Chai-Spiced Pumpkin Layer Cake

If you’re craving a cake that wraps you in the warm embrace of autumn spices with a twist of chai-inspired magic, look no further than this Chai-Spiced Pumpkin Layer Cake. It’s the perfect celebration of pumpkin season, elevated with a harmonious blend of cinnamon, ginger, nutmeg, and cloves that echo the comforting flavors of a fragrant chai tea. Moist, tender layers infused with real pumpkin puree come together with a luscious cream cheese frosting, creating a dessert that’s as inviting as it is indulgent. Whether you’re baking for a special occasion or simply indulging in a cozy weekend treat, this cake promises a slice of seasonal bliss.

Why Chai-Spiced Pumpkin Layer Cake is Worth Your Time

This cake is more than just a dessert—it’s an experience. The delicate chai spice mix complements the natural sweetness and earthiness of pumpkin, delivering complex layers of flavor in every bite. It’s wonderfully moist thanks to the perfect balance of oil, eggs, and buttermilk, and the cream cheese frosting adds a tangy richness that lifts the entire cake. Plus, the addition of chopped pecans on top adds a delightful crunch.

What makes this recipe stand out is its versatility. It’s ideal for chilly fall gatherings but equally welcome as a show-stopping centerpiece during the colder months. The spices can also be tweaked to suit your palate, making it a flexible favorite. If you love the idea of pumpkin desserts, you might also adore the Pumpkin Oatmeal Bars With Cream Cheese Frosting for a quick and delicious alternative.

The Ingredient Lineup

• 2 cups all-purpose flour – The base of our cake, providing structure and a tender crumb.
• 1 1/2 teaspoons baking powder – For that perfect rise and fluffiness.
• 1 teaspoon baking soda – Works alongside baking powder to give the cake lift.
• 1/2 teaspoon salt – Balances sweetness and enhances the spices.
• 1 tablespoon ground cinnamon – The heart of the chai spice blend.
• 1 teaspoon ground ginger – Adds warmth and a mild bite.
• 1/2 teaspoon ground nutmeg – Brings depth and a hint of sweetness.
• 1/2 teaspoon ground cloves – Provides that signature chai punch.
• 1 cup granulated sugar – Sweetens and tenderizes the crumb.
• 1/2 cup light brown sugar – Adds moisture and caramel notes.
• 1 cup vegetable oil – Keeps the cake moist and soft.
• 4 large eggs – For structure and richness.
• 1 can (15 oz) pure pumpkin puree – The star ingredient, bringing moisture, flavor, and color.
• 1 teaspoon vanilla extract – Enhances all the flavors.
• 1 cup buttermilk – Adds acidity for tender crumb and balances sweetness.
• Cream cheese frosting – For layering and icing, tangy and smooth.
• Chopped pecans – Garnish for a crunchy, nutty finish.

Hardware & Gadgets

• Two 8-inch round cake pans – For baking even layers.
• Mixing bowls – One large for wet ingredients, one for dry.
• Electric mixer or stand mixer – To cream sugars and blend batter smoothly.
• Measuring cups and spoons – Precision is key for perfect texture and flavor.
• Rubber spatula – For folding batter and scraping bowls clean.
• Wire cooling racks – To cool cakes evenly without sogginess.
• Offset spatula or knife – For spreading the frosting beautifully.

Stepwise Method: Chai-Spiced Pumpkin Layer Cake

Step 1: Prep Your Pans and Oven

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with vegetable oil or butter, then lightly dust with flour or line with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the chai spices are evenly distributed throughout the batter.

Step 3: Combine Sugars and Oil

In a large bowl, use an electric mixer to beat together the granulated sugar, light brown sugar, and vegetable oil until well combined and slightly thickened.

Step 4: Add Eggs, Pumpkin, and Vanilla

Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until smooth.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix just until combined; overmixing can make the cake dense.

Step 6: Divide and Bake

Pour the batter evenly into the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool Completely

Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely. This prevents the frosting from melting when applied.

Step 8: Frost and Assemble

Once cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second layer on top, then frost the top and sides of the entire cake.

Step 9: Garnish

Sprinkle chopped pecans over the top of the frosted cake for texture and a beautiful finishing touch.

Spring–Summer–Fall–Winter Ideas

• Spring: Serve thinner slices with a dollop of lightly whipped cream and fresh berries for a seasonal twist.
• Summer: Chill the cake in the fridge and serve cold, pairing it with a scoop of vanilla or cinnamon ice cream.
• Fall: Double down on pumpkin spice by serving this alongside Pumpkin Spice White Chocolate Blondies With Brown Butter Maple Frosting for a cozy autumn spread.
• Winter: Add a drizzle of warm caramel sauce or melted dark chocolate over the top for an extra indulgent holiday treat.

Easy-to-Miss Gotchas

• Don’t overmix the batter. Once you combine the wet and dry ingredients, mix just until there are no streaks of flour. Overmixing causes tough, dense cake layers.
• Use pumpkin puree, not pumpkin pie filling. The puree is pure pumpkin without added sugars or spices, allowing you to control the flavors.
• Let the cakes cool completely before frosting. Warm cake layers will cause the cream cheese frosting to melt and slide off.
• Measure flour correctly. Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag to avoid a dry, dense cake.

Storage & Reheat Guide

Store your Chai-Spiced Pumpkin Layer Cake covered in an airtight cake container or tightly wrapped in plastic wrap. It will keep beautifully at room temperature for up to 2 days. For longer storage, refrigerate the frosted cake for up to 5 days. Bring it to room temperature before serving for optimal flavor and texture.

If you want to freeze the cake, wrap it well in plastic wrap and then foil to protect it from freezer burn. Thaw overnight in the fridge and then allow it to come to room temperature. You can also freeze unfrosted cake layers, then thaw and frost when ready.

Ask & Learn

Can I substitute the vegetable oil with butter?

Yes, you can substitute melted unsalted butter for the vegetable oil in equal amounts. This will add richness and a slightly different texture but keep the cake moist and tender.

Is it okay to use canned evaporated milk instead of buttermilk?

Evaporated milk is not acidic like buttermilk, so it won’t provide the same tenderizing effect or flavor. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes to mimic buttermilk.

How can I make this cake nut-free?

Simply omit the chopped pecans garnish or replace them with toasted pumpkin seeds or a sprinkle of cinnamon sugar for crunch without nuts.

Can I make this cake in advance?

Absolutely! The cake layers can be baked a day or two ahead and stored in the fridge wrapped in plastic wrap. Frost the cake the day you plan to serve it for the freshest taste and texture.

Our Most-Loved Recipes

• Pumpkin Oatmeal Bars With Cream Cheese Frosting – A quick and wholesome pumpkin treat with a creamy topping.
• Pumpkin Spice White Chocolate Blondies With Brown Butter Maple Frosting – A rich, spiced dessert perfect for pumpkin lovers.

The Takeaway

This Chai-Spiced Pumpkin Layer Cake is a showstopper that’s surprisingly easy to make and wonderfully rewarding. The delicate chai spice blend combined with pumpkin creates a flavor profile that’s both familiar and exciting. Each moist layer is perfectly complemented by tangy cream cheese frosting and crunchy pecans, making it a dessert that’s perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe will become a cherished go-to when pumpkin season rolls around. Gather your ingredients, embrace the spices, and enjoy every luscious crumb of this unforgettable cake.

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