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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 you’ll have a deliciously festive pumpkin cake that beats out any ordinary pumpkin pie.
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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…
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.
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.
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.
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.
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.
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
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
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.
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
Ingredients
- 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
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.
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 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!
Thank you so much Grace! I am so glad you loved this!
Does anyone know how this might work in a large Bundt pan?
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
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!
Thank you Mary! I am so glad you loved this and it turned out so well for you!
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!
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
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?
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
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.
I am so happy to hear that Beata! Thank you so much for making this and sharing it at your Friendsgiving!
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!
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
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 😉
Thank you so much Cakey! I am so glad you loved this recipe and it turned out amazing for you!
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!!
Thank you so much Shelby!
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!
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
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!
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
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.
Hi Christy! I am so glad you loved this recipe and everyone at your cooking club did too! Thank you so much!
Have you ever turned this recipe into cupcakes?? I’m going to give it a shot this weekend!!
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
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!
I am so happy to hear that! Thank you so much Hayley!
Can you tell me what altitude you baked this at?
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