Chai Spiced Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground black pepper</li><li class="ingredients-single-item">240ml strong brewed chai tea, cooled (4 tea bags steeped in boiling water for 5 minutes)</li><li class="ingredients-single-item">120g sour cream</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar, sifted</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of ground cinnamon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh strainer (for brewing tea)</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by brewing your chai tea. Place 4 chai tea bags in 240ml of boiling water and let steep for 5 minutes. Remove the tea bags, squeezing out excess liquid, and allow the tea to cool completely. This concentrated brew will infuse your cake with authentic chai flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 170°C (325°F). Thoroughly grease and flour a 25cm (10-inch) bundt pan, making sure to reach all the nooks and crevices. This detailed preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper). The black pepper might seem unusual, but it adds authentic chai warmth without heat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and very fluffy. This extended creaming creates tiny air pockets that help your cake rise beautifully and develop a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Each egg should be fully incorporated before adding the next to maintain the emulsion. Mix in the vanilla extract until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the cooled chai tea and sour cream (beginning and ending with flour). Mix just until each addition is incorporated - overmixing at this stage can develop gluten and make your cake tough. The batter will appear slightly curdled when adding the liquid, but will smooth out as you add the remaining dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan firmly on the counter several times to release any trapped air bubbles that could create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean and the cake begins to pull away from the sides of the pan. The top should be golden brown and spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes - this timing is crucial. Too short and the cake may break; too long and it might stick. After 15 minutes, invert the cake onto the cooling rack and remove the pan. Let it cool completely before glazing, about 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the glaze, whisk together the sifted powdered sugar, vanilla, cinnamon, and 3 tablespoons of milk in a bowl until smooth. Add the remaining tablespoon of milk if needed to achieve a pourable consistency that's thick enough to coat the back of a spoon. The glaze should flow slowly and hold its shape slightly when drizzled.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooled cake on a serving plate with parchment paper tucked underneath the edges to catch drips. Pour the glaze evenly over the top, allowing it to cascade down the ridges of the cake naturally. Let the glaze set for about 20 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store your chai spiced bundt cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The flavors actually develop and deepen overnight, making this a perfect make-ahead dessert for special occasions.</li></ol>