chai pumpkin cake with maple browned butter frosting.
This Chai Pumpkin Cake with Maple Browned Butter Frosting is the cake to make this Thanksgiving! Three soft, perfectly sweet, extra pumpkiny, chai spiced pumpkin cake layers. Each generously frosted with the most delicious maple browned butter frosting.
Decorate with mini pumpkin cakes and you’ll have a deliciously festive pumpkin cake that beats out any ordinary pumpkin pie.
chai pumpkin cake with maple browned butter frosting
Three soft, perfectly sweet, extra pumpkiny, chai spiced pumpkin cake layers. Each generously frosted with the most delicious maple browned butter frosting. Decorate with mini pumpkin cakes and you'll have a deliciously festive pumpkin cake that tops any ordinary pumpkin pie.
prep time 30 minutes
cook time 30 minutes
total time 1 hour
servings 12
calories 405 kcal
INGREDIENTS
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons kosher salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon all-spice
½ teaspoon freshly grated nutmeg
¼ teaspoon ground black pepper
1 cup canola oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 can (15 ounce) pumpkin puree
MAPLE BROWNED BUTTER FROSTING
3 sticks (1 ½ cups) salted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups powdered sugar
½ cup real maple syrup
1 teaspoon vanilla extract
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INSTRUCTIONS
1. Preheat oven to 350 degrees F. Grease 3 (6-inch) round cake pans or 2 (8 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper.
3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, sugar, vanilla, eggs, and pumpkin until combined. Gradually add the dry ingredients until smooth and no lumps remain in the batter.
4. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
5. To make the buttercream frosting. Add 2 sticks butter to a skillet, set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it's room temp.
6. Add the remaining stick of room temperature butter and the cream cheese to the bowl. Then add the powdered sugar and maple syrup. Beat together until light and fluffy. Add the vanilla and beat until combined. If the frosting feels too loose, add powdered sugar to thicken.
7. To assemble. Place one cake layer on a serving plate. Spread 1/3 of the buttercream over the cake. Repeat with the remaining 2 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Frost the outside of the cake. Chill 30 minutes. Serve, or store in the fridge for up to 1 day. Decorate, as desired with mini pumpkins and melted chocolate.