Best 2 Chai Spiced Honey Bundt Cakes Recipes

Indulge in a symphony of flavors with our delectable Chai Spiced Honey Bundt Cakes, a culinary masterpiece that combines the warmth of chai spices with the sweetness of honey. These moist and fluffy cakes are a perfect blend of flavors and textures, sure to tantalize your taste buds and leave you craving more. Embark on a culinary journey as we explore two irresistible recipes: a classic Chai Spiced Honey Bundt Cake and an Orange-Scented Chai Spiced Honey Bundt Cake. Both recipes offer a unique twist on the traditional bundt cake, ensuring an unforgettable taste experience. Let's dive into the world of flavors and create these delightful treats together!

Check out the recipes below so you can choose the best recipe for yourself!

SPICED CHAI BUNDT CAKE

Spiced Chai Bundt Cake image

I do love a good Bundt cake-they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai tea leaves and pumpkin pie spice.

Provided by Donna Hay

Categories Cake Tea Dessert Bake Kid-Friendly Quick & Easy Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 8-10 servings

Number Of Ingredients 9

Ingredients

1 tablespoon loose chai
2 tablespoons boiling water
2 1/2 cups self-rising flour
1 1/2 cups superfine sugar
2 teaspoons pumpkin pie spice
4 eggs
1 1/2 cups milk
1 cup (2 sticks) unsalted butter, melted
2 teaspoons vanilla extract

Steps:

Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.

CHAI-SPICED HONEY BUNDT CAKES

Chai-Spiced Honey Bundt Cakes image

This comes from the september 2004 issue of Bon Appetit magazine. I love chai tea, so this sounds absolutely delicious! NOTE: these can also be made in large muffin pans, as well. Any leftover syrup can be used as syrup for pancakes or waffles. Both the cakes and the syrup can be made a day ahead and reheated briefly before serving if preferred.

Provided by the_cookie_lady

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups packed golden brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups hot water
1 cup instant chai tea
1/2 cup honey
1/2 cup unsalted butter, melted
1/2 cup buttermilk, room temperature
2 large eggs
1 large egg yolk
2 cups packed golden brown sugar
2 cups water
3/4 cup dark corn syrup
1 1/2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Steps:

For the cakes:.
Preheat oven to 350 degrees farenheit. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl.
Whisk hot water and chai tea powder together in another large bowl to blend. Whisk remaining ingredients into the chai mixture to blend.
Stir chai mixture into flour mixture until just blended. Divide batter among prepared pans (about 1/2 c batter per cake mold).
Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes.
Serve with a scoop of vanilla ice cream and drizzle with spiced syrup.
For Spiced Syrup:.
Stir all ingredients together in a heavy large deep saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer reads 220 degrees farenheit, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on pan size). Strain syrup into medium bowl. Cool to room temperature.

Nutrition Facts : Calories 446, Fat 9.2, SaturatedFat 5.3, Cholesterol 73.5, Sodium 381.7, Carbohydrate 89.5, Fiber 0.8, Sugar 58.5, Protein 4.4

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure your butter and eggs are at room temperature before you start baking.
Cream the butter and sugar together until light and fluffy.
Gradually add the eggs, one at a time, beating well after each addition.
Sift the flour and baking powder together before adding them to the batter.
Mix in the chai spices and honey until well combined.
Pour the batter into the prepared bundt pan and bake according to the recipe instructions.
Let the cake cool completely in the pan before inverting it onto a serving plate.
Dust with powdered sugar or drizzle with honey glaze before serving.

Conclusion:

This chai-spiced honey bundt cake is a delicious and easy-to-make recipe that is perfect for any occasion. With its moist texture, sweet honey flavor, and warm chai spices, this cake is sure to be a hit with everyone who tries it. So next time you're in the mood for a special treat, give this recipe a try. You won't be disappointed!