Chai Pumpkin Cake with Browned Butter Frosting

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Chai Pumpkin Cake with Browned Butter Frosting



    1. Preheat oven to 350°F.
    2. Spray a 13x9 inch baking pan with cooking spray.
    3. Place milk in a small sauce pan, bring to boil. Remove from heat; add tea bags and steep for 5 minutes. Remove tea bags squeezing excess liquid back into milk.
    4. Combine flour, sugar, baking powder, baking soda and salt. Add eggs, pumpkin, oil and milk; mixing until combined. Spread batter into prepared pan.
    5. Bake for 30 - 40 minutes or until knife inserted in center comes out clean. Cool in pan for about 2 hours.
    6. To prepare frosting: Melt butter in a small sauce pan. Heat until a light golden brown. Remove from heat. Combine butter and powdered sugar and vanilla in a large mixing bowl. Beat with a electric beater adding milk until spreading consistency. Spread over cake. Top with chopped pecans.
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    Cassie L.
    Feb 12, 2013

    This cake was so moist and flavorful. The method of steeping tea in milk is brilliant and gave the pumpkin cake a wonderful spice. The frosting, too, is fabulous. I loved the way the brown butter complimented the pumpkin spice cake and the kids at youth group devoured this cake!

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