Happy Birthday! Chai Pumpkin Cake

IT is a good Day for cake and creativity.  There is a birthday.  I don’t use  pumpkin puree or make the small cakes for this post.  I only do a couple of layers to test for the photos.  I also use black onyx cocoa instead of chocolate drizzle.  The Rich bitterness a nice contrast to the chai cake and maple butter frosting.  I have given you the full recipe for both the large cake and the small cakes courtesy of Pinterest post from Halfbakedharvest.com

Total ingredients: 19 and the total tim is about 1 hour.


INGREDIENTS

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon all-spice
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground black pepper
  • 1 cup canola oil
  • 1 ½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 can (15 ounce) pumpkin puree
MAPLE BROWNED BUTTER FROSTING
    • 3 sticks (1 ½ cups) salted butter, at room temperature
    • 4 ounces cream cheese, at room temperature
    • 2 cups powdered sugar
    • ½ cup real maple syrup
    • 1 teaspoon vanilla extract
INSTRUCTIONS
  1. 1. Preheat oven to 350 degrees F. Grease 3 (6-inch) round cake pans or 2 (8 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.

    2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper.

    3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, sugar, vanilla, eggs, and pumpkin until combined. Gradually add the dry ingredients until smooth and no lumps remain in the batter.

    4. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

    5. To make the buttercream frosting. Add 2 sticks butter to a skillet, set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it’s room temp.

    6. Add the remaining stick of room temperature butter and the cream cheese to the bowl. Then add the powdered sugar and maple syrup. Beat together until light and fluffy. Add the vanilla and beat until combined. If the frosting feels too loose, add powdered sugar to thicken.

    ***Step 7 adds little pumpkin cakes that can be seen on the original recipe.  I decide not to use them for this post.  I also don’t use the pumpkin.  Next round I will.  The recipe is below and example of my cake pan choice and how the little cakes will look baking…

    7. To assemble. Place one cake layer on a serving plate. Spread 1/3 of the buttercream over the cake. Repeat with the remaining 2 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Frost the outside of the cake. Chill 30 minutes. Serve, or store in the fridge for up to 1 day. Decorate, as desired with mini pumpkins and melted chocolate.

Mini Chai Pumpkin Cakes

(I used a Nordic Ware Mini Bundt Cake Pan)

Perfect not only as decoration, but equally great as a cute little dessert for the kiddos!

prep time 30 minutes
cook time 15 minutes
total time 45 minutes
servings 12-16 mini cakes
calories 233 kcal
INGREDIENTS
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground black pepper
  • 1/2 cup canola oil
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups pumpkin puree
MAPLE GLAZE
  • 1/4 cup real maple syrup
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • cinnamon sticks, melted chocolate, coarse sugar, for decorating
INSTRUCTIONS
  1. 1. Preheat oven to 350 degrees F. Grease a mini bundt pan with butter.

    2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper.

    3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, sugar, vanilla, eggs, and pumpkin until combined. Gradually add the dry ingredients until smooth and no lumps remain in the batter.

    4. Divide the batter evenly among the prepared pan, filling it 2/3 the way full. Transfer to the oven and bake 12-15 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool five minutes, then invert the cakes onto a cooling rack. Let cool.

    5. To make the glaze. In a medium bowl, whisk together the maple syrup, powdered sugar, and vanilla. If needed, add water to thin the glaze, 1 tablespoon at a time.

    6. Dip each cake in glaze and insert a cinnamon stick in the center. Drizzle chocolate around the cinnamon stick to look like stems. Sprinkle with coarse sugar. Let dry for 30 minutes. Use to decorate the cake.

Until Next Time…