Winter is here, so why not escape the cold chill outside by heating up your kitchen with a Chai Spice Bundt Cake? Baked with a unique blend of chai spices and topped with an espresso or vanilla glaze, this chai cake recipe will make those frosty winters enjoyable!
Follow our step by step recipe and level up tips to ensure your bake is a success!
It's perfect for any holiday gathering, so serve it up alongside a hot cup of cider or eggnog and get ready to indulge in its cozy chai flavor. Who says this time of year can't still be enjoyable, plus, the desserts are the best part!
For me, Chai spice is like Pumpkin Spice for pumpkin spice lovers. Serve me up a chai latte and I'm in heaven. Those aromatic spices with creamy oat milk. Yum! Even at night when my husband and I have tea together, mine is usually a cup of chai tea, with two chai tea bags. Sometimes I'll add an apple-flavored tea bag as well.
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Important Ingredients with Substitutions
- Chai Spice - Check the tips below on the breakdown of chai spice. Or check out my Homemade Chai Spice Mix. I typically make my own mix, so I'm unsure if your grocery store has a premade mix.
- Sour Cream - My personal recommendation is the Daisy brand, as the only ingredient is cream. Greek yogurt is also a great replacement for sour cream.
Ingredients For The Glaze
- Powdered Sugar
- Milk
- Vanilla Extract
- Instant Espresso Powder (optional)
See the recipe below for the full list of ingredients and quantities.
Instructions for chai bundt cake
- First step is to preheat your oven to 350F and prepare your bundt pan with non-stick baking spray.
- In a medium bowl sift together the flour, baking soda, baking powder, salt, and chai spice. Whisk to combine.
- In a large bowl or bowl of a stand mixer with a paddle attachment beat together the butter and sugar on medium speed for 3-5 minutes. Scraping down the sides of the bowl as needed.
- Add 1 egg at a time, beat to combine, add ¼ cup of the flour mixture, and beat to combine. Repeat this process until all eggs and flour are combined.
- Add Vanilla extract and sour cream, and fold into the batter to combine.
- Pour your chai cake batter into your prepared bundt pan.
- Bake for 80-90 minutes or until a skewer comes out clean.
- Once baked and allowed to cool for 10 minutes, gently release the sides from the edge of the pan and place the cake upside down on a wire rack, then gently lift the pan off of the cake.
- Allow the cake to cool completely before adding the espresso glaze.
- To prepare the espresso glaze, in a small bowl mix together the powdered sugar, milk, vanilla extract, and espresso powder. Whisk to combine.
- Pour or drizzle over the top of the cake.
Storage Recommendations
Our leftover chai spice cake can be stored in an airtight container, or wrapped in plastic wrap at room temperature for up to 3 days. The cake will keep for up to a week if stored this way in the refrigerator.
Can I freeze bundt cake? Yes! If this is a recipe you’re making ahead of time, by all means, wrap the entire cake in plastic wrap and place it in a freezer-safe container until you’re ready to prepare. Thaw overnight in the fridge. A frozen bundt cake will last up to 3 months in the freezer.
The best way to freeze is without any decoration or glaze on top. You can add this before serving.
Level Up With Expert Tips & Tricks
Don't want an espresso glaze? Perfectly okay! Just omit the espresso powder from the recipe.
Use room temperature ingredients, this will ensure the cake batter mixes evenly creating a light and fluffy cake.
Masala Chai Spice Breakdown: To make 1 tablespoon of a simple Chai Spice without making a whole jar of it you'll need 1 teaspoon of each of these chai spices:
-Cinnamon
-Cloves
-Ginger
-Cardamom
Add ¼ teaspoon of Nutmeg & Allspice if it's available to you.
Generously spray your Bundt pan with non stick baking spray.
Allowing the cake to rest for 10-15 minutes before removing it from the pan will greatly reduce the chances of the cake sticking inside. Alternatively, if left cooling for too long, you’ll end up with the cake sticking to the pan.
Glaze your cake on a wire rack, so you can catch any drippings. Use a large spatula to move the cake to a cake stand.
For more information on whole spices, like the ones listed above check out my article on Popular Christmas Spices
Recipe FAQs
If your cake has created a nice domed bottom or a “foot” and it’s not setting flat on your serving tray, trimming the bottom may be your best option. Trimming the bottom works best while the cake is still in the cake pan. Using the edges of the pan as a guide, and with a sharp or serrated knife, cut through the cake removing the bottom. Don’t throw it away however, you can crumble it up and serve it on top of the cake, or snack on it!
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Chai Cake Recipe
Equipment
Ingredients
- 2 ¾ cups All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 tablespoon Chai Spice
- 1 cup Unsalted Butter
- 2 cups Sugar
- 4 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Sour Cream
For The Glaze
- 1 cup Powdered Sugar
- 2 tablespoons Milk
- ½ teaspoons Vanilla Extract
- 1-2 teaspoons Instant Espresso Powder
Instructions
- Preheat your oven to 350F and prepare your bundt pan with non-stick baking spray.
- In a medium bowl sift together the flour, baking soda, baking powder, salt, and chai spice. Whisk to combine.2 ¾ cups All-Purpose Flour, 1 ½ teaspoons Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt, 1 tablespoon Chai Spice
- In a large bowl beat together the butter and sugar on medium speed for 5 minutes.1 cup Unsalted Butter, 2 cups Sugar
- Add 1 egg at a time, beat to combine, add ¼ cup of the flour mixture, and beat to combine. Repeat this process until all eggs and flour are combined.4 Eggs
- Add Vanilla extract and sour cream, and fold into the batter to combine.1 teaspoon Vanilla Extract, 1 cup Sour Cream
- Pour your chai cake batter into your prepared bundt pan.
- Bake for 70 minutes or until a skewer comes out clean.
- Once baked and allowed to cool for 10 minutes, gently release the sides from the edge of the pan and place the cake upside down on a cooling rack, then gently lift the pan off of the cake.
- Allow the cake to cool completely before adding the espresso glaze.
- To prepare the espresso glaze, add powdered sugar, milk, vanilla extract, and espresso powder to a small bowl. Whisk to combine.1 cup Powdered Sugar, 2 tablespoons Milk, ½ teaspoons Vanilla Extract, 1-2 teaspoons Instant Espresso Powder
- Pour or drizzle over top of your cooled cake.
Notes
Cinnamon
Cloves
Ginger
Cardamom Storage: Our leftover chai spice cake can be stored in an airtight container, or wrapped in plastic wrap at room temperature for up to 3 days. The cake will keep for up to a week if stored this way in the refrigerator. Don't want an espresso glaze? Perfectly okay! Just omit the espresso powder from the recipe. Use room temperature ingredients, this will ensure the cake batter mixes evenly creating a light and fluffy cake.
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