Soft, buttery, and perfectly spiced chai cinnamon swirl Bundt cake is delicious for dessert, brunch, or with your afternoon coffee. Add a generous drizzle of brown butter icing and this cake soars to new heights. It’s a giant cake, for sure, so invite a bunch of friends and family over to help gobble it up.
We can say with 100% confidence this chai cinnamon swirl Bundt cake is a recipe you must try, especially in the fall season. It’s truly perfect—we tested it at least half a dozen times! Do you know how much butter that is?! Perhaps it was a little determination, maybe a degree of perfectionism, but we think we’ll describe it as a serious commitment to all things cinnamon swirl. Speaking of cinnamon swirl…cinnamon swirl quick bread? Cinnamon swirl banana bread? Talk about commitment to cinnamon swirl!
And do you know what’s better than a cinnamon swirl? One including chai spices. You’ll fall in love with the chai-spiced flavor.
Chai Spiced Cinnamon Swirl Bundt Cake
- Texture: This chai Bundt cake is thick, soft, and moist with a tight crumb. It’s not quite as dense as this cream cheese pound cake, but not as light and airy as white cake. Nestled somewhere in between!
- Flavor: There’s tons of buttery and brown sugar goodness, all swirled with chai-spice and topped with a gorgeous brown butter icing. Your taste buds will thank you.
- Ease: This is a big crowd-pleasing cake that’s much easier than expected. Plus, there’s no crazy assembly or decoration required. There are so many reasons why this is one of our favorite fall cake recipes!
- Time: The total time is over 5 hours and most of that time is waiting for the Bundt cake to cool.
Recipe Testing: What Works & What Doesn’t
Bundt Cake Pan
I generally use the same Bundt cake pan because I love it. Even though it’s nonstick, I always generously grease it just to be safe. (Bundt cakes are notorious for sticking no matter what!) Bundt cakes always release very easily and the shape is just so lovely. I also have and recommend this Bundt cake pan too.
Chai Spiced Cinnamon Swirl Bundt Cake Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, and granulated sugar together until creamed, about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok—it will come together when you add the dry ingredients.
- Pour the dry ingredients into the wet ingredients, add the milk, and beat on medium speed it all until the batter is completely combined. Batter is thick, yet silky.
- Mix the swirl ingredients together in a medium bowl.
- Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the swirl ingredients evenly on top—it will be a thick layer of swirl! Cover evenly with remaining cake batter.
- Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow to cool completely.
- Try vanilla icing, the brown butter icing used on peach Bundt cake, the brown sugar icing used on pumpkin donuts, the maple icing used on banana scones, or homemade salted caramel.. Drizzle icing over cake before slicing and serving.
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
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