The warming flavors of chai fill this tender Chai-Spiced Pumpkin Pound Cake making it one of the most delicious cakes you could bake this fall!

Chai-Spiced Pumpkin Pound Cake

I fell in love with chai last fall when I discovered this chai-spiced donut at our favorite donut shop. It’s quickly become one of my favorite spice combos that I crave often, especially when the weather gets cooler because it’s so warm and cozy.

I love drinking chai tea and chai lattes, but baking with chai is where it’s at. The wonderful aromas that fill your home when baking with chai are almost as enjoyable as the baked good itself. Such a robust and recognizable flavor.

I’ve been dreaming up this chai-spiced pumpkin pound cake for months and it’s everything I dreamt it would be and more…

Chai-Spiced Pumpkin Pound Cake

A rich tender pumpkin-packed pound cake full of chai spice with the most irresistible buttery chai-spiced glaze drizzled over it. A cake that will have you oohing and ahhing with every bite…

Chai-Spiced Pumpkin Pound Cake

Let me show you how it’s baked!

It all starts with a homemade chai spice mix…

Chai-Spiced Pumpkin Pound Cake

Cinnamon, ginger, cardamon, nutmeg, clove and coriander all come together to create the spicy blend that compliments the pumpkin so perfectly in this pound cake.

Chai-Spiced Pumpkin Pound Cake

Reserve a teaspoon of the chai spice mix for the glaze and mix the rest into the cake batter…

Chai-Spiced Pumpkin Pound Cake

And you’ve got a thick buttery pumpkin pound cake batter that will bake for a good hour and fill your entire home with the most exhilarating aroma…

Chai-Spiced Pumpkin Pound Cake

The truest test in patience is waiting for a pound cake to bake an hour and then cool in the pan for 15 minutes and then cool completely on a wire rack before glazing it. As tempting as it is to cut right in, letting the cake cool completely helps it to settle into it’s shape and traps in the moisture and flavors so it’s super moist and full of flavor when the time comes to enjoy it.

Chai-Spiced Pumpkin Pound Cake

Speaking of glazing it…

Chai-Spiced Pumpkin Pound Cake

Y’all, the glaze is a must! It makes this cake all that more great. A simple glaze of melted butter, powdered sugar, vanilla, milk and that teaspoon of chai spice mix.

Chai-Spiced Pumpkin Pound Cake

The sweet and spice of the glaze with the rich and robustness of the cake is so incredible. I can’t get over it’s deliciousness. And I won’t get over it. I’ll bake this cake as often as I can and for every occasion I can.

Chai-Spiced Pumpkin Pound Cake

I could go on and on about what a great cake this is, but you get it. You see the pics. You sense my excitement. Now go bake it so you can experience the amazingness yourself!

Chai-Spiced Pumpkin Pound Cake

Enjoy!

xoxo,

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Chai-Spiced Pumpkin Pound Cake

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 12 1x
  • Category: Dessert

Description

The warming flavors of chai fill this tender pumpkin pound cake making it one of the most delicious cakes you could bake this fall!


Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla
  • 1 (15 ounce) can pure pumpkin
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Chai Spice Mix:

  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground clove
  • 1/2 teaspoon ground coriander

Glaze:

  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 1 cup powdered sugar
  • 1 teaspoon chai spice mix (reserved from above)

Instructions

  1. Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating until each one is well incorporated. Add vanilla and pumpkin and beat on low speed until just incorporated.
  3. In a large mixing bowl, whisk together the flour, baking powder and baking soda. Set aside.
  4. In a small mixing bowl, whisk together the cinnamon, ginger, cardamon, nutmeg, clove and coriander. Reserve 1 teaspoon of the chai spice mix for the glaze and whisk the rest into the flour mixture.
  5. Gradually add flour mixture to the butter mixture, beating at low speed until just blended after each addition. Spoon the batter into the prepared bundt pan.
  6. Bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely (about 2 hours).
  7. Once the cake is cooled, make the glaze: in a medium microwave-safe mixing bowl, melt the butter. Whisk in the vanilla and milk. Gently whisk the powdered sugar and chai spice mix into the melted butter mixture until just combined and then quickly whisk for about 30 seconds until glaze is smooth and of drizzling consistency. If glaze is too thick, add a little more milk. If glaze is too thin, add a little more powdered sugar. Immediately drizzle glaze over the top of the cake.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Maegan,
    This looks AMAZING!!! I LOVED reading through your blog! You have totally inspired me to bake more! I am definitely subscribing to all your new posts. Can’t wait to try out some of your delicious looking recipes!

  2. Hi! I made this for our neighbor’s annual pumpkin carving party and the cake was a HUGE success! Everyone loved it! I will definitely be adding this to my fall baking arsenal!

  3. This looks so delicious! I am going to try it perhaps in cupcake form. Love your photography too. Its a beautiful rainy Autumn ( Fall) day here in Australia, perfect for some chai spices!

  4. My high school daughter and I made this cake together and it was so moist and delicious! My husband took some to work and it was gone very quickly. We will be making this recipe again!

  5. want to try this recipe but in muffin form. What temperature would I bake these for and for how long. Also would the temp be the same as the cake? Thankyou for the recipe it sounds absolutely wonderful>>>

    1. Hi Diana! I haven’t baked this recipe into muffins, but I’m sure they would turn out great. The baking temperature would stay the same and the time would probably be closer to 25-30 minutes. Just watch them closely and let them bake until a toothpick in the center comes out clean. I hope they turn out great. Enjoy!

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