While we are still in warm 70-degree temps here in Orange County, California, I am in full holiday mode! Today I wanted to bring you guys a festive pumpkin layer cake with chai cream cheese frosting that packs a ton of fall flavor for all of your seasonal gatherings.
I have been on a major chai kick and for great reason! Everyone is always so enamored by pumpkin this time of year (I don’t blame you!) and chai spice is pumpkin’s most perfect company. It kicks it up just like normal pumpkin spice but takes the flavor profile even further! I am a huge fan of cream cheese icing for cakes but this chai blend takes the frosting up a huge notch. You will seriously feel like you made a bakery grade frosting with all the spicy chai flavor.
When I think of pumpkin cakes and treats I always think of a super moist and flavorful. You know what my biggest pet peeve of pumpkin desserts is though?! Using only like a quarter of the can of pumpkin puree. Does anyone else always run into this problem? I am happy to report that this recipe will have you using every drop of canned pumpkin. It is safe to put your Tupperware away! The pumpkin cake has this great texture and is super decadent. For a little texture, I threw in some pecans for the cake's center but you're welcome to use any nut (or even chocolate chips!). My favorite combo is a slice of this cake and a warm cup of strong coffee. Happy fall baking!