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Pumpkin Chai Cake with Brown Butter Frosting Recipe

Pumpkin Chai Cake with Brown Butter Frosting Recipe
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★★★★★

4.9 from 21 reviews

This Pumpkin Chai Cake with Brown Butter Frosting is a cozy, autumn-inspired dessert that blends the warm, fragrant spices of chai with moist pumpkin cake and rich, nutty brown butter frosting. Perfect for fall gatherings or a comforting treat on a chilly day, this recipe combines traditional pumpkin flavors with an inviting chai twist, topped with a smooth, indulgent frosting to celebrate the season in every bite.

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)
  • 1/2 cup Brown Butter (Melted and browned for frosting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with nonstick spray to ensure the cake won’t stick while baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, chai spices, and salt until well combined for an even distribution of leavening and spice.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs and granulated sugar on medium speed until the mixture is pale and fluffy, then add pumpkin puree, melted brown butter, buttermilk, and vanilla extract, mixing well to incorporate all flavors.
  4. Fold Dry into Wet: Gradually fold the dry ingredient mixture into the wet ingredients gently to avoid overmixing, stopping as soon as the batter is just combined.
  5. Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for about 35 minutes, or until a toothpick inserted near the center comes out clean.
  6. Brown the Butter for Frosting: While the cake bakes, melt the butter in a skillet over medium heat, stirring often, until it becomes golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
  7. Make the Frosting: Whisk together the browned butter, powdered sugar, and milk until the frosting is smooth and spreadable. Adjust milk or powdered sugar to achieve desired consistency.
  8. Frost the Cake: Once the cake has cooled completely, spread the brown butter frosting evenly over the top.
  9. Garnish and Serve: Optionally garnish with sugared chai spices, star anise, or cinnamon sticks for an extra festive touch before slicing and serving.

Notes

  • Use fresh spices for the best chai flavor; grinding whole spices can enhance the taste even more.
  • To make it vegan, substitute eggs with aquafaba and buttermilk with a plant-based milk plus vinegar.
  • Brown butter is key to the rich flavor; watch carefully to avoid burning.
  • Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Allow cake to cool completely before frosting to prevent melting.

Nutrition

Keywords: Pumpkin cake, chai spice cake, brown butter frosting, fall dessert, autumn cake, pumpkin chai, cozy dessert

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