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Spiced Chai Pumpkin Bundt Cake

This Spiced Chai Pumpkin Bundt Cake combines rich pumpkin flavor with aromatic chai spices for a comforting and delightful dessert, perfect for gatherings or cozy evenings at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Seasonal
Calories: 2400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups flour
  • 2 tsp chai spice blend
  • 1 tsp cinnamon
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 15 oz pumpkin puree Use 100% pure pumpkin puree.
  • 1.5 cups sugar White sugar can be substituted with brown sugar.
  • 3 large eggs
  • 1 cup vegetable oil Can be substituted with melted coconut oil.
Glaze
  • 1 cup powdered sugar For the glaze.
  • 3 tbsp milk Can be replaced with almond milk or oat milk for a non-dairy option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
Mix Dry Ingredients
  1. In a large bowl, whisk together flour, chai spice blend, cinnamon, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients
  1. In a separate bowl, combine pumpkin puree, sugar, eggs, and vegetable oil. Beat until smooth and creamy.
Combine Mixtures
  1. Pour the wet mixture into the dry ingredients and gently fold until just combined.
Bake
  1. Pour the batter into the prepared bundt pan and bake for 55-60 minutes, or until a toothpick comes out clean.
Cool and Glaze
  1. Let the cake cool for about 15 minutes in the pan, then invert it onto a plate. Whisk together powdered sugar and milk for the glaze and drizzle over the cooled cake.

Notes

This cake pairs beautifully with chai tea or vanilla ice cream. Store leftovers in an airtight container for up to 5 days.