Chai Pumpkin Cake with Maple Browned Butter Frosting

This Chai Pumpkin Cake with Maple brunet  Butter ice is that the cake to form this Thanksgiving! 3 soft, utterly sweet, additional pumpkiny, chai spiced pumpkin cake layers. every munificently opaque with the foremost delicious maple brunet  butter ice. enhance with mini pumpkin cakes and you’ll have a deliciously merry pumpkin cake that beats out any normal pie.

As you'll be able to guess, i'm therefore terribly excited. there's a great deal happening this month and things square measure positively busy. however I’m attempting to require it at some point at time and extremely get pleasure from my favorite time of year. that is additionally my favorite time to make recipes! The one issue I’ve found therefore onerous the previous couple of months is that i actually simply wish to try and do it all. i like what I do, i like operating, and that i love making unimaginable content for you guys. It makes ME therefore happy. the problem is that there square measure solely such a large amount of hours in a very day. It’s a touch of a reconciliation act. But again, at some point at a time, get pleasure from the season, and take a look at to not over assume it only too much…over thinking may be a serious pitfall of mine.

Which brings ME to the current chai pumpkin cake. I’ve created a great deal of cakes over the years, I quite love them, particularly layer cakes. This cake however? i actually do assume it would simply be my favorite up to now. It. Is. So. GOOD. And cute, that you recognize may be a huge issue on behalf of me. Recipes got to look even as delicious as they style.

Three chai spiced pumpkin layers with maple brunet  butter ice. And yes, I do assume it’s really higher than pie. i do know that’s locution a great deal, however it’s the reality. This cake is honestly that sensible.

INGREDIENTS

Chai Pumpkin Cake  :

• 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

Mini Pumpkin Cakes :

• 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. 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.
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 Pumpkin Cakes :

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.

Recipe From : Half Baked Harvest