Imagine a cake that captures the soul-warming essence of your favorite chai latte, transformed into a decadent, moist bundt cake that will make your taste buds dance with delight! This isn't just another ordinary dessert - it's a culinary journey that brings the rich, aromatic spices of Indian chai right into your kitchen. Whether you're a chai enthusiast or a baking adventurer, this recipe promises to transport you to a world of incredible flavors with every single bite.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Indian
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 cup brewed chai tea
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cardamom, and ground cloves. Whisk thoroughly to ensure even distribution of spices.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure complete incorporation.
- Gradually alternate adding the dry ingredient mixture and the brewed chai tea to the wet ingredients, mixing on low speed. Begin and end with the dry ingredients to prevent overmixing.
- Stir in the vanilla extract and mix until just combined. The batter should be smooth and have a consistent texture.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a chai-spiced glaze for extra flavor and presentation.
Tips
- • Use freshly brewed, high-quality chai tea for the most authentic and robust flavor profile. • Make sure all ingredients are at room temperature to ensure smooth mixing and consistent texture. • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender. • For extra moisture, you can substitute some butter with Greek yogurt. • Allow the cake to cool completely before adding any glaze or powdered sugar to prevent sogginess. • Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for extended freshness. • For a more intense chai flavor, you can steep the tea longer or add an extra pinch of spices.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
