Ginger Chai Glazed Bundt Cake Recipe

Name: Ginger Chai Glazed Bundt Cake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 2 teaspoons baking powder; ½ teaspoon salt; Unsalted Butter; 1 ¾ cups granulated sugar; 4 large eggs; Chai Concentrate; 2 cups powdered sugar; Cinnamon; Ginger; Black Pepper; Crystallized ginger to taste (optional)

Indulge in the warm, comforting flavors of fall with this exquisite Ginger Chai Glazed Bundt Cake! This recipe combines the aromatic spice of chai tea with the delightful zing of crystallized ginger, creating a truly unforgettable dessert. Customize your spice level with fresh cardamom and black pepper for an authentic Indian chai experience. Using your favorite chai concentrate simplifies the process, making this beautiful cake surprisingly easy to bake.

Prep Time 20 mins

Cook Time 65 mins

Calories 404.7 kcal

Protein 9g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ginger Chai Glazed Bundt Cake

All Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
Unsalted Butter
1 ¾ cups granulated sugar
4 large eggs
Chai Concentrate
2 cups powdered sugar
Cinnamon
Ginger
Black Pepper
Crystallized ginger to taste (optional)

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How to Make Ginger Chai Glazed Bundt Cake

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, combine 1 cup chai concentrate and 1 cup milk.
Gradually add the dry ingredients and the chai mixture to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared bundt pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 20-30 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the glaze: In a medium bowl, whisk together 2 cups powdered sugar, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cardamom (optional), a pinch of black pepper (optional), and 2-4 tablespoons chai concentrate, adding the chai concentrate 1 tablespoon at a time until desired consistency is reached. The glaze should be thick but pourable.
Once the cake is completely cool, place it on a wire rack set over a baking sheet. Pour the glaze evenly over the cake, letting it drip down the sides.
Gently spread any excess glaze on top of the cake using an offset spatula.
Press crystallized ginger pieces onto the glaze while it's still wet, if desired.
Let the glaze set completely before serving. Enjoy!