I have a thing about spices. When Quinn and I cook, I’m in charge of spices and seasoning. I just love trying different combinations and ratios. That spice fascination conveys to baking, too, from simple, tried, and true combinations like cinnamon and nutmeg, to bolder blends like chai spices.
For this cake recipe, I took my favorite chai spice blend and added it to another favorite – a Bundt cake. I love the simplicity of Bundt cakes. No frosting, no fuss. The result of this combination of favorites is this flavorful, moist, absolutely lovely cake.
If you do any research about chai spices, you’ll find many different opinions not only on just the ratios of the spices, but also what spices should be included. I tried several variations of a chai spice blend before I found just the perfect combination for my tastes. If you have a blend that you prefer, then you can certainly make that substitution.
Not wanting to outshine the flavors of the cake itself, I topped the cake with a simple vanilla glaze. I used vanilla bean paste in the glaze to show off some vanilla bean specks. Good ol’ vanilla extract will work just fine, though.
We really loved this cake, as did everyone with whom we shared it. Not only is it a great dessert, but it’s also a lovely sweet snack. This is the kind of cake that won’t last long because you’ll notice a slice or two disappearing here and there throughout the day. It’s just that irresistible!
Chai Spice Bundt Cake
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) firmly packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk
For the glaze:
- 1 cup (110 g) confectioners' sugar, sifted
- 3 to 5 tablespoons (45 to 75 ml) heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Thoroughly grease a 12-cup Bundt pan.
- Whisk together the flour, baking powder, cinnamon, cardamom, ginger, baking soda, salt, and pepper. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce the mixer speed to low. Mix in the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
- Transfer the batter to the prepared pan, and spread evenly.
- Bake 55 to 60 minutes, or until a pick inserted into the center comes out clean. Cool the cake in the pan for 20 minutes. Then invert the pan onto a cooling rack or serving plate to cool completely.
To make the glaze:
- Place the confectioners' sugar, 3 tablespoons (45ml) of cream, and the vanilla in a small bowl. Stir to combine. If necessary, add more cream, about a teaspoon at a time, until the glaze is the desired consistency.
- Dollop the glaze on top of the cooled cake, allowing the glaze to spread down the sides of the cake.
This recipe was developed in collaboration with Go Bold with Butter, where I am a paid contributor.
One Comment on “Chai Spice Bundt Cake”
This cake sounds and looks like perfection! I love the bold flavour of chai spice!