Chai Spiced Honey Bundt Cakes
Infused with the warm, aromatic spices of chai, these Chai Spiced Honey Bundt Cakes are a show-stopping dessert perfect for cozy gatherings or indulgent tea breaks. This recipe combines cinnamon, ginger, cardamom, and cloves with the natural sweetness of honey to create moist, flavorful mini cakes that are nothing short of irresistible. With an enticingly soft crumb and a delicate dusting of confectioners’ sugar, these individual Bundt cakes are as elegant as they are comforting. Quick to prepare with just 20 minutes of prep time, these cakes are baked to golden perfection in under half an hour, making them an ideal treat for both novice and seasoned bakers. Serve them alongside a steaming cup of tea or coffee for the ultimate spiced dessert experience!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Ground cloves
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.5 cup Honey
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Whole milk
- 2 tablespoons Confectioners' sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a mini Bundt cake pan or spray it with non-stick baking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
In a large bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the honey to the butter-sugar mixture and beat until well combined.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the milk in two parts. Begin and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix.
Spoon the batter evenly into the prepared Bundt cake pans, filling each cavity about two-thirds full to allow room for rising.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the Bundt cakes from the oven and let them cool in the pan for 10 minutes. Then, gently turn them out onto a wire rack to cool completely.
Once the cakes are fully cooled, dust the tops with confectioners' sugar for a beautiful finish before serving.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 37.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
