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Irresistible Chai-Spiced Pumpkin Bundt Cake

chai-spiced pumpkin bundt cake - featured image
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This chai-spiced pumpkin bundt cake with vanilla glaze is a warm, fragrant, and delicious fall dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 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
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) milk (use more for thinner glaze)
  • 1 teaspoon vanilla extract

Instructions

  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!

Notes

[‘Use fresh spices for maximum flavor.’, ‘Grease the bundt pan thoroughly to prevent sticking.’, ‘Let the cake cool completely before glazing to ensure the glaze sets nicely.’, ‘Avoid overmixing the batter to keep the cake tender.’, ‘Start checking for doneness at 50 minutes to avoid overbaking.’]

Nutrition

Keywords: chai spice, pumpkin bundt cake, vanilla glaze, fall dessert, easy baking

Find it online: https://tomyumy.com/irresistible-chai-spiced-pumpkin-bundt-cake-recipe/