Chai Pumpkin Cake With Maple Browned Butter Frosting

Chai Pumpkin Cake With Maple Browned Butter Frosting

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.

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour

Servings: 12

Calories: 405 Kcal

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 ½cups) 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.

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Full Recipe: Click Here

Created: BANKHEALTHY