Pumpkin Chai Sheet Cake

The BEST pumpkin sheet cake frosted with a chai spiced brown butter cream cheese frosting. Basically the definition of fall!

Hello hellooooo! Pumpkin season is in full blast over here & we’re kicking it off with this scrumptious pumpkin chai sheet cake! Ok but for real, I made this cake like 8 times. Not even kidding. I researched a million different recipes because it just wouldn’t turn out right, so basically this is adapted from every pumpkin cake out there. BUT, after so many fails, I can now say it’s pretty darn perfect! & to top it off, it’s got a luscious brown-butter, cream cheese chai-spiced icing. That’s a mouthful (pun intended).

How To Make Pumpkin Cake

So let’s talk about why this cake failed so many times. The first time I had too much flour & I over-mixed a bit, so it was just a little too bread-y. Fail 2, I forgot to add sugar #pregnancybrain. The rest basically just wouldn’t bake up properly & that was simply because I didn’t use enough baking powder.

Generally, a recipe requires either 1/4 tsp of baking soda per cup of flour OR 1 tsp baking powder per cup of flour. This recipe requires 1/2 tsp of baking soda AND 1 tsp baking powder per cup of flour because when you add extra wet ingredients, like pumpkin or banana, you need more to lift the batter. Crazy. You guys probably don’t care, just follow the recipe, LOL.

Can’t believe this simple recipe took me so many tries just because of that. Literally you just combine the wet ingredient with sugar & then fold in the dry ingredients & bake. Simple. Once you add the flour, mix just until combined; you don’t want bread, you want cake!

How to make chai buttercream

Onto the buttercream! My new obsession is mixing brown butter with cream cheese. It is seriously soooooo gooooodddddd & I’ve already done it for a few recipes! For this one, I also added some spices to give a chai flavor, which pairs incredibly well with the pumpkin.

If you’re short on time or don’t care for brown butter you can just use traditional butter as well. But if you are browning the butter, make sure to do it in advance so it has time to cool before using it.

If you’re not into chai spice, you can either omit the spices from the frosting or just do a traditional pumpkin pie spice with cinnamon, nutmeg, cloves, ginger and allspice.

Alright lovebugs, I hope you guys enjoy this pumpkin chai sheet cake as much as we did! If you make it, make sure to tag me @baranbakery on instagram so I can join in on the fun too! As always, go bless someone’s day with this cake!

Love, B

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