Pumpkin Spice Cake with Chai Buttercream Frosting

spice cake on a white plate with two slices taken out of it

Pumpkin Spice Cake with Chai Buttercream Frosting

Soft, moist, and the perfect cake! This Pumpkin Spice Cake with Chai Buttercream Frosting is the ultimate Fall dessert!

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Calories: 910kcal

Ingredients

Cake

2 ½ cups all purpose flour
¾ teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
1 Tablespoon pumpkin pie spice
1 Tablespoon natural process cocoa powder
¾ cup unsalted butter room temperature
1 ¾ cups sugar
1 ¼ cups buttermilk room temperature
3 large eggs room temperature
2 teaspoons vanilla

Frosting

1 cup butter room temperature
3 cups powdered sugar sifted
1 teaspoon chai spice
1 ½ Tablespoons heavy cream

Instructions

Cake

Heat oven to 350℉ (175℃)..
Spray three 6-inch cake pans with baking spray. Set aside.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the beater blade (flat beater for traditional stand mixers), beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, and stirring after each addition. Be careful not to over mix!
Stir in vanilla.
Evenly divide batter into prepared pans. If using a scale, it should be roughly 16.4 ounces per pan.
Bake about 30-35 minutes, or until cake tests done.

Frosting

In the bowl of a stand mixer fitted with the beater attachment (or with a flat beater for a traditional mixer), beat butter until fluffy, about 3 minutes.
Add powdered sugar 1 cup at a time, mixing well after each addition.
Stir in chai spice and vanilla.

Assembly

Level cake layers using a serrated knife or cake leveler, if needed.
Place one layer on a round cake board and then on a turntable (the easiest way to decorate) or directly on the plate you will be serving on.
Spoon about ½ cup of frosting in the center of the cake layer.
Spread evenly across the top.
Place second layer on top of frosting, pressing down gently to ensure it's level.
Again, spread about ½ cup frosting on top.
Top with remaining cake layer, again pressing down gently to ensure it's level.
Frost as desired.

Notes

How To Store:

If you have leftovers, you can store this cake easily! There are actually a couple of choices. You can leave it covered in a cake plate for a few days on the counter, place it in the fridge covered by a cake plate, or even freeze individual slices!

You could also freeze the individual cake layers and assemble the cake at a later date!

A Few Tips For Baking This Cake:

Be sure to check the expiration dates on your baking powder and baking soda.
You can use a scale to ensure the cake batter is equal in each pan!
Cooking times may vary based on your oven! Use a cake tester/tooth pick to check if your cakes are done.
Use an oven thermometer to ensure the correct baking temperature.
If you let the cake sit overnight, it will develop more flavor!

Nutrition