Pumpkin Chai Cake Recipe

There’s something magical about the moment you combine the warming spices of chai with the earthy richness of pumpkin. Add that to a moist, layered cake and what you get is pure autumn comfort in every bite. This Pumpkin Chai Cake recipe is a celebration of flavor, aroma, and texture—perfect for any cozy gathering or simply to satisfy a seasonal craving.

Whether you’re a seasoned baker or just looking to impress at your next dinner party, this cake is surprisingly simple and delivers stunning results. Let’s walk through the ingredients, the method, and a few tips to make your cake irresistible.

The Charm of Pumpkin Meets Chai

Pumpkin and chai are like fall’s power couple. Pumpkin puree adds a lush moistness to cakes, while chai—a blend of black tea and warm spices like cinnamon, ginger, cardamom, cloves, and allspice—brings that bold, aromatic punch. Marrying the two creates a cake that’s layered with depth, sweetness, and spice.

This recipe yields either three 6-inch layers or two 8-inch layers. Whichever size you go with, you’ll end up with a cake that’s rich, tender, and full of warm spice.

Ingredients That Make Magic

You’ll need the following:

• 1 cup (240ml) whole milk

• 1 chai tea bag

• 2¾ cups (290g) sifted cake flour

• 2½ tsp baking powder

• 1 tsp baking soda

• 1½ tsp ground cinnamon

• ½ tsp ground ginger

• ½ tsp ground cardamom

• ⅛ tsp ground allspice

• ⅛ tsp ground cloves

• 1 tsp salt

• 1 cup (226g) unsalted butter, room temperature

• ¾ cup (140g) packed brown sugar

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

• 2 tsp pure vanilla extract

• 1½ cups (340g or 12 oz) canned pumpkin purée

These ingredients work in harmony to create the cake’s signature flavor and texture. The use of both brown and granulated sugar adds depth, while the chai milk infusion gives it that unique twist.

Step-by-Step: Making the Pumpkin Chai Cake

Let’s break down the process into simple, manageable steps. You’ll be amazed at how easily this comes together.

1. Infuse the Milk

Start by heating the milk in a small pot until it just reaches a simmer. Remove it from the heat and pour it over the chai tea bag in a mug or jar. Let the tea steep until the milk cools to room temperature. This chai milk becomes the flavorful backbone of your cake.

The longer you steep the tea, the stronger the flavor—so feel free to let it sit a bit longer if you want more spice.

2. Prepare the Pans and Preheat

Preheat your oven to 350ºF (177ºC). While it’s heating, grease and line your cake pans with parchment paper. You can use three 6-inch pans or two 8-inch ones depending on how you want the final cake to look. A three-layer 6-inch cake gives a taller, more dramatic appearance.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, all the spices, and salt. This ensures even distribution of leavening and spices throughout your batter.

Cake flour is a must here. Its lower protein content results in a lighter, more tender crumb that pairs perfectly with the dense pumpkin.

4. Cream the Butter and Sugars

In a large mixing bowl, beat the butter with a hand mixer or stand mixer on medium speed for about 2 minutes until creamy. Add both sugars and beat on high for another 2 minutes until the mixture is light and fluffy. This step incorporates air and helps give the cake structure.

5. Add the Eggs and Pumpkin

Add the eggs one at a time, beating well after each. Then stir in the vanilla extract and pumpkin purée. Mix on high speed for about 1 minute to fully incorporate. Don’t worry if the mixture looks a little separated—it’ll come together once you add the flour.

Pumpkin purée adds rich flavor and moisture, but be sure to use canned pure pumpkin, not pumpkin pie filling.

6. Combine Wet and Dry

With your mixer on low, add the dry ingredients all at once. When it just begins to mix in, slowly pour in the cooled chai milk. Continue mixing on low speed until everything is fully combined. Don’t overmix—just enough to bring the batter together into a smooth, cohesive mixture.

7. Bake to Perfection

Divide the batter evenly between your prepared pans and smooth out the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Every oven is a little different, so start checking around the 30-minute mark.

Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Frosting Ideas

Now, what’s a cake without some dreamy frosting? While this post focuses on the cake itself, here are a few pairing suggestions that would elevate your Pumpkin Chai Cake:

• Cream Cheese Frosting: A classic, tangy contrast to the sweet spice.

