Spiced Chai Pumpkin Cake Recipe

by Valerie Gray, From Val's Kitchen

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Spiced Chai Pumpkin Cake is a moist cake combining pumpkin with the warm spices of chai, topped with a chai glaze.

Spiced Chai Pumpkin Cake Recipe From Val's Kitchen

Spiced Chai Pumpkin Cake

This recipe makes 1x 9inch bundt cake.

Chai isn’t just for tea and latte. You can include it in recipes too. The warm spiciness of chai pairs well with pumpkin to make a moist and flavorful cake. Here’s how to make it.



Cake Ingredients

  • 1 cup unsalted sweet cream butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup pumpkin puree
  • 3 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground cardamom
  • 1 tsp ground nutmeg
  • 1 tsp ground clove
  • 1 tsp ground coriander

Glaze Ingredients

  • ½ cup unsalted sweet cream butter
  • 1 tsp pure vanilla extract
  • 1 tbsp whole milk
  • 1 cup powdered sugar
  • 1 tsp of the chai spice mix (that was set aside above)
Spiced Chai Pumpkin Cake Recipe From Val's Kitchen


Cake Instructions

Preheat the oven to 350 degrees f.

Spray a 9 inch bundt cake pan with nonstick baking spray.

Place the cinnamon, ginger, cardamon, nutmeg, clove and coriander into a medium sized mixing bowl and whisk together, then set aside.

Place the flour, baking powder, and baking soda into a large mixing bowl and whisk together, then set aside.

Place the butter and sugar into a large mixing bowl and beat together until light and fluffy.

Beat in the eggs one at a time until combined.

Beat in the pumpkin and vanilla until combined.

Gradually beat in the flour mixture until combined.

Scoop out 1 tbsp of the spice mix and set aside.

Mix in the remaining spice mix into the bundt cake batter.

Scoop the batter into the bundt cake pan.

Place the pan into the oven and bake for 60-70 minutes or until a toothpick comes out clean.

Allow to cool for 15 minutes before removing and placing onto a wire rack.

Glaze Instructions

Place the butter into a medium sized saucepan and melt it.

Whisk in the vanilla and milk.

Gradually whisk in the powdered sugar and the chai spiced mix until combined.

Pour the glaze over the bundt cake and allow to harden for 30 minutes before slicing.

Serve and enjoy!

Spiced Chai Pumpkin Cake Recipe From Val's Kitchen


Claire October 17, 2020 - 7:51 am

I have seen a few things with Chai in but I’ve never tried it and I’m beginning to feel like I am missing out.

These sound really good x

Rhian westbury October 17, 2020 - 1:28 pm

Oh spice chai in a bake sounds very Autumnal, I bet it’s a delicious flavour especially with the pumpkin, great with a cup of tea x

Yeah Foodie October 17, 2020 - 7:42 pm

Looking like the perfect cake for the fall season, I can’t wait to give your recipe a try as it does look so tasty

Natasha Mairs October 18, 2020 - 8:52 am

oh this looks so good. I have seen loads of yummy pumpkin recipes around at the moment, but really fancy making a cake.

What Mum Loves October 18, 2020 - 2:22 pm

This sounds amazing! I will definitely make it next week for my son’s small Halloween dinner. The only thing I will skip is the ground coriander, do you know what I could use instead?

Elizabeth Williams October 19, 2020 - 9:29 am

This looks and sounds delicious. Love the glaze on top. Need to use our pumpkins and on the hunt for new recipes to try so thanks.


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