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!
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
- 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
Preheat your oven to 350 degrees. Thoroughly grease a 9 or 10 cup bundt pan and set aside.
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.
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.
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.
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!