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!
