Pumpkin Chai SHEET CAKE


Amazing pumpkin chai sheet cake with a delicious brown-butter cream cheese chai icing that will give you all the cozy, Fall feels!

AP flour baking soda baking powder salt cinnamon nutmeg cloves ginger eggs granulated sugar light brown sugar canola oil pumpkin puree vanilla



powdered sugar cinnamon cardamom nutmeg ginger cloves black pepper salt brown butter cream cheese vanilla


STEP 1: Brown the butter for the icing by heating butter on the stove. Whisk until brown speckles form & it begins to smell nutty. Remove & allow to cool.

STEP 2: For the cake, whisk flour, baking soda, baking powder, salt & spices & set aside. Combine eggs, sugars, oil, pumpkin puree & vanilla until smooth.

STEP 3: Fold dry ingredients into wet ingredients until flour is incorporated. Pour into a 9"x13" prepared pan & bake at 350F for 35 minutes.

STEP 4: Remove from the oven & allow to cool in the pan for at least 30 minutes. Remove from pan & allow it to cool completely before frosting.

STEP 5: For the frosting, combine powdered sugar & spices & set aside. Beat brown butter, cream cheese & vanilla until pale & fluffy.

STEP 6: Add in powdered sugar mixture & beat until dissolved. Spread frosting over the cake, sprinkle with crushed ginger cookie crumbs or cinnamon & serve.

Click the link below for the full recipe!