Chai-Spiced Pumpkin Dream Cake
Experience the warm, inviting flavors of autumn with this Chai-Spiced Pumpkin Dream Cake. This unique twist on traditional pumpkin pie combines the rich earthiness of pumpkin with a robust blend of chai spices like cardamom, ginger, and cloves, creating a deeply satisfying dessert. Ideal for gatherings or cozy family dinners, this easy-to-make cake sets itself apart with its creamy texture and decadent flavor profile. Baked in a 9-inch round cake pan, this dessert doesn't require a pie crust, making it perfect for those who prefer a crustless option. Serve it warm or chilled, and don’t forget a dollop of whipped cream for that extra touch of indulgence!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
brown sugar
3/4 cup (packed)
ground cardamom
1 teaspoon
ground ginger
3/4 teaspoon
ground cinnamon
1/2 teaspoon
ground cloves
1/2 teaspoon
salt
1/4 teaspoon
eggs
2 (large)
egg yolk
1 (from large egg)
pumpkin puree
1 (15 ounce) can
half-and-half
1 1/2 cups (or 12 oz. can of evaporated milk)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, whisk together the brown sugar, ground cardamom, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
3
Add the eggs and egg yolk to the spice mixture, and whisk until fully incorporated.
4
Stir in the pumpkin puree and half-and-half (or evaporated milk) until the mixture is smooth and uniform.
5
Lightly grease a 9-inch round cake pan with nonstick spray.
6
Pour the pumpkin filling into the prepared cake pan, ensuring it is evenly distributed.
7
Bake in the preheated oven for 20 minutes.
8
After 20 minutes, reduce the oven temperature to 325°F (160°C) without opening the oven door.
9
Continue baking for an additional 35-45 minutes, or until the edges are slightly puffed and the center barely jiggles when gently tapped.
10
Remove the cake from the oven and allow it to cool on a wire rack for at least 1 hour before serving.
11
Serve warm or cold, topped with whipped cream, if desired.
12
Store any leftovers in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chai-Spiced Pumpkin Dream Cake?
It is an autumn-themed dessert that blends the earthy flavor of pumpkin with a robust mix of chai spices like cardamom, ginger, and cloves in a crustless, creamy cake format.
Is there a crust on this pumpkin cake?
No, this recipe is designed to be a crustless option, making it perfect for those who prefer the filling of a pumpkin pie without the pastry.
What spices are used to create the chai flavor?
The chai-inspired spice blend includes ground cardamom, ground ginger, ground cinnamon, and ground cloves.
What size pan should I use for the Chai-Spiced Pumpkin Dream Cake?
You should use a 9-inch round cake pan that has been lightly greased with nonstick spray.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C) for the initial baking phase, then reduced to 325°F (160°C).
How long does it take to bake this cake?
The cake bakes for 20 minutes at 400°F, followed by an additional 35-45 minutes at 325°F.
Can I use evaporated milk instead of half-and-half?
Yes, you can substitute the 1.5 cups of half-and-half with one 12-ounce can of evaporated milk.
How many eggs are required for this recipe?
The recipe calls for 2 large eggs plus 1 additional egg yolk for extra richness.
Should I serve this cake warm or cold?
This versatile dessert can be served either warm or chilled, depending on your preference.
How do I store leftovers of the Pumpkin Dream Cake?
Any leftover cake should be stored in the refrigerator to maintain its creamy texture and freshness.
What type of pumpkin should I use?
The recipe requires one 15-ounce can of pure pumpkin puree, not pumpkin pie filling.
How long should the cake cool after baking?
Allow the cake to cool on a wire rack for at least 1 hour before serving to help it set.
What is the best topping for this dessert?
A dollop of whipped cream is the recommended topping for an extra touch of indulgence.
Is this recipe suitable for Thanksgiving?
Yes, it is an ideal twist on traditional pumpkin pie and fits perfectly with Thanksgiving and fall-themed gatherings.
How do I know when the cake is done baking?
The cake is ready when the edges are slightly puffed and the center barely jiggles when the pan is gently tapped.
Do I need to open the oven door to lower the temperature?
No, you should reduce the temperature to 325°F without opening the oven door to maintain consistent heat.
What kind of sugar is used in the recipe?
The recipe uses 3/4 cup of packed brown sugar for a deeper, molasses-like sweetness.
Can I use a mixer for this recipe?
While you can use a mixer, the instructions recommend whisking the ingredients by hand until smooth and uniform.
Is this cake gluten-free?
Based on the ingredients listed (pumpkin, eggs, milk, sugar, and spices), this recipe is naturally gluten-free as it contains no flour.
What is the texture of the Pumpkin Dream Cake?
The texture is described as creamy and decadent, similar to a rich pumpkin custard or the center of a pumpkin pie.
Is salt necessary in this sweet cake?
Yes, 1/4 teaspoon of salt is used to balance the sweetness and enhance the flavor of the chai spices.
Can I use fresh ginger instead of ground ginger?
The recipe specifies 3/4 teaspoon of ground ginger for even distribution in the batter, but fresh ginger could be used for a more pungent flavor if preferred.
What is the first step in making this cake?
The first step is to preheat your oven to 400°F (200°C) so it is ready for the initial high-heat bake.
How do I incorporate the eggs?
You should add the eggs and the extra egg yolk to the sugar and spice mixture, whisking until they are fully incorporated.
Can this be made in a square pan?
The recipe is specifically designed for a 9-inch round pan, but a square pan of similar volume could work, though baking times may vary slightly.
Why do I need to grease the pan if there is no crust?
Greasing the pan ensures that the creamy pumpkin cake doesn't stick to the sides, allowing for cleaner slices.
Is the cardamom flavor very strong?
The recipe uses 1 teaspoon of ground cardamom, which provides a distinct chai aroma without being overwhelming.
Can I make this cake a day in advance?
Yes, this cake stores well in the refrigerator and can be made ahead of time for easier party planning.
Is it better to serve it cold for a firmer texture?
Serving it cold will result in a firmer, more set texture, while serving it warm will keep it softer and more custard-like.
What makes this 'dreamy'?
The combination of half-and-half, pumpkin puree, and extra egg yolk creates a silky, dreamy consistency that melts in your mouth.