Just when you thought a delicious, cozy seasonal drink couldn’t get any tastier, you go and turn it into a dessert and find out that, anything really is possible when flour, sugar, and butter are involved. This pumpkin chai latte cake is a DELICIOUS twist on a favorite Fall drink, and it does not disappoint!
If you’re needing an idea for a fun treat to make for a Fall gathering and don’t want to bring the same ‘ole pumpkin pie, spice things up a little bit and make this cake!
I’ve made it twice in the last week (and I’m about to make it again tonight!) – our small group from church volunteered to be the guinea pigs for this experiment of mine two weeks in a row, just so I could make sure I got the recipe perfect before I shared it with all of you.
They really show the true meaning of self-sacrifice and I love them dearly. (Thank y’all! 🙂 )
This pumpkin chai latte cake is so moist, so tasty, and so very worth every ounce of effort you put in to making it. (But guess what? There’s really not much effort involved, so it’s just a win across the board!)
The pumpkin cake paired with the chai buttercream frosting is a match made in heaven! I’m pretty sure you’ll agree. 🙂
Gather together with some folks and enjoy this thing together!
Hope it brings some joy to every one of your gatherings this season! 🙂
Want to remember this delicious cake recipe?! Be sure to pin it to your favorite Pinterest board!
- FOR THE CAKE:
- 1 box yellow cake mix
- 2 3.4oz boxes of instant vanilla pudding
- 1 c water
- ½ c vegetable oil
- ½ c pumpkin puree
- 4 eggs
- 1 tbsp pumpkin pie spice*
- FOR THE CHAI BUTTERCREAM FROSTING:
- 2 chai tea bags
- 1/4 c milk
- 2 sticks unsalted butter, softened
- 2 c powdered sugar
- 1 tsp vanilla extract
- Cinnamon for sprinkling on top of the frosting
*If you don't have pumpkin spice in your cabinet, you can do a spice mixture of cloves, cinnamon, nutmeg, allspice, and ginger.
**I learned from experience: don't bring the milk to a simmer! It doesn't take long to heat it up, but you definitely just want to bring it to where you see steam - you don't want to cook it longer than that. When the milk heats up, it begins to foam and thicken quickly. You want it to be hot, but you still want it to be a thin liquid so the tea bags can steep in there.