Chai Pumpkin Cake with Brown Butter Frosting
Chai Pumpkin Cake with Brown Butter Frosting. A super festive cake for another fall October weekend. Chai spices and pumpkin flavors blend together with a brown butter cream cheese frosting for the perfect autumn dessert. And you can never go wrong with fall cakes, am i right ?!
I have been alllll about the fall desserts lately, but I haven’t done a cake yet. And you can’t skip cake when it comes to fall baking. Especially not this chai pumpkin cake because it is absolutely addicting. The chai spices almost give it a gingerbread like flavor which pairs perfectly with the pumpkin.
And can we talk about this frosting?! Brown butter and cream cheese frosting?! You guys know I have been going overboard with the brown butter this fall but I mean how good does this frosting sound?! It’s super creamy with a hint of maple and that nutty brown butter.
Tomorrow night we have a family dinner for a big holiday blog post we have coming up. We are going to be having TONS of food. But you cannot skip dessert when it is comes to holiday themed dinner parties. So we will be enjoying this delicious cake. It is perfect to serve for fall or holiday dinner parties.
With the hint of gingerbread flavor and the pumpkin flavor, this cake is just about perfect for any holiday party or just gathering in general from now through December. And speaking of the holidays, is anyone else as excited as I am?! Because I am totally getting holiday vibes from this festive cake !!
Happy Saturday guys !!
Ingredients
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon all-spice
1/2 teaspoon nutmeg
1/4 teaspoon cracked black pepper
1 cup canola oil
1 1/2 cups sugar
1 tablespoon vanilla extract
4 eggs
1 (15 ounce can) pumpkin puree
For the Brown Butter Frosting
1 1/2 cups butter; room temperature and divided
4 ounces cream cheese; room temperature
2 cups powdered sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
Directions
Preheat the oven 350 degrees. Grease two 8 inch cakes pans. Line with parchment paper and spray with cooking spray.
In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, all-spice, nutmeg, and black pepper. Whisk to combine.
In a large bowl, beat the canola oil, sugar, vanilla, eggs, and pumpkin puree using an electric mixer until smooth. Slowly add the dry ingredients to the batter, beating until combined. Divide the batter amongst the two prepared cake pans. Transfer to the oven and bake for 45 - 50 minutes or until center is set. Remove cakes from the oven and allow them to cool completely before frosting.
Make the frosting. In a small skillet over medium heat, add 1 cup of butter. Allow the butter to brown for about 2 - 3 minutes or until it begins to smell nutty. Bring to room temperature.
In a large bowl, add the brown butter, remaining 1/2 cup of butter, cream cheese, powdered sugar, maple syrup, and vanilla. Beat using an electric mixer until creamy.
Assemble the cake. Place one layer on a serving plate. Spread a thin layer of frosting over the top of the cake. Repeat with the remaining layer of cake. Frost the outside of the cake and serve.
