Chai spice blends exist in many combinations, but the simple blend in this recipe is one of our favorites. It lends itself well to this delicious twist on traditional spice cake. Those lovely spices, moist cake, and simple vanilla glaze are an irresistible combination.

Chai Spiced Bundt Cake

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 10 to 12 servings

Chai Spiced Bundt Cake

Ingredients

    For the cake:
  • 3 cups all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • For the glaze:
  • 1 cup confectioners’ sugar, sifted
  • 3 to 5 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste or vanilla extract

Directions

  1. For the cake:
  2. Preheat oven to 350°F. Thoroughly butter a 12-cup Bundt pan.
  3. Whisk together flour, baking powder, cinnamon, cardamom, ginger, baking soda, salt and pepper. Set aside.
  4. Using electric mixer on medium speed, beat butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  5. Reduce mixer speed to low. Mix in flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
  6. Transfer batter to prepared pan and spread evenly.
  7. Bake 55 to 60 minutes, or until toothpick inserted into center comes out clean. Cool cake in pan for 20 minutes, then invert the pan onto a cooling rack or serving plate to cool completely.
  8. For the glaze:
  9. Place confectioners’ sugar, 3 tablespoons of cream and vanilla in small bowl. Stir to combine. If necessary, add more cream, about a teaspoon at a time, until glaze is the desired consistency.
  10. Dollop glaze on top of cooled cake, allowing glaze to spread down sides of cake. Slice and enjoy!

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COMMENTS

5 thoughts on “Chai Spiced Bundt Cake

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  1. Jan said:

    When do you add the buttermilk?

    • realbutter said:

      Hi Jan – You’ll add the buttermilk to the other wet ingredients as you add the flour mixture, alternating between the two: 1/3 flour mixture, half buttermilk, 1/3 flour mixture, half buttermilk, remaining flour mixture. We hope you enjoy the finished Bundt cake!

  2. Charla B said:

    This is a superb recipe for spice cake. Anything made with butter has to be good!