Ginger Chai Glazed Bundt Cake
Indulge in the warm, spiced flavors of this Ginger Chai Glazed Bundt Cake—a show-stopping dessert perfect for tea lovers and festive gatherings. This moist and aromatic cake combines the zing of fresh ginger with the cozy spices of chai, like cinnamon, cardamom, and cloves, for an irresistibly complex flavor profile. Each bite is perfectly balanced with its tender crumb and a luscious chai-infused glaze that cascades over the cake, adding an extra layer of sweetness and spice. Ideal for holidays, brunches, or an elegant teatime treat, this recipe is easy to follow and bakes up beautifully in just under an hour. Serve it with a steaming cup of chai for the ultimate pairing!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Ground cloves
- 1 cup Unsalted butter, softened
- 1.25 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 tablespoon Fresh ginger, grated
- 1.5 cups Powdered sugar
- 3 tablespoons Strong brewed chai tea
- 2 tablespoons Heavy cream
- 0.25 teaspoon Ground cinnamon (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a stand mixer or hand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and grated fresh ginger.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, brewed chai tea, heavy cream, and ground cinnamon in a small bowl until smooth and thick but pourable.
Once the cake is completely cooled, drizzle the glaze evenly over the top, allowing it to drip down the sides.
Let the glaze set for 10-15 minutes, then slice and serve. Enjoy!
Nutrition Facts
Calories |
5418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1320 mg | 440% | |
| Sodium | 3170 mg | 138% | |
| Total Carbohydrate | 780.9 g | 284% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 537.7 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 632 mg | 49% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1226 mg | 26% | |
*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.
