chai pumpkin cake with maple browned butter frosting

This looks amazing – what a cake! I really need to work on my seasonal layer cake game, and I love those adorable mini ones!
That texture is everything! Soft and spongy, I absolutely love it. Such a pretty fall cake, perfect for celebrations. Thanks for sharing another great recipe with us.

chai pumpkin cake with maple browned butter frosting

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
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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.  get the full instructions @ halfbakedharvest.com

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