Chai Pumpkin Cake with Browned Butter Frosting

Recipe submitted by: Amy Pickett
Recipe courtesy of:

(No reviews.)


Perfect for autumn, this pumpkin cake uses chai tea in the recipe creating seasonal flavor heaven.

Prep Time:
Cook Time:



1/2 cup milk
4 chai tea bags
2 cups all-purpose flour (spoon and sweep method*)
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, beaten
1 can (15 ounces) pure pumpkin
1 cup vegetable oil
Browned Butter Frosting

1/2 cup butter
3 cups Imperial Sugar Confectioners Powdered Sugar
1 - 2 tablespoons milk
1 teaspoon vanilla extract
1/4 cup chopped pecans


  1. Preheat oven to 350°F.
  2. Spray a 13 x 9 inch baking pan with cooking spray.
  3. Place milk in a small sauce pan, bring to boil. Remove from heat; add tea bags and steep for 5 minutes. Remove tea bags squeezing excess liquid back into milk.
  4. Combine flour, sugar, baking powder, baking soda and salt. Add eggs, pumpkin, oil and milk; mixing until combined. Spread batter into prepared pan.
  5. Bake for 30 - 40 minutes or until knife inserted in center comes out clean. Cool in pan for about 2 hours.
  6. To prepare frosting: Melt butter in a small sauce pan. Heat until a light golden brown. Remove from heat. Combine butter and powdered sugar and vanilla in a large mixing bowl. Beat with a electric beater adding milk until spreading consistency. Spread over cake. Top with chopped pecans.

Write a Review!

Your Review:

Dine and Save t2t help wanted Kids First Swim School Minnieland Academy Academy of Fine Arts
Pump It Up Loudoun Dine and Save t2t help wanted t2t help wanted
Dine and Save t2t help wanted Emmanuel Methodist Preschool Elite Feet Dance Center