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Pumpkin Chai Cake with Brown Butter Frosting

Pumpkin Chai Cake with Brown Butter Frosting

A delightful Pumpkin Chai Cake with Brown Butter Frosting that captures the essence of fall flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour if desired
  • 1 cup granulated sugar brown sugar can enhance the flavor
  • 1 teaspoon baking powder ensure freshness
  • 1 teaspoon baking soda ensure it's fresh
  • 1 tablespoon chai spices can substitute with pumpkin pie spice
  • 1 teaspoon salt sea salt or kosher salt recommended
  • 1 cup pumpkin puree fresh pumpkin deepens flavor
  • 1/2 cup buttermilk can replace with milk mixed with vinegar
  • 3 large eggs aquafaba can be used for a vegan option
For the Frosting
  • 1/2 cup brown butter watch closely to prevent burning
  • 2 cups powdered sugar adjust with milk for consistency
  • 2-4 tablespoons milk use dairy or non-dairy based on preference

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • Whisk
  • spatula
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan with nonstick spray.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, chai spices, and salt.
  3. In another bowl, beat together eggs and sugar until fluffy, then mix in pumpkin, melted butter, buttermilk, and vanilla extract.
  4. Gently fold the dry ingredients into the wet mixture.
  5. Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick comes out clean.
  6. Melt unsalted butter in a skillet over medium heat until golden brown.
  7. Whisk the browned butter with powdered sugar and milk until smooth.
  8. Frost the cooled cake with the brown butter frosting and add extra chai spices if desired.
  9. Slice and serve your Pumpkin Chai Cake with Brown Butter Frosting, optionally with vanilla ice cream.

Nutrition

Serving: 1slicesCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 1500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.

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