Description
Pumpkin spice cake with chai whipped cream is the quintessential fall dessert that envelops you in cozy flavors and aromas. This moist, spiced cake features real pumpkin and a blend of warm spices, topped with airy whipped cream infused with chai tea. Perfect for autumn gatherings or quiet evenings at home, this delightful treat ensures every bite feels like a warm hug. Indulge in the essence of fall and create cherished moments with this beautiful dessert.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 cup heavy cream (for chai whipped cream)
- 2 chai tea bags
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt.
- In a large bowl, beat sugar and oil until combined. Add eggs one at a time, then stir in the pumpkin puree until smooth.
- Gradually mix dry ingredients into the wet mixture until just combined; do not overmix.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While cooling, steep chai tea bags in heavy cream for 10 minutes; then whip until soft peaks form. Sweeten if desired.
- Layer the cake with whipped cream between layers and on top; garnish as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg