Description
This Chai Cake features a soft, warmly spiced cake made with cinnamon, ginger, cardamom, and cloves, topped with creamy pumpkin cinnamon buttercream. A beautiful homemade dessert for autumn gatherings and holiday celebrations.
Ingredients
Scale
For the Chai Cake:
- 3 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 tsp Cardamon
- 1/2 tsp Ground cloves
- 2 tsp Ground cinnamon
- 1 1/2 tsp Ground ginger
- 1/2 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
- 1/8 tsp Black pepper
- 1 cup Unsalted butter (room temperature)
- 1 1/2 cups White granulated sugar
- 2 tsp Pure vanilla extract
- 1/4 cup Sour cream (room temperature)
- 4 Large eggs (room temperature)
- 1 cup Buttermilk (room temperature)
For the Pumpkin Cinnamon Buttercream:
- 2 cups Unsalted butter (room temperature)
- 3/4 cup Pumpkin puree (blotted)
- 6 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Salt
Instructions
- Whisk together the flour, baking powder, baking soda, salt, cardamom, cloves, cinnamon, ginger, pumpkin pie spice, nutmeg, and black pepper in a mixing bowl.
- In a separate large bowl, beat the room-temperature butter and granulated sugar until light and fluffy.
- Add the vanilla extract and sour cream, mixing until incorporated.
- Add the eggs, mixing until combined.
- Gradually incorporate the dry ingredients, alternating with the buttermilk. Mix just until the batter comes together.
- Prepare the cake pans with parchment paper and divide the batter evenly between them.
- Bake according to the original recipe’s specified temperature and baking time. These details were not provided.
- Allow the cake layers to cool completely on a wire rack before frosting.
- To prepare the buttercream, beat the room-temperature butter until creamy.
- Add the blotted pumpkin puree and mix until incorporated.
- Gradually add the sifted powdered sugar, mixing until combined.
- Add the vanilla extract, cinnamon, nutmeg, and salt. Mix until the buttercream is smooth and creamy.
- Place one cooled cake layer on a serving plate and spread an even layer of buttercream over it.
- Add the remaining cake layer or layers and cover the top and sides with the remaining buttercream.
- Smooth the frosting with an offset spatula and decorate as desired.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling.
- Blot the pumpkin puree to remove excess moisture before adding it to the buttercream.
- Make sure the cake layers are completely cool before frosting.
- Original baking temperature, baking time, pan size, and yield need confirmation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1,050 kcal
- Sugar: 105 g
- Sodium: 550 mg
- Fat: 57 g
- Saturated Fat: 36 g
- Unsaturated Fat: 18 g
- Trans Fat: 2 g
- Carbohydrates: 130 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 180 mg
Keywords: Chai Cake, Pumpkin Cinnamon Buttercream, Chai Spice Cake, Pumpkin Cake, Fall Cake