was originally published on November 2, 2018
Just made this recipe because we were In the autumnal spirit, it was perfect! It’s moist and delicious. I literally was looking forward to coming home all day today so I could eat a slice of this cake. I typically never comment on a recipe but I highly recommend this! Thank you for sharing!
YES!! I am so glad you loved this cake, Tommy! Also, thank you for leaving a comment! xTieghan
Good evening I just discovered your blog and would like to try this cake, however I only have 9 inch pans. Should I double the recipe to make a layered cake with 9 inch rounds?
Hey Tesha! I would simply divide the cake batter between 2 (9 inch) cake pans and bake about 28-30 minutes. This will make a 2 layer cake and I think that will work really well! Please let me know if you have any other questions. I hope you love this recipe and any others you try!! Thank you! xTieghan ??
Have I missed the chia!! Where is it?
Hi Sandy! The Chai is the spice blend used within the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I cant wait to try this! Also, where did you get the cake stand and plates from? So beautiful!!
Hey Kristen! The cake stand link is below! The plates are from a potter based in Australia, so sadly I do not have a link for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
https://rstyle.me/+ScnAUHEjGGqwUquVjQcvKA
For the frosting, do you let the butter cool enough to harden or just enough to not melt the remaining stick and the cream cheese? Thanks.
Hi Karen! I like to let the butter cool until it solidifies again. I find it easier to work with this way. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
This is a fantastic recipe. I like a little extra Chai spice, so I would 1.5x the spices in the cake. The brown butter maple buttercream is to-die for. I could eat it with a spoon (and I did!)
Thank you so much Lisa! I am so glad you loved this! xTieghan
Hi Teaghan, LOVE your site and your recipes! I tried making this cake this weekend, but my frosting turned out disastrously. I’m thinking my problem might have been the toasted butter? About what kind of consistency should it be at room temperature after it has already been melted? Thanks!
Hi Nicole! The butter should be sold, but soft and beatable. Was is still runny for you? Did the frosting ever set up? If you have the same issue next time, just stick the frosting in the fridge and it should firm right up for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I was disappointed in the outcome of this cake. I followed the directions exactly, but the cake was still very wet in the middle, even after putting it back into the oven longer.
I’d bake the cake longer next time and let it cool in the pans rather than popping out to let cook
The flavour was delicious, however!
Hi Emily! I am so glad it still tasted amazing but would love to help you with what went wrong… Did anything change in the recipe? xTieghan
I noticed you answered this question for another poster concerning the maple syrup. I’m not a fan of maple syrup either and your suggestion to her was you could use plain buttercream. Any suggestions for a flavored buttercream that would go well with this besides maple?
Hi Lynn! You can certainly give honey a try. That will be so delicious! I would use an equal amount honey as called for the maple syrup. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This is SO good! My youngest celebrated her 9th birthday today and wanted a pumpkin cake. This is the recipe I use (in 2-8″ pans) and it was perfect. It’s dense and rich and full of flavor. The frosting is a perfect compliment. My cakes always crown too much, so we were able to try it ahead of time with a little frosting after I leveled it. The whole family was here and everyone enjoyed it! Perfect for a pumpkin lover or any fall celebration. We served it with butter pecan ice cream.
That is so amazing to hear Emily! I am so glad you whole family loved this one! xTieghan
The cake came out pretty decent, although because it’s so dense, it was too done on the outside in order to have a completely cooked middle. I used 2 8-inch pans but I think this really needs the 3 6-inch pans Also, the icing was yummy but wayyyyyy to runny. I had to add almost 2x the powdered sugar to make it thick enough, which meant that the browned butter and maple flavours didn’t come through as much as I had hoped. Will make again but adjust.
Hi Marlene! I hope this turns out better for you next time. Are there any questions I could help you with? xTieghan
Made this yesterday and it was a big hit with everyone at the meeting I took it to. The weather finally turned into Fall and I just had to bake! So yummy. I MAY be eating a leftover piece for breakfast with my coffee right now. Shhhhh!
What an awesome treat for your meeting! You’re so sweet! Cake for breakfast is ALWAYS a good choice especially with a good cup of coffee. Thanks Sarah! X Kelly
Can’t wait to try this! Wondering if it would still be yummy with plain buttercream? Maple isn’t my favorite.
Hi Amanda! Yes plain buttercream would still be delightful. Let us know if you have any other questions as you go! Enjoy! X Kelly
Canola oil is bad for yr brain: Also prob. GMO. I’d switch to something else healthier.
Thanks for your candor Beate. There are Non-GMO vegetable oils out there on the market, even canola oil now. You could alternatively use a different oil of your choosing, bu tI’d recommend a mild flavor such as avocado oil. Or you could replace the oil entirely with applesauce. Hope that helps you enjoy this cake!
For the frosting, is there any chance this should be 2 pounds of powdered sugar for the frosting, not 2 cups? I let the browned butter come to room temperature (it is not warm, but is still liquid) and proceeded with the recipe, but the end frosting is quite soupy (though my god it tastes wonderful). I’ve worked my way up to just over a pound of powdered sugar and it’s still very soft but I’m hoping an hour or so in the fridge will re-solidify the browned butter and all will be well.
Hey Joan! I would try chilling the frosting. To me, it sounds like it is too warm right now. If it’s still too soupy after chilling, try adding 1-2 cups additional powdered sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan