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.

front on photo of Chai Pumpkin Cake with Maple Browned Butter Frosting

And just like that November is here. It’s time to talk Thanksgiving recipes…are you ready?

As you can guess, I am so very excited. There is A LOT happening this month and things are definitely busy. But I’m 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 I’ve 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. It’s 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 much…over thinking can be a major pitfall of mine.

In the theme of November, I’m feeling very grateful for the small team we have here at HBH. My mom especially, who’s been putting in a lot of hours working behind the scenes on blog updates, hour-long meetings, finishing up the studio barn, and so much more. I’d be lost without her!

I’m 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 cake…

side angle close up photo Chai Pumpkin Cake with Maple Browned Butter Frosting

I’ve 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.

close up photo of Chai Pumpkin Cake with Maple Browned Butter Frosting

overhead photo half cut Chai Pumpkin Cake with Maple Browned Butter Frosting

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 it’s actually better than pumpkin pie. I know that’s saying a lot, but it’s 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 don’t own a 6-inch cake pan, you can also bake the cake in two (8-inch) cake layers. This works just as well, but you’ll 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.

overhead photo of Chai Pumpkin Cake slices

So that’s all about the cake, now we need to talk about the frosting. This cake is good, but it’s nothing without the maple browned butter frosting.

Hands down one of my favorite frosting recipes. There’s so much flavor from the maple and browned butter, but the cream cheese keeps it incredibly light. Honestly? It’s addicting, and you should slather on more than you think your cake will actually need. Because people lick the frosting off the plate. It’s true, and I do believe that it’s all because of the browned butter, it’s the best.

The frosting pairs so perfectly with the pumpkin flavors and balances out the sweetness. Beyond perfect.

photo of Chai Pumpkin Cake slice with fork on plate

To decorate the cake, I made mini pumpkins simply by using a mini bundt pan (that’s the exact one I used), some cinnamon sticks and a little melted chocolate. They certainly aren’t perfect, but I kind of love that about them.

Each little cake is unique and so cute.

And delicious. Obviously.

side angle photo of Chai Pumpkin Cake slices with cake stand in photo

I know it’s hard to believe, but Thanksgiving is a little under three weeks ways. So very, very close.

I’ll 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 there’s one rule you should follow, it’s to always test out new recipes before entertaining with them. I mean, I’m fully confident this will turn out great (because I’ve now made it 4 times). But come on, don’t 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. You’ll be sure to impress all.

overhead photo of Chai Pumpkin slices with forks on plate

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, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chai Pumpkin Cake with Maple Browned Butter Frosting

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12
Calories Per Serving: 405 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Collection

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Maple Browned Butter Frosting

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 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.

Mini Pumpkin Cakes

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 mini cakes
Calories Per Serving: 233 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Collection

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Maple Glaze

Instructions

  • 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. 
    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. 

horizontal photo of Chai Pumpkin Cake with Maple Browned Butter Frosting

Similar Recipes

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Love love LOVED this recipe. I doubled the icing because I love me some icing and I didn’t want it to look like a naked cake. I then split my icing in half and seasoned one half with chai slices – ginger, star anise, cardamom, black pepper, cinnamon. I put the spiced maple frosting in between my layers and did the regular maple frosting on the outside. I then dusted the top with cocoa powder, cinnamon and powdered sugar, threw some whole star anise, cardamom pods and cinnamon sticks on top for decoration. My group raved! We got about 12 slices out of the 6in cake that left us all stuffed. Will be making again for sure!

  2. I had made this last year for thanksgiving just as cupcakes and it turned out really good. planning to make a 2 layer cake this time , was wondering if I could make the cake batter before hand, refrigerate it and bake the cake a couple of days before thanksgiving. I don’t know if it would give the same result.

    1. Hey there,
      Yes that should be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Followed exactly and was insanely delish. Will be making this for Thanksgiving for sure. We’re not cake people but the flavors and texture can’t be beat. Throw out the pies and bring this instead. Guaranteed show stopper.

    1. Hey Amanda,
      That would be okay to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    This cake was AMAZING! I made it on a whim for a dinner party, and as I was standing at the head of the table and took my first bite I said, “WOW, this is SOOOOO GOOD! I am impressed with myself!” LOL. I had never made a layered cake before, and this was scrumptious. All of the recipes I have tried from you have been successful, thank you for sharing your talent!

  5. This looks and sounds wonderful! Might you have any suggestions for a dairy free frosting? Would love to make this!!

    1. Hey Marcie,
      You can use full fat coconut cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    I LOVED this cake and so did everyone I served it to. I had lots of extra icing and right before I served it I heated it up and we spooned it onto the cake…so delicious. Made it the day before I served and it was so moist and tasty!!

  7. 5 stars
    This cake was AMAZING! So so so so so good. Made it for my husband’s birthday get together and our friends LOVED it. If you like pumpkin, this cake is for you.

  8. After reading all the rave reviews I’m definitely trying this recipe for Thanksgiving! But of course, because it’s Thanksgiving, I have to make it even more complicated than necessary. Lol.
    What are your thoughts on making this into a sheet cake then turning it into a roll? I considered making a pumpkin roll (the pumpkin cake with the cream cheese frosting, etc.) but this would be more interesting!
    Thanks for your help!

    1. Hey Karen,
      I would just simply make this into a sheet cake and frosting:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Jas! I apologize, but I do not have the metric conversion for this recipe. I hope you still try this and enjoy! xTieghan

  9. 4 stars
    Yum! I made this cake this weekend and it was delicious! The spices are so good and the frosting is delicious (the cat thought so too, I suppose I shouldn’t have left the cake on the counter haha). I think I overbaked mine a bit because it was a bit dry but it was wonderful. The frosting is tasty but rich — I have a sweet tooth and I still went easy on the frosting. Mine was not nearly as pretty as yours but it was still very good.

  10. 5 stars
    I made this cake with gluten free 1-1 flour for dessert at our family Sunday dinner and it came out fantastic! Everyone loved the chai spice with the pumpkin and it filled the house with a delectable scent!

  11. This cake looks absolutely amazing. I was just wondering if I could make a maple buttercream with no cream cheese as the frosting? I live in India, and it is hard to find good cream cheese where we are. Thank you in advance for your help!

    1. Hey Stephanie,
      You can certainly omit the cream cheese, the frosting will be slightly softer and you may need to add more powdered sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 4 stars
    Not quite enough spice for me but that’s easily fixed next time I make it. It’s so nice to find a recipe I don’t have to alter because of altitude! My family enjoy every single bite!

  13. 5 stars
    I made this for our neighbors, but I managed to have a taste of it from the leftover cake top and some leftover frosting. It was so delicious and I looked forward to making this again in the future. I found that the icing recipe did require more powdered sugar, but also suggest that people have problems with soupy frosting may have not been beating it long enough or at high enough speeds.

  14. Hi Tieghan! I’m so excited to make this cake for Canadian Thanksgiving on Sunday. I’m wondering which method you use for measuring flour? Thank you in advance XO

    1. Hey Jill,
      I scoop the flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. LOVE this cake recipe! I made it several time last year and am about to make it for the first time this year. Turns out perfectly moist every time and has the perfect amount of spices. seriously the perfect pumpkin cake recipe!

  16. Hi this looks so good!! But for the spice blend, could you replace it with a certain amount of pumpkin spice? If you can how much pumpkin spice would you use?

    1. Hey Divya,
      I haven’t tested this, but I would use 2 tablespoons of pumpkin spice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 2 stars
    This cake was just ok. It was moist, but I expected more spice flavor. The pumpkin came through, but the other flavors were weak. I even added a half teaspoon of a lovely spice I order from Europe, but I guess I should have added more. The pepper was nice, though.

    1. Hi Linda! I am really sorry this did not turn out well for you. Please let me know if there is anything I can help with! xTieghan

  18. 5 stars
    I made this for my family this week and they loved it! I’m making it again for a Labor Day party! Could you also use cake flour?

  19. 5 stars
    I made this cake for Christmas. It was so delicious! My family said they want me to make it every year. Great recipe!

  20. 5 stars
    I made this cake. I love this cake. I’m not a cake maker and absolutely wowed my ladies group with this dessert. Thanks so much for this recipe.

    1. HI! Yes, the minis will make about 12 cupcakes. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  21. This recipe sounds delicious! Could I sub in sweet potato puree for pumpkin; or cake flour for all purpose? Thanks, – Josh

    1. HI! Both swaps will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  22. 5 stars
    Love!!! Seriously better than pumpkin pie. The cake is so moist and the frosting… SO GOOD! Even my husband who says he “hates pumpkin” likes this cake.

    1. Hi Sebrina! You can freeze the cake layers, but add the frosting once you have thawed the cake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  23. I made this cake last year for our annual Friendsgiving and it was an instant winner!
    I am wondering if you have made it into cupcakes? If so would you recommend doing the mini pumpkin recipe for cupcakes or can the cake recipe be used? The recipe ratios are incredibly similar but wanted to check.
    Love all your recipes!

    1. Hi Stephanie!! I would use the mini bundt recipe and follow those directions identically. That will work so well for cupcakes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  24. 4 stars
    This was delicious!! My only issue was that my buttercream was too thin. I even reduced the maple and added extra powdered sugar. I’m thinking that if I refrigerated the browned butter back to a semi-solid state, the consistency of the frosting would have been thicker? Either way, it was a crowd pleaser!

    1. Hey Jessica! Yes, if the butter is solid that will give you a stiffer frosting. You can also chill the frosting to stiffen it up as well. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  25. How would you recommend turning these into cupcakes? Would you use the mini bundt cake recipe or the normal cake recipe, and how would you adjust the timing?

    1. Hi Sydney, use the mini bundt recipe and follow those directions identically. That will work so well for cupcakes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  26. 5 stars
    Hi! Made this cake for my mom-in-law’s birthday and WOW! Everyone said it was the best cake they had ever eaten. So moist and delicious. Thank you for this recipe! I will be making it for Thanksgiving, too!

    1. That is so amazing to hear!! Thank you for trying this, Pamela! Hope it turns out amazing for Thanksgiving as well! xTieghan

  27. 5 stars
    My daughter and I love this cake! I made it for my husband’s birthday, which is tomorrow. My daughter and I are sneaking bites of the trimmed cake and left over frosting. The cake alone is light, with a hint of pumpkin and good spice. The frosting alone is very good with the kicked up sweet, cream cheese flavor with an awesome maple after taste. BUT add them together and it is a great balance and gives the cake an extra kick. I only had 9 inch pans, and it took about 30 mins to cook here in Michigan (basically sea level). I had the right amount of frosting. Great recipe. So happy I found you and this recipe today!!

    1. I am so glad you loved this cake, Sarah! And so sweet you and your daughter made it together!! Happy Birthday to your husband, I hope you all had an amazing day! xTieghan

  28. 5 stars
    I made the little pumpkin bundts for a work party today! They turned out BEAUTIFUL ans DELICIOUS! They were so easy to make and I had everything in the pantry which is always a bonus. Thanks for the great recipe!

  29. Hello! This cake looks beautiful and delicious! I plan to try it out for thanksgiving this year. What would you recommend for time/temp if I made this in a Bundt pan? Thank you!!

    1. Hey Kasey, this is too much batter for a bundt pan I am afraid. I would recommend cutting the recipe down by 1/3rd and then baking for 50-65 minutes at 350. I have not tested this so I am really not sure how it will turn out for you however. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Alex! Mine are 3 inch deep. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  30. 5 stars
    HI Tieghan! i made this cake last weekend for my Bday. Everyone loved it :). Clear and easy recipe to follow. Thanks a lot!

  31. Planning to make for my husbands birthday, but he has a nut allergy; can I omit the nutmeg or replace it with another spice? Thanks in advance!

    1. Hey Brenda! You can easily just omit the nutmeg. The cake will be great either way. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  32. Hi! Just a quick question. You say the frosting lasts in the fridge up to one day. Is that before frosting or total? I was hoping to frost the cake today and deliver to a friend tomorrow, but they most definitely wont eat the whole cake all at once. Just wanted to make sure there wasn’t some strange reason why it shouldn’t keep for more than a day. Thanks!

    1. Hi Kiera! That is a typo. The frosting will last up to 4 days in the fridge, so you should be good to go!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  33. Thank you for the recipes. I found them about two weeks ago and instantly wanted to try at least one of them. Unfortunately, pumpkin puree isn’t something that is easily available around here so, in the end, I used a fairly dense type of apple sauce instead to bake the muffins. It worked beautifully – both in taste and texture. I might put in the extra work to make my own pumpkin puree for Halloween though as they finally started selling pumpkins in the local store and I am curious how the recipe tastes if made properly.

  34. 5 stars
    Just made this recipe because we were In the autumnal spirit, it was perfect! It’s moist and delicious. I literally was looking forward to coming home all day today so I could eat a slice of this cake. I typically never comment on a recipe but I highly recommend this! Thank you for sharing!

  35. Good evening I just discovered your blog and would like to try this cake, however I only have 9 inch pans. Should I double the recipe to make a layered cake with 9 inch rounds?

    1. Hey Tesha! I would simply divide the cake batter between 2 (9 inch) cake pans and bake about 28-30 minutes. This will make a 2 layer cake and I think that will work really well! Please let me know if you have any other questions. I hope you love this recipe and any others you try!! Thank you! xTieghan ??

    1. Hi Sandy! The Chai is the spice blend used within the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  36. For the frosting, do you let the butter cool enough to harden or just enough to not melt the remaining stick and the cream cheese? Thanks.

    1. Hi Karen! I like to let the butter cool until it solidifies again. I find it easier to work with this way. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  37. 5 stars
    This is a fantastic recipe. I like a little extra Chai spice, so I would 1.5x the spices in the cake. The brown butter maple buttercream is to-die for. I could eat it with a spoon (and I did!)

  38. Hi Teaghan, LOVE your site and your recipes! I tried making this cake this weekend, but my frosting turned out disastrously. I’m thinking my problem might have been the toasted butter? About what kind of consistency should it be at room temperature after it has already been melted? Thanks!

    1. Hi Nicole! The butter should be sold, but soft and beatable. Was is still runny for you? Did the frosting ever set up? If you have the same issue next time, just stick the frosting in the fridge and it should firm right up for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  39. I was disappointed in the outcome of this cake. I followed the directions exactly, but the cake was still very wet in the middle, even after putting it back into the oven longer.

    I’d bake the cake longer next time and let it cool in the pans rather than popping out to let cook

    The flavour was delicious, however!

    1. Hi Emily! I am so glad it still tasted amazing but would love to help you with what went wrong… Did anything change in the recipe? xTieghan

  40. I noticed you answered this question for another poster concerning the maple syrup. I’m not a fan of maple syrup either and your suggestion to her was you could use plain buttercream. Any suggestions for a flavored buttercream that would go well with this besides maple?

    1. Hi Lynn! You can certainly give honey a try. That will be so delicious! I would use an equal amount honey as called for the maple syrup. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  41. This is SO good! My youngest celebrated her 9th birthday today and wanted a pumpkin cake. This is the recipe I use (in 2-8″ pans) and it was perfect. It’s dense and rich and full of flavor. The frosting is a perfect compliment. My cakes always crown too much, so we were able to try it ahead of time with a little frosting after I leveled it. The whole family was here and everyone enjoyed it! Perfect for a pumpkin lover or any fall celebration. We served it with butter pecan ice cream.

  42. The cake came out pretty decent, although because it’s so dense, it was too done on the outside in order to have a completely cooked middle. I used 2 8-inch pans but I think this really needs the 3 6-inch pans Also, the icing was yummy but wayyyyyy to runny. I had to add almost 2x the powdered sugar to make it thick enough, which meant that the browned butter and maple flavours didn’t come through as much as I had hoped. Will make again but adjust.

    1. Hi Marlene! I hope this turns out better for you next time. Are there any questions I could help you with? xTieghan

  43. 5 stars
    Made this yesterday and it was a big hit with everyone at the meeting I took it to. The weather finally turned into Fall and I just had to bake! So yummy. I MAY be eating a leftover piece for breakfast with my coffee right now. Shhhhh!

    1. What an awesome treat for your meeting! You’re so sweet! Cake for breakfast is ALWAYS a good choice especially with a good cup of coffee. Thanks Sarah! X Kelly

  44. Can’t wait to try this! Wondering if it would still be yummy with plain buttercream? Maple isn’t my favorite.

    1. Hi Amanda! Yes plain buttercream would still be delightful. Let us know if you have any other questions as you go! Enjoy! X Kelly

    1. Thanks for your candor Beate. There are Non-GMO vegetable oils out there on the market, even canola oil now. You could alternatively use a different oil of your choosing, bu tI’d recommend a mild flavor such as avocado oil. Or you could replace the oil entirely with applesauce. Hope that helps you enjoy this cake!

  45. 4 stars
    For the frosting, is there any chance this should be 2 pounds of powdered sugar for the frosting, not 2 cups? I let the browned butter come to room temperature (it is not warm, but is still liquid) and proceeded with the recipe, but the end frosting is quite soupy (though my god it tastes wonderful). I’ve worked my way up to just over a pound of powdered sugar and it’s still very soft but I’m hoping an hour or so in the fridge will re-solidify the browned butter and all will be well.

    1. Hey Joan! I would try chilling the frosting. To me, it sounds like it is too warm right now. If it’s still too soupy after chilling, try adding 1-2 cups additional powdered sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Kylee, in the recipe directions I explain how to bake the cake into 2 (8 inch) cake layers. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  46. 5 stars
    My work team has a lot of September birthdays, so I made this cake last night and brought it into the office today. I don’t have the 6 inch pans, so I used two 8 inch ones like you suggested. This cake is such a hit! It’s only 9:30 AM and the cake is half gone. I have never made brown butter frosting before, but it was so easy and delicious. Thanks so much for another amazing recipe!

    1. Wow that is so great! Thank you for trying this one, Lauren! And so sweet you brought it to the office!! Thank you! xTieghan

    1. HI! Yes, the cake layers freeze well for up to 3-4 months. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  47. Hi, I was reading through the reviews and read about someone asking to replace the Canola oil.
    Can grapeseed oil be used instead. I usually use that in place of canola or vegetable oil. I just wanted to make sure that would be ok.
    The cake looks absolutely wonderful btw. I can’t wait to make the mini bundts.

    1. Hi Rachel! I am sure grapeseed oil will be great. Coconut oil is also a great sub. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  48. I want to make this amazing sounding recipe, but I’m confused about it calling for 3 6″ cake pans and 2 8″ pans. The picture of cake seems to be made of three of the same size layers. Can you clear this up for me?

    1. You need either bake the cake in 3 layers using 3 (6 inch) cake pans OR you can bake the cake in 2 layers using 2 (8-inch) cake pans. Does this make sense?

  49. Question, what are the brown stars on the side of the cake? I didn’t see those called out in the recipe. They look beautiful on the cake! Is it sad that I’m spreading planning out what I want to make for Thanksgiving?!

  50. 5 stars
    Full of flavour and perfect for the fall(or anytime really)! I made a few modifications to my cake accordingly:
    – two 9″ round cake pans
    – coconut oil replaced canola oil
    – flour was 50/50 mix of white and whole wheat
    – Chopped apple throughout cake because I just went apple picking and need to use them up!
    Fantastic recipe, so glad I found it!

  51. I can’t handle how good and soft and fluffy and PUMPKINY this looks! I don’t think I can wait till Thanksgiving for this one.

  52. Hiya! Lookd fabulous! Quick question: if I wanted to make this a large bundt cake rather than a 3-layered cake, what baking temp and times would I follow?

    Thanks a mill!
    XxJess

  53. Sooo yummy. I made this for a friend’s birthday, added a chocolate layer in the middle and topped with dripped ganache- it was delicious! Thanks!

  54. 5 stars
    This is hands down the best moistest cake I have ever made and the frosting is to die for!!

  55. 5 stars
    All I can say is brown butter frosting where have you been all my life?! it is so amazing. This cake looked and sounded so good I made it in April. It did not disappoint.

  56. Hi, this cake is great! My mother in law is obsessed with it and requests it all through fall and winter. I’m having a little trouble getting it to rise, is there anything you recommend adjusting to help it rise more?

    Thanks!

    1. HI! Have you checked to see if your baking powder + soda are fresh? That can cause cakes not to rise. Please let me know if you have any other questions. so glad you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  57. 5 stars
    Made this for my brother’s anniversary dinner and the whole family loved it! They said it was the BEST cake I’ve made for them, and there have been a lot! My mom left her fork right on the cake plate so she could keep going back for more… thank you for the recipe!!!

  58. 5 stars
    I served this cake at Thanksgiving, and even decorated it using the anise seeds. I told the pickies at the table it was “pumpkin cake”. If I had said anything about Chai spice, browned butter or maple, not a soul would have tasted it. It was a resounding favorite. I thought it was delicious too, and I’m a bit of a food snob. Complex flavor and one can never go wrong with browned butter. Loved it!

  59. 5 stars
    This frosting is out of this world! I am someone who avoids frosting at all costs (too sweet and gummy) but this is salty and toasted as well as sweet. My very European family loved it- which is an extremely tall order. Thank you!

    1. I have not tested it, but I do think it may work well. I would bake between 50-60 minutes, but start checking the cake for doneness at 45 minutes, then ever 5 minutes after that. I am sure the cake will be great in a bundt pan! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  60. 5 stars
    I made this a week ago to test out and just made again to bring to the in-laws! It’s such a pretty and delicious cake!!! Not too sweet, just the right amount of spice! Absolutely delish!! The frosting frightened me a bit at first since it is pretty sweet but it complements the cake perfectly!

  61. Currently drooling over this recipe. I plan to bake this for Thanksgiving using a bundt cake pan, measures 10.38″ diameter x 3.75″ H, instead of a layered cake. What temperature and time do you recommend? Thanks in advance!

    1. Hey Angela! It’s really hard to direct you on a baking time as I have not tested the cake in this size pan, I would guess between 50-60 minutes, but start checking the cake for doneness at 45 minutes, then ever 5 minutes after that. I am sure the cake will be great in a bundt pan! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  62. Hi there, looks great and I am planning on making for Thanksgiving.I have the pumpkin bundt pan do you use the same recipe in same quantities for the minis?

    1. Hey Sarah, I am sorry I am confused as to what you are asking or maybe what pan you are using? Can you clarify? The recipe for the mini cakes is listed below the large cake. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  63. Made this yesterday for Friendsgiving and it turned out AMAZING!!! The brown butter frosting is so addicting…it’s literally makes your eyes roll back. Those little brown bits give an almost toffee like taste. The cake was soft and moist but just sturdy enough to allow for stacking. I only made the cake and the buttercream…didn’t try my hand at the pumpkins with the glaze so can’t comment on that. But I will definitely be making this again – thinking about making carrot cake cupcakes and topping them with this brown butter cream cheese frosting.

    1. I am so happy to hear that Beata! Thank you so much for making this and sharing it at your Friendsgiving!

  64. Hi Tieghan, I want to make this to serve on Thanksgiving but I’m also cooking a million other things. How do you think the batter would fair if I made the batter a few days ahead of time and stored in the fridge or freezer before cooking? Or is it best to wait and make it on Wednesday? Thanks!

    1. Hey Liz! I think you could bake and frost the cake a few days ahead and just keep in the fridge. Remove from the fridge 30 minutes before serving. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  65. Just made this yesterday for a Friendsgiving – verdict: pretty, moist, and friggen delicious. It was a big hit with everyone. Currently leftovers eating for breakfast. Very good for breakfast too 😉

  66. 5 stars
    I made this cake for friendsgiving and it was a HUGE hit! I only used about half of the sugar that the cake recipe called for, and only used the maple syrup for the frosting, and it was still perfectly sweet. Awesome recipe, thank you!!

  67. I am excited to try this recipe for Thanksgiving! I will be hosting this year and my fridge will be full. Could I make this the day before and just leave the cream cheese out to make it more of a buttercream frosting. I don’t think I will have the fridge space to store it on Thanksgiving. Thank you so much for all your wonderful recipes!

    1. Hey Jerri! Yes, you can leave the cream cheese out. That will be just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  68. I am so excited to try out this cake for Thanksgiving dessert next week! I see your recipe calls for 3- 6 inch cake pans but what depth pans should I be using? 2 or 3 inch? Thank you!

    1. Hey Carrie! YI recommend a 3 inch deep pan. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  69. I made this cake today for my gourmet cooking club and it received rave reviews. The ladies were licking the plates clean! I live at 5000 feet above sea level so I made adjustments based on recommendations contained in The Pie in the Sky cookbook. I also wanted the cake to serve more people so I did 1 1/2 times what the recipe called for. It made 3 eight inch layers then I cut those in half to make 6 layers. I loved the browned butter frosting. I typically make a swiss or french meringue frosting but I’m so glad I followed your recipe because it was delicious. I will be making this again.

    1. Hi Amy! I have not, but others have done so and had great success! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  70. 5 stars
    I made this over the weekend and it was absolutely delicious! A huge hit at my book club, and then I took the leftovers to my parents and they loved it as well! I even made the mini pumpkins. So much fun and so delicious!

    1. HI! I am at about 9,000 feet. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  71. 5 stars
    Made this recipe last night with Cup4Cup gluten free flour. Though I had issues getting the cake to cook fully in the center, the outcome after some improvisation (not to the recipe) was amazing and very well received!!!

    One side note, I ended up with a lot of extra cooked cake pieces so I crumbled the sponge, mixed in some of the butter cream and made dark chocolate dipped cake balls. Those were also delicious! Looking forward to trying some of your other recipes!

  72. 5 stars
    My trial bake was a success. Family approved. This Is the perfect cake for everyone’s thanksgiving table. It is delicious! I can’t wait to serve it on my thanksgiving table. Thank you!

  73. I’m thinking of making this for a baby shower this weekend. What would be your advice when making it slightly in advance? Can I make the cake layers the day before, wrap, leave at room temp and then frost the cake the next day?

    1. Hey Tory! You can bake and assemble the cake the day before. Just keep the cake in the fridge, then remove 30 minutes before serving to come to room temp. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  74. 5 stars
    Another winner of a recipe!!! Made this cake for a family get-together this past weekend. Everyone loved it!!! I’m on an anti-inflammatory diet and had to use spelt flour instead of regular flower, and xylitol instead of sugar. Even with the swapped ingredients, people were raving! Thank you for an amazing recipe!

    On another note, in one of your blog posts (might even be this one), you encourage your readers to try out your recipes before entertaining with them. I’ve been following your blog for over 4 years now…within the first 3 recipes, I knew I could trust what you create. I regularly entertain with your recipes without doing a trial run, and your food is ALWAYS a hit with our guests :-). Thank you again, and hope things aren’t too crazy for you this holiday season!

    1. This is so sweet! I am so glad you have enjoyed every recipe of mine you have tried, especially this cake! Thank you so much!

  75. 5 stars
    I made this yesterday (into cupcakes/mini bundt cakes) and they were fantastic. This is everything I want from a pumpkin cake! The frosting is more of a glaze (as described), so be prepared for it to not thicken up like a buttercream if you’re making it as a cake. It was super delicious!

  76. 5 stars
    I just made this cake as a test run for thanksgiving – easily the best homemade cake I’ve ever had! And it’s dairy free! (or the cake is – little dairy-allergy-me is loving that part) Just the right amount of pumpkin and perfectly moist.

  77. Okay, if this isn’t total Fall heaven, I don’t know what is. O M G…this is what dreams are made of (well my dreams anyway!) So excited to try, thank you so much for sharing :).

    P.S. the mini pumpkin cakes are absolutely adorable.

  78. This looks lovely! I’m trying to figure out a pan conversion, as I don’t really have time to make and frost later cakes. Is either recipe the right amount for a 9×13 pan? Or do you know what volume (in cups) of batter they make? Thanks!

    1. Hey Emily, the layer cake recipe will be great for a 9×13 inch pan. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hi Alison! That is star anise! It is usually sold in the spice isle of the grocery store. I hope you love this!

  79. So…. I sent my husband out to get a few items for this cake and it’s now in the oven. 🙂 Fngers crossed it looks and tastes as good as yours.

    1. OH! That pan is so cute. I love it! I am sure is would be great with this cake batter. YUM! Just adjust the cooking time. I would bake 15-20 minutes, but just check for donees. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan c

    1. For best results I do recommend using canola oil as I have not test the cake with coconut oil. If you do try it, I would melt the coconut oil. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  80. I have saved many of your recipes, and look forward to making this cake. Your presentation makes the dessert even more appealing. I would like to inquire about the cake stand. It is beautiful.

  81. Hi…for the cake’s yummy icing…when do I add the maple syrup?? Can’t wait to make this! Love your blog!!!!!

    1. Hey Karin! The syrup is added with the powdered sugar. Recipe has been fixed, thanks for making me aware of the typo! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  82. This looks amazing. I would love to make it for the holidays! Are there any adjustments I would need to make for higher elevation (ie. 6000ft)? Thanks a bunch!!!

  83. That texture is everything! Soft and spongy, I absolutely love it. Such a pretty fall cake, perfect for celebrations. Thanks for sharing another great recipe with us.

    1. Hi Linda! The ginger, cinnamon, cardamom, nutmeg, all spice and pepper make up the chai flavor in this cake! I hope you try this! Please let me know if you have any other questions!

  84. 5 stars
    Cake looks delicious. Thanks for providing the smaller recipe, too. I just don’t have a large no. Of people for a large layer cake. We generally go with a one layer, or 9 x 13” here. So, I appreciate the smaller size option. I wish that were true of some of your other cakes! Anxious to make this one.

  85. I have been patiently waiting for you to share this recipe. Even though I am German and we don’t celebrate Thanksgiving, I will host a Thanksgiving party again this year. I intend on making this cake, will definitely report back how it turns out!

  86. 5 stars
    I can’t wait to make this cake! It is gorgeous, I’m a little tired of making pies for dessert. Although I think my husband will be disappointed if I don’t make an apple pie. I need to tell you that I not only love your recipes and your blog, I love your honesty about taking one day at a time. I struggle with that. Thank you for the reminders. Happy fall and Thanksgiving. DeeDee

    1. Hi DeeDee! I am so glad you like this recipe and I hope you make it! I love that you can relate to me and my blog so well, that makes me so happy! Thank you!

  87. Yes, Martha I am wondering also….. the bottom sliced piece looks different and the frosting is different placement.

    1. Hi Leslie! It is the same cake, just the lighting is hitting that piece different! I hope you love this cake!

    1. Hi Martha! Those are just the same cake! The light is hitting those pieces differently, so they’re appearing darker! I hope you try this!

    2. Hi Martha, I am sorry what dark brown cake are your referring too? All the cakes in the photo are the pumpkin cakes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  88. This looks amazing – what a cake! I really need to work on my seasonal layer cake game, and I love those adorable mini ones!