Irresistible Chai-Spiced Pumpkin Bundt Cake Recipe

The comforting aroma of chai spice swirling together with the earthy sweetness of pumpkin—it’s the kind of scent that instantly makes your home feel like fall. This irresistible chai-spiced pumpkin bundt cake with vanilla glaze is pure seasonal magic. I first whipped up this recipe on a chilly autumn afternoon, inspired by my love for warm chai lattes and the nostalgia of pumpkin pie. Let me tell you, the result was so good it’s now a staple in my baking rotation.

What makes this cake truly special is the balance of flavors. The gentle spice of cinnamon, cardamom, and nutmeg perfectly complements the pumpkin’s natural sweetness, while the vanilla glaze adds just the right amount of creamy indulgence. Whether you’re hosting a festive gathering, baking for a cozy night in, or simply craving something that feels like a warm hug, this recipe is for you.

Chai-spiced pumpkin bundt cake isn’t just delicious—it’s also packed with wholesome ingredients like pumpkin puree and warming spices that make you feel good about indulging. Plus, it’s impressively easy to prepare, even if you’re not a seasoned baker. Get ready to fall in love with your new favorite cake!

Why You’ll Love This Recipe

• Perfect Fall Flavor: The chai spice blend paired with pumpkin is like autumn on a plate—cozy, comforting, and fragrant.
• Simple Ingredients: You likely have most of the items in your pantry already—no need for anything fancy.
• Great for Any Occasion: This cake is perfect for Thanksgiving, potlucks, or just a cozy dessert after dinner.
• Moist and Tender: Thanks to the pumpkin puree, this bundt cake is incredibly soft and never dry.
• Easy to Make: No complicated techniques here—just mix, bake, and glaze!
• Visually Stunning: The bundt shape and glossy vanilla glaze make it look like a bakery masterpiece.

What sets this recipe apart is how the chai spices elevate the pumpkin’s natural richness. Every bite is layered with warmth and depth, making it impossible to stop at just one slice. And that vanilla glaze? It’s the perfect finishing touch, adding a silky sweetness that ties everything together beautifully.

Trust me, this cake will be the star of your dessert table—and might even steal the spotlight from the pumpkin pie!

What Ingredients You Will Need

This recipe uses wholesome ingredients to create a dessert that’s as comforting as it is flavorful. Here’s what you’ll need:

• For the Cake:
• 2 ½ cups (310g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• ¾ cup (180ml) vegetable oil
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) buttermilk
• For the Vanilla Glaze:
• 1 cup (120g) powdered sugar
• 2 tablespoons (30ml) milk (use more for thinner glaze)
• 1 teaspoon vanilla extract

Feel free to swap out the buttermilk for a dairy-free alternative like almond or oat milk with a splash of lemon juice. You can also adjust the spice levels to suit your taste!

Equipment Needed

Here’s what you’ll need to bake this gorgeous bundt cake:

• Bundt pan (10-12 cup capacity)
• Large mixing bowls
• Whisk
• Rubber spatula
• Electric mixer (optional, but helpful for smoother batter)
• Wire rack for cooling
• Sifter (for the powdered sugar glaze)

If you don’t have a bundt pan, you can use a regular round cake pan or loaf pans—just adjust the baking time accordingly.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray and dust it lightly with flour.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, and ginger until well combined.
3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
5. Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should feel springy to the touch.
7. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
8. While the cake cools, prepare the glaze: sift the powdered sugar into a bowl, then whisk in the milk and vanilla extract until smooth.
9. Drizzle the glaze over the cooled cake, letting it drip naturally down the sides. Slice and serve!

Cooking Tips & Techniques

• Use fresh spices: If your cinnamon or cardamom has been sitting in the pantry for years, it may not pack the same punch.
• Don’t skip greasing the bundt pan! Any missed spots can lead to the cake sticking and breaking apart.
• Let the cake cool completely before glazing—it’ll help the glaze set nicely without running off.
• Mix the batter gently: Overmixing can lead to a dense cake, so fold the ingredients until they’re just combined.
• Test for doneness: Every oven is different, so start checking at 50 minutes to avoid overbaking.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking mix.
• Dairy-Free: Use almond milk or coconut milk in place of buttermilk, and ensure your glaze ingredients are dairy-free.
• Extra Spice: Add a pinch of ground cloves for even more warmth.
• Chocolate Pumpkin: Mix in ½ cup of semi-sweet chocolate chips to the batter for a chocolatey twist.
• Nutty Variation: Fold in ½ cup of chopped pecans or walnuts for added texture.

Personally, I love adding a sprinkle of chai-spiced sugar to the glaze for extra flavor—it’s a small touch that makes a big difference.

Serving & Storage Suggestions

Serve this chai-spiced pumpkin bundt cake slightly warm or at room temperature. Pair it with a cup of chai tea or coffee for a perfect cozy treat.

Leftovers can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To thaw, leave it on the counter overnight and reheat slices in the microwave for 10-15 seconds.

Nutritional Information & Benefits

Each slice of this bundt cake is approximately:

• Calories: 300
• Protein: 4g
• Carbohydrates: 45g
• Fats: 12g

Pumpkin is rich in vitamins A and C, while the chai spices like cinnamon and cardamom offer anti-inflammatory properties. With no overly processed ingredients, this dessert is indulgent yet wholesome!

Conclusion

This irresistible chai-spiced pumpkin bundt cake with vanilla glaze is everything you want in a fall dessert—warm, fragrant, and oh-so-delicious. It’s a recipe that’s easy to make, looks stunning on the table, and brings people together over shared slices of happiness.

If you try this recipe, I’d love to hear your thoughts! Share your photos, tweaks, or any questions you have in the comments below. Baking is all about making memories, and I hope this cake becomes part of yours.

Now, go preheat your oven—it’s time to bake something magical!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can! Just roast and puree fresh pumpkin, ensuring a smooth texture before using it in the recipe.

What if I don’t have a bundt pan?

You can use two loaf pans or a round cake pan instead; adjust the baking time and check for doneness early.

Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and glaze it right before serving for the freshest presentation.

How do I prevent the bundt cake from sticking?

Grease the pan thoroughly and dust with flour, or use a baking spray with flour included.

Can I freeze this cake?

Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight on the counter before serving.

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