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Pumpkin Chai Sheet Cake Recipe

4.50 from 8 votes
prep 25 minutes
cook 35 minutes
Additional Time 2 hours
total 3 hours
Serves 24 pieces
Amazing pumpkin chai sheet cake with a delicious brown-butter cream cheese chai icing that will give you all the cozy, Fall feels!
Author: Bernice Baran
Servings 24 pieces

Equipment

Ingredients

Pumpkin Cake

  • 250 grams all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp ginger
  • 4 large eggs, room temperature
  • 200 grams granulated sugar
  • 100 grams light brown sugar, lightly packed
  • 180 mL canola oil
  • 420 grams pumpkin puree
  • 2 tsp vanilla

Chai Frosting

  • 360 grams powdered sugar, spooned and leveled
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 113 grams brown butter, softened at room temperature
  • 113 grams cream cheese, softened at room temperature
  • 1 tsp vanilla

Method

Brown Butter

  1. Begin with browning the butter for the icing by placing the butter in a light colored pot over medium heat.
  2. Whisk continuously until you see brown speckles of butter forming on the bottom of the pan and it begins to smell nutty.
  3. Remove from heat and pour it into a heat resistant bowl. Allow to cool (or refrigerate) until it returns to a soft, room temperature consistency. Set aside.

Pumpkin Cake

  1. Preheat the oven to 350F/177C convection and grease and line a 9"x13" pan.
  2. Combine the flour, baking soda, baking powder, salt and spices in a medium bowl and whisk them together. Set aside.
    250 grams all-purpose flour spooned and leveled, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves, 1 tsp ginger
  3. Combine the eggs, granulated sugar, brown sugar, oil, pumpkin puree and vanilla in a large bowl until they're completely combined and smooth.
    4 large eggs room temperature, 200 grams granulated sugar, 100 grams light brown sugar lightly packed, 180 mL canola oil, 420 grams pumpkin puree, 2 tsp vanilla
  4. Fold the dry ingredients into the wet and mix just until the flour is incorporated. Pour into the prepared pan and bake for 35 minutes.
  5. Remove from the oven and allow it to cool in the pan for at least 30 minutes. Remove it from the pan and allow it to cool completely before frosting.

Chai Frosting

  1. Combine the powdered sugar with the spices and set aside.
    360 grams powdered sugar spooned and leveled, 1 tsp cinnamon, 1/2 tsp cardamom, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp cloves, 1/4 tsp black pepper, 1/4 tsp salt
  2. Using an electric mixer, at medium-high speed, beat the cooled brown butter, cream cheese and vanilla until the mixture is pale and fluffy.
    113 grams brown butter softened at room temperature, 113 grams cream cheese softened at room temperature, 1 tsp vanilla
  3. Lower the speed and slowly add in the powdered sugar mixture. Beat for at least 5 minutes until all of the sugar is dissolved and doesn't feel grainy.
  4. Spread the icing over the cooled cake, sprinkle some crushed ginger cookie crumbs or dusting of cinnamon on top and serve.

Notes

  • For clean slices, refrigerate before slicing.
  • Serve slightly chilled or at room temperature.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 46mgSodium: 225mgFiber: 1gSugar: 26g
Course: Cakes
Cuisine: American
Keyword: brown-butter icing, chai cake, chai icing, chai sheet cake, cream cheese icing, pumpkin cake, pumpkin chai cake, pumpkin sheet cake, sheet cake