Chai Bundt Cake with Maple Caramel Glaze

This Chai Spice Bundt Cake with Maple Caramel Glaze is moist with warm fall chai spice flavor! With rich caramel notes from the browned butter, topped with a salted caramel and maple 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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TELL ME ABOUT THIS CHAI SPICE BUNDT CAKE WITH MAPLE CARAMEL GLAZE

This easy chai bundt cake recipe is rich with warm chai spice flavors and is baked in a bundt pan. Because the cake is dense, a bundt pan is required to prevent the cake from sinking. Bundt pans come with different designs and can make a really beautiful display for holiday brunch or dessert!

This bundt cake has a moist yet dense texture and pairs well with morning coffee. The caramel maple glaze frosting adds just a hint of sweetness and the flavors compliment the chai spices perfectly.

WHAT 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. Combining it with brown butter adds a depth of flavor like nothing you’ve tasted before! Making the browned butter is 1,0000% worth the extra step.

WHAT IS BROWNED BUTTER?

Browned butter is butter that is cooked down and the milk fats begin to caramelize and form brown speckles known as brown butter. It adds rich caramel notes to any baking.

It does require planning this recipe a few hours ahead of time. Once the butter is melted, it needs 45 minutes- 1 hour to come back to room temperature and re-solidify so that it can be creamed with the sugars.

This cake is perfect for the holidays too! Bundt cakes are so easy to make with no decorating required and the delicious salted caramel glaze 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 or Apple Pie Cookies.

TIPS FOR MAKING THE PERFECT BROWNED BUTTER CHAI SPICE CAKE

1. You can find chai spice by ordering ahead of time online but I find it more cost effective and easier to make from scratch in a big batch! I love using it in oatmeal, yogurt and in coffee.
2. Always use Room Temperature Ingredients– set butter, eggs, sour cream and milk to come to room temperature for 30 minutes before baking. Take the butter to soften for 1 hour. And plan on making the browned butter 1 hour before you plan on starting to bake.
3. 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!
4. 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!
5. I used the Caramel Sauce and Maple Syrup from Stonewall Kitchen in this recipe but you can use any that you like or you can make homemade caramel sauce.

WHAT INGREDIENTS DO I NEED TO MAKE CHAI SPICE BUNDT CAKE?

Make sure you add these ingredients to your grocery list!

• All-purpose flour
• Brown Sugar
• White Sugar
• Eggs
• Whole Milk
• Unsalted Butter
• Sour Cream
• Chai Spice
• Baking Powder

Ingredients to make the Caramel Maple Frosting:

• Caramel Sauce- we have a super easy caramel sauce recipe, if you want to make that from scratch!
• Maple Syrup
• Confectioners Sugar

HOW DO I MAKE CHAI BUNDT CAKE WITH CARAMEL MAPLE GLAZE?

• To make 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 9 inch or 10 inch bundt pan by brushing the inside (into all of the nooks and crannies) with 1 tablespoon of melted butter or vegetable shortening or oil and a pastry brush or paper towel, 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 3-4 minutes or until light and creamy. Scrape down the sides of the bowl.
• In a medium measuring cup- combine sour cream, eggs, and 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.

• Add half of the cake batter into the prepared cake pan, drizzle with caramel sauce and using a knife or toothpick, swirl the caramel sauce into the batter. Repeat this step using the remainder cake batter. 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: whisk the confectioners sugar with caramel sauce and maple syrup until you reach your desired level of sweetness.

HOW CAN I PREVENT THE CAKE FROM STICKING TO THE BUNDT PAN?

Tip 1: The key to preventing the cake from sticking to the pan is by brushing the inside (into all of the nooks and crannies) with 1 tablespoon of melted butter, vegetable shortening or oil by using a pastry brush or paper towel, then lightly dust the greased pan with an even layer of flour. Dust off excess flour into the garbage.

Tip 2: Do not, and I repeat, DO NOT invert your cake pan right after it comes out of the oven. Place the cake pan on a cooling rack for 10-15 minutes to cool in the pan. Then flip the cake pan over and your cake will easily come out!

CAN I MAKE THIS CHAI BUNDT CAKE AHEAD OF TIME?

Absolutely! In fact, I almost always make my cakes weeks and months in advance. Follow the baking timeline below:

Browned Butter: the browned butter can be prepared and stored in the refrigerator in advance.

Cake: the cake should be served and enjoyed within 3 days of baking for optimal freshness. Store in an airtight container or wrap individual pieces in cling wrap and freeze. Or you can bake and freeze the cake up to 3 months in advance.

HOW SHOULD I STORE AND FREEZE MY BUNDT CAKE?

The cake can also be baked 24 hours before serving or it can be made up to 3 months in advance and place in the freezer. Before freezing, wrap in cling/plastic wrap twice and then wrap in foil and place in a freezer bag. This will prevent the cake from freezer burn.

If you are serving the cake from frozen, take the cake out of the freezer 24 hours before you plan on serving. Make the glaze and pour over the cake once its fully thawed.

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!