I’ve done it. I’ve found a cake that is great for any occasion. This Chai Cinnamon Swirl Bundt Cake is perfect for that fancy dinner party, a birthday celebration, or even that late-night bite. It’s that good.
This cake was supposed to be for a family dinner in early March that got put on hold due to the whole pandemic. I had bought all of the ingredients and figured why not make it? I had a craving for a cinnamon swirl cake and found inspiration from Sally’s Baking Addiction. I used the same base for the bundt cake and switched up the filling to give it a more cinnamon flavor.
This Chai Cinnamon Swirl Bundt Cake has a little bit of everything. It’s kind of like a pound cake and a mix between a classic sheet cake. It’s light, moist, and rich all at the same time.
For the filling, I combined a whole lot of cinnamon, brown sugar, allspice, and ginger. The spice blend acted like a filling in the bundt and sat in between the two layers of the cake.
I only ran into one issue when making this cake. I had planned to serve it to about 12 people and had a LOT of leftovers. However, I found out that this cake freezes very well! I cut about 3/4th of the cake into separate slices and covered them in plastic wrap. Now anytime I am craving a piece of cake I can simply unwrap a slice and heat it up in the microwave.
Trust me on this one and make this cake! Happy baking!
Chia Cinnamon Swirl Bundt Cake
- 3 cups flour
- 2 and 1/2 teaspoon baking powder
- 1 and 1/2 teaspoon salt
- 1 and 1/2 cup (3 sticks) unsalted butter, softened to room temperature
- 1 cup light or dark brown sugar
- 5 eggs at room temperature
- 1/2 cup full fat sour cream, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup milk, at room temperature
- 3/4 cup light or brown sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 cup confectioners sugar
- 2-3 tablespoons milk
- 1/2 teaspoon salt
- Pregrat the oven to 350° and prepare a 10-inch bundt pan with grease.
- Make the cake. In a medium bowl whisk together the flour, baking powder, and salt. Once combined set the bowl aside. Next, in a large bowl mix together the butter and both the sugars using a hand mix or a stand mix. Mix until the mixture is creamed, about 2-3 minutes.
- In the same bowl, add the eggs, sour cream, and vanilla. Mix until combined. The mixture might look a little loose and lumpy. That's okay!
- Pour the dry ingredients into the wet ingredients, along with