Go Back
Homemade Chai-Spiced Pumpkin Layer Cake photo
Print Recipe Save it for later

Chai-Spiced Pumpkin Layer Cake

This Chai-Spiced Pumpkin Layer Cake is a moist, tender autumn delight with warm chai spices and tangy cream cheese frosting—perfect for cozy seasonal celebrations!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Keyword: Chai-Spiced, Cream Cheese Frosting, Easy, Fall, Layer Cake, Pumpkin
Servings: 8 servings

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour base of the cake, providing structure and a tender crumb
  • 1 1/2 teaspoons baking powder for rise and fluffiness
  • 1 teaspoon baking soda works with baking powder for lift
  • 1/2 teaspoon salt balances sweetness and enhances spices
  • 1 tablespoon ground cinnamon heart of the chai spice blend
  • 1 teaspoon ground ginger adds warmth and mild bite
  • 1/2 teaspoon ground nutmeg brings depth and hint of sweetness
  • 1/2 teaspoon ground cloves provides signature chai punch
  • 1 cup granulated sugar sweetens and tenderizes crumb
  • 1/2 cup light brown sugar adds moisture and caramel notes
  • 1 cup vegetable oil keeps cake moist and soft
  • 4 large eggs for structure and richness
  • 15 oz pure pumpkin puree star ingredient, moisture, flavor, color
  • 1 teaspoon vanilla extract enhances all 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 crunchy, nutty finish

Instructions

Preparation

  • 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.

Making the Batter

  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the chai spices.
  • 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.
  • 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.
  • 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.

Baking and Assembling

  • 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.
  • Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely to prevent frosting from melting.
  • 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.
  • Sprinkle chopped pecans over the top of the frosted cake for texture and a beautiful finishing touch.

Equipment

  • Two 8-inch round cake pans
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Rubber Spatula
  • Wire cooling racks
  • Offset spatula or knife

Notes

  • Don’t overmix the batter to keep the cake tender and moist.
  • Use pure pumpkin puree, not pumpkin pie filling, for controlled flavor.
  • Allow cakes to cool completely before frosting to avoid melting.
  • Substitute melted unsalted butter for vegetable oil for a richer texture.
  • Store frosted cake refrigerated up to 5 days; freeze layers for longer storage.