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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.
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
Servings: 12
Calories Per Serving: 2244 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Mini Pumpkin Cakes
Servings: 12 mini cakes
Calories Per Serving: 1081 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 1/4 cup real maple syrup
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sticks, melted chocolate, coarse sugar, for decorating
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.
This recipe sounds delicious! Could I sub in sweet potato puree for pumpkin; or cake flour for all purpose? Thanks, – Josh
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
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.
That is so amazing! Thank you so much for trying this Tara! xTieghan
I am making this now but can it be frozen?
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
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!
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
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!
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
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?
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
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!
That is so amazing to hear!! Thank you for trying this, Pamela! Hope it turns out amazing for Thanksgiving as well! xTieghan
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!!
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
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!
That is so amazing! Thank you so much Emily! xTieghan
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!!
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
Hi there! How deep are your 6 layer pans – 3 or 4 inches?
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
HI Tieghan! i made this cake last weekend for my Bday. Everyone loved it :). Clear and easy recipe to follow. Thanks a lot!
That is so amazing! Happy Belated Birthday Margarita! So glad you loved this cake! xTieghan
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!
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
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!
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 ??
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.
I am so glad this turned out so well for you Anska! Thank you so much! xTieghan