Chai Pumpkin Cake with Maple Browned Butter Frosting
This Chai Pumpkin Cake with Maple Browned Butter Frosting is that the cake to form this Thanksgiving! Three layers of fluffy, perfectly sweet pumpkin cake, extra pumpkin, seasoned with chai. Each coated with the tastiest maple browned butter frosting. Decorate with a mini pumpkin cake and you will get a festive pumpkin cake that takes the sting off the regular pie.
And that’s what November was like here. Time to speak about Thanksgiving recipes, are you ready?
As you’ll guess, I’m very happy. there is a LOT happening this month and it’s bound to be busy. But I attempt to take it at some point at a time and really enjoy my favorite time of year. Which is additionally my favorite time to form recipes! One thing I’ve found so hard these past few months is that I actually just wanted to try to it all. I really like what I do, i really like to figure, and that I love creating great content for you. It makes me very happy. the matter is that there are only a couple of hours during a day. It balances a touch. on the other hand again, at some point at a time, enjoy the season, and check out to not think an excessive amount of about it thinking an excessive amount of are often an enormous trap on behalf of me.
In the November theme, I feel very grateful for the tiny team we’ve at HBH. My mom especially, has spent tons of your time working behind the scenes on blog updates, hour-long meetings, finishing studio sheds, and more. I will be able to stray without it!
Prep Time: 30 Mins
Cook Time: 30 Mins
Total Time: 1 Hour
- 1 cup vegetable oil
- 1 ½ cup sugar
- ½ teaspoon all seasonings
- ½ teaspoon freshly grated nutmeg
- 3 cups all-purpose flour
- 2 teaspoons leaven
- 1 tablespoon vanilla
- 4 large eggs
- 1 can (15 ounces) pureed pumpkin
- 1 teaspoon bicarbonate of soda
- 1 ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon powdered cardamom
- ¼ teaspoon ground black pepper
Maple Browned Butter Frosting
- ½ cup real syrup
- 1 teaspoon vanilla
- 4 ounces of cheese, at temperature
- 2 cups granulated sugar
- Preheat oven to 350 degrees F. Grease a 3 (6 inch) or 2 (8 inch) circular cake pan. Coat with parchment paper, then spread with spray oil.
- during a medium bowl, beat together the flour, leaven, bicarbonate of soda, salt, cinnamon, ginger, cardamom, ground spices, nutmeg, and pepper.
- during a bowl of a standing mixer (or use a handheld mixer), beat the vegetable oil, sugar, vanilla, eggs, and pumpkin until combined. Gradually add the dry ingredients until they’re smooth and there are not any lumps left within the dough.
- Pour the mixture between the cake pans and bake for 35-40 minutes, until the tops are hard, and not jiggling within the center. Remove and let cool 10-15 minutes, then run a knife round the fringe of the pan and take away the cake onto the cooling rack. Cover and let the cake cool completely before assembling.
- to form buttercream frosting. Add 2 sticks of butter to a skillet, heat it over medium heat. Let the butter turn brown until it smells baked, about 2-3 minutes. Stir frequently. Remove from heat and transfer the butter to a bowl, let it cool to temperature.
- Add remaining temperature butter and cheese to a bowl. Then add granulated sugar and syrup. Beat together until light and fluffy. Add vanilla and beat until combined. If the frosting feels too loose, add granulated sugar to form it thick.
- Assemble. Place one layer of cake on a serving plate. Spread 1/3 buttercream on top of the cake. Repeat with the remaining 2 layers of cake. take care to not fill your layers an excessive amount of or the cake are going to be difficult to slice. Freeze the surface of the cake. Refrigerate 30 mins. Serve, or store within the refrigerator for up to 4 days. Garnish, as desired with mini pumpkins and melted chocolate.