Chai-Spiced Bundt Cake

October 25, 2017


a delicious chai spiced pound cake for Fall - M Loves M @marmar

Chai is a delicious spice for fall and a great alternative to all the pumpkin spice we consume during this time of year. I know I for one am guilty on going overboard with the pumpkin spice. Chai lattes are my favorite alternative to coffee, though, so I thought why not have it in cake form?! You all seem to really like my recipes because I get a lot of messages and requests for them and I realized it’s been awhile since I’ve shared a dessert. I think this chai-spiced bundt cake would be the perfect dessert to serve at a holiday party or to even have as a “coffee cake” in the morning with your coffee. Or you can go chai crazy and eat this cake with your tea! Double the chai, double the fun! Get out of your pumpkin spice haze with this simple chai-spiced bundt cake. The recipe is below!

a delicious Fall desert recipe with Chai Spice - M Loves M @marmar serve yourself some of this chai-spiced pound cake this Fall the perfect breakfast or desert option for Fall a chai-spiced bundt cake with powdered sugar - M Loves M @marmar

The original recipe calls for a Chai Spice mix but it was incredibly easy to make with the spices you already have at home. I listed what measurements I used in the recipe below. Just as I had hoped this cake came out perfect as ever. As some of you know Matthew and I are going sugar free until Thanksgiving and so making this cake was almost torture because it smelt SO good. It really added a nice touch to our entire home. Once it came out of the oven I knew I had to try just one bite and it definitely passed. This chai spiced bundt cake is the perfect amount of chai and cake. Not to worry, the cake didn’t go to waste it was the perfect gift for a friend.

How to Make Chai-Spiced Bundt Cake

Chai-Spiced Bundt Cake
Course: Dessert
Servings: 1 cake
  • 1 cup butter softened
  • 1 cup light brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups unbleached flour
  • 1 cup sour cream
  • 1 tsp pure vanilla extract
  • 1 tbsp cinnamon
  • 1/2 tbsp ginger
  • 1/2 tbsp cardamom
  • 1/2 tbsp allspice
  • 1/2 tbsp cloves
  1. Preheat your oven to 350 degrees. Thoroughly grease a 9 or 10 cup bundt pan and set aside.

  2. In a large mixing bowl beat together the butter, brown sugar, and honey until light and fluffy. Add the eggs one at a time, beating for a minute or two.

  3. Stir in the baking powder, baking soda, salt and spices. Stir in half the flour, followed by the sour cream and vanilla, and the finally the rest of the flour. Make sure to scrap the sides of the bowl in between mixing.

  4. Scoop the prepared batter into the greased Bundt pan and bake for 50-55 minutes. Test with a toothpick to ensure it comes out clean.

  5. Cool the cake completely before slicing. Add powdered sugar.

Tip: I added powdered sugar after the cake cooled but after a while the sugar melted into the cake. Next time I might try a light cream cheese glaze or caramel sauce. Don’t they sound good?

I would love to know if any of you make this cake and how you like it! Also, if you add either of the glazes let me know if it’s good or if it’s better off with just sugar.


Also, check out more of my dessert recipes! I can’t wait to make these maple walnut cupcakes again! And these chocolate banana cream pie parfaits. Yum!

 recipe inspiration!

  • Maja Harder Thygesen

    Good point. I have definitely gone a bit overboard with the pumpkin madness, so will be more than up for trying some more chai pie. This recipe sounds delicious 🙂

    • this is such a good alternative!! And still hits the spot!

  • Mara, this looks so good! I have yet to try out my new bundt pan and this recipe sounds like a tasty, fall treat.

  • Looks delicious, I just bookmarked this recipe!

    • yay! If you make it you have to tell me what you think!

  • This looks so delicious and so perfectly cozy for this time of year! I know it’s hot in LA at the moment but it’s barely getting above 60 degrees in Kansas City these days! Definitely adding this to my next weekend baking list.

    xoxo Mollie

    • aw that weather sounds so nice! It is finally cooling off around here which is so nice!

  • Paige Cassandra Flamm

    This looks amazing!


  • I’m totally making this cake when I’m done with Whole 30!
    The cream cheese glaze would be perfect on this!

    • yes exactly!! That’s totally what we thought too!

  • Chai-Spice-Cake… everything i’m loving right now!
    Melodie |

    • yes!! It is so good and such a good alternative to pumpkin spice!

      • Definitely, plus i realized that i totally lost my taste for pumpkin this year, so i’m just going with the spices and make everything chaï right now! Haha!

  • Meredith

    I don’t normally comment on any of the blogs I read, but I made this bundt cake and it was excellent! Just the right amount of sweet. I can’t wait to make the pumpkin bread! And as a registered dietitian, thank you for all you healthy/healthier recipe posts 🙂

    • oh my gosh Meredith yay!! Thank you SO much for sharing! I’m really happy you liked it!! If you ever come across any other healthy recipes you make and like, please share with me!! I’m always looking for good ones to try 🙂

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