Whip up a homemade chai latte bundt cake for your next soiree. It has all of those spices you love in a buttery cake for a perfect grown up treat.
Bake the warm flavors of your favorite chai beverage into a tender homemade bundt cake. Top it with an optional espresso glaze for the finishing touch on this coffeehouse inspired dessert.
Baking the flavors of favorite beverages into baked goods is always fun. Coffee and tea drinks lend themselves so well as cake flavors as well.
This yummy cake riffs on that theme. It is a perfect dessert for brunch or would be fun for a girls night.
Because it’s not overly sweet, it is popular with adult pallets as well as children. The blend of spices makes it interesting and delicious.
The chai flavors in this cake come from spices you likely already have in your cabinet. You don’t have to worry about having special tea bags or spice blends on hand.
Plus using ground spices rather than steeped tea, the flavors are more pronounced. Another benefit is you can easily play with the proportions to match your tastes.
In this recipe we use ground cinnamon, cloves, ginger, cardamom and black pepper to give the spicy flavor in the cake itself. The mix is sure to tickle your tastebuds and awaken your sense of smell.
Why I Love Bundt Cakes
There is just something about a good bundt cake, isn’t there? You may remember my mom and grandma were both avid bundt pan collectors for a while.
One of the fabulous things about bundt cakes is you can have a stunning presentation with very little effort. A pretty pan does most of the work for you.
A dusting of powdered sugar or a quick glaze is all it takes to make them look extra special. You know I love my frosting, but sometimes it’s nice to not have to fuss with it.
The hole in the middle of the cake helps to ensure even baking. Plus it makes serving easy as well, no muss no fuss!
Preparing Your Bundt Pan
There are several great ways to prepare your bundt pan for baking. My favorite way is to use the baking spray with the flour in it.
Some people make their own baker’s goop with oil, shortening and flour in it. You just brush it on the pan and fill it up.
You can also go old school and spread butter in the pan and coat it with flour. Similarly you can use cocoa powder for a chocolate bundt cake.
I have also read that you can use hitter and sugar in your pan. Supposedly the sugar gives the cake a great crust.
I haven’t given it a try, but it sounds interesting and I can see it working. I would totally do it if the spray wasn’t so easy.
If you have a favorite way of prepping your bundt pans, let me know about it. I’d love to get all of your tips and tricks in the comments below.
You can finish this cake off in a number of great ways. You can easily just give it a quick dusting of powdered sugar.
Or whip up the espresso glaze and give it a drizzle. It helps to give a sophisticated feel to the yummy chai bundt.
If you want a tea finish instead of coffee, steep some strong tea and use the in place of the espresso in the recipe. You won’t be disappointed no matter how you decide to go.
Serve it on its own or add a dollop of whipped cream and some berries. Or even better, some cream cheese whipped cream!
If you love the spicy flavors of this bundt cake, try making a batch of chai cookies too. They are a great, portable way to get those warm spices.
Now it’s time to get baking. Whip up a tasty homemade chai latte bundt cake asap!
Homemade Chai Latte Bundt Cake
- 2 ½ cups all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon preferably Ceylon
- ¾ teaspoon ground cloves
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 10 Tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs room temperature
- 1 ¼ cups buttermilk room temperature*
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 2 Tablespoons milk
- ½ teaspoon vanilla
- 4 teaspoons instant espresso cooled; or more or less to taste
- Preheat oven to 350°F and grease a 10 inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, ginger, cardamom, and salt until it is well mixed and lump free.
- Stir vanilla into buttermilk in measuring cup.
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Add eggs to butter mixture and beat until combined.
- Add ⅓ of the flour mixture to the butter and egg mixture, then half of the buttermilk mixture. Alternate adding flour and buttermilk, mixing until just combined and smooth, until all of the ingredients are incorporated.
- Add the batter to the prepared pan, smoothing with a rubber spatula.
- Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for about 15 minutes, then remove it from the pan and allow it to cool completely on a cooling rack.
- Make one serving of instant espresso according to the package directions and leave it on a counter or put it in the refrigerator to cool.
- In a small bowl, stir together powdered sugar, milk, vanilla. Add cooled espresso one teaspoon at a time until you get the desired amount of coffee flavor, about 3-4 teaspoons, and whisk thoroughly.
- If the glaze mixture is too thin after adding the desired amount of espresso, add a tablespoon of powdered sugar to thicken it up.
- Using a spoon, drizzle the glaze evenly over the cake and let stand until the glaze hardens before serving.