Pumpkin Layer Cake with Chai Cream Cheese Frosting

2 comments

 

Celebrate #NationalPumpkinDay with a festive pumpkin layer cake and chai cream cheese frosting that packs a ton of fall flavor for all of your seasonal gatherings.

 

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Everyone is always so enamored by pumpkin this time of year (I don’t blame you!) and chai spice is pumpkin’s most perfect company. It kicks it up just like normal pumpkin spice but takes the flavor profile even further! The blend of cream cheese and chai takes this frosting up a huge notch! You will seriously feel like you made a bakery grade frosting with all the spicy chai flavor.

 

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Pumpkin Layer Cake 10

 

This pumpkin cake has great texture and is super moist and decadent. For a little texture, throw in some pecans for the cake’s center but you’re welcome to use any nut (or even chocolate chips!).

A favorite combo is a slice of this cake and a warm cup of strong coffee made fresh from Denby’s Natural Canvas French Press > Shop it here.

Happy fall baking!

 

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Pumpkin Layer Cake with Chai Cream Cheese Frosting Recipe

SERVINGS

8

PREP TIME

20 minutes

ACTIVE TIME

60 minutes

INGREDIENTS

For the Pumpkin Cake:

  • 3 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • 3 teaspoons of ground cinnamon
  • 1 teaspoon of ginger
  • 1 teaspoon of cardamom
  • 1 teaspoon of nutmeg
  • 1 ½ cups of white granulated sugar
  • ½ cup of brown sugar
  • ½ cup of unsalted butter, room temp
  • ½ cup of vegetable or canola oil
  • 2 teaspoons of vanilla extract
  • 3 eggs
  • 15 oz (1 can) of pumpkin puree
  • ½ cup of whole milk
  • 1 cup of chopped pecans

For the Chai Cream Cheese Frosting:

  • ½ cup / 1 stick of softened unsalted butter
  • 8 oz of cream cheese
  • 1 teaspoons of vanilla extract
  • 1 teaspoon of kosher salt
  • 3 ½ cups of powdered sugar
  • 2 ½ teaspoons of cinnamon
  • 1 teaspoon of ginger
  • 1 teaspoon of ground cardamom
  • 1 teaspoon of nutmeg
  • ½ Teaspoon of ground cloves
  • ¼ cup of half & half
DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch cake tins and set aside.

In a large bowl combine flour, baking powder, spices and salt and whisk to evenly distribute spices. In a separate large bowl fitted with a stand or hand mixer add in butter, sugars and cream until fluffy. Add in oil and beat for 20 seconds and then add eggs one at a time mixing after each addition. In three separate increments add dry flour mixture, pumpkin puree and milk in this order.

Occasionally scrape down batter bowl after additions. Distribute batter evenly in cake tins and bake for 25-30 minutes or until a toothpick comes out clean. Remove cakes from oven and allow cooling on a baking rack for 30-60 minutes. Ring a knife around cake edges before removing from tins.

In a large bowl whisk together powdered sugar, salt and spices. Cream butter and cream cheese on high until light and fluffy, about two minutes. Add in powdered sugar to cream cheese mixture in three separate increments adding a tablespoon of half & half after each addition. Depending on climate you may need to add more or less half & half to frosting. Frost cakes as desired and add chopped pecans to center layer of cake.

 

Recipe by The Inspired Home featuring Denby’s Natural Canvas French Press:

2 comments on “Pumpkin Layer Cake with Chai Cream Cheese Frosting”

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