Nothing is better than enjoying a slice of cake to go with a cup of tea, and this pumpkin chai cake is the cosiest treat you can make yourself this autumn,

Madison Eberhardt, a baker and founder of Mmatilda Bakes, has shared her pumpkin chai cake with the Express and stated this recipe is the “ultimate comfort food.”

She said: “The warm spices—like cinnamon, cardamom, and ginger—blend perfectly with the pumpkin, creating a cosy, chai-like flavour.

“You get that earthy, spiced sweetness from the pumpkin with a subtle hint of chai tea spices. The browned butter frosting adds a rich, nutty sweetness that balances the spices beautifully.”

This mouthwatering cake takes roughly an hour to make from scratch as the preparation time is around 20 to 30 minutes before it bakes in the oven for 35 to 40 minutes.

According to Madison, this cake recipe is straightforward to make no matter your baking experience, as long as you are carefully browning the butter while making the frosting.

Madison said: “This cake is fairly easy to make, even if you’re not an experienced baker. The hardest part might be browning the butter for the frosting, but as long as you keep an eye on it, it’s simple. The batter itself is straightforward, and the ingredients are easy to find, especially during fall.”

How to make a pumpkin chai cake

Ingredients

For the cake:

• 250g of all-purpose flour
• 270g of granulated sugar
• 240g of pumpkin puree
• Two eggs
• 120m of buttermilk
• 115g of unsalted butter (melted)
• Two teaspoons of vanilla extract
• Half a teaspoon of baking soda
• One teaspoon of baking powder
• One teaspoon of ginger
• One teaspoon of cardamom
• One tablespoon of ground cinnamon
• One teaspoon of pumpkin spice (or one teaspoon of ground glove and nutmeg mixed together)
• Half a teaspoon of salt
• One teaspoon of ground cloves

For the frosting:

• 115g of unsalted butter
• One teaspoon of vanilla extract
• Four tablespoons of milk
• 625g to 750g of powdered sugar (depending on the desired consistency)

Method

To make the cake:

Begin by preheating the oven to 180C (or 160C for a fan oven). You will need a 23×33 cake tin for this recipe.

Mix together the flour, baking soda, baking powder and all the seasonings (cardamom, cinnamon, ginger, nutmeg, pumpkin spice, and salt) in a bowl. Then set aside.

In a new bowl, mix together the sugar and eggs for one minute, then add the unsalted butter, pumpkin puree, buttermilk and vanilla extract until the mixture is fully combined.

Then, slowly fold the flour mixture into the eggy sugar mixture until everything is incorporated.

Add the mixture to the cake tin, then bake in the oven for 35 to 40 minutes until a toothpick comes out clean.

To make the frosting:

Begin by melting the butter slowly until it browns and specks begin to form at the bottom of the pan.

Immediately take the melted butter off the heat once you see the specks form, then set aside to cool down.

Mix together the powdered sugar, milk, cooled-down butter and vanilla extract until you have a fluffy icing mixture.

Use more milk is you one a runnier consistency and more powdered sugar if you would like a thicker icing.

Assemble everything together:

Once the cake has cooled down spread the icing completely in the icing, then dust the top with some cinnamon or pumpkin spice.

Your tasty autumn cake is now ready to enjoy.