Pumpkin Chai Cake

Jump to Recipe·Print Recipe

Super easy, single layer Pumpkin Chai Cake topped with a luscious maple cream cheese frosting! A snack cake you'll want to make all season long!

Pumpkin Chai Cake on a baking sheet. Dessert plates, a bottle of milk and pumpkins are around.

This pumpkin sheet cake has the perfect moist and tender texture, a ton of warm chai spice flavor and you'll love the tangy maple cream cheese frosting!

If you're looking for more pumpkin recipes, check out my Pumpkin Bread with Streusel Topping or Mini Pumpkin Chocolate Chip Skillet Cookie.

Jump to:

♡ Why You Will Love This Pumpkin Chai Cake
Ingredient Notes
Step-By-Step Instructions
💡 Tip
Substitutions
Variations
Key Equipment
Storage
💡 Expert Tips
FAQ
You May Also Like
♡ Did you try this recipe?
📖 Recipe

♡ Why You Will Love This Pumpkin Chai Cake

Sheet Cake. I love no-fuss, single layer cakes. They're so easy to decorate, making it perfect for any beginner baker. Piping the little pumpkins on the cake is totally optional! If you're looking for more single layer cakes, check out my Malted Chocolate Cake, or Banana Cake with Chocolate frosting.
Cozy flavors. This pumpkin chai cake is perfectly spiced and the addition of the black pepper is a must as it makes the cake taste like your favorite chai tea. The maple cream cheese frosting is to-die-for and pairs so well with the all the warm spices in the cake.
Ridiculously easy to make. There are very minimal steps and no electric mixer is required to make the cake. The delicious frosting whips up in minutes.
So moist and tender. Using oil, like in my Biscoff Chocolate Cake and Apple Cider Donut Cake, keeps this pumpkin chai cake super moist.
Perfect for the holidays. This sheet cake feeds a crowd, which is great for your family and guests this holiday season.

Pumpkin chai cake are cut into small squares on a baking sheet.

Ingredient Notes

Here are some notes about all the ingredients used in this Chai Pumpkin Cake. Quantities and full instructions are in the recipe card below!

Chai Pumpkin Cake ingredients which include, all-purpose flour, baking soda, salt, spices, oil, pure pumpkin, brown sugar, white sugar, eggs, buttermilk and vanilla extract.

Flour - We're keeping it simple with all-purpose flour (aka plain flour).
Spices - We'll be using a combination of ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg and finely cracked black pepper.
Baking Soda - Helps the cake rise and makes the cake light.
Salt - A flavor enhancer.
Oil - You can use any neutral oil, which include avocado oil, canola oil, grapeseed oil, refined coconut oil, sunflower oil or vegetable oil.
Pure Pumpkin Puree - Makes the cake super moist. Make sure you're using pure pumpkin puree. It can be confused with pumpkin pie filling, which contains sugar and spices.
Sugar - We're using a combination of white sugar and brown sugar.
Eggs - Adds structure and make the cake fluffy.
Buttermilk - The acid in the buttermilk creates a fluffy interior crumb.
Vanilla Extract - For flavor.

Maple Cream Cheese Frosting

Powdered Sugar - Also known as icing sugar or confectioners’ sugar.
Full-Fat Cream Cheese - Make sure to use a cream cheese brick, not whipped cream cheese or cream cheese spread.
Butter - You can use unsalted or salted butter.
Maple Syrup - For the best flavor, make sure you're using pure maple syrup.
Maple Extract - Enhances the maple flavor.
Salt - Balances the sweetness.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make Pumpkin Chai Cake! Please find detailed instructions in the recipe card at the end of this post.

Flour, baking soda, salt, cinnamon, clove, nutmeg, cardamom, ginger and black pepper is in a small mixing bowl.

Step 1. Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, baking soda, salt, cinnamon, ginger, cardamom, clove and black pepper.

Oil, brown sugar, white sugar, pure pumpkin, 4 eggs and vanilla are in a large glass mixing bowl.

Step 2. Combine Wet Ingredients - In large mixing bowl, add oil, eggs, pure pumpkin puree, white sugar, brown sugar and vanilla extract. Whisk well until completely combined.

Dry ingredients are sifted into the pumpkin sugar mixture.

Step 3. Add Dry Ingredients - Sift in half of the flour mixture into the wet ingredients and mix just until combined.

Buttermilk is added to the pumpkin sugar mixture.

