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
- A 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.
Equipment
- 9×5-inch loaf pan
- Whisk and mixing bowls
- Measuring cups/spoons
- Parchment paper (optional but helps with release)
Timing Summary
| Step | Time |
|---|---|
| Prep time | 10 minutes |
| Bake time | 50–60 minutes |
| Cooling time | 20–30 minutes |
| Total time | ~1 hour 20 minutes |
| Servings | 8–10 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
- 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:
- 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.
Variations & Toppings
| 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 |
Nutrition (Per Slice – Approximate, Plain)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Fat | 12g |
| Carbs | 32g |
| Sugar | 18g |
| Protein | 3g |
| Fiber | 1g |
| Sodium | ~200mg |
Will vary with glaze or add-ins.
Pumpkin Spice Chai Cake (No Mixer!)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment.
- In a large bowl, whisk together pumpkin purée, oil, brown sugar, eggs, and vanilla until smooth.
- 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.
- 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.
- 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
Notes
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
