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espresso glazed being drizzled over chai bundt cake
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5 from 2 votes

Chai Bundt Cake with Espresso Glaze

What’s better than a chai latte? Our homemade Chai Bundt Cake! Filled with warm spicy flavors and drizzled with a homemade espresso glaze. It’s the perfect way to usher in the Fall season. 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Baked Goods, Dessert
Cuisine: American
Keyword: easy chai bundt cake recipe, how to make spiced chai cake
Servings: 12
Calories: 331kcal
Author: Lori @ A Reinvented Mom

Ingredients

Chai Cake Ingredients

  • 2 ½ cups flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon ground cinnamon preferably Ceylon
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons vanilla extract
  • 1 ¼ cups low-fat buttermilk room temperature
  • 1 cup granulated sugar
  • cup brown sugar
  • 10 Tablespoons unsalted butter room temperature
  • 2 large eggs room temperature

Espresso Glaze Ingredients

Instructions

Cake

  • Preheat oven to 350 degrees F. Prepare the bundt pan by spraying with non-stick spray, making sure you have even coverage. Set aside.
  • Make one serving of instant espresso according to the package directions and leave it on the counter or put it in the refrigerator to cool. You’ll use this in the glaze.
  • Whisk together flour, baking powder, baking soda, cinnamon, cloves, ginger, cardamom, salt and pepper in a medium mixing bowl.
  • In a liquid measuring cup or small bowl, add vanilla to the buttermilk.
  • In a large bowl, beat the sugar, brown sugar, and butter until smooth.
  • Add eggs and mix to combine.
  • Add ⅓ of the flour mixture to the sugar and egg mixture, then half of the buttermilk mixture. Alternate adding flour and buttermilk, mixing until just combined and smooth.
  • Add the batter to the bundt pan, spreading evenly and smoothing with a rubber spatula.
  • Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cake cool for about 15 minutes before removing it from the pan. Allow the cake to cool completely on a cooling rack.

Espresso Glaze

  • Add powdered sugar, milk, vanilla, and 1 teaspoon of cooled espresso to a medium bowl and whisk thoroughly. Continue adding one teaspoon of espresso at a time until you get the desired amount of coffee flavor (about 3-4 teaspoons total) and a glaze consistency.
  • If the glaze mixture is too thin after adding the desired amount of espresso, add a tablespoon of powdered sugar to thicken it back up.
  • Using a spoon, drizzle the glaze evenly over the cooled cake. Let stand until the glaze sets before serving.

Notes

  • For leftovers: tightly wrap cake with plastic wrap and store on the counter for up to 4 days.
  • To freeze: tightly wrap cooled, unglazed cake with plastic wrap, then a layer of foil and place in a plastic freezer bag. Store in freezer for up to 2 months. Defrost cake and glaze before serving.

Nutrition

Calories: 331kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 221mg | Potassium: 123mg | Fiber: 1g | Sugar: 34g | Vitamin A: 346IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 2mg