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 9x13-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.

Chai Spiced Cinnamon Swirl Bundt Cake: 7 Secrets to a Perfect Slice

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

Scale

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

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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