Description
This Pumpkin Chai Tea Latte Cake combines the warm, spicy flavors of chai tea and pumpkin puree in a moist, tender cake, topped with a creamy, spiced cream cheese frosting. Perfect for fall gatherings or cozy tea times, this cake features a delightful chai infusion both in the batter and in the frosting, creating a uniquely aromatic dessert.
Ingredients
Cake Batter
- All-purpose flour – 2 cups (240 g)
- Granulated sugar – 1 ½ cups (300 g)
- Baking powder – 1 teaspoon
- Baking soda – 1 teaspoon
- Ground cinnamon – 1 teaspoon
- Ground ginger – 1 teaspoon
- Ground nutmeg – ½ teaspoon
- Ground cloves – ¼ teaspoon
- Salt – ½ teaspoon
- Pumpkin puree – 1 cup (240 g)
- Eggs – 3 large
- Vegetable oil – ½ cup (120 ml)
- Chai tea (strongly brewed and cooled) – ½ cup (120 ml)
- Vanilla extract – 1 teaspoon
- Chai tea bags – 2-3 bags (for brewing)
- Water – 1 cup (240 ml) for brewing
Frosting
- Cream cheese – 8 oz (225 g), softened
- Unsalted butter – ½ cup (115 g), softened
- Powdered sugar – 3 cups (360 g)
- Ground cinnamon – 1 teaspoon
- Ground ginger – ½ teaspoon
- Vanilla extract – 1 teaspoon
- Milk – 1-2 tablespoons (as needed for consistency)
Garnish (optional)
- Pumpkin seeds – ¼ cup
- Ground cinnamon or chai spice mix – for dusting
Instructions
- Prepare Chai Tea Infusion: Brew 2-3 chai tea bags in 1 cup of boiling water and let steep for 5-7 minutes to obtain a strong infusion. Remove the tea bags and allow the chai tea to cool completely before using.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, cooled chai tea infusion (½ cup), and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. Be careful not to overmix to ensure a tender cake crumb.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Bake the Cake: Evenly divide the batter between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, ground cinnamon, ground ginger, and vanilla extract, beating until smooth and fluffy. Add 1-2 tablespoons of milk as needed to achieve a spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top, then frost the top and sides of the entire cake evenly.
- Garnish (Optional): Sprinkle pumpkin seeds on top of the frosted cake and dust with ground cinnamon or chai spice mix for extra flavor and decoration.
Notes
- Ensure the chai tea is strongly brewed for a pronounced chai flavor in the cake.
- Allow cakes to cool completely before frosting to prevent the frosting from melting.
- Use high-quality pumpkin puree for best flavor and texture.
- Adjust spices in frosting or cake batter to your preference for chai intensity.
- This cake can be stored in the refrigerator in an airtight container for up to 4 days.
- Bring the refrigerated cake to room temperature before serving for best taste.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