Step 4. Add Buttermilk - Mix in all of the buttermilk just until combined.

💡 Tip

Don’t forget to sift the dry ingredients! Sifting will give you a nice even crumb and creates a light texture. It will also prevent you from over mixing the batter!

Chai pumpkin cake batter is mix together in a large glass bowl.

Step 5. Sift in the remaining dry ingredients and mix just until incorporated. Do not overmix.

Chai pumpkin cake is fully baked and sitting in the baking pan.

Step 6. Transfer & Bake - Pour chai pumpkin batter into a buttered, 9x13 inch (23x33 cm) baking pan. Bake in a preheated oven of 350ºF (180ºC) for 35 to 40 minutes. It's ready when a toothpick inserted in the center comes out clean.

Maple syrup and maple extract is added to a bowl with butter and cream cheese.

Step 7. Make Maple Frosting - In a large mixing bowl, whisk together the butter, cream cheese and salt for 2 minutes. Then whisk in maple syrup and maple extract.

Powdered sugar is added to the butter/cream cheese mixture that is sitting in a large mixing bowl.

Step 8. Starting on low speed, gradually whisk in the powdered sugar.

An extreme close up of maple cream cheese frosting.

A hand spreads the maple cream cheese frosting over the top of the chai pumpkin sheet cake with an offset spatula.

Step 9. Frost & Serve - Once the cake is completely cooled, slather with maple frosting. You can also decorate with little pumpkins if you'd like. Serve and enjoy!

A cake cutter holds a small slice of pumpkin chai cake.

Substitutions

Buttermilk – If you do not have any, you can substitute by mixing ½ cup of whole milk with 1 teaspoon of vinegar or lemon juice. Allow to curdle for 5 minutes before using. You can also just use plain whole milk if you’re in a pinch.
Neutral Oil – Options include, avocado oil, canola oil, grapeseed oil, refined coconut oil, sunflower oil or vegetable oil. I’ve also used light olive oil. The cinnamon should mask any flavor the oil may have.
Cinnamon, Ginger, Cardamom, Clove, Nutmeg & Black Pepper - If you don't have all the spices to make a chai spice blend, you can use a combination of the ones you have. If you only have cinnamon, use 4 teaspoons. You can also use pumpkin pie spice!

Variations

Add Chocolate Chips - Feel free to add some mini chocolate chip or chocolate chunks into the pumpkin chai cake batter.
Add Nuts - If you'd like some texture, you can add walnuts or pecans into the batter or as garnish on top of the frosting.
Gluten Free Option – If you are gluten-free, you can use a 1-to-1 cup gluten-free flour blend. Please let me know how it turned out for you!
Different Frosting - If you don't have any maple syrup or maple extract, you can make a plain cream cheese frosting or try it with a chocolate cream cheese frosting.

Key Equipment

9x13 Inch Metal Baking Pan
Electric Mixer - You'll need a stand mixer or hand-held mixer to make the frosting.
Bowls
Whisk
Cooling Rack

Storage

Room Temperature – Unfrosted cakes can be stored in an airtight container for up to 3 days on the counter.
Refrigerator – Store frosted cake in an airtight container for up to 5 days in the fridge. Let come to room temperature before serving.
Freezer – Cool individual slices completely (frosted or unfrosted), then wrap each piece in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before enjoying or thaw directly from the freezer onto the counter. It will only take 1 to 2 hours, depending on how thick your cake slices are.

A close up of a slice of Pumpkin Chai Cake on a baking sheet.

💡 Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

Use room temperature ingredients to ensure a smooth batter. This includes the buttermilk and eggs. Quickly bring eggs to room temp by submerging in hot tap water for 15 minutes.

Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your cake tough.

Use a metal pan. Glass or ceramic pans do not bake as evenly and take longer to bake.

Don't skip the black pepper. This is the key spice that gives chai it's characterically unique flavor. I recommend using freshly cracked black pepper for the best flavor.

Don't skip the maple extract for the frosting. Using maple syrup alone, won't add maple flavor. You'll need maple extract to enhance the flavors.

FAQ

Can I bake this pumpkin chai cake in a bundt pan?

You certainly can! Bake at 325ºF (163ºC) for 40 to 45 minutes or until an inserted toothpick comes out clean. Allow to sit in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Can I make a smaller batch?

Yes, the recipe can easily be halved and baked in an 8x8 inch (20x20 cm) square cake pan.