Pumpkin Spice Chai Cake (No Mixer!)

pumpkin chai cake

A fall-flavor bomb you can whisk by hand. Think pumpkin loaf meets chai latte, warmly spiced, ultra-moist, and topped with a maple glaze or cream cheese swirl if you’re feeling extra.

Why This Cake Is Trending (Again)

As soon as the leaves begin to crisp and the temperature dips below 70°F, the internet does what it does best: collectively obsesses over all things pumpkin spice. But in recent seasons, the spiced cake trend has evolved. Enter the Pumpkin Spice Chai Cake, the cozier, deeper-flavored cousin of your usual PSL dessert.

This version brings together:

  • The familiar moist pumpkin loaf texture
  • A bolder, more complex chai spice profile
  • no-mixer method that makes it as easy as banana bread
  • And the option for trendy toppings like maple glaze, chai sugar dusting, or cream cheese swirls

It’s one bowl, maximum spice, minimum fuss and tastes like fall baked itself into a loaf pan.

What Makes This a TikTok-Worthy Fall Hit?

  • ✅ Chai spice adds depth beyond cinnamon — think cardamom, cloves, black pepper
  • ✅ Pumpkin purée keeps it moist for days
  • ✅ No mixer needed — just a whisk or spoon
  • ✅ Maple glaze or cream cheese topping = optional, but very scrollable
  • ✅ Loaf format = easy to slice and snack (or stack for photos)

It’s a cake that feels like you put in effort… but didn’t. Which is exactly the vibe we’re all going for this season.

pumpkin chai cake. 12

Equipment

  • 9×5-inch loaf pan
  • Whisk and mixing bowls
  • Measuring cups/spoons
  • Parchment paper (optional but helps with release)

Timing Summary

StepTime
Prep time10 minutes
Bake time50–60 minutes
Cooling time20–30 minutes
Total time~1 hour 20 minutes
Servings8–10 slices

Ingredients

For the Cake:

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup neutral oil (vegetable or canola)
  • ¾ cup light brown sugar, packed
  • eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

Chai Spice Blend:

  • 1½ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • ⅛ tsp black pepper

Shortcut? Sub in 2½ tsp of a pre-made chai spice blend if you have it.

Optional Maple Glaze:

  • ½ cup powdered sugar
  • 1–2 tbsp pure maple syrup
  • Splash of milk or cream, to loosen
  • Pinch of salt

Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment.

2. Mix Wet Ingredients

In a large bowl, whisk together pumpkin purée, oil, brown sugar, eggs, and vanilla until smooth.

3. Add Dry Ingredients

Sprinkle flour, baking soda, baking powder, salt, and all the chai spices over the wet mixture. Whisk until just combined, don’t overmix.

Batter will be thick but pourable. You can fold in chocolate chips or chopped pecans here if you want to upgrade it.

4. Bake

Pour into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

If the top browns too quickly, tent loosely with foil around the 40-minute mark.

5. Cool & Glaze

Let cool in the pan for 10 minutes, then transfer to a wire rack. Once mostly cool, drizzle with maple glaze or dust with chai sugar if using.

pumpkin chai cake

Variations & Toppings

StyleAdd This
Cream cheese swirlMix 4 oz cream cheese, 2 tbsp sugar, and 1 egg yolk. Swirl into batter before baking.
Chai sugar topMix sugar + chai spice and sprinkle over batter before baking for a crunchy lid.
NuttyFold in ½ cup toasted pecans or walnuts
Choco-chaiAdd ½ cup dark chocolate chips

Nutrition (Per Slice – Approximate, Plain)

NutrientAmount
Calories~250 kcal
Fat12g
Carbs32g
Sugar18g
Protein3g
Fiber1g
Sodium~200mg

Will vary with glaze or add-ins.

pumpkin chai cake. 6
pumpkin chai cake
Ella Cooks

Pumpkin Spice Chai Cake (No Mixer!)

Be the first to rate this recipe!
A fall-flavor bomb you can whisk by hand. Think pumpkin loaf meets chai latte, warmly spiced, ultra-moist, and topped with a maple glaze or cream cheese swirl if you’re feeling extra.
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Servings: 8 slices
Course: Dessert
Calories: 250

Ingredients
  

Ingredients
For the Cake:
  • 1 cup pumpkin purée not pumpkin pie filling
  • ½ cup neutral oil vegetable or canola
  • ¾ cup light brown sugar packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
Chai Spice Blend:
  • tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • tsp black pepper
  • Shortcut? Sub in 2½ tsp of a pre-made chai spice blend if you have it.
Optional Maple Glaze:
  • ½ cup powdered sugar
  • 1 –2 tbsp pure maple syrup
  • Splash of milk or cream to loosen
  • Pinch of salt

Equipment

  • 9×5-inch loaf pan
  • Whisk and mixing bowls
  • Measuring cups & spoons
  • Parchment paper (optional but helps with release)

Method
 

Instructions
    Preheat & Prep
    1. Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment.
    Mix Wet Ingredients
    1. In a large bowl, whisk together pumpkin purée, oil, brown sugar, eggs, and vanilla until smooth.
    Add Dry Ingredients
    1. Sprinkle flour, baking soda, baking powder, salt, and all the chai spices over the wet mixture. Whisk until just combined, don’t overmix.
    2. Batter will be thick but pourable. You can fold in chocolate chips or chopped pecans here if you want to upgrade it.
    Bake
    1. Pour into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
    2. If the top browns too quickly, tent loosely with foil around the 40-minute mark.
    Cool & Glaze
    1. Let cool in the pan for 10 minutes, then transfer to a wire rack. Once mostly cool, drizzle with maple glaze or dust with chai sugar if using.

    Nutrition

    Calories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gFiber: 1gSugar: 18g

    Notes

    Style Add This
    Cream cheese swirl Mix 4 oz cream cheese, 2 tbsp sugar, and 1 egg yolk. Swirl into batter before baking.
    Chai sugar top Mix sugar + chai spice and sprinkle over batter before baking for a crunchy lid.
    Nutty Fold in ½ cup toasted pecans or walnuts
    Choco-chai Add ½ cup dark chocolate chips

    Tried this recipe?

    Let us know how it was!

    Recommended Articles

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Share via
    Share via
    Send this to a friend