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Chai Spiced Bundt Cake with Cream Cheese Glaze

Bundt cake on white cake stand

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It’s like eating a cup of tea…That sounds good right?

Fall brings out some of the best flavor combinations don’t you think?  I mean, sure, you can make a chai spiced cake any time of the year, but it is similar to drinking a peppermint mocha outside of winter.  It’s just feels a little rebellious.  But honestly, no judgment here, I went a whole year of college where the only coffee I drank was peppermint white mochas, it was more like “the freshman 20” that year!

Imagine yourself curled up in a good reading chair, rain outside the window, a cup of tea on the table, and this cake nestled in front of your book(obviously), because you’re more consumed with eating it rather than reading.  It makes a good partner in crime for those snuggle sessions.

I made this cake in a sunflower shaped pan Livy and I found at an antique store.  It was harder to decorate than I thought, the glaze just kind of wanted to puddle in place, none of those pretty dripping streaks following the cake grooves.  Mine literally looks like I let Ireland, my 20 month old glurp glaze all over it, which I unfortunately cannot claim.  So I fancied her up a bit with some edible gold leaf.  When in doubt, add the gold leaf.  It really follows the elevated simplicity path.

You can find the gold leaf here.

Bundt cake on white cake standBundt cake on white cake standBundt cake on white cake standBundt cake on white cake standBundt cake on white cake stand

Little girl eating cake on white dish at a table

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Bundt cake on white cake stand

Chai Spiced Bundt Cake with Cream Cheese Glaze

  • Author: Bethany Maloney, Maloney Made
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 8-12 slices
  • Category: Cake
  • Method: Baking

Description

A warm you up from the inside spiced chai cake, perfect for afternoon tea.

Slightly adapted from Inspired by This.


Ingredients

Cake:

3 large eggs, room temperature, lightly beaten
1-1/4 cup granulated sugar
3/4 cup light brown sugar
1 1/2 cups olive oil
1 1/2 cups whole milk
3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg

Frosting:

8 TBS unsalted butter
6 oz cream cheese, room temperature
1/2 cup confectioners sugar, sifted
1/3 cup warm whole milk


Instructions

For the cake:

  1. Preheat the oven to 350 degrees.
  2. Grease bundt cake pan with nonstick cooking spray, don’t be shy here.
  3. In a large bowl, mix flour, baking soda, baking powder, salt and all spices, and set aside.
  4.  In a separate bowl, whisk together eggs, sugar, olive oil, and milk.
  5.  Mix the dry ingredients into the wet mixture with a wooden spoon and do not over mix, it can still have some lumps in it.
  6. Pour mixture into pan, and bake on the middle rack for 50-60 minutes.  After 45 minutes check it for browning, you made need to add foil to the top to keep if from darkening too much.  Check for doneness every 5 minutes, until a toothpick inserted comes out clean.
  7. Cool for thirty minutes before removing from pan.
  8. Once cake is cool you can glaze.

For the glaze:

  1. Using a stand mixer or handheld electric mixer on medium speed, beat the butter and cream cheese until fluffy.
  2. Slowly add in the confectioners sugar until mixed completely.
  3. Add half the milk, mix in completely.
  4. Slowly add the remaining milk until the glaze is thick but pourable.  Add more milk if you need to.
  5. Garnish with edible gold leaf if desired.

Notes

I like to store my cakes in the fridge, just warming up before serving.  Keep wrapped tightly for up to three days.

Keywords: Bundt Cake, Chai Spiced

Bundt cake on white cake stand

 

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