📝 Introduction
There’s something undeniably magical about the aroma of chai spices swirling through a warm, buttery Bundt cake. Imagine the scent of cinnamon, cardamom, and ginger drifting from your oven, wrapping your kitchen in cozy comfort. This Chai Spiced Cinnamon Swirl Bundt Cake is more than just dessert—it’s a hug in cake form. Moist, rich, and deeply aromatic, it’s the perfect centerpiece for your next brunch, a cozy companion to your afternoon coffee, or a standout treat for any special occasion.
Whether you’re a seasoned baker or just exploring the world of homemade Bundt cakes, this recipe delivers every time. With its soft crumb, flavorful chai swirl, and customizable icing options, you’ll keep coming back to this spiced beauty again and again.
Table of Contents
🍰 What Is Chai Spiced Cinnamon Swirl Bundt Cake?
At its core, a Chai Spiced Cinnamon Swirl Bundt Cake is a delightful fusion of bold chai spices and the classic charm of a buttery Bundt cake. The name alone evokes warmth and depth—think of it as your favorite spiced tea turned into a luscious, sliceable dessert.
Unlike a traditional Bundt cake that may lean toward vanilla or chocolate, the Chai Spiced Cinnamon Swirl Bundt Cake features a ribbon of cinnamon-chai swirl running through the center, offering bursts of cardamom, ginger, cinnamon, and allspice in every bite. The swirl doesn’t just add flavor—it adds visual appeal, cutting through the soft crumb with a marbled elegance that makes each slice feel special.
What sets this chai cinnamon cake apart is its versatility. It’s rich enough to serve as a holiday dessert, yet mellow enough to enjoy with your morning coffee. And thanks to the Bundt pan’s signature ridges, this Chai Spiced Cinnamon Swirl Bundt Cake bakes into a show-stopping centerpiece even before the icing touches the top.
💖 Why You’ll Love This Chai Spiced Cinnamon Swirl Bundt Cake
If comfort had a flavor, it would taste just like this Chai Spiced Cinnamon Swirl Bundt Cake. From its rich aroma to its melt-in-your-mouth crumb, this cake checks every box for the perfect cozy treat.
✨ Moist, Buttery Texture
Thanks to a combination of unsalted butter, full-fat sour cream, and just the right balance of flour and milk, this Chai Spiced Cinnamon Swirl Bundt Cake bakes up ultra-moist without feeling heavy. Every bite is soft, buttery, and satisfying.
🌀 The Perfect Swirl
The chai cinnamon swirl isn’t just there for flavor—it’s the star. Layered right through the center, it creates a stunning visual when sliced and offers bursts of warm spices that make every forkful interesting.
🕰️ Great for Any Occasion
Whether it’s a holiday gathering, Sunday brunch, or just a rainy afternoon, this chai spiced cinnamon cake fits the vibe. It pairs beautifully with a hot mug of chai, coffee, or even a spiced cider.
🧁 Topping Flexibility
Customize your creation with vanilla icing, brown butter glaze, or rich salted caramel. This flexibility allows you to tailor the flavor profile to your mood or the season.
🍽️ Crowd-Pleasing and Elegant
Bundt cakes are naturally gorgeous, and this one is no exception. Its golden crust and defined ridges make it a centerpiece-worthy dessert with minimal decorating effort.
🧂 Ingredients for the Perfect Chai Spiced Cinnamon Swirl Bundt Cake
Creating the ultimate Chai Spiced Cinnamon Swirl Bundt Cake starts with using high-quality ingredients in just the right proportions. Here’s what you’ll need to make this spiced beauty a success, along with some helpful notes and substitution tips.
🍰 For the Cake Batter:
- 3 cups (375g) all-purpose flour – Spoon and level to avoid packing too much flour, which can dry out your cake.
- 2½ teaspoons baking powder – Provides essential lift and keeps the crumb light.
- 1½ teaspoons salt – Balances sweetness and enhances flavor.
- 1½ cups (340g) unsalted butter, softened – For richness and that unmistakable buttery flavor.
- 1 cup (200g) packed brown sugar – Adds moisture and depth of flavor.
- ½ cup (100g) granulated sugar – For balanced sweetness.
- 5 large eggs, room temperature – Ensures even mixing and structure.
- ½ cup (120g) full-fat sour cream – Adds moisture and a slight tang.
- 2 teaspoons pure vanilla extract – Enhances all the other flavors.
- ¾ cup (180ml) milk, room temperature – Helps create a silky batter.
Tip: Always use room temperature dairy and eggs for smoother blending and better rise.
🌶️ For the Chai Cinnamon Swirl:
- ¾ cup (150g) packed brown sugar – Sweetens and adds texture.
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground allspice
Optional Add-ins: A pinch of ground cloves or nutmeg for extra warmth.
🍮 Optional Toppings:
- Vanilla icing, brown butter glaze, salted caramel, or maple icing—each brings out different notes in the chai spices.
👩🍳 How to Make Chai Spiced Cinnamon Swirl Bundt Cake – Step by Step
This Chai Spiced Cinnamon Swirl Bundt Cake might look bakery-level fancy, but don’t worry—it’s totally approachable at home. Follow these step-by-step instructions to create a cake that’s moist, flavorful, and full of warm chai spice magic.
🧁 Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (177°C).
- Generously grease a 10-inch Bundt pan, making sure to coat all the nooks and crannies. This helps prevent sticking and preserves the cake’s intricate shape.
🥣 Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together:
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- 1½ teaspoons salt
- Set aside.
🧈 Step 3: Cream Butter and Sugars
- Using a handheld or stand mixer with the paddle attachment, cream:
- 1½ cups softened unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- Beat on medium-high for about 2 minutes until light and fluffy.
🥚 Step 4: Add Wet Ingredients
- Beat in the eggs one at a time.
- Add ½ cup sour cream and 2 teaspoons vanilla extract.
- Scrape down the bowl as needed. The mixture may look curdled—this is normal and will smooth out soon.
🥛 Step 5: Combine Batter
- Add the flour mixture in two additions, alternating with ¾ cup milk.
- Beat until the batter is silky and thick—don’t overmix.
🌪️ Step 6: Prepare the Chai Cinnamon Swirl
- In a separate bowl, mix:
- ¾ cup brown sugar
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp ginger
- ½ tsp allspice
🌀 Step 7: Layer the Batter and Swirl
- Pour half of the batter evenly into the prepared Bundt pan.
- Sprinkle all the chai cinnamon swirl mixture over this layer—it will be thick!
- Cover with the remaining batter and smooth the top.
Pro Tip: Gently tap the pan on the counter to remove air pockets.
🔥 Step 8: Bake
- Bake for 55–70 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Don’t be alarmed if your oven takes longer—this is a dense, moist cake.
⏳ Step 9: Cool Completely
- Let the cake cool in the pan for 2 hours.
- Invert onto a cooling rack or serving plate and cool completely before adding icing.
🍯 Best Icing & Topping Ideas for Chai Spiced Cinnamon Swirl Bundt Cake
A beautifully baked Chai Spiced Cinnamon Swirl Bundt Cake doesn’t need much to shine—but the right topping can elevate it into an unforgettable showstopper. Whether you prefer a simple drizzle or a decadent glaze, these icing options perfectly complement the warm chai spices and buttery texture.
🍦 1. Vanilla Icing (Classic & Clean)
A smooth vanilla glaze is a go-to choice for this Chai Spiced Cinnamon Swirl Bundt Cake. It adds a light, sweet finish that lets the spices speak for themselves.
Simple recipe:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Whisk until pourable, then drizzle over the fully cooled cake.
🧈 2. Brown Butter Icing (Nutty & Warm)
Used on your peach Bundt cake, brown butter icing brings a rich, toasty flavor that enhances the spices in your Chai Spiced Cinnamon Swirl Bundt Cake. It’s perfect for fall gatherings and holiday tables.
🍬 3. Brown Sugar Icing (Deep & Decadent)
From your pumpkin donuts recipe, this icing adds caramel-like richness and an extra layer of warmth. It complements the chai spice swirl beautifully.
🍁 4. Maple Icing (Sweet & Earthy)
If you’re making this cake for a brunch spread or Thanksgiving dessert table, maple icing is the way to go. It deepens the spice blend and adds a cozy, seasonal flavor.
🧂 5. Salted Caramel (Luxe & Gooey)
For a bold twist, drizzle salted caramel over your Chai Spiced Cinnamon Swirl Bundt Cake. The balance of sweet and salty enhances the cake’s depth and gives it true dessert status.
Optional Garnish: Add a sprinkle of flaky sea salt or crushed nuts for extra texture and elegance.
🤍 No Icing? No Problem.
This cake is moist and flavorful enough to stand alone. A dusting of powdered sugar adds a beautiful finish while letting the chai spices take center stage.
🧊 Storage, Make-Ahead, & Freezing Tips for Chai Spiced Cinnamon Swirl Bundt Cake
One of the best things about this Chai Spiced Cinnamon Swirl Bundt Cake—aside from its incredible flavor—is how well it stores. Whether you’re preparing it in advance or savoring leftovers, these tips will help preserve its moisture, spice, and texture.
🏠 Storing at Room Temperature
After your Chai Spiced Cinnamon Swirl Bundt Cake has cooled completely and been iced (if desired), wrap it tightly in plastic wrap or store in an airtight cake container.
- Best within: 2 days
- Tip: Keep it in a cool, dry spot away from sunlight or heat to prevent the icing from melting or the cake drying out.
❄️ Refrigerating for Longer Freshness
To enjoy your cake beyond 48 hours:
- Wrap it well or store in a lidded container.
- Refrigerate for up to 1 week.
- Before serving, bring the cake to room temperature for the best texture and spice flavor release.
⏳ Make-Ahead Tips
This Chai Spiced Cinnamon Swirl Bundt Cake is a great make-ahead option for events or holidays.
- Bake and cool the cake fully.
- Skip the icing until you’re ready to serve.
- Wrap the cooled cake in plastic wrap and refrigerate for up to 2 days.
- Ice just before presenting.
🧊 Freezing Instructions
Want to freeze your Bundt cake? No problem!
- Let the cake cool completely (do not add icing).
- Wrap it tightly in plastic wrap, followed by a layer of foil or place in a freezer-safe bag.
- Freeze for up to 3 months.
To Thaw: Let the cake sit in the refrigerator overnight, then bring it to room temperature before adding icing or serving.
🌟 Variations & Creative Twists on Chai Spiced Cinnamon Swirl Bundt Cake
The beauty of a Chai Spiced Cinnamon Swirl Bundt Cake is in its flexibility. While the original recipe is deeply flavorful, warm, and comforting, you can easily give it your own twist. Whether you’re experimenting with seasonal flavors or adjusting for dietary needs, these ideas will keep your Bundt game strong.
🍊 Add a Citrus Kick
Elevate your Chai Spiced Cinnamon Swirl Bundt Cake with 1–2 teaspoons of orange or lemon zest. The citrus brightness complements the chai spices beautifully and gives the cake a refreshing twist—perfect for spring or holiday bakes.
🫖 Steep in Chai Tea
Want an even stronger chai flavor? Steep 2–3 chai tea bags in your milk before adding it to the batter. Let it cool completely before mixing. This adds depth and an authentic tea note to your cake.
🥥 Try a Dairy-Free Version
Swap the butter with coconut oil and use a plant-based sour cream or yogurt substitute. You’ll still get a moist, rich texture with a subtle coconut note that plays well with the spices.
🌾 Make It Gluten-Free
Use a 1:1 gluten-free flour blend in place of all-purpose flour. For extra structure, add ¼ teaspoon xanthan gum or one additional egg to the batter.
🥄 Stir in Some Texture
Enhance your swirl with:
- Chopped nuts like pecans or walnuts for crunch
- Diced apples or pears for added moisture and flavor
- Shredded coconut for a tropical chai twist
🧁 Mini Bundts or Muffin-Sized
Bake the same batter in mini Bundt pans or muffin tins for personal-sized treats.
- Reduce baking time to 20–25 minutes at 350°F.
- Great for gifting, party trays, or brunch spreads.
🔁 Why It Works
No matter how you customize it, the base recipe for Chai Spiced Cinnamon Swirl Bundt Cake remains soft, spiced, and satisfying. These variations allow you to make the cake your own while staying true to its warm, inviting flavor profile.
Read Also: Cinnamon Roll Wreath: 7 Irresistible Tips for Perfect Results
❓ Frequently Asked Questions About Chai Spiced Cinnamon Swirl Bundt Cake
Whether you’re new to Bundt baking or a seasoned pro, a few questions always pop up. Here’s everything you need to know to perfect your Chai Spiced Cinnamon Swirl Bundt Cake every time.
1. Can I use cake flour instead of all-purpose flour?
Yes, but your cake may turn out lighter and less dense. If using cake flour, increase the amount slightly (use 3¼ cups) to maintain structure.
2. How do I keep the cake from sticking to the Bundt pan?
Grease the pan thoroughly with butter or nonstick spray, making sure to coat all crevices. Dusting with flour or sugar after greasing also helps. A nonstick Bundt pan in good condition is ideal.
3. Can I make this cake dairy-free?
Absolutely! Replace butter with coconut oil or vegan butter, and use dairy-free sour cream and milk alternatives. The result will still be a delicious Chai Spiced Cinnamon Swirl Bundt Cake with a slightly different texture.
4. What if I don’t have all the chai spices?
Use what you have! Cinnamon and ginger are key. You can skip cardamom or allspice, or substitute with nutmeg or cloves. Pre-made chai spice blends also work well.
5. How do I know when the Bundt cake is done?
Start checking at 55 minutes. A toothpick inserted into the center should come out with a few moist crumbs. If it’s wet, bake for another 5–10 minutes and check again.
6. Can I bake this in a different pan?
Yes! A 9×13-inch pan or two 9-inch round pans will work. Adjust baking time—start checking at 35–40 minutes.
7. How long will this cake stay fresh?
At room temperature: up to 2 days (wrapped tightly).
In the fridge: up to 1 week.
Frozen: up to 3 months (un-iced, double-wrapped).
8. Do I have to use icing?
Nope! The Chai Spiced Cinnamon Swirl Bundt Cake is flavorful enough to enjoy without icing. A light dusting of powdered sugar works beautifully for a minimalist finish.
9. Can I double the recipe?
We don’t recommend it. This recipe fills a standard Bundt pan perfectly. To serve more people, bake two separate cakes instead.
10. What’s the best icing for this cake?
That depends on your mood! Vanilla icing is a classic. Brown butter glaze adds richness, while salted caramel offers a bold finish. Each works beautifully with the chai spices.
🎉 Conclusion & Serving Suggestions
There’s something incredibly comforting about the warm aroma and soft crumb of a freshly baked Chai Spiced Cinnamon Swirl Bundt Cake. It’s not just a dessert—it’s a moment of calm, a centerpiece for connection, and a celebration of flavor. Whether you’re serving it at a holiday gathering, a cozy brunch, or simply alongside your afternoon cup of tea, this cake never fails to impress.
Pair it with your favorite warm drink—chai latte, espresso, or spiced cider—and a cozy blanket for the ultimate treat. The bold swirl of spices, tender cake texture, and optional icing variations make this recipe one you’ll want to revisit all year long.
Have you tried this Chai Spiced Cinnamon Swirl Bundt Cake recipe?
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Read Also: Cinnamon Chip Scones: 7 Secrets for Flaky, Buttery Perfection
Chai Spiced Cinnamon Swirl Bundt Cake: 7 Secrets to a Perfect Slice
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
This moist and buttery Chai Spiced Cinnamon Swirl Bundt Cake is infused with warm spices like cardamom, ginger, and cinnamon. Perfect for dessert, brunch, or with a cozy cup of tea, it features a rich swirl center and can be topped with your choice of icing.
Ingredients
For the Cake:
3 cups (375g) all-purpose flour (spooned & leveled)
2½ teaspoons baking powder
1½ teaspoons salt
1½ cups (340g) unsalted butter, softened
1 cup (200g) packed light or dark brown sugar
½ cup (100g) granulated sugar
5 large eggs, at room temperature
½ cup (120g) full-fat sour cream
2 teaspoons pure vanilla extract
¾ cup (180ml) milk, at room temperature
For the Chai Cinnamon Swirl:
¾ cup (150g) packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon ground allspice
Optional Toppings:
Vanilla icing, brown butter glaze, maple icing, brown sugar icing, or salted caramel
Instructions
Preheat oven to 350°F (177°C) and grease a 10-inch Bundt pan thoroughly.
In a large bowl, whisk together flour, baking powder, and salt.
In a mixer, beat butter and both sugars until creamy (about 2 minutes).
Add eggs one at a time, then sour cream and vanilla. Mixture may look curdled.
Mix in dry ingredients alternately with milk until batter is thick and smooth.
In a separate bowl, mix all ingredients for the chai cinnamon swirl.
Pour half the batter into the Bundt pan. Evenly sprinkle the swirl mix. Cover with remaining batter and smooth the top.
Bake for 55–70 minutes or until a toothpick comes out with a few moist crumbs.
Cool in pan for 2 hours, then invert and let cool completely.
Add desired icing before serving.
Notes
Store at room temperature for up to 2 days, or refrigerate up to 1 week.
To freeze: wrap tightly (un-iced) and freeze up to 3 months.
Bring refrigerated or frozen cake to room temperature before serving.
Always use room-temperature ingredients for best texture and rise.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg