Brown Butter Chai Spice Bundt Cake
This Chai Spice Bundt Cake is moist with rich fall chai spice flavor! With rich caramel notes from the browned butter, topped with a salted caramel glaze. This easy bundt cake will be a go to cake recipe for the entire family to enjoy all fall or for the holidays!
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WHY WE LOVE THIS CHAI SPICE BUNDT CAKE
This easy cake is full of chai spice and fall flavors! But what exactly is chai spice?
Chai Spice is a warm fall spice that consists of cinnamon, ginger, nutmeg, cloves and all spice which means it pairs beautifully with caramel flavors. We made our own homemade chai mixture using these spices and combined with brown butter that adds a depth of flavor like nothing else!
What is brown butter? Essentially consist of cooking down the milk fats in butter until they begin to caramelize and form brown speckles known as brown butter that adds deep rich caramel notes to any baking.
The cake is then topped with a delicious salted caramel glaze that balances the flavors in the chai spice cake making this a winning recipe!
For more fall spiced desserts you may want to try Spice Sheet Cake or Pumpkin Spice Latte Cake.
This cake is perfect for the holidays too! Bundt cakes are so easy to make with no decorating required and the sweetened condensed milk combined with the sour cream in the chai cake recipe adds so much moisture that it stays fresh for several days!
This post is sponsored by Eagle Brand Sweetened Condensed Milk, but all opinions are my own.
TIPS FOR MAKING THE PERFECT BROWN BUTTER CHAI SPICE CAKE
- Using a can of Eagle Brand Milk as a replacement for milk gives the cake added moisture and a silky smooth caramel glaze!
- Always use Room Temperature Ingredients- set eggs in a bowl to come to room temperature for 30 minutes before baking. Take the butter to soften for 1 hour.
- Measure Flour Accurately– Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Tips on how to properly measure are on our Instagram Reel videos!
- Make sure your baking soda and baking powder are not expired- they can expire within 4-6 months so I always write the date I open the box. This may impact your cake from rising properly!
BUNDT CAKE BAKING TIMELINE
- Cake can be made 2 weeks in advance. If making the cake more than 2 days before you plan on serving, wrap the cooled cake in plastic wrap then foil and in a freezer ziplock bag. Store flat in the freezer.
- Take the cake out of the freezer the day before you serve and finish with the caramel glaze
- Browned Butter can be made 1 week in advance and stored in an air tight container in the refrigerator. Allow butter to come to room temperature for 1 hour (should be spreadable) before using in the cake.
I hope this recipe can become a staple fall dessert for you and your family to enjoy and create new traditions in the kitchen!
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Happy baking and EAT MORE CAKE!
Brown Butter Chai Spice Bundt Cake
Ingredients
Chai Spice Bundt Cake Recipe
- 1/2 cup unsalted butter room temperature
- 1/2 cup browned butter *see instructions can skip this step and sub for 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar firmly packed
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 1/2 teaspoon chai spice *see chai spice recipe
- 1 teaspoon kosher salt
- 4 large eggs room temperature
- 1/2 can Eagle Brand Sweetened Condensed Milk 7oz can
- 1/2 cup Full-Fat Sour Cream room temperature
- 2 teaspoons vanilla extract
Chai Spice Mix
- 2 tablespoons cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon cardamom
- 2 teaspoons cloves
- 2 teaspoons all-spice
- 2 teaspoons nutmeg
Salted Caramel Glaze
- 1/2 can Eagle Brand Sweetened Condensed Milk
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar firmly packed
- 1/4 cup sifted confectioners sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Instructions
Chai Spice Bundt Cake Directions
- To create the brown butter: In a medium saucepan- melt 1/2 cup butter on medium-high heat. After 2-3 of boiling, foam will begin to form. After another 2-3 minutes, the foam will separate and brown speckles will appear at the bottom of the pan. Swirl the pan a few times to ensure the brown speckles have formed and take the butter off the heat and pour in a medium glass bowl and place in the refrigerator to cool and solidify for 1-2 hours. To speed up the process- place in the freezer for 30 minutes then sit out to come to room temperature. You want the butter to be solidified yet spreadable and softened.
- Preheat the oven to 350°F degrees. Prepare a 10 inch bundt pan by brushing the inside (into all of the nooks and crannies) with 1 tablespoon of melted butter and a pastry brush, then lightly dust the buttered pan with an even layer of flour- dust off excess flour into trash can (not sink).
- In a medium bowl- combine all-purpose flour, chai spice, baking powder, salt and whisk to combine. Set aside
- In a stand mixer fitted with a paddle attachment- beat butter(s) and sugars on medium speed for 2-3 minutes or until light and creamy. Scrape down the sides of the bowl.
- In a medium bowl- combine sour cream, eggs, vanilla, and sweetened condensed milk. Whisk until combined. Add wet mixture to the butter(s) & sugar mixture and mix on medium speed for 1-2 minutes until combined. May look lumpy or curdled but it will come together once you add the flour.
- Add dry ingredients to wet ingredients and mix on low speed for 30 seconds- careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and finish by folding the batter with a spatula.
- Evenly distribute the cake batter into the prepared cake pan and bake for 50-55 min. Or until a toothpick inserted comes out clean.
- Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake. Allow to cool for 30 minutes before serving.
- To prepare the glaze: In a medium saucepan on medium combine the sweetened condensed milk, butter, sugar and salt and bring to a boil. Stirring constantly for 3-5 minutes. Take the saucepan off the heat and add vanilla and confectioners sugar- whisk until smooth. Immediately pour glaze over the bundt cake and serve.
I made this for thanksgiving and it was a huge hit among my family! Candace does an incredible job at creating easy follow directions, I even added a couple granny smith apples and it tasted delicious! I can’t wait to make this again soon.
So much flavor! Light texture. Just delicious!
The bundt pan has to be 10-12 cup??
10 or 12 inch bundt pan. Apologies for the typo!
I made this, and it turned out fabulous! But I made it healthier. All the fat is really unnecessary to get great results! In the cake, I substituted the full fat sour cream with 0% fat fage Greek yogurt, which still offers that tangy relief to the sugar. Instead of 1 cup butter, I kept the 1/2 cup brown butter (but would likely reduce that to 1/4 cup if I make this again), then did 1/2 cup of unsweetened apple sauce. For the caramel, I halved the recipe and it still coated much of the cake. It came out perfect… moist, soft and delicious.
Thank you for the feedback- I’m so glad you were able to make a healthier version successfully!
Hi! I made this cake last night and it was a HIT! OH my goodness! Very flavorful and tasty However, one small change to the recipe instructions.
In step 4 &5 it should say add the butter(s) plural. I had made the brown butter and I had forgotten to put in the batter, because I was so focused on just adding the right ingredients in the correct order.
The cake was a hit!
I’m so glad it was a hit! Thank you for the feedback on the recipe card. Updated 🙂
Huge Thanksgiving hit. Made exactly as written. One of the few cake recipes I will make again. So good!
I’m so glad to hear- thank you for the feedback!