Pumpkin Spice Cake with Chai Buttercream Frosting

The Fall season just got a little bit sweeter with this Pumpkin Spice Cake with Chai Buttercream Frosting. Three super easy homemade pumpkin pie spiced cake layers that are baked to perfection, then generously layered with the best-ever chai spiced buttercream frosting. Every last bite of this indulgent cake is definitely melt in your mouth delicious. There’s really nothing you can’t love about this Fall spiced dessert! Enjoy this cake all week long, over the weekend, to share with family, or just for yourself to have a delicious spiced cake. You could even serve this alongside your Thanksgiving dinner to have a dessert that’s different and show-stopping! Honestly, this cake is so simple to make and guaranteed to be a hit for any occasion!

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

→ This post is also available as a Web Story: Spice Cake

About The Recipe

Although this cake may not be as widely popular as it’s Fall dessert counterparts, it’s an absolute necessity to bake in my house! We have been making this cake every Fall for as long as I can remember.

Over the years we have adjusted the recipe, changed the spice mix, and even changed what pans to bake it in.

But, I have to say, after years of experimenting, we have finally found the ultimate mixture for this delicious cake.

Three ultra soft and moist layers of pumpkin pie spice cake, topped with a homemade chai buttercream frosting… So. Good.

Trust me, this cake will be everyone’s new favorite this Fall! It combines the best of Fall flavors without adding anything people may dislike.

pumpkin spice cake with star anise and flowers

And the best part about this cake is that it is SO much easier than you may think! Just mix, bake, level, decorate, serve.

Really, it’s that simple.

Oh, and it’s also an adorable 6 inch cake…which means, there’s just enough for everyone without having to hassle with leftovers! You could also make a two-layer eight inch cake, or even mini-pumpkin shaped cakes like we have in the past.

With this delicious Fall dessert, the possibilities are endless!

Equipment Needed

Ingredients

For The Cake:

  • All-Purpose Flour
  • Salt
  • Baking Powder
  • Baking Soda
  • Pumpkin Pie Spice
  • Cocoa Powder
  • Unsalted Butter
  • Sugar
  • Eggs
  • Buttermilk
  • Vanilla
flour, butter, baking soda, cocoa, baking powder, sugar, eggs, milk, salt, vanilla, and pumpkin pie spice on marble counter

For The Frosting:

  • Butter
  • Powdered Sugar
  • Chai Spice
  • Heavy Cream
butter, chai spice, cream, powdered sugar in bowls

Instructions

In a medium sized bowl, whisk together the flour, salt, baking powder, baking soda, cocoa powder, and pumpkin pie spice. Set aside.

In the mixer with the beater attachment, beat butter and sugar until the mixture is light and fluffy. About three minutes.

Add the eggs in one at a time, mixing well after each addition.

Now, add the flour mixture and buttermilk alternatively. Beginning and ending with the flour mixture!

Stir in the vanilla.

Spoon out the batter into three greased 6 inch cake pans. Each pan should be about half-way full, but if you have a scale, use that to guarantee each pan has the same amount of batter! Bake at 350 for 30-35 minutes, or until the cake layers test done.

Once the cake layers have cooled slightly, turn them out onto a wire cooling rack to finish cooling.

To make the frosting, place the butter in a mixer and beat until light and fluffy.

Add the powdered sugar 1 cup at a time. mixing well after each addition.

Stir in the chai spice and heavy cream.

Now that the cakes have completely cooled, use a serrated knife to level them!

cake layers leveled on a wire cooling rack

Now it’s time to assemble! Place the bottom cake layer on a cake board, on a rotating cake stand, and spoon about 1/2 cup frosting onto it. Level the frosting the best you can! Place the next layer on top, pressing down gently to ensure its level. Repeat the steps until no more cake layers remain. From there, decorate how you please! I chose to do semi-naked/lightly frosted cake, but that’s just me. Have fun with it and make it your own!

Slice and serve!

spice cake on white cake plate with slice slices, flowers, and star anise

What To Serve With This Cake…

This Spice Cake could easily steal the show on its own. Honestly, it’s a gorgeous cake! But, here are some recipes to serve alongside it/with it/before it.

How To Store

So, 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!

Substitutions

spice cake with a slice out of it with flowers, star anise, and slice on a white plate

Expert Tips

  • 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!
  • This recipe makes a three layered 6 inch cake.
  • Cooking may vary based on your oven! use a cake tester/tooth pick to check if your cakes are done.
  • If you let the cake sit overnight, it will develop more flavor!

When you make this Pumpkin Spice Cake with Chai Buttercream Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Pumpkin Spice Cake with Chai Buttercream Frosting

Traci
Soft, moist, and the perfect cake! This Pumpkin Spice Cake with Chai Buttercream Frosting is the ultimate Fall dessert!
5 from 10 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Cakes and Cupcakes
Cuisine American
Servings 1 cake
Calories 592 kcal

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
  • 1 ¾ cups sugar
  • 1 ¼ cups buttermilk
  • 3 large eggs
  • 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:

  • Preheat oven to 350 degrees.
  • Spray 3 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 bowl of electric mixer, 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, stirring after each addition. Do not over-mix!
  • Stir in vanilla.
  • Evenly divide batter into pans and bake about 30-35 minutes, or until done.

Frosting:

  • In the bowl of a stand 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.

Notes

Substitutions:
Expert Tips:
  • 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!
  • This recipe makes a three layered 6 inch cake.
  • Cooking may vary based on your oven! use a cake tester/tooth pick to check if your cakes are done.
  • If you let the cake sit overnight, it will develop more flavor!

Nutrition

Serving: 1sliceCalories: 592kcalCarbohydrates: 79gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 121mgSodium: 510mgFiber: 1gSugar: 58g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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