A slice of Chai Spiced Pumpkin Cake with dollops of fresh whipped cream.
Chai Spiced Pumpkin Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
This Chai Spiced Pumpkin Cake is so moist and delicious, it will be the center of your Fall dessert table. BUT everyone will want to eat it all year long!
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cake
Servings: 14 people
Calories: 360 kcal
Author: Lynne
Ingredients
  • 3 cups all-purpose flour
  • 1/2 cup Oregon Chai Tea Latte Powdered Mix
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 15 ounce can of pure pumpkin
  • 1/2 cup Oregon Chai Tea Latte Concentrate
Instructions
  1. Place a rack into the center of the oven and preheat to 350° F. 
    Use a flour baking spray or generously butter a 12-cup bundt pan, one that is 9 to 10 inches.

  2. In a medium bowl, whisk together the flour, baking soda, Oregon Chai Tea Latte Powdered Mix, and salt.

  3. In a large mixing bowl, cream the butter until light. Gradually add the sugar and beat until light and fluffy, about 3 minutes. 

  4. Add the vanilla and one of the eggs. Mix until completely combined and add the remaining egg, doing the same.

  5. Add the pumpkin and thoroughly combine.

  6. Scrape down the sides and bottom of the bowl and add half of the flour mixture. Mix until just combined. Add remaining flour mixture and mix again. 

  7. With the mixer on low, slowly add the Oregon Chai Tea Latte Concentrate, mixing well.

  8. Pour the batter into the pan, and tap the pan on the counter to remove any air bubbles. Smooth out the batter on the top making sure it is evenly distributed.

  9. Bake for 50 - 60 minutes or until a thin knife inserted deeply into the center comes out clean. After the cake has been in the oven for 30 minutes, check to make sure it isn't browning too quickly. If it is, cover loosely with a tent of aluminum foil.

  10. Place cake on a wire rack and allow to cool for at least 10 minutes before removing from the pan.

  11. Dust with powdered sugar and serve with fresh whipped cream.

Nutrition Facts
Chai Spiced Pumpkin Cake
Amount Per Serving
Calories 360 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 61mg20%
Sodium 263mg11%
Potassium 104mg3%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 32g36%
Protein 4g8%
Vitamin A 5170IU103%
Vitamin C 1.2mg1%
Calcium 24mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.