Chai Spiced Pumpkin Cake

Nothing says Autumn more than pumpkin desserts in combination with all of those wonderful warming spices that heats you all the way from your belly to your cheeks. I purposefully made the sponge of this cake less sweet so it can pair well with all of the sugar surrounding it, including the buttercream frosting. This is also served with a black sesame seed praline that adds a bit more sweetness, nuttiness, and crunchiness. Homemade marshmallow fondant pumpkins are used as a finishing touch.

Chai Spice Mix

• 10 g Cardamom

• 10 g Allspice

• 20 g Cinnamon

• 5 g Cloves

• 30 g Ginger

• 10 g Nutmeg

• 5 g White Pepper

Pumpkin Cake Mix

• 170 g Unsalted Butter (softened)

• 100 - 150 g Granulated Sugar

• 100 g Brown Sugar

• 3 Eggs

• 10 g Vanilla Extract

• 400 g Pumpkin Purée

• 60 g Vegetable Oil

• 384 g AP Flour

  • Alternatively: 256 g Cake Flour + 128 g AP Flour

• 10 g Baking Powder

• 5 g Baking Soda

• 20 g Chai Spice Mix

• 250 g Whole Milk

• 1 - 2 g Salt

1. Preheat oven to 350°F.

2. Cream the butter and sugars together until smooth and fluffy. Add in the sugars a portion at a time and take your time to thoroughly whisk them together.

3. Add in the eggs one at a time. Fully incorporate one before adding in another.

4. Whisk in the pumpkin purée, vanilla extract, and vegetable oil until fully combined.

5. Change to using a spatula.

6. Mix the flours, chai spice mix, baking powder, baking soda together in a separate bowl. This is your dry mix.

7. Add half of the dry mix and half of the whole milk to the batter. Fold until fully incorporated.

8. Add in the rest of the dry mix and whole milk. Fold until fully incorporated.

9. Grease a 9” bundt cake tin.

10. Scoop the batter into the tin. Gently work it so it fills all of the details around the tin. Lightly tap the tin on the counter once the tin is filled.

11. Bake for 55 - 60 minutes.

12. Let it cool completely before decorating and serving.

Buttercream Frosting

• 250 g Unsalted Butter (softened)

• 240 g Confectioners Sugar

• 6 g Vanilla Extract

• 30 g Heavy Cream

1. Whisk together the butter, sugar, and vanilla extract until light and fluffy. Use the cream to loosen the mix to the desired consistency for piping and/or decorating.

Black Sesame Seed Praline

• 125 g Granulated Sugar

• 125 g Brown Sugar

• 125 g Water

• 100 g Black Sesame Seeds

1. Combine the sugars and water in a sauce pan and bring it to a boil.

2. Add in the sesame seeds.

3. Wait for all of the water to evaporate and for the sugar to reach a temp of 320 - 330°F to reach the candy stage.

4. Pour out the mixture into your desired shape on a silicone mat and let it cool/set.