Name: spiced chocolate pumpkin cake with chai frosting
Ingredients: softened butter, for pan; 2 large eggs; 3/4 cup light brown sugar, packed ((150 grams)); 1 cup unsweetened pumpkin purée ((230 grams)); 1/2 cup extra-virgin olive oil; 1/2 cup whole milk; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; pinch of cayenne pepper ((very optional)); 1/2 cup unsweetened Dutch-process cocoa powder ((45 grams)); 1 cup unbleached all-purpose flour ((125 grams)); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup bittersweet or semisweet chopped chocolate or chips ((85 grams)); 4 ounces cream cheese, at room temperature; 4 tablespoons salted butter, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 1/2 cups powdered sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cardamom

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 – for greasing the pan
Parchment paper
Large eggs
Light brown sugar
Unsweetened pumpkin purée
Extra-virgin olive oil
Whole milk
Pure vanilla extract
Ground cinnamon
Cayenne pepper – very optional
Unsweetened Dutch-process cocoa powder
Unbleached all-purpose flour
Baking powder & baking soda
Bittersweet or semisweet chocolate – chopped or chips

Place a rack in middle of oven; preheat to 350°F.
Grease a 9×5″ loaf pan with softened butter.
Line the long side of the pan with parchment paper, leaving an overhang on both sides.

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.

Add the cocoa powder and whisk until smooth.
Add the flour, baking powder, and baking soda.
Whisk again until incorporated.

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
Salted butter – at room temperature
Pure vanilla extract
Powdered sugar
Ground chai spices – cinnamon, allspice, ginger & cardamom

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.

spiced chocolate pumpkin cake with chai frosting

Adapted from a recipe by Yossi Arafi in Snacking Cakes

This awesome cake batter is mixed by hand, in just one bowl.

Servings 1 loaf cake

Author Rosemary Stelmach

Ingredients

Spiced Chocolate Pumpkin Cake

softened butter, for pan
2 large eggs
3/4 cup light brown sugar, packed (150 grams)
1 cup unsweetened pumpkin purée (230 grams)
1/2 cup extra-virgin olive oil
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
pinch of cayenne pepper (very optional)
1/2 cup unsweetened Dutch-process cocoa powder (45 grams)
1 cup unbleached all-purpose flour (125 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup bittersweet or semisweet chopped chocolate or chips (85 grams)

Chai Frosting

4 ounces cream cheese, at room temperature
4 tablespoons salted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Instructions

Place a rack in middle of oven; preheat to 350°F.
Grease a 9x5" loaf pan with softened butter. Line the long side of the pan with parchment paper, leaving an overhang on both sides.
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.
Add the cocoa powder and whisk until smooth. Add the flour, baking powder, and baking soda and whisk again until incorporated. 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, make the chai frosting - In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, beat together the cream cheese, butter, and vanilla until fluffy.
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.
Spread the frosting over the top and sides of the loaf cake. Cut into generous slices and serve.
Do ahead: Cake can be made 3 days ahead. Store covered at room temperature. Once frosted, store in refrigerator.

Recipe Notes

To make a square cake - Grease an 8x8" baking pan. Line the pan with parchment paper, leaving an overhang on all sides. Bake the cake until puffed and a tester inserted into the center comes out clean, for about 45 to 55 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 allow it to cool completely.

To make a round cake - Grease a 9"-diameter round cake pan. Line the bottom of the pan with a parchment paper round. Bake the cake until puffed and a tester inserted into the center comes out clean, for about 45 to 55 minutes. Transfer to a wire rack and allow the cake to cool in the pan 15 minutes. Run an offset spatula around the edges of the cake and turn it out onto the rack. Remove the parchment and allow it to cool completely.

To make a round layer cake - Double the recipe for the cake batter and chai frosting. Follow directions for making a round cake, using two 9"-diameter round cake pans.

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