• Brown Butter Buttercream: Nutty, rich, and heavenly.

• Maple Cinnamon Frosting: Adds an extra layer of cozy.

Whichever you choose, be sure to let the cakes cool completely before frosting to avoid melting.

Make-Ahead Tips and Storage

This cake is a great make-ahead option for busy hosts. You can bake the layers a day in advance, wrap them tightly in plastic, and keep them at room temperature. Alternatively, freeze the layers for up to a month—just thaw them in the fridge overnight.

Once frosted, the cake will keep well in the fridge for up to 3 days. Bring it to room temperature before serving for the best flavor and texture.

Final Thoughts: A Slice of Fall in Every Bite

Pumpkin Chai Cake is more than just dessert—it’s a full-on seasonal experience. From the scent of warm spices wafting through your kitchen to the first soft bite of that tender crumb, every step feels like an autumn ritual.

Perfect for Thanksgiving, Halloween parties, or a chilly weekend bake, this cake brings all the right flavors to your table. Plus, the recipe is easy enough for beginners but elegant enough to impress anyone lucky enough to grab a slice.

So heat up the oven, steep some chai, and get ready to fall in love—bite after bite.

Must Try Beignets Recipe

Pumpkin Chai Cake Recipe

Cozy up with this delicious Pumpkin Chai Cake recipe—packed with warm spices, moist pumpkin layers, and perfect for fall gatherings or anytime treats.

Type: Dessert

Cuisine: American

Keywords: Pumpkin Chai Cake, pumpkin spice cake, chai spiced cake, fall dessert, layered pumpkin cake

Recipe Yield: 3-layer 6-inch cake or 2-layer 8-inch cake

Calories: Approximately 420 per slice (based on 12 servings, without frosting)

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 1 hour

Recipe Ingredients:

• 1 cup (240ml) whole milk
• 1 chai tea bag
• 2¾ cups (290g) sifted cake flour
• 2½ tsp baking powder
• 1 tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ⅛ tsp ground allspice
• ⅛ tsp ground cloves
• 1 tsp salt
• 1 cup (226g) unsalted butter, room temperature
• ¾ cup (140g) packed brown sugar
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1½ cups (340g or 12 oz) canned pumpkin purée

Recipe Instructions:

Infuse the Milk:

Start by heating the milk in a small pot until it just reaches a simmer. Remove it from the heat and pour it over the chai tea bag in a mug or jar. Let the tea steep until the milk cools to room temperature. This chai milk becomes the flavorful backbone of your cake. The longer you steep the tea, the stronger the flavor—so feel free to let it sit a bit longer if you want more spice.

Prepare the Pans and Preheat:

Preheat your oven to 350ºF (177ºC). While it’s heating, grease and line your cake pans with parchment paper. You can use three 6-inch pans or two 8-inch ones depending on how you want the final cake to look. A three-layer 6-inch cake gives a taller, more dramatic appearance.

Mix the Dry Ingredients:

In a medium bowl, whisk together the cake flour, baking powder, baking soda, all the spices, and salt. This ensures even distribution of leavening and spices throughout your batter. Cake flour is a must here. Its lower protein content results in a lighter, more tender crumb that pairs perfectly with the dense pumpkin.

Cream the Butter and Sugars:

In a large mixing bowl, beat the butter with a hand mixer or stand mixer on medium speed for about 2 minutes until creamy. Add both sugars and beat on high for another 2 minutes until the mixture is light and fluffy. This step incorporates air and helps give the cake structure.

Add the Eggs and Pumpkin:

Add the eggs one at a time, beating well after each. Then stir in the vanilla extract and pumpkin purée. Mix on high speed for about 1 minute to fully incorporate. Don’t worry if the mixture looks a little separated—it’ll come together once you add the flour. Pumpkin purée adds rich flavor and moisture, but be sure to use canned pure pumpkin, not pumpkin pie filling.

Combine Wet and Dry:

With your mixer on low, add the dry ingredients all at once. When it just begins to mix in, slowly pour in the cooled chai milk. Continue mixing on low speed until everything is fully combined. Don’t overmix—just enough to bring the batter together into a smooth, cohesive mixture.

Bake to Perfection:

Divide the batter evenly between your prepared pans and smooth out the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Every oven is a little different, so start checking around the 30-minute mark. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.