This is a POUND cake in the shape of a bundt cake. It’s moist, delicious and heavy. This is not a light cake. As long as you know that, everything will be fine.
By Deena Wachtel

I’ve been indulging in CBTL Vanilla Chai Tea Latte’s lately.

I say “indulge” because I made the mistake of reading the ingredients of the vanilla powder that makes the latte so damn delicious. I’ve limited my lattes to only twice a week.

But that doesn’t mean that I haven’t been craving that spicy mix to Chai Tea and the sweetness of Vanilla on a daily basis.

So, when I saw a Vanilla Chai Tea bundt cake recipe, I jumped at the chance to make it. And, it was DELISH!!! Really. This cake was a hit at a breakfast farewell party that I threw a few weeks ago.

Vanilla Chai Bundt Cake

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Author: Deena Wachtel
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x

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Description

This Vanilla Chai Bundt Cake is a rich and moist pound cake infused with the warm spices of chai tea and the sweetness of vanilla, perfect for a cozy gathering.

Ingredients

Units Scale

1 cup skim milk
6 chai tea bags
1 cup butter, softened
2 cups sugar
4 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking. Set aside.
In a small saucepan, scald the milk over medium heat until bubbles form around the edges. Remove from heat and add the chai tea bags. Let them steep for 5 minutes, then remove the tea bags and set the milk aside to cool.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and the cooled chai-infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Notes

This cake is dense and moist, making it perfect for a breakfast or brunch gathering. It pairs well with a cup of coffee or tea. Store leftovers in an airtight container at room temperature for up to 3 days. You can substitute whole milk for skim milk if desired.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: American