Chai Bundt Cake with Maple Syrup Frosting

Faigy Murray Faigy Murray
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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

1h 12
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

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.

About the Voice of Lakewood

Tips:

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

Notes:
Freeze the cooled cake for up to 3 months. Thaw in its wrapping at room temperature. If desired, apply frosting after thawing.

Variations:

 

- 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!

 

Description:

www.thevoiceoflakewood.com
(732) 901-5746

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1 Comment

Esther •

Maybe I did something wrong but the cake came out tasting pretty bad and had a hard sponge consistency. Oh well…