Pumpkin Chai Spice Cake

I’ve been perfecting this pumpkin chai spice cake for years, and I’ll admit – finding the right balance between pumpkin’s earthiness and chai’s complex warmth isn’t simple. Most recipes either overpower the pumpkin or let the spices fade into the background. The secret lies in how you treat those spices before they meet the batter, but there’s something else that makes all the difference.

Recipe

I can vouch for this Pumpkin Chai Spice Cake and tell you with 100% certainty that it will become your new fall obsession—and honestly, you’ll find yourself craving it year-round. What makes this cake absolutely irresistible is the way warm chai spices like cardamom, cinnamon, and ginger dance with rich pumpkin puree to create something that’s cozy, sophisticated, and utterly addictive all at once.

I’ve been perfecting this recipe for years, tweaking the spice blend until I achieved that perfect balance where each flavor shines without overpowering the others, and let me tell you, the aroma alone will have your entire house smelling like a dreamy autumn café.

The texture is pure magic—incredibly moist and tender with a delicate crumb that practically melts on your tongue, thanks to the pumpkin keeping everything beautifully soft while the chai spices add this warming complexity that builds with every bite. For the perfect consistency, I use a tilt-head design stand mixer on low speed to thoroughly combine the ingredients without overmixing.

Whether you’re a seasoned baker or someone who usually sticks to box mixes, this recipe is surprisingly straightforward and forgiving, but the results taste like something you’d pay top dollar for at a fancy bakery.

Trust me, one slice of this spiced perfection and you’ll understand why I make it for every fall gathering, holiday party, and random Tuesday when I need something special to brighten the day.

Ingredients

This cake combines the warm embrace of pumpkin with the aromatic complexity of chai spices—and the secret is in balancing moisture, spice, and texture. I’m going to let you in on something: oil, not butter, is your best friend here for that incredibly tender crumb that stays moist for days.

The pumpkin puree adds natural sweetness and moisture, but it’s the chai spice blend that transforms this from ordinary to extraordinary. Don’t even think about using pre-made pumpkin pie spice—we’re building our own flavor profile that’ll make your kitchen smell like a cozy café.

For the Cake:

• 2 cups all-purpose flour – The foundation, but you can swap in ½ cup whole wheat for extra depth
• 1¾ cups granulated sugar – Brown sugar works too for a molasses note
• 1 cup vegetable oil – This is non-negotiable for moisture; melted butter makes it dense
• 1 can (15 oz) pumpkin puree – Only pure pumpkin, never pumpkin pie filling
• 4 large eggs – Room temperature eggs mix better and create better texture
• ⅓ cup water – Keeps the crumb tender; milk works as a substitute

Chai Spice Blend (Make Your Own!):

• 2 teaspoons ground cinnamon – The warm base note
• 1 teaspoon ground ginger – Fresh grated ginger (1 tablespoon) is even better
• ½ teaspoon ground cardamom – This is what makes it chai, don’t skip it
• ½ teaspoon ground cloves – A little goes a long way
• ¼ teaspoon ground nutmeg – Freshly grated if you have it
• ¼ teaspoon ground black pepper – Trust me on this one, it adds warmth

Leavening & Structure:

• 2 teaspoons baking soda – Creates the perfect rise
• 1 teaspoon salt – Enhances all the flavors; use sea salt if you have it

For the Cream Cheese Frosting:

• 8 oz cream cheese – Must be room temperature for smooth mixing
• ½ cup unsalted butter – Also room temperature
• 4 cups powdered sugar – Sift it to avoid lumps
• 1 teaspoon vanilla extract – Pure vanilla only
• Pinch of cinnamon – Ties it all together

How to Make the Best Moist Autumn Dessert Perfection

Start this step first—your oven needs time to reach the proper temperature while you mix your batter. Proper greasing prevents heartbreak later when your beautiful cake sticks to the pan. For extra insurance, dust the greased pan lightly with flour or line with parchment paper.

• Whisk together all dry ingredients (flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg) in a large bowl until evenly distributed.

This step guarantees your spices are perfectly distributed throughout every bite—no one wants a pocket of plain cake next to an overwhelming clove bomb. Whisking also aerates the flour slightly, contributing to a lighter texture. Take a moment to inhale that amazing spice blend!

• In a separate large bowl, beat together the pumpkin puree, vegetable oil, eggs, and both sugars until smooth and well combined.

Use room temperature eggs for easier mixing—they’ll incorporate more smoothly than cold ones straight from the fridge. The mixture should look glossy and unified, not streaky. This wet ingredient base creates the foundation for your cake’s incredible moisture.

• Pour the wet ingredients into the dry ingredients and gently fold together until just combined—don’t overmix!

Stop mixing the moment you no longer see streaks of flour. Overmixing develops the gluten in flour, turning your tender cake into a tough, dense disappointment. A few small lumps are perfectly fine and will disappear during baking.

• Gradually stir in the brewed chai tea (cooled to room temperature) until the batter reaches a smooth, pourable consistency.

The chai tea is your secret weapon for deep, complex flavor that sets this cake apart from regular pumpkin cake. Make sure it’s completely cooled—hot liquid can start cooking your eggs prematurely. The batter should pour easily but not be too thin.

• Divide the batter evenly between your prepared pans and gently tap the pans on the counter to release air bubbles.

A gentle tap helps eliminate large air pockets that could create tunnels or uneven texture in your finished cake. If using a 9×13 pan, spread the batter evenly with an offset spatula. For round pans, eyeball the division or use a kitchen scale for perfect accuracy.

• Bake for 25-30 minutes for round pans or 35-40 minutes for a 9×13 pan, until a toothpick inserted in the center comes out with just a few moist crumbs.

Every oven runs differently, so start checking at the minimum time. The cake should spring back lightly when touched in the center and begin pulling slightly from the pan edges. Those few moist crumbs on your toothpick confirm a perfectly moist cake—completely clean means overbaked and dry.

• Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

This brief cooling period prevents the cake from breaking apart when removed, while the wire rack allows air circulation to prevent soggy bottoms. Resist the urge to frost warm cake—your frosting will melt into a delicious but messy disaster.

Chef Tips

Several game-changing techniques can elevate your pumpkin chai spice cake from good to absolutely unforgettable. I’ve learned that room temperature ingredients create better cake structure. Blooming spices in warm butter intensifies their flavors. Don’t overmix your batter—gentle folding preserves tenderness. Utilize a multi-functional garlic press to crush spices like coriander seeds for enhanced flavor. Taste your spice blend before adding to achieve perfect spice balance every time.

Nutrition

This Pumpkin Chai Spice Cake provides a moderate calorie dessert with beneficial nutrients from pumpkin and warm spices. The following nutritional information is based on one slice (1/12 of the cake).

What You’ll Love About This Recipe

This pumpkin chai spice cake brings together two of fall’s most beloved flavors in one incredibly moist, aromatic dessert that will fill your kitchen with the most amazing scent. Every bite delivers the perfect balance of warm spices and rich pumpkin, creating a cake that’s fancy enough for special occasions but simple enough to make any Tuesday feel special.

Perfect spice blend – The combination of cinnamon, cardamom, ginger, and cloves creates that signature chai flavor that pairs beautifully with pumpkin puree.

Incredibly moist texture – Thanks to the pumpkin and a few secret ingredients, this cake stays tender and fluffy for days, making it perfect for meal prep or advance baking.

One-bowl simplicity – You can mix this entire cake in just one bowl, which means less cleanup and more time to enjoy the delicious results with your family.

Recipe Card

This delightful autumn cake combines the warm, earthy flavors of pumpkin with aromatic chai spices, creating a moist and flavorful dessert perfect for fall gatherings. The rich pumpkin puree provides natural sweetness and incredible texture, while the blend of cinnamon, cardamom, ginger, and cloves delivers the signature chai warmth that makes this cake irresistible. For best results, bake using a convection toaster oven with 360-degree air circulation to ensure even baking and a perfect texture.

Ingredients:

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ⅛ teaspoon black pepper
• 1⅓ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• ⅓ cup water

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
3. In a large bowl, combine sugar, oil, and eggs. Beat until well combined.
4. Mix in pumpkin puree until smooth.
5. Alternately add dry ingredients and water to the pumpkin mixture, beginning and ending with flour mixture. Mix until just combined.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Notes:

• Use pure pumpkin puree, not pumpkin pie filling
• Don’t overmix the batter to guarantee a tender cake
• Cake can be stored covered at room temperature for up to 3 days
• Dust with powdered sugar or top with cream cheese frosting if desired

Equipment:

• 9-inch round cake pan
• Electric mixer or whisk
• Medium and large mixing bowls
• Wire cooling rack

Prep Time: 15 minutes

Cooking Time: 45-50 minutes

Cuisine: American

Serving: 8-10 slices

Frequently Asked Questions

Can I Make This Cake Ahead of Time for Parties?

Yes, I’d recommend making it ahead for better party planning and time management. You can bake it up to three days early, wrap tightly, and store at room temperature or freeze for longer storage.

What’s the Best Way to Store Leftover Pumpkin Chai Cake?

I recommend storing your leftover cake in an airtight container for ideal freshness. You can keep it at room temperature for two days or use refrigerator storage for up to one week.

Can I Freeze This Cake for Later Use?

Yes, you can absolutely freeze this cake! My freezing tips include wrapping individual slices tightly in plastic wrap, then foil. My storage advice: freeze up to three months for best quality and flavor.

How Do I Know When the Cake Is Fully Baked?

I’ll check by inserting a toothpick into the center – it should come out clean or with just a few moist crumbs. The cake’s density affects baking time, so proper oven calibration guarantees accurate timing.

Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?

Yes, you can use fresh pumpkin instead of canned puree. For pumpkin preparation, roast fresh pumpkin until tender, then puree until smooth. Fresh alternatives work well but require extra prep time.