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Pumpkin Chai Pound Cake with Chai Cream Cheese Frosting
Pumpkin Chai Pound Cake with Chai Cream Cheese Frosting
Pumpkin Chai Pound Cake with Chai Cream Cheese Frosting is a delicious dessert that combines the flavors of pumpkin and chai spices in a moist and flavorful pound cake. The cake is typically infused with pumpkin puree and warm chai spices like cinnamon, ginger, cardamom, and cloves. The cream cheese frosting is also flavored with chai spices for a tasty and comforting treat.
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Ingredients
For the Pumpkin Chai Pound Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For Chai Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, cloves, cardamom, nutmeg).
- In a separate large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the Chai Cream Cheese Frosting, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla extract, and chai spices (cinnamon, ginger, cloves, cardamom, nutmeg) and beat until creamy and smooth.
- Once the cake has cooled, spread the Chai Cream Cheese Frosting on top of the cake.
- Slice, serve, and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 493kcal (25%)Carbohydrates: 96g (32%)Protein: 7g (14%)Fat: 24g (37%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 129mg (43%)Sodium: 391mg (17%)Potassium: 188mg (5%)Fiber: 2g (8%)Sugar: 41g (46%)Vitamin A: 5605IU (112%)Vitamin C: 1mg (1%)Calcium: 102mg (10%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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