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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 youโll have a deliciously festive pumpkin cake that beats out any ordinary pumpkin pie.
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And just like that November is here. Itโs time to talk Thanksgiving recipesโฆare you ready?
As you can guess, I am so very excited. There is A LOT happening this month and things are definitely busy. But Iโm trying to take it one day at time and really enjoy my favorite time of year. Which is also my favorite time to create recipes! The one thing Iโve found so hard the last few months is that I really just want to do it all. I love what I do, I love working, and I love creating incredible content for you guys. It makes me so happy. The issue is that there are only so many hours in a day. Itโs a bit of a balancing act. But again, one day at a time, enjoy the season, and try not to over think it all too muchโฆover thinking can be a major pitfall of mine.
In the theme of November, Iโm feeling very grateful for the small team we have here at HBH. My mom especially, whoโs been putting in a lot of hours working behind the scenes on blog updates, hour-long meetings, finishing up theย studio barn, and so much more. Iโd be lost without her!
Iโm also very thankful for you guys, and beyond thrilled that we have so many long time readers. I love that SO many of you are not only making HBH recipes, but you seem to be loving them too. Makes me happier than you know!
Which brings me to this chai pumpkin cakeโฆ
Iโve made a lot of cakes over the years, I kind of love them, especially layer cakes. This cake however? I really do think it might just be my favorite to date. It. Is. So. GOOD.
And cute, which you know is a big thing for me. Recipes need to look just as delicious as they taste.
This cake has been a long time coming. You guys have been asking for the recipe for a couple of weeks now. I teased it on my Instagram stories, and in this blog post. But I had to wait until November was here to share the recipe.
Three chai spiced pumpkin layers with maple browned butter frosting. And yes, I do think itโs actually better than pumpkin pie. I know thatโs saying a lot, but itโs the truth. This cake is honestly that good.
For the cake base, I knew I really wanted the pumpkin flavor to shine. To achieve this, I used a whole lot of pumpkin, and a whole lot of chai spice. The chai spice highlights the sweet flavor of the pumpkin, while also adding that extra special touch that makes this pumpkin cake better than any other.
I baked my cake up in three (6-inch) layer cakes. I wanted my cake to be tall and skinny, as I was looking to do something a little different. That said, if you donโt own a 6-inch cake pan, you can also bake the cake in two (8-inch) cake layers. This works just as well, but youโll have a more traditional looking cake. Still just a delicious!
Each cake layer is incredibly moist, so soft, and perfectly sweetened. The secret is truly in all that pumpkin. It makes for the best cakes.
So thatโs all about the cake, now we need to talk about the frosting. This cake is good, but itโs nothing without the maple browned butter frosting.
Hands down one of my favorite frosting recipes. Thereโs so much flavor from the maple and browned butter, but the cream cheese keeps it incredibly light. Honestly? Itโs addicting, and you should slather on more than you think your cake will actually need. Because people lick the frosting off the plate. Itโs true, and I do believe that itโs all because of the browned butter, itโs the best.
The frosting pairs so perfectly with the pumpkin flavors and balances out the sweetness. Beyond perfect.
To decorate the cake, I made mini pumpkins simply by using a mini bundt panย (thatโs the exact one I used), some cinnamon sticks and a little melted chocolate. They certainly arenโt perfect, but I kind of love that about them.
Each little cake is unique and so cute.
And delicious. Obviously.
I know itโs hard to believe, but Thanksgiving is a little under three weeks ways. So very, very close.
Iโll be sharing my full menu and tablescape this Sunday. And yes, this cake is part of my dessert line-up. I decided to save the chocolate for the pies, and serve up my new favorite cake instead.
My recommendation? Plan on making this cake for Thanksgiving, but give it a test run this weekend. Because if thereโs one rule you should follow, itโs to always test out new recipes before entertaining with them. I mean, Iโm fully confident this will turn out great (because Iโve now made it 4 times). But come on, donโt you really need a double dose of pumpkin this month anyway.
So make this cake this weekend, enjoy, and then make it again for Thanksgiving. Youโll be sure to impress all.
If you make this chai pumpkin cake please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to also tag me onย Instagram!ย Looking through the photos of recipes you all have made is my favorite!
Chai Pumpkin Cake with Maple Browned Butter Frosting
Ingredientsย
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ยฝ teaspoons kosher salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- ยฝ teaspoon all-spice
- ยฝ teaspoon freshly grated nutmeg
- ยผ teaspoon ground black pepper
- 1 cup canola oil
- 1 ยฝ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 can (15 ounce) pumpkin puree
Maple Browned Butter Frosting
- 3 sticks (1 ยฝ cups) salted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- ยฝ cup real maple syrup
- 1 teaspoon vanilla extract
Instructionsย
- 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 35-40 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool 10-15 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 4 days. Decorate, as desired with mini pumpkins and melted chocolate.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Mini Pumpkin Cakes
Ingredientsย
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon all-spice
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground black pepper
- 1/2 cup canola oil
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 1/2 cups pumpkin puree
Maple Glaze
Instructionsย
- 1. Preheat oven to 350 degrees F. Grease a mini bundt pan with butter.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. Divide the batter evenly among the prepared pan, filling it 2/3 the way full. Transfer to the oven and bake 12-15 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool five minutes, then invert the cakes onto a cooling rack. Let cool.ย 5. To make the glaze. In a medium bowl, whisk together the maple syrup, powdered sugar, and vanilla. If needed, add water to thin the glaze, 1 tablespoon at a time. 6. Dip each cake in glaze and insert a cinnamon stick in the center. Drizzle chocolate around the cinnamon stick to look like stems. Sprinkle with coarse sugar. Let dry for 30 minutes. Use to decorate the cake.ย
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is the only cake I have ever successfully made in my entire life. Itโs also delicious and my motherโs birthday cake. Thank you for making such an easy to follow and delicious recipe!โ
Hey Dirk,
Perfect! Thanks so much for making this recipe, I am so glad it was a hit! Have a great Labor Day weekend!
Hi Tieghan!
Could you also make a larger version of this using one or two 10-inch tins for bigger groups? By what factor do you think the ingredients should be adjusted?
Thank you!
Hi Victoria,
Sure! This cake serves 12, if you want to double the recipe to serve 24, I would make a sheet cake using a 9×13 baking pan.
I hope this helps!
Hi Tieghan!
I tried this recipe with coconut oil because that’s what we had on hand. The batter came out a little thicker than what I’m used to for cake batter. We made sure to use room temperature ingredients as well. Any thoughts? Is this generally a little thicker in consistency?
Thank you!
Hey Audley,
Thanks so much for trying this recipe! I don’t think the coconut oil would have caused that for you. What happened once you baked the cake? Did it turn out okay?
Can I use butter instead of canola oil in the batter? If so, would the substitution just be 1:1?
Hi Lauren,
I have not tested that with this recipe, my guess is it would work using an equal amount of butter. Let me know if you give it a try!
This cake is delicious! I made it for Thanksgiving and everyone absolutely loved it!
Hey there,
Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx
Letโs just say you still have time to make this Gem of a dessert! I made it last night to freeze for thanksgiving. I ended up doing mine in 7โ pans and no small pumpkin cakes. I did make a sample size to try. I also doubled the icing recipe itโs incredible. This icing will be a forever go to for me. Thanks again your recipes our always so delicious.
Hey JoJo,
Happy Weekend! Thanks so much for trying this recipe and your comment, love to hear it turned out nicely! xT
The picture on the website for Thanksgiving this year shows this cake as a sheet cake. Please provide directions
Hi Melissa,
A 9×13 sheet pan is great for this recipe! Please let me know if you have any other questions! xT
You picture this cake in your Thanksgiving menu choices. The picture shows a sheet cake, which I would like to make, but your instructions reference round cake pans. Would I use one 8×8, or 9×9, or 10×13 for the ingredients given? How long and what temperature would you recommend baking? You have been a delight to follow, and your recipes are a big hit in our household. Thank you for making cooking exciting again!
Is there a conversion to turn this into a sheet cake (18×13″)?
Hi Jess,
So sorry, I do not have those instructions, but I don’t see why it wouldn’t work for you. Please let me know if I can help in any other way! xx
Love it! But is it really 2244 kcal part serving?
Hey Abigail,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. Itโs not something weโd prefer to be using. We are required to. Iโm sorry for the trouble, we do our best! Glad you enjoyed the recipe! xT
How should I cook these as cupcakes!!!!
I had to guess a time and theyโฆ didnโt turn out soooo good.
Hi Audrey,
Thanks for trying this recipe, I have never tested them as cupcakes, but I would bake for 25-30 minutes. Please let me know if you have any other questions! xT
If I were to make this recipe gluten free, is there anything else that I should do differently than substitute the flour for gluten free flour? (Iโm using Bob Redmills)
Hi Torrey,
You should be just fine following this recipe as written using an equal amount of gluten free flour. I hope it’s delish! xT
This is my first time making this cake and I baked all three 6 inch pans at the same time for 40 minutes. When I put a toothpick in the middle it is not baked. Do I bake it longer?
Hi Kim,
Yes, I would keep baking until your toothpick comes out clean. I hope they are delish! Happy Thanksgiving! xx
I subbed butternut squash pureeโฆ drool! Butโฆ they were super gooey (like batter) in the middle, even after adding 6 extra minutes and waiting until they were set & edges brown. Big cake and little bundts had the same gooey issue. Do you think it might be bc the puree is wetter than canned pumpkin? Or maybe I shouldโve just used the tried & true toothpick test for doneness? Otherwise โฆ SO yummy and family will for sure eat it anyway!
Hi Katie,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! My guess is it was the butternut squash puree:) xx