Description
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!
Ingredients
Pumpkin Chai Cake
- 2 1/2 Cup (300g) All-Purpose Flour
- 2 Teaspoon Baking Soda
- 2 3/4 Tablespoons Ground Cinnamon
- 1 1/2 Teaspoons Ground Ginger
- 1 Teaspoon Ground Cardamom
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Clove
- 1/2 Teaspoon Fine Salt
- 1/8 to 1/4 Teaspoon Black Pepper
- 15 Ounce Can (425g) Pure Pumpkin Puree (not pumpkin pie filling)
- 1 Cup (200g) White sugar
- 2/3 Cup (133g) Brown Sugar, packed
- 3/4 Cup (150g) Neutral Oil (avocado, canola or vegetable oil)
- 2 Teaspoons Vanilla Extract
- 4 Whole Large Eggs, room temp
- 1/3 Cup (76g) Buttermilk, room temp
Maple Cream Cheese Frosting
- 8 Ounce (227g) Full-Fat Cream Cheese, room temp
- 1/2 Cup (113g) Butter, room temp
- 1/4 Teaspoon Fine Salt
- 2 Tablespoons Pure Maple Syrup
- 3/4 to 1 Teaspoon Maple Extract
- 3 1/2 Cups (396g) Powdered Sugar
Instructions
- Preheat & Prep Pan - Position a rack in the center of the oven and preheat to 350ºF (180ºC). Butter or spray a 9x13 inch (23x33 cm) baking pan and set it aside.
- Combine Dry Ingredients - In a medium mixing bowl, combine all-purpose flour, baking soda, salt, cinnamon, ginger, cardamom, clove and black pepper.
- Combine Wet Ingredients - In large mixing bowl, add oil, eggs, pure pumpkin puree, white sugar, brown sugar and vanilla extract. With a hand whisk or electric mixer, whisk well until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Wet & Dry Ingredients - Sift in half of the dry ingredients into the wet ingredients and mix just until combined. Then mix in all of the buttermilk just until combined. Finally, sift in the remaining dry ingredients and mix just until incorporated. Do not overmix.
- Bake - Pour chai pumpkin batter into your prepared baking pan. Bake for 35 to 40 minutes. It's ready when a toothpick inserted in the center comes out clean.
- Cool - Allow to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make Maple Cream Cheese Frosting - In a large mixing bowl, add softened cream cheese, softened butter and fine salt. Whip on high speed until light and fluffy, about 2 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer. Then whisk in the maple syrup and maple extract. Finally, gradually mix in the powdered sugar until combined.
- 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!
Notes
Storage - Frosted cakes can be stored, covered, in the fridge for up to 5 days. Allow to sit at room temperature before serving.
- Prep Time: 20 Minutes
- Cook Time: 35 to 40 Minutes