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.
Print
Vanilla Chai Bundt Cake
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
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
- 1 cup (240 ml) skim milk
- 6 chai tea bags
- 1 cup (240 ml) butter, softened
- 2 cups (480 ml) sugar
- 4 large eggs
- 2 cups (480 ml) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp 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
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 250
- Fat: 15
- Carbohydrates: 50
- Fiber: 1
- Protein: 5
- Cholesterol: 100
If You Liked This Recipe, You’ll Love These
- Vanilla Twinkie Bundt Cake
- Spiced Buttermilk Bundt Cake
- Malted Vanilla Cake with Cardamom and White Chocolate Glaze
- Spice Cake with Orange-Vanilla Frosting and Cranberries
Frequently Asked Questions
How does the chai tea flavor actually get into the cake?
The recipe steeps 6 chai tea bags in 1 cup of scalded skim milk for 5 minutes, then removes the bags and uses the spiced milk as the liquid in the batter; this infuses the chai flavor throughout the crumb of the cake.
The article says this is a pound cake baked in a bundt pan — what does that mean for texture?
The article is emphatic: “This is a POUND cake in the shape of a bundt cake. It’s moist, delicious and heavy. This is not a light cake.” Expect a dense, rich crumb rather than the airy texture of a typical layer cake — the notes describe it as perfect for a breakfast or brunch gathering.
Can I use whole milk instead of skim milk?
Yes — the notes explicitly say you can substitute whole milk for skim milk; it will add a slightly richer flavor, though the texture will be similar given the large amount of butter already in the batter.
Do you use all-purpose flour?