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chai bundt cake recipe by sugar and sparrow
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Spiced Chai Bundt Cake

My favorite moist, deliciously spiced chai cake recipe, baked bundt cake style and topped with chai spiced glaze. Perfect for your next holiday party, Sunday brunch, or just because.
Prep Time 25 minutes
Cook Time 35 minutes
Servings 14 slices

Ingredients

Chai Spice Mix

  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves

Chai Bundt Cake

  • 1 1/4 Cups (300ml) whole milk
  • 1 chai tea bag
  • 2 3/4 Cups (290g) sifted cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tsp chai spice mix (recipe above)
  • 1 tsp salt
  • 1 Cup (226g) unsalted butter, room temperature
  • 1 3/4 Cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 Cup (120g) sour cream, room temperature
  • 1 Tbsp pure vanilla extract

Spiced Chai Glaze

  • 2 Cups (240g) powdered sugar
  • 1 1/2 tsp chai spice mix (recipe above)
  • 2 Tbsp unsalted butter, melted
  • 1/2 tsp pure vanilla extract
  • 2-3 Tbsp whole milk plus more if needed

Garnish (Optional)

Instructions

Make the Chai Spice Mix

  • In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice, and cloves and set aside.

Make the Chai Bundt Cake

  • Place the chai tea bag into a mason jar. In a small saucepan over medium-high heat, warm the whole milk, stirring constantly, until it begins to boil. Pour the boiling milk over the chai tea bag in the mason jar and let it steep for 20 minutes before removing the tea bag. Allow the mixture to cool completely to room temperature before moving on.
  • Preheat the oven to 350°F. Prepare a 9.5-inch (12 Cup) bundt pan by spraying the sides with baking spray (Baker's Joy is my favorite). Alternatively you can grease and flour the pan.
  • Add the sifted cake flour, baking powder, baking soda, 4 teaspoons of the chai spice mix, and salt into a bowl and whisk to combine. Set aside.
  • In the bowl of your stand mixer (a handheld mixer works fine too!), beat the butter on high for 2 minutes until it's creamy. Add in the sugar and continue to beat on medium-high for another 2 minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, then add the vanilla and sour cream and mix for 1 minute on high, scraping down the bowl and paddle once more. 
  • With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the (room temperature!) chai milk mixture slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick. 
  • Pour batter into prepared cake pan (no more than 2/3 full) and bake for 30-35 minutes. It's done when the cake springs back to the touch and a skewer inserted into the middle comes out clean. Let the bundt cake cool in the pan for 10 minutes before turning it out onto a wire rack for an additional few hours of cooling. Make sure it's entirely room temperature before applying the glaze. 

Make the Spiced Chai Glaze and Assemble

  • Prepare the glaze when the bundt cake has reached room temperature. Whisk together the powdered sugar, chai spice mix, melted butter, and vanilla extract. Add the milk, one tablespoon at a time, until the mixture falls in ribbons off of the whisk but also holds its shape for a few seconds before melting back into the bowl.
  • Pour the glaze over the room temperature bundt cake until it drips down the sides decoratively. Garnish with Biscoff cookie crumbs, sugared cranberries, or other festive touches. The glaze should set after 30-40 minutes.

Notes

Make Ahead Tips: 
  1. The bundt cake can be made ahead and stored at room temperature, wrapped in a layer of plastic wrap and covered with a clean kitchen towel, for 1-2 days. Alternatively you can freeze the bundt cake, wrapped first with a layer of plastic wrap and then with a layer of aluminum foil, for up to 2 months. 
  2. The glaze should be made right before dripping the cake for best results. 
  3. Store the assembled cake under a bell jar or covered in plastic wrap at room temperature for up to 5 days. I do not recommend refrigerating the bundt cake, as the refrigerator will dry out the cake more easily.