This Chai Cake Recipe is perfect for any holiday gathering. Baked with a unique blend of chai spices, this moist chai cake recipe will make those frosty winter moments enjoyable!
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
To make 1 tablespoon of Chai Spice without making a whole jar of it you'll need 1 teaspoon of each: Cinnamon Cloves Ginger CardamomStorage: 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.