Indulge in Cozy Delight: Chai Spice Bundt Cake Recipe
Chai Spice Bundt Cake is a moist, fluffy cake infused with aromatic spices, perfect for the holiday season.
Equipment
- Bundt pan
- Mixing Bowls
- Whisk
- Mixer
Ingredients
For the Cake
- 3 cups all-purpose flour or gluten-free flour blend for gluten-free version
- 2 cups granulated sugar can replace partially with honey or maple syrup
- 1 tbsp baking powder
- 2 tsp ground cinnamon adjust for personal taste
- 1 tsp ground cardamom omit for a less spicy variant
- 1 tsp ground nutmeg use fresh for better flavor
- 1 tsp salt
- 1 cup unsalted butter can substitute with vegetable oil
- 4 large eggs
- 2 tsp vanilla extract use pure for best flavor
- 1 cup milk or buttermilk for richer texture
For Serving
- 1 cup whipped cream for serving
- 1 cup powdered sugar for dusting
- 1/2 cup caramel sauce for drizzling
Instructions
How to Make Chai Spice Bundt Cake
- Preheat oven to 350°F (175°C) and grease bundt pan
- In a mixing bowl, combine dry ingredients: flour, sugar, baking powder, cinnamon, cardamom, nutmeg, and salt
- In another bowl, cream butter and sugar until light and fluffy
- Add eggs one at a time, mixing well after each, then stir in vanilla extract
- Gradually combine the dry mixture with wet ingredients, alternating with milk until just mixed
- Pour batter into prepared bundt pan and bake for 45-50 minutes
- Cool cake in the pan for 10 minutes, then transfer to wire rack to cool completely
Notes
Dust with powdered sugar before serving for extra sweetness.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg
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