Easy Chai Tea Bundt Cake (video)
An easy and aromatic bundt cake recipe that’s perfect for fall baking! My chai tea cake is packed with incredible flavor and aroma! This easy cake recipe is made with chai tea and white chocolate, then topped with a creamy chai tea custard for even more flavor. This cake is so moist and delicate, it simply melts in your mouth! Enjoy it in the morning with a coffee, tea or a chai latte!
Watch My Bundt Cake Video Tutorial!
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Using Chai Tea in Baking
Chai tea lattes have been one of my favorites since college! I used to get one almost every day between classes; and I still enjoy them today! I love the spicy and warming flavor of the tea – it’s perfect for chilly fall and winter days! This chai tea cake recipe is packed with that amazing spicy and warming flavor of my favorite latte! I add the chai tea concentrate directly into the cake batter for the most flavor. And I also make a chai tea custard to go with the cake. The custard is a must! It’s so creamy and adds a bit more sweetness to the cake.
Making Your Own Chai Tea Concentrate
If you can’t find chai tea concentrate at your grocery store, or just want to make your own, it’s easy! You’ll need: loose leaf chai tea, water and sugar.
- Add about 1/4 cup loose leaf chai tea and 1/4 cup sugar to a small sauce pot containing 2 cups of water.
- Bring the water to a boil, then remove from heat. Allow the tea to steep for 10 minutes, then strain the tea through a fine mesh sieve.
- Allow the tea to cool before using in the recipe.
How to Make a Chai Tea Bundt Cake
Here’s how to make this easy and aromatic bundt cake!
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Preheat the oven to 350F. Spray the sides of a 9-inch bundt pan with a baking spray, or butter and flour the pan very well.
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In a large mixing bowl, combine the softened butter and melted white chocolate. Use a mixer or a whisk to cream the butter and chocolate together for a few minutes, until fluffy. Add the eggs and vanilla and mix again for 2 to 3 minutes. Pour in the milk and chai tea concentrate, but do not stir yet.
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In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then mix for about a minute, just until the flour is incorporated. Spoon the batter into the prepared pan.
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Bake the Bundt cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
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While the cake is cooling and baking, prepare the optional chai tea custard that pairs so well with the cake!
- For removing the cake out of the pan, invert a cake stand on top of the pan, then flip over and remove the pan. Drizzle the chai tea custard over the cake and serve with extra custard on the side. If not serving right away, keep the cake stored at room temperature without the custard and well covered.
The Secret To The Best Bundt Cake Recipe!
I love making bundt cakes and there’s a little secret to making the best, most moist and delicate bundt cake! It’s butter and chocolate! The combination of butter and melted chocolate makes the cake very soft and the white chocolate used in this recipe doesn’t affect the flavor. I also use a little more butter than I use for some of my other cake recipes, which makes the cake buttery and even more delicious!
More Recipes!
Want more bundt cake recipes? Check out some of my other easy cake recipes you’re sure to enjoy!
- ‘Marbled Chocolate Bundt Cake’ – with dark and white chocolate cake batter!
- ‘Pineapple Bundt Cake’ – delicate pineapple cake with whipped cream frosting!
- Blueberry Lemon Bundt Cake – with loads of berries and lemon zest!
- Honey Cherry Cake – simple cherry honey cake with whipped cream and fresh cherries!
- Lemon Pound Cake – super easy, delicious and extra lemony cake with lemon glaze; perfect with a cup of coffee!
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Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This simple, non-stick bundt pan is perfect for this recipe!
- It’s really important to use a baking spray with flour to ensure the bundt cake comes out of the pan cleanly.
- You can get the chai tea concentrate online, too!
Chai Tea Bundt Cake Recipe (video)
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup white chocolate chips, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup chai tea concentrate
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/4 tsp salt
For Custard:
- 2 large egg yolks
- 1/4 cup sugar
- 3/4 cup milk
- 3/4 cup chai tea concentrate
- 2 tbsp cornstarch
- 1/4 cup unsalted butter
Instructions
For Chai Tea Cake:
- Preheat the oven to 350F. Spray the sides of a 9-inch bundt pan with a baking spray, or butter and flour the pan very well.
- In a large mixing bowl, combine the softened butter and melted white chocolate. Use a mixer or a whisk to cream the butter and chocolate together for a few minutes, until fluffy. Add the eggs and vanilla and mix again for 2 to 3 minutes. Pour in the milk and chai tea concentrate, but do not stir yet.
- In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then mix for about a minute, just until the flour is incorporated. Spoon the batter into the prepared pan. Bake the bundt cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
For Chai Tea Custard:
- Meanwhile, prepare the chai tea custard. In a measuring cup, combine the milk, chai tea concentrate and the cornstarch. Whisk for a minute until the cornstarch is mixed in. In a small bowl, whisk together the egg yolks and sugar for a few minutes, until creamy. Add the chai tea and milk mixture and whisk again.
- Pour the resulting mixture into a saucepan and heat over low-medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes. The custard needs to thicken and hold its shape on the back of a spoon. Remove the custard from heat and whisk in the butter. Once the butter is completely melted, cover the pan with a lid and allow the custard to cool.
- For removing the cake out of the pan, invert a cake stand on top of the pan, then flip over and remove the pan. Drizzle the custard over the cake and serve with extra custard on the side. If not serving right away, keep the cake stored at room temperature without the custard and well covered.
Hey Tatyana
I was wondering if i could use chai tea “latte” instead of chai tea “concentrate” but i was wondering if i would need to add milk to it (since its not a concentrate)
Thank you