Chai Spiced Honey Bundt Cakes Recipe

Indulge in the warm, comforting flavors of fall with these delicious Chai Spiced Honey Bundt Cakes! Adapted from a Bon Appetit classic (September 2004), this recipe combines the aromatic spice of chai tea with the sweetness of honey for a truly unforgettable treat. Perfect for brunch, afternoon tea, or a special occasion, these mini bundt cakes are also easily made as muffins. Make the cakes and syrup ahead of time for effortless entertaining – simply reheat before serving! Drizzle with the luscious spiced syrup and top with a scoop of vanilla ice cream for the ultimate indulgence.

Prep Time 20 mins
Cook Time 60 mins
Calories 446 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Chai Spiced Honey Bundt Cakes 49

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chai Spiced Honey Bundt Cakes

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How to Make Chai Spiced Honey Bundt Cakes

  1. Preheat oven to 350°F (175°C). Grease and flour two 6-cup mini bundt pans.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking soda, and ½ teaspoon salt.
  3. In a separate bowl, whisk together 1 cup boiling water and 2 tablespoons chai tea powder until smooth.
  4. Add ½ cup honey, ½ cup unsalted butter (melted), 2 large eggs, and 1 teaspoon vanilla extract to the chai mixture. Whisk until well combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared mini bundt pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Invert the cakes onto a wire rack and let cool for 10 minutes before serving.
  9. While the cakes are baking, prepare the spiced syrup:
  10. In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ½ cup water, ¼ cup honey, 1 tablespoon chai tea powder, and a pinch of ground cinnamon.
  11. Cook over medium-low heat, stirring until the sugar dissolves.
  12. Increase the heat to high and bring to a boil. Attach a candy thermometer and cook until it reaches 220°F (104°C), about 12 minutes, swirling occasionally and brushing down the sides with a wet pastry brush to prevent crystallization.
  13. Remove from heat and strain the syrup through a fine-mesh sieve into a bowl. Let cool completely.
  14. Serve the chai spiced honey bundt cakes warm, drizzled with the spiced syrup and topped with a scoop of vanilla ice cream.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

233g

Fat

26g

Carbs

29g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Low Protein Healthy Desserts Cakes Dietary Low In Something