Pumpkin cakes, homemade sweet breads, and spiced cookies are just a few of the many fall desserts I love. But if I had to choose my ultimate, yet simple, fall treat, it would be a warm chai latte. Those spices hit just right for me in autumn. And seasonal cakes hold a special place in my heart and belly, too. So here comes this pumpkin chai latte cake, developed in the style of a Milk Bar cake. This beauty is full of seasonal spices, a chai crumb, Biscoff cookies, and a decadent, fluffy mascarpone frosting. And if you've never made a Milk Bar cake, you're in for a treat and a surprise - it's probably easier than you imagined. Let's get to it!

The Idea Behind this Milk Bar-Style Pumpkin Chai Latte Cake

At the end of August in 2021, I was already dreaming about fall desserts. That's partly because summer was winding down, and I genuinely love autumn. But Monthly's Creative Baking class, taught by Christina Tosi of Milk Bar, definitely played a role here, too.

The homestretch of the course focused on cake, the section I had most eagerly awaited because Milk Bar cakes are as delicious as they are unique. There's often a cake sponge (the layers) and frosting so pretty typical there. But Milk Bar cakes really stand out when it comes to the crumb and cake soak. The crumb adds texture between the layers, while the soak (a liquid poured onto your cake layers) is there for more moisture.

Christina Tosi is a big fan of letting a “flavor story” guide the creative process. Memories, seasons, places, and other foods are often the sources of her dessert inspiration. Fall, chai, and pumpkin really led the way in the flavor story for this pumpkin chai cake.

Here, the pumpkin cake sponge is flavored with chai spices, which are also present in the crumb. The crumb also includes Biscoff cookies, and the soak is a few splatters of whole milk. The fluffy, whipped mascarpone frosting pairs so well with the pumpkin and spicier ingredients.

Chai cake crumb for Milk Bar-style cake — Chai cake crumb - this goes between the layers and on top of this cake!

Mascarpone frosting for pumpkin chai layer cake — Chai cake crumb - this goes between the layers and on top of this cake!

Tools you need for making this spiced fall cake

Another big differentiator with a Milk Bar cake is the pan in which it bakes. Unlike your typical layer cake, baked in separate pans, here, you will need one quarter sheet pan to hold and bake all of your batter. You'll cut three 6" cake circles from this 9 x 13" pan.

Can of pumpkin and cake batter in quarter sheet pan

And the simplest way to get those layers is with a cake ring. I'd never used one before this class and admittedly hate buying tools I don't foresee using more than once or twice. However, the process for making a Milk Bar cake is in many ways faster than your usual process for stacking and decorating cake with frosting. So the ring is a good investment because you'll want to return to this process for making future cakes! You can find the one I ordered on Amazon. The ring will be where you stack all your cake layers, along with the chai crumb and mascarpone frosting.

Overhead shot of cake layers for pumpkin chai latte cake before using cake ring to cut layers

I have successfully baked this cake in three 6" cake pans, too. They baked for about 40 minutes on 325°F. If you were planning to bake them in pans, start checking your layers around the 30-minute mark with a toothpick. That said, the steps for making it are easier with the one pan and cake ring.

Acetate sheet holding pumpkin chai latte cake together in the cake ring

You'll also need acetate sheets to put inside the ring. It'll hold your chai cake layers in place and keep them from getting stuck to the metal (which could happen in the freezer without the acetate). You'll peel it away as a final step in the process to reveal and eat your spiced fall cake!

I also wrote and tested this pumpkin cake recipe using a stand mixer, which I highly recommend for making cakes. That said, you can probably get by with a hand mixer. You may spend more time beating your ingredients as a hand mixer lacks the powerful motor you find in a stand mixer. Steps could take you longer.

Using a Kitchen Scale is Key to Baking Cakes with Accuracy

And if you're not already, use a kitchen scale for accuracy in baking. Weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency. You may use a set of measuring cups, but the problem there is that the ones in your kitchen could be very different from the ones in mine. Measuring cups vary widely. This can create significant differences in the end product between what each of us is baking. If you haven’t already, I highly recommend investing $30 or less in a kitchen scale. I almost always write my recipes using grams and many other food bloggers do, too. If you want the same kinds of baked goods and treats you see from recipes online, this is an important step to take.

Pointers for making and assembling this pumpkin chai latte cake

Assembling pumpkin chai latte cake layers — Fill your bottom layer with your two half circles, then press down to make it nice and even

Assembling chai spice cake layers — Fill your bottom layer with your two half circles, then press down to make it nice and even

The steps below are in the recipe card but highlighting a few of them here for extra emphasis:

Cream your butter and sugars very well at the start of combining your cake sponge ingredients. This yields a fluffier (read: yummier) cake sponge. And if you notice any batter and/or dry ingredients flying out of the bowl, cover your stand mixer with a dishtowel to avoid splatter. This recipe has a lot of wet batter particularly in its early steps. I have to cover my mixer to avoid a big mess!

After incorporating the batter's dry ingredients into the wet ones, I scrape the bowl's sides to ensure there are no pockets where dry ingredients have hidden. I use my mixer for about 45 seconds of combining wet and dry ingredients and do the rest by hand with a spatula for another minute or two to avoid over-mixing.

When it comes to assembling the pumpkin cake layers, you'll use the cake ring to cut out 2 rounds. These will be your top and middle layer. The two halves and remaining scraps will be the bottom layer. Don't worry about their appearance because it all comes together and looks fabulous; imperfections with the bottom layer won't show through. Just be mindful to try and make all your layers as flat and even as possible.

Overhead shot of pumpkin chai latte cake with pumpkin design

Overhead shot of slices of chai latte cake with pumpkin design

Final Pumpkin Cake Recipe Tips

When making your mascarpone frosting, you'll want the bowl of your stand mixer to be cold to the touch. You can do this by popping it in the refrigerator or freezer. Or, if you're like me and low on space in these places, put some ice cubes into the bowl to make it chilly. When you're ready to make the frosting, pour the ice into a glass with some water, hydrate yourself, then wipe down the bowl! Okay, do what you want with the water, but do be sure your bowl is cold! This will make your frosting come together more quickly and without your accidentally over-whipping it.

If you want to take a break between these steps, you absolutely can! I made my pumpkin chai latte crumb and cake layers one night and mascarpone frosting the following day. If you want to do the same, store you crumbs in the refrigerator overnight. You can also leave your cake at room temperature overnight. So long as it's covered well at room temperature, it won't dry out. I draped a cheesecloth over mine to retain moisture. You could also gently wrap it in plastic wrap and store in the refrigerator or at room temperature.

Lastly, in the recipe card, you'll find ingredients to make your own chai spice mix, but you would be fine going with a pre-made and/or store-bought mix if there's one you know and like.

Making the Pumpkin Design on this Layer Cake

It's not necessary, but the pumpkin on top is easy and cute! Before serving your pumpkin chai cake, spread Cool Whip, homemade whipped cream, or any remaining mascarpone frosting on top.

Cut out a 6” circle on waxed paper, and draw and cut out a pumpkin design within the circle. Lightly place the cutout of your pumpkin atop your cake, and dust the top of your cake with a fall spice of your choose. Carefully remove waxed paper to reveal pumpkin design.

Liked this pumpkin chai latte cake? You may enjoy these other fall desserts

More in the mood for fall cookies instead of cake? Take a look at my tiramisu pumpkin spice cookies and apple dapple thumbprint cookies, the latter of which I also developed during my Milk Bar course!