Chai Pumpkin Cake Recipe
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Chai Pumpkin Cake Recipe
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There are two flavors that are absolutely amazing. Chai and Pumpkin. When you mix them together, you get this most amazing Chai Pumpkin Cake recipe. one bite of this cake and you will wonder why you never made it before.
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Ingredients
- 1 C butter softened, unsalted
- 2 C sugar
- 4 egg room temperature, large
- 1 tbsp vanilla extract pure
- 1 C pumpkin puree
- 3 C flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp ground clove
- 1 tsp ground coriander
Chai Glaze Ingredients
- ½ C butter unsalted, sweet cream
- 1 tsp vanilla extract pure
- 1 tbsp milk whole
- 1 C powdered sugar
- 1 tsp chai spice mix that was set aside above
Instructions
Cake Directions
- Preheat oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray
- Using a medium bowl, whisk together the cinnamon, ginger, cardamon, nutmeg, clove and coriander, set aside
- Using a large bowl, whisk together the flour, baking powder, and baking soda, set aside
- Using a large bowl, beat together the butter and sugar until light and fluffy
- Beat in the eggs one at a time until combined
- Beat in the pumpkin and vanilla until combined
- Gradually beat in the flour mixture until combined
- Scoop out 1 tbsp of the spice mix and set aside
- Mix in the remaining spice mix into the bundt cake batter
- Scoop the batter into the bundt cake pan and place into the oven
- Bake for 60-70 minutes or until a toothpick comes out clean
- Allow to cool for 15 minutes before removing and placing onto a wire rack
Glaze Directions
- Using a medium saucepan, melt the butter
- Whisk the vanilla and milk
- Gradually whisk in the powdered sugar and the chai spiced mix until combined
- Pour the glaze over the bundt cake and allow to harden for 30 minutes
- Cut, serve and enjoy!
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