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Pumpkin Chai Cake With Brown Butter Frosting

Pumpkin chai cake with brown butter frosting features warm spiced, golden pumpkin layers baked in two 9-inch pans and finished with a thick, very fluffy brown butter swirl. It’s a classic American dessert with chai spice and pumpkin pie spice for cozy, spiced flavor.
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Prep Time 35 minutes
Cook Time 40 minutes
browning and cooling butter, plus chilling time 1 hour 55 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin chai cake
  • 2.5 cup flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp chai spice
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 1 cup butter
  • 1.5 cup brown sugar
  • 4 eggs
  • 1 cup pumpkin
  • 0.5 cup sour cream
  • 0.25 cup strong chai tea
  • 1 tsp vanilla
For brown butter frosting
  • 1.5 cup unsalted butter
  • 4 cup powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Brown the butter
  1. Brown 1-1/2 cups unsalted butter in a skillet until deep golden and nutty, then pour onto a sheet pan and cool until solid. Refrigerate until firm, about 1 hour, until the butter is scoopable and no longer liquid.
Make the pumpkin chai cake batter
  1. Preheat the oven to 350F and grease two 9-inch pans. Set the pans aside while you mix so the batter bakes right after dividing.
  2. In a stand mixer, beat 1 cup butter and 1-1/2 cups brown sugar until smooth. Continue mixing until the mixture looks lighter in color and creamy.
  3. Add 4 eggs, 1 cup pumpkin, 1/2 cup sour cream, 1/4 cup strong chai tea, and 1 tsp vanilla, then mix until fully combined. Scrape down the bowl once so the batter is evenly spiced.
  4. In a separate bowl, fold together 2-1/2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tsp chai spice, 1 tsp pumpkin pie spice, and 1/2 tsp salt. Add the dry ingredients to the batter and fold just until no dry streaks remain.
  5. Divide the batter between the two prepared 9-inch pans. Ensure the layers are evenly filled for flat, consistent baking.
Bake and cool
  1. Bake at 350F for 35-40 minutes, until the centers spring back and a toothpick comes out mostly clean. Watch for the tops to look set and lightly domed.
  2. Cool the cakes completely in the pans before frosting. Transfer carefully only after fully cooled so the frosting doesn’t melt.
Make the brown butter frosting
  1. Beat the solidified browned butter with 4 cups powdered sugar until it looks thick and sandy at first, then becomes smooth. Keep mixing until you no longer see dry pockets.
  2. Add 3 tbsp heavy cream, 1 tsp vanilla, and 1/2 tsp cinnamon, then beat until very fluffy. Look for a pale, airy consistency that holds shape when you pull up the beaters.
Assemble
  1. Frost between the layers with a thick layer of frosting. Spread to the edges for a tight, even fill.
  2. Frost all over the cake using the remaining brown butter frosting. Swirl the outside for a rustic finish and dust lightly with extra chai spice if desired.

Notes

Pro tip: brown the butter for the frosting ahead of time and chill until solid, because fluffy frosting depends on the butter’s firm, set texture. Store assembled cake covered in the refrigerator up to 4 days; freeze unfrosted cake layers up to 2 months (wrap well). For a lighter option, use reduced-fat sour cream in the cake batter and keep the frosting as written for best structure.