Autumn is when I start reaching for warm spices and pumpkin bakes. This simple single-layer pumpkin cake is paired with silky chai-spiced buttercream for a warmly spiced dessert that feels right at home on an autumn table.
The secret is The Spice House Chai Spice blend, with cardamom, ginger, and clove woven through both the cake and buttercream. Melted butter, neutral oil, and pumpkin keep the crumb especially moist and tender.
Why this works: Chai spices add more depth than traditional pumpkin-pie spices, while a touch of sea salt balances the sweetness.
Single-Layer Chai-Spiced Pumpkin Cake with Chai Buttercream
Few things make a kitchen feel more inviting than the aroma of warm fall spices. This simple single-layer pumpkin cake is one of my favorite ways to welcome the season, with a tender, melt-in-your-mouth crumb baked in a 10-inch round pan and finished with silky chai-spiced buttercream. It’s easy enough for an afternoon bake, but pretty enough to make a lovely centerpiece for an autumn table.
Prep Time & Yield
Yield: 6 to 8 slices
Prep time: 15 minutes
Bake time: 32–38 minutes
Pan size: 10-inch round pan (at least 2 inches deep)
Ingredients
For the Pumpkin Cake
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 1/2 tsp Spice House Chai Spice
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed dark brown sugar
- 1/4 cup (57g) unsalted butter, melted and cooled
- 1/4 cup (60ml) neutral oil (canola, vegetable, or melted coconut oil)
- 2 large eggs, room temperature
- 3/4 cup (approx. 210g or 21 can) pure pumpkin puree
- 1/2 tsp pure vanilla extract
For the Chai Spice Buttercream
- 1/2 cup (115g / 1 stick) unsalted butter, softened to room temperature
- 1 1/2 cups (180g) powdered sugar, sifted
- 1/2 tsp Spice House Chai Spice
- 1 tsp pure vanilla extract
- 1 to 2 tbsp heavy cream or milk (room temperature)
- 1 pinch fine sea salt
- Optional garnish: Flaky sea salt, toasted chopped pecans, or a sprinkle of chai spice
Instructions
1. Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a round cake pan with butter or nonstick spray, line the bottom with a circle of parchment paper, and grease the top of the parchment.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 1/2 tsp Spice House Chai Spiceuntil combined. Set aside.
3. Mix Wet Ingredients
In a large bowl, whisk together the granulated sugar, dark brown sugar, melted butter, and neutral oil until smooth. Add the eggs one at a time, whisking well after each. Whisk in the pumpkin puree and vanilla extract until fully incorporated.
4. Combine & Bake
Add the dry mixture to the wet mixture. Fold gently with a rubber spatula just until no flour streaks remain (do not overmix). Pour the batter into your prepared 8.5-inch pan and smooth the top.
Bake for 32 to 38 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Place the pan on a wire rack to cool completely before frosting.
5. Make the Chai Spice Buttercream
In a medium bowl, beat the softened butter with an electric mixer on medium-high speed for 2 to 3 minutes until pale and fluffy.
Add the powdered sugar, 1/2 tsp Spice House Chai Spice, vanilla extract, pinch of salt, and 1 tablespoon of cream or milk. Beat on low speed until the sugar is incorporated, then increase to medium-high and whip for another 2 minutes until smooth and light. If the buttercream feels too dense, beat in the remaining tablespoon of cream.
6. Frost & Serve
Spread the chai buttercream over the cooled single layer using an offset spatula or back of a spoon. Garnish with flaky sea salt or a light dusting of chai spice.
Tracey’s Picks
A great fall bake requires some warm spices. I used The Spice House Chai Spices, whose hand-blended cardamom, ginger, black pepper, and vanilla infuse both the cake and buttercream with deep, aromatic warmth. It adds a sophisticated layer of spice that cuts through the sweetness of the frosting for a flawlessly balanced slice.
Visit The Spice House collection to bring these handcrafted spices to your own fall table.
Baking dish from Emile Henry
A great single-layer cake starts with reliable kitchen essentials, and Emile Henry has been making ceramic bakeware in France for more than 170 years. I love this round Emile Henry ceramic baking dish for its ability to distribute heat gently and evenly, helping the cake bake into a beautifully tender, even crumb. The ceramic also retains heat well, making it a lovely dish for bringing a cake straight from the oven to the table.
Click to find other kitchen essentials in my NYC Kitchen store.