Get the Recipe:
Chai Spice Bundt Cake
A moist, tender Bundt cake full of cozy chai spices.
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.
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