Pumpkin Cake with Chai Frosting Recipe

 Pumpkin Cake with Chai Frosting Recipe - Life is Made with Katie Miles // www.lifeismadeblog.com

Recipe for Pumpkin Cake with Chai Frosting:

Pumpkin cake can be heavy and dense, more like a bread.  Or it can be light and fluffy, more like a traditional cake.  For my husband's birthday cake, I wanted a cake that was light and fluffy and I spent weeks thinking about how to go about achieving my desired texture.  My friend Emily, who I consider to be a baking smarty pants, suggested I use oil instead of butter.  Genius!  I found a recipe online that used oil and adapted it slightly to suit my tastes and it turned out better than I could have ever imagined!  Then I came up with this chai spice frosting recipe to compliment the pumkin cake, and viola, the most autumnal cake you've ever laid eyes on.  I brought the pumpkin cake to my friends home for a dinner/ birthday party and I must brag that everyone totally freaked out about how good it was.   A perfect cake for a fall birthday- seasonal, beautiful and delicious- it is sure to wow your guests and dress up your celebration with it's gorgeous understated elegance.

 

Recipe for Pumpkin Cake (adapted from About.com Southern Food)

Ingredients:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups white flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups pumpkin puree

Preheat oven to 350 degrees.  Combine the sugar, oil and eggs in a large mixing bowl until well combined.  Combine the dry ingredients in a seperate bowl and slowly beat into the wet ingredients.  Add the pumpkin puree and stir until all ingredients are well combined.  Pour batter into two greased and parchment paper lined 9 inch round cake pans.  Bake for 35 minutes or until a tooth pick can be inserted and come out clean.  Turn onto racks to cool.

Recipe for Chai Frosting

Ingredients:

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1/4 tsp salt
  • 3 tbsp whole milk
  • 1/4 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 2 tbsp vanilla

In a mixer fitted with the paddle attachment, beat the butter for a few minutes on medium speed.  Add the powdered sugar slowly on low speed until it has been well combined with the butter.  Add the salt, spices, vanilla and milk and beat for a couple of minutes on medium speed.  

Garnish the cake with toasted pepita (pumpkin) seeds.  And keep in a cool place until ready to serve.

 

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