This Spiced Chai Pumpkin Bundt Cake is a slice of heaven with all the flavors of fall in one soft and moist cake with a delicious chai glaze over top!
Chai and pumpkin spice resonate in my mind like a kaleidoscope of kicked up leaves from a pile of color on a grey and windy day. When storm clouds battle sunlight for dominance in the sky and the trees cling to remaining leaves with brittle fingers. Those bundle-up-by-the-fire moments are the ones I always choose to savor a piece or two of spiced cake.
Easy Bundt Cake
The warmth of flavor in this bundt cake and the delicate glaze icing make an ideal highlight that perfectly frames such moments, removing the dreariness and replacing it with feelings of comfort and bliss. My Spiced Chai Pumpkin Bundt Cake doubles down on flavor by incorporating the chai spice into the glaze to support and reinforce those cinnamon and ginger notes in the cake.
The recipe is incredibly easy to make and worth the effort. Plus you probably have most of the ingredients already!
Don’t Get Stuck
Bundt cakes are beautiful looking because of the molding of the bundt cake pan. When you remove the cake from the pan, you must be careful not to tear the cake. Be extra generous when you coat your pan with oil of cooking spray. I use Pam or similar. Get plenty of coverage before pouring the cake batter into the pan. Keep an eye on it as you mix the ingredients together. You may need to apply more before you fill it in.
How to Get a Stuck Bundt Cake Out of the Pan
In the unlikely event that you have already made your Spiced Chai Pumpkin Bundt Cake and it is stuck, here’s what you do. Steam some water on a kettle and pour enough out to dampen a clean towel. Place it over the top of the pan and then allow it to cool before inverting the pan. With any luck, the steam trapped under the towel will help the cake slide out. Try this before sticking anything inside the pan to scrape it out.
Pumpkin Bundt Cake Ingredients
1 C unsalted sweet cream butter, softened
2 C Sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 C pumpkin puree
3 C flour
2 tsp baking powder
½ tsp baking soda
1 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground cardamom
1 tsp ground nutmeg
1 tsp ground clove
1 tsp ground coriander
Chai Glaze Ingredients
½ C unsalted sweet cream butter
1 tsp pure vanilla extract
1 tbsp whole milk
1 C powdered sugar
1 tsp of the chai spice mix (that was set aside above)
How to Make a Bundt Cake
Preheat oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray.
In a medium bowl, whisk together the cinnamon, ginger, cardamom, nutmeg, clove and coriander, then set aside.
With a large bowl, whisk together the flour, baking powder, and baking soda, set aside.
Using another large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time until combined. Beat in the pumpkin and vanilla until combined. Gradually beat in the flour mixture until combined.
Scoop out 1 tablespoon of the spice mix and then set aside.
Mix in the remaining spice mix into the bundt cake batter. Scoop the batter into the bundt cake pan and place into the oven. Bake for 60-70 minutes or until an inserted toothpick comes out clean.
Allow to cool for 15 minutes before removing and place onto a wire rack.
How to Make Chai Glaze
Using a medium saucepan, melt the butter. Whisk the vanilla and milk. Gradually whisk in the powdered sugar and the chai spiced mix until combined.
Pour the glaze over the bundt cake and then allow to harden for 30 minutes. Cut, serve and enjoy!
Spiced Chai Pumpkin Bundt Cake
This Spiced Chai Pumpkin Bundt Cake is a slice of heaven with all the flavors of fall in one soft and moist cake with a delicious chai glaze over top!
Ingredients
Pumpkin Bundt Cake Ingredients
- 1 C unsalted sweet cream butter, softened
- 2 C Sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 C pumpkin puree
- 3 C flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp ground clove
- 1 tsp ground coriander
Chai Glaze Ingredients
- ½ C unsalted sweet cream butter
- 1 tsp pure vanilla extract
- 1 tbsp whole milk
- 1 C powdered sugar
- 1 tsp of the chai spice mix (that was set aside above)
Instructions
How to Make a Bundt Cake
- Preheat oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray.
- In a medium bowl, whisk together the cinnamon, ginger, cardamom, nutmeg, clove and coriander, then set aside.
- With a large bowl, whisk together the flour, baking powder, and baking soda, set aside.
- Using another large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time until combined. Beat in the pumpkin and vanilla until combined. Gradually beat in the flour mixture until combined.
- Scoop out 1 tablespoon of the spice mix and then set aside.
- Mix in the remaining spice mix into the bundt cake batter. Scoop the batter into the bundt cake pan and place into the oven. Bake for 60-70 minutes or until an inserted toothpick comes out clean.
- Allow to cool for 15 minutes before removing and place onto a wire rack.
How to Make Chai Glaze
- Using a medium saucepan, melt the butter. Whisk the vanilla and milk. Gradually whisk in the powdered sugar and the chai spiced mix until combined.
- Pour the glaze over the bundt cake and then allow to harden for 30 minutes. Cut, serve and enjoy!
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