An easy and aromatic cake recipe that’s perfect for fall baking! My Chai Tea Bundt 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!
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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 bundt cake recipe is packed with that amazing spicy and warming flavor of my favorite latte! I add 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.
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.
The Secret To The Best Bundt Cake!
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!
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Want more bundt cake recipes? Try some of my favorites, like this ‘Marbled Chocolate Bundt Cake’
Or, this fun and delicious ‘Pineapple Bundt Cake’ with whipped cream!