The warming flavors of chai fill this tender pumpkin pound cake making it one of the most delicious cakes you could bake this fall!
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…
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…
Let me show you how it’s baked!
It all starts with a homemade chai spice mix…
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.
Reserve a teaspoon of the chai spice mix for the glaze and mix the rest into the cake batter…
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…
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.
Speaking of glazing it…
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.
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.
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!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 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 Gold Medal™ all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground clove
- ½ teaspoon ground coriander
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1 cup powdered sugar
- 1 teaspoon chai spice mix (reserved from above)
- Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.
- 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.
- In a large mixing bowl, whisk together the flour, baking powder and baking soda. Set aside.
- 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.
- 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.
- 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).
- 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.