Chai Spiced Pumpkin Layer Cake Recipe

Have you ever dreamed of cozying up with a slice of cake that tastes like autumn wrapped in a hug? Well, grab a fork because this spiced chai pumpkin cake with cream cheese frosting is about to make all your fall flavor fantasies come true! 🍂🎃✨

This Chai Spiced Pumpkin Layer Cake becomes transformed into a dessert that is as aromatic as the warm spices that go into it. Love the cake layers?

The base of the cake is made of all-purpose flour. And then it is imbued with the warm spices of autumn: cinnamon, ginger, and cardamom.

This cake does 2 things very well. One, it is structured perfectly so that it can stand up to 3 layers and 4 very tall cake parts.

2, it is moist. And that too, without the simply put moist-and-hope-for-the-best fill ingredient, pumpkin puree.

Ingredients

• All-Purpose Flour: Provides structure; source of carbohydrates.
• Pumpkin Puree: Adds moisture; rich in fiber and vitamin A.
• Granulated Sugar: Sweetens; contributes to cake’s moistness.
• Brown Sugar: Adds depth and sweetness; enhances softness.
• Cinnamon: Warm, spicy flavor; has antioxidant properties.
• Cardamom: Aromatic spice; adds unique flavor dimension.
• Butter: Richness and tenderness; source of fat.
• Cream Cheese: Tangy taste; creamy frosting base.
• Eggs: Bind ingredients; source of protein and richness.
• Milk: Adds moisture; helps create tender crumb.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1/2 cup whole milk
• 1 teaspoon black tea leaves (optional, for chai flavor enhancement)
• 1 cup unsalted butter, softened (for frosting)
• 1 (8-ounce) package cream cheese, softened (for frosting)
• 4 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 teaspoon ground cinnamon (for frosting)

How to Make this

1. Set your oven to 350°F (175°C) to preheat. Take two 9-inch round cake pans and prepare them by greasing and flouring them.

2. In a medium bowl, together whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.

3. In a big bowl, mix the soft butter, sugar, and brown sugar together until it’s light and fluffy. (If it’s not soft enough, try blending the butter and sugars with an electric mixer.)

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree.

5. Slowly incorporate the dry ingredients into the pumpkin base, alternating with the milk, and starting and finishing with the dry ingredients. If you’re using them, mix in the black tea leaves.

6. Put the batter equally into the cake pans that you have ready and level the batter so it is smooth across the top.

7. Put in the oven that has been preheated at 350°F for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

8. To make the frosting, first in a large bowl, cream together the softened butter and cream cheese until smooth. Gradually add the powdered sugar and beat until light and fluffy.

9. Vanilla extract and ground cinnamon should be beaten in until they are fully incorporated.

10. When the cakes have cooled completely, put one layer on a serving plate and slather it with a good amount of frosting. Place the second layer on top and frost the top and sides of the cake. Serve and enjoy!

Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Mixing bowls (medium and large)
4. Whisk
5. Electric mixer (optional)
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Wire rack
9. Toothpick
10. Cake stand or serving plate

FAQ

• Can I make this cake ahead of time?Indeed, the cake layers can be baked a day ahead of time. They should be wrapped securely in plastic film and kept at room temperature. The frosting can also be prepared in advance and stored in the fridge.
• Can I use homemade pumpkin puree instead of canned?Certainly, just ensure that you eliminate any additional moisture so that the texture resembles that of a canned puree.
• How should I store the leftover cake?Refrigerate the covered cake for up to 3-4 days. It should be brought to room temperature before serving to ensure the best texture.
• Can I omit the black tea leaves?Certainly! The black tea leaves are not essential and merely impart an additional whisper of chai flavor. The cake will be perfectly delightful even without them.
• Can I substitute the spices with a chai spice blend?If you possess a chai spice mix, you can substitute that for individual spices. Employ roughly 3 tablespoons in total.
• Is this recipe suitable for making cupcakes?Certainly, this batter is suitable for crafting cupcakes. Modify the baking duration, allowing roughly 18-22 minutes for completion, or use the toothpick test for doneness.
• What can I use instead of cream cheese in the frosting?Mascarpone cheese can very well be used as a substitute and provides an equally creamy texture.

Chai Spiced Pumpkin Layer Cake Recipe Substitutions and Variations

A gluten-free flour blend that is 1-for-1 can substitute for all-purpose flour.
Granulated sugar can be replaced by coconut sugar.
Whole milk can be replaced with coconut milk or almond milk.
Salted butter (reduce added salt) can replace unsalted butter.
For a more robust chai flavor, use masala chai tea bags instead of black tea leaves.

Pro Tips

1. Room Temperature Ingredients Ensure that your butter, eggs, and cream cheese are at room temperature before mixing. This helps them blend together smoothly, resulting in a better texture for both the cake and frosting.

2. Sift Dry Ingredients Sifting the flour, baking powder, baking soda, salt, and spices together before mixing can help break up any clumps and ensure a more even distribution, giving the cake a consistent flavor and texture.

3. Avoid Overmixing When incorporating the dry ingredients into the wet mixture, mix just until combined. Overmixing can lead to a dense cake as it activates too much gluten in the flour.

4. Chilling Frosting If your frosting becomes too soft to work with, chill it in the refrigerator for about 10-15 minutes. This will make it easier to apply to the cake layers without sliding off.

5. Flavor Infusion with Tea For an enhanced chai flavor, consider steeping the black tea leaves in the milk before using it in the batter. Simply heat the milk, add the tea leaves, and let it steep for a few minutes. Strain before adding to the batter to avoid any leaves in the cake.