Chai Spice Bundt Cake

Chai Spice Bundt Cake

Posted by Tea India on

With a blend of aromatic spices, this moist Bundt cake mimics the flavors of a cup of the ever-popular chai. Just lightly sweetened with both cinnamon and pumpkin pie spice, it's an ideal treat for dessert, brunch or with your afternoon cup of chai. 

Makes 1 Bundt Cake 
Preparation time: 20 minutes
Cook time: 35 minutes 


  • 1 tbsp. of Cinnamon Chai Moments 
  • 1 tbsps. of boiling water 
  • 2 1/2 cups self-rising flour 
  • 1 1/2 cups superfine sugar 
  • 2 tsps. pumpkin pie spice
  • 4 eggs 
  • 1 1/2 cups of milk 
  • 1 cup (2 sticks) unsalted butter, melted 
  • 2 tsps. vanilla extract 


  • Preheat over to 350F. 
  • Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and Cinnamon Chai Moments in a large bowl and whisk until smooth. 
  • Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. 
  • Invert onto a wire rack and allow to cool for 10 minutes in the pan.
  • Gently lift off the pan and allow to cool completely before serving. 
  • Top with confectioner's sugar if preferred.