Chai Spice Bundt Cake
This Chai Spice Bundt Cake is subtly spiced, and so moist and delicious. The flavors of chai tea infuse this delectably tender cake, to result in a lovely Bundt cake that tastes wonderful on its own, and simply amazing when drizzled with our Quick Orange Glaze.
This is a simple, but impressive, dessert for brunch, tea time, or entertaining. It is perfect with a cup of tea or coffee, but it’s so good that it really can be enjoyed anytime! It is quite possible that as soon as this cake is finished, you will want to make it again right away! Want to read more about this recipe in my Blog Comments & Tips?
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RECIPE
(Check out my Step by Step Instructions below the recipe card.)
Recipe Updated: 3/31/22
CHAI SPICE BUNDT CAKE
Ingredients
Instructions
- Preheat oven to 350°F. Place chai tea bag in a small heat resistant glass bowl or cup. Pour boiling water over the tea bag, and let it steep for 5-10 minutes (see #1 in Notes section). Once fully steeped, discard the tea bag.
- In a medium mixing bowl, add flour, salt, and baking powder, and whisk until fully combined. To the flour mixture, add sugar, cinnamon, allspice, ginger, and cardamom, and whisk thoroughly to combine.
- To a 2-cup measuring cup, add milk and Greek yogurt, and mix with a spoon or whisk. Add vanilla and concentrated tea (about 2 tablespoons - see #2 in Notes section), and stir to combine.
- Melt butter in a heat safe bowl in the microwave (or in a saucepan on the stove top), and set aside to cool a little. To the bowl of a stand mixer (or large mixing bowl for a hand mixer), add the milk/yogurt mixture, eggs, and melted butter. Mix on low speed for 1 minute until combined, and then turn off the stand mixer.
- While the stand mixer is turned off, add the flour/sugar mixture to the wet ingredients, and mix on low speed until just barely combined. Remove bowl from mixer, and scrape the bottom and sides of the bowl with a silicone spatula. Generously grease Bundt pan with cooking spray, then gently pour batter into prepared Bundt pan, and bake at 350°F for 30 - 35 minutes.
- To test for doneness, insert a toothpick. If it comes out clean, it’s done (see #3 in Notes section). Remove from oven and place pan on a wire cooling rack for 10 minutes. Remove the pan from the cooling rack and place the rack on top of the pan (cake side). Carefully invert the cake onto the rack, but do not lift the pan. Wait about 1 minute and gently tap on the top of the pan a few times and gently lift. Don’t force it, it should release perfectly (see #4 in Notes section). Allow to cool completely on the wire rack.
- Once completely cooled, transfer to a cake platter, and serve! Or, if you want to glaze the cake, try our Quick Orange Glaze (see #5 in Notes section).
Notes
- Steep 10 minutes for a stronger flavor. Too long will give the concentrated tea a bitter taste.
- After removing the tea bag, you will only be left with about 2 tablespoons concentrated tea, as the tea leaves and bag absorb a little of the liquid.
- Even when done, the top of the cake will look very pale. Do not overbake!
- If cake does not immediately release from the pan, then continue to tap the pan in different spots until you can easily lift the pan.
- If you want to glaze the cake, try our Quick Orange Glaze. Use either method below. Method 1: For a clean presentation, place aluminum foil under the wire cooling rack (to catch any drips when glazing), and glaze the cake while on the wire rack. Brush or drizzle the glaze on the cooled cake in two coats. Just let the glaze dry for about 3-5 minutes in between coats, and make sure it drips down the sides. Once the glaze sets, carefully transfer to a cake platter. Method 2: Transfer the cooled cake to a cake platter and glaze the cake in two stages, as noted in Method 1. You will end up with glaze on the platter. Just let it drip and puddle so you can scrape up the glaze off the bottom of the platter when cutting each slice, and serve the cake with the extra glaze.
- Recipe can be made ahead, but I recommend waiting to glaze the cake on the same day you are serving (as the cake seems to absorb the glaze over time). Just store in a covered cake storage container on the counter, for up to 2 days. Or, can be refrigerated for up to 3 days. If refrigerated, bring to room temperature before serving, then glaze the cake.
Nutrition Facts
Calories
447.19Fat (grams)
21.39 gSat. Fat (grams)
12.61 gCarbs (grams)
57.20 gFiber (grams)
1.22 gNet carbs
55.98 gSugar (grams)
32.18 gProtein (grams)
7.48 gSodium (milligrams)
497.76 mgCholesterol (grams)
126.28 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Preheat oven to 350°F.
Place 1 tea bag of holiday chai black tea (or regular chai tea bag) in a small heat resistant glass bowl or cup. Pour 3 tablespoons boiling water over the tea bag, and let it steep for 5-10 minutes. Once fully steeped, discard the tea bag.
Note: Steep 10 minutes for a stronger flavor. Too long will give the concentrated tea a bitter taste.
STEP 2
In a medium mixing bowl:
a) Add 2 ½ cups all purpose flour, 1 ¼ teaspoons salt, and 3 ¾ teaspoons baking powder. Whisk until fully combined.
b) To the flour mixture, add 1 ½ cups superfine sugar (caster), 2 teaspoons ground cinnamon, ½ teaspoon allspice, ½ teaspoon ground ginger, and ½ teaspoon ground cardamom.
c) Whisk thoroughly to combine all dry ingredients.
STEP 3
To a 2-cup measuring cup:
a) Add 1 ½ cups milk, 2% (or whole) and 2 tablespoons Greek yogurt plain nonfat, 0% (or 2%, or sour cream), and mix with a spoon or whisk.
b) Add 2 teaspoons pure vanilla extract and concentrated tea (about 2 tablespoons - see Note below), and stir to combine.
c) Mixture will become a little darker with the addition of the tea and vanilla. It’s okay that it’s a little lumpy.
Note: After removing the tea bag, you will only be left with about 2 tablespoons concentrated tea, as the tea leaves and bag absorb a little of the liquid.
STEP 4
a) Melt 1 cup unsalted butter in a heat safe bowl in the microwave (or in a saucepan on the stove top), and set aside to cool a little.
b) To the bowl of a stand mixer (or large mixing bowl for a hand mixer), add the milk/yogurt mixture and 4 large eggs (room temperature).
c) Then add melted butter.
d) Mix on low speed for 1 minute until combined, and then turn off the stand mixer.
Note: We know…you are probably thinking, “melted butter?” Or, “is that a typo?” No, it’s not a typo, and yes it actually works. This cake rises just fine, and ends up wonderfully moist. The bonus is, it’s much easier than having to cream the butter and sugar!
STEP 5
While the stand mixer is turned off:
a) Add the flour/sugar mixture to the wet ingredients, and mix on low speed until just barely combined.
b) Remove bowl from mixer, and scrape the bottom and sides of the bowl with a silicone spatula, to incorporate any remaining dry ingredients.
c) Generously grease Bundt pan with cooking spray.
d) Then gently pour batter into prepared Bundt pan. Bake at 350°F for 30 - 35 minutes.
STEP 6
a) To test for doneness, insert a toothpick. If it comes out clean, it’s done (see Note below).
b) Remove from oven and place pan on a wire cooling rack for 10 minutes.
c) Then remove the pan from the cooling rack and place the rack on top of the pan (cake side). Carefully invert the cake onto the rack, but do not lift the pan. Wait about 1 minute and gently tap on the top of the pan a few times and gently lift. Don’t force it, it should release perfectly (see Note below - Isn’t it gorgeous?! ). Allow to cool completely on the wire rack.
Note: a) Even when done, the top of the cake will look very pale. Do not overbake! c) If cake does not immediately release from the pan, then continue to tap the pan in different spots until you can easily lift the pan.
Two Serving Options
Option 1
Transfer to a cake platter, and serve! It has delicious flavor served on its own.
For a decadent topping, you could try a dollop of fresh whipped cream.
Option 2
My favorite way of serving this cake is with our Quick Orange Glaze. It’s the perfect complement to the spices in this cake and take only a few minutes to make. Use either method below to glaze this delicious Chai Spice Bundt Cake.
Method 1: For a clean presentation, place aluminum foil under the wire cooling rack (to catch any drips when glazing), and glaze the cake while on the wire rack. Brush or drizzle the glaze on the cooled cake in two coats. Just let the glaze dry for about 3-5 minutes in between coats, and make sure it drips down the sides. Once the glaze sets, carefully transfer to a cake platter.
Method 2: Transfer the cooled cake to a cake platter, and glaze the cake in two stages, as noted in Method 1. You will end up with some glaze on the platter. Just let it drip and puddle so you can scrape up the glaze off the bottom of the platter when cutting each slice, and serve the cake with the extra glaze.
Notes:
Recipe can be made ahead, but I recommend waiting to glaze the cake on the same day you are serving (as the cake seems to absorb the glaze over time). Just store in a covered cake storage container on the counter, for up to 2 days. Or, can be refrigerated for up to 3 days. If refrigerated, bring to room temperature before serving, then glaze the cake. If you are not entertaining, you can also warm up a slice in the microwave for a few seconds to have with your coffee or tea!
VIDEO
How to Make this Chai Spice Bundt Cake in a Few Easy Steps!
Blog Comments & Tips
Just the perfect amount of spice, and so incredibly moist!
I don’t think I have ever been so wildly excited about a spice cake! This is a simple, but impressive, dessert for brunch, tea time, or entertaining. It’s so good that it really can be enjoyed anytime, and is perfect with a cup of tea or coffee.
This Chai Spice Bundt Cake is subtly spiced, and so very moist and delicious. The flavors of chai tea infuse this delectably spongy cake, to result in a lovely Bundt cake that tastes wonderful on its own, and simply amazing when drizzled with our Quick Orange Glaze.
My Quick Orange Glaze is a perfect complement to the flavors in this spice cake.
There are so many recipes for spice cake and many are really good, but I wanted a bit of twist to bring the flavors of chai tea into this coffee cake style dessert, without being overpowering. I sifted through many spice cake recipes, and were inspired by one from Donna Hay. I selected a variety of spices that would complement the spices in the tea concentrate, and added a few other ingredients and techniques, to make it my own. The key to ending up with a perfect spice cake, is to not overbake. Although it looks oddly pale when it’s done, when inverted it’s a beautiful golden brown and actually glistens!
All my taste testers loved this cake, because of its flavor and the quality of the moist crumb. Cakes can often be a bit dry, and it only takes a couple of minutes of overbaking to get that result. With this Chai Spice Bundt Cake, the texture and moisture of the cake were spot on! And then I added our Quick Orange Glaze - with just the right amount of sweetness, and the fresh orange flavor, it was fantastic with the chai spices in this cake.
I encourage you to try this recipe. Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, YouTube, and TikTok!
Happy Cooking!
Mich
Footnote: Remember, do not overbake! Even when done, the top of the cake will look very pale.
Adapted from the Spiced Chai Bundt Cake recipe by Donna Hay. I’ve taken this already delicious Bundt cake recipe and pimped it up to make it even more delicious!
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