Description
Pumpkin Chai Cake With Brown Butter Frosting is the ultimate fall dessert, combining the warm spices of chai with moist pumpkin cake, all topped with a creamy brown butter frosting. This delightful cake fills your kitchen with inviting aromas and is sure to impress at any gathering. Whether enjoyed as a centerpiece for celebrations or a cozy afternoon treat, each bite offers a perfect blend of spice and sweetness that captures the essence of autumn.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup pumpkin puree (not pie filling)
- 3 large eggs (room temperature)
- 1 cup brown sugar
- 3/4 cup unsalted butter, browned (plus more for frosting)
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, eggs, melted brown butter (reserve some for frosting), vanilla extract, and brown sugar until smooth.
- Combine the wet ingredients with the dry mixture and stir until just combined; lumps are okay.
- Divide the batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- For frosting, brown additional butter and mix it with powdered sugar and milk until creamy.
- Once cakes are completely cool, frost between layers and on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg