What You’ll Love About This Recipe
This Pumpkin Chai Spice Cake is the perfect treat to cozy up with on a chilly day, blending warm spices and rich pumpkin flavor. You’ll love how easy it’s to make, with simple ingredients that come together in no time.
The moist, tender crumb pairs perfectly with the aromatic chai spices, creating a dessert that’s both comforting and indulgent. Plus, it’s versatile—enjoy it as a snack, dessert, or even breakfast with a cup of tea or coffee.
And don’t forget, the heavenly aroma filling your kitchen is just an added bonus!
Recipe
Embrace the cozy flavors of fall with this Pumpkin Chai Spice Cake, a delightful blend of warm spices and pumpkin puree. Perfect for any autumn gathering or a comforting treat at home, this cake is moist, flavorful, and easy to make.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 chai tea bag (optional, for added flavor)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, and salt.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Heat the milk in a small saucepan until warm (do not boil). Steep the chai tea bag in the milk for 5 minutes, then remove the bag and let the milk cool slightly.
- Add the chai-infused milk to the batter and mix well.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
- For a stronger chai flavor, steep two tea bags in the milk.
- Serve with whipped cream or a dusting of powdered sugar for added sweetness.
Time:
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serving:
8 slices
Calories:
Approx. 320 calories per slice
Cuisine:
American
Nutrition
This delicious Pumpkin Chai Spice Cake is packed with warm flavors and wholesome ingredients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45g |
| Protein | 4g |
| Fat | 14g |
| Fiber | 3g |
| Sugar | 28g |
What To Serve With It
If you’re wondering what to pair with this cozy Pumpkin Chai Spice Cake, I’ve got some ideas that’ll make it even more special.
For delicious pairings, try a dollop of whipped cream or a scoop of vanilla ice cream—it’s a match made in dessert heaven. If you’re feeling fancy, drizzle some caramel sauce over the top for extra sweetness.
Seasonal drinks like a warm chai latte or spiced apple cider complement the cake’s flavors perfectly. I love sipping on a creamy pumpkin spice latte while enjoying a slice—it’s like fall in every bite and sip!
