spiced chocolate pumpkin cake with chai frosting

If you think a one-bowl hand-mixed cake might not be so great, get ready to be impressed. This Spiced Chocolate Pumpkin Cake with Chai Frosting will change your mind. My family has officially proclaimed this one to be their new absolute favorite. 

I discovered the recipe for the cake on Bon Appétit. They feature it with a sweet pumpkin glaze that is true to the original creation by Yossy Arefi. That glaze does look delicious but I couldn’t shake the idea that this chocolate goodness needed to be paired with some creamy chai frosting. So glad I went with it.

Guys …this recipe is so good that it convinced me to get a copy of Yossi’s book, Snacking Cakes. Highly recommend. I mean, really …how do you not love a cookbook that includes an entire chapter on Chocolatey Cakes?

Let’s gather up what you need for your Spiced Chocolate Pumpkin Cake…

• Butter – Salted or unsalted, at room temperature. Used for greasing the pan.
• Parchment paper – Recommended to line the loaf pan. Creates a handy “sling” to easily remove the cake from the pan.
• Eggs – Large eggs (chilled or at room temperature) are used in this recipe.
• Light brown sugar – In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content.
• Unsweetened pumpkin purée – Do not substitute with pumpkin pie filling. Pumpkin puree is simply pureed pumpkin with no additional ingredients. In contrast, pumpkin pie filling is a pre-made mixture containing pumpkin puree, along with added sugar, spices, and thickeners.
• Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Whole milk – The fat content of whole milk adds to the best flavor, texture, and structure of the cake.
• Pure vanilla extract – Pure vanilla extract is recommended over imitation vanilla. 
• Ground cinnamon – Adds a warm spicy-sweet flavor.
• Cayenne pepper – Very optional. Cayenne is a fiery spice that adds heat. Use with caution.
• Unsweetened Dutch-process cocoa powder – Use either natural unsweetened cocoa powder or Dutch-processed cocoa powder. Dutch-processed cocoa has been treated with an alkaline solution to neutralize its acidity, resulting in a darker color and milder, less bitter flavor.
• Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
• Baking powder & baking soda – For this recipe, you’ll need both baking soda and baking powder. The baking soda contributes to a slightly tangy flavor, while the baking powder helps to maintain a desired flavor profile. Also, the baking soda can help create a softer, chewier texture, while the baking powder contributes to a lighter, fluffier texture. It’s a true balancing act. 
• Bittersweet or semisweet chocolate – Chopped or chips. Try to choose a brand that is non-GMO that would not contain bio-engineered ingredients. I typically use Ghirardelli’s baking bars or chips, which are readily available in most markets or online. 

• Whisk the eggs and light brown sugar in a large bowl until pale and foamy, for about one minute.
• Add the pumpkin purée, extra-virgin olive oil, milk, vanilla extract, cinnamon, salt, and (if using) a pinch of cayenne pepper.
• Whisk vigorously until smooth and emulsified.

• Using a rubber spatula, fold in the chopped chocolate or chocolate chips.
• Pour the batter into the prepared pan.
• Smooth the surface with an offset spatula.
• Tap the pan gently on the counter to release any air bubbles.

• Bake the cake until puffed and a tester inserted into the center comes out clean, about 55 to 65 minutes.
• Transfer to a wire rack and allow the cake to cool in the pan for 15 minutes.
• Using the parchment overhang, lift the cake out of the pan and onto the rack.
• Remove the parchment and let it cool completely.

While the cake is cooling, gather the ingredients for the chai frosting…

• Cream cheese – At room temperature. If you’re looking for a lighter substitute, you could use Neufchatel. It’s a low-fat version of regular cream cheese.
• Salted butter – At room temperature. Salted butter is recommended here.
• Pure vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
• Powdered sugar – Also referred to as confectioners sugar. Best used here to produce a very fine, smooth texture without any noticeable sugar crystals.
• Ground chai spices of ground cinnamon, allspice, ginger & cardamom – Traditional chai spices include a blend of strong, aromatic ingredients like ground cardamom, ginger, cinnamon & allspice. Variations can also incorporate other spices such as ground fennel, nutmeg, cloves, star anise & black pepper. The specific mixture and ratios vary by family, region and personal preference.

• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and vanilla until fluffy.
• Alternatively, icing can be made in a medium-size bowl using an electric hand mixer.
• In a small bowl, whisk together the powdered sugar along with the cinnamon, allspice, ginger, and cardamom.
• Gradually add the powdered sugar mixture to the cream cheese mixture.
• Beat until thoroughly combined.

If your powdered sugar is somewhat lumpy, sift the mixture before adding to the icing. As a result, your frosting will be smoother and creamier.

• Spread the frosting over the top and sides of the loaf cake.
• Cut into generous slices and serve.

Cake can be made 3 days ahead.

Store covered at room temperature. Once frosted, store in refrigerator.

Can I use this recipe to make a Spiced Chocolate Pumpkin Cake that is other than a loaf shape?

Definitely. You can make a square or round cake. Even a round layer cake by doubling the recipe.

Check out the Recipe Notes for detailed instructions.

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More chocolate goodness…