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Chai Bundt Cake with Maple Syrup Frosting


When I first heard about the flavor chai, I thought it was some ancient Asian flavor. Then I saw it all over coffee shops and tea bags. I had a chai latte and I loved it. Chai is so amazing, it’s like eating a hug! And the flavor and texture of this cake are simply incredible.   Yield: 1 Bundt cake


Prepare the Chai Bundt Cake with Maple Syrup Frosting

1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, mix the eggs, sugar, oil, milk, and vanilla using a whisk or wooden spoon.
3. Add flour and baking powder and mix.
4. In a bowl, combine all chai ingredients.
5. Add chai spice to batter and mix well.
6. Grease a Bundt pan well. Pour batter into pan.
7. Bake for 45–50 minutes.
8. In a bowl, mix frosting ingredients (a whisk yields the smoothest texture). If frosting is too thick, you can thin it out by adding one teaspoon hot water at a time.


Save any leftover chai mixture in a small container for use in future baking or as a delicious addition to hot coffee.



– If you are unable to get hold of the chai mixture spices, you can substitute two tablespoons cinnamon or Union Apple Crisp blend.


– Add 1/2 cup pareve sour cream to the batter. It makes the cake absolutely divine!


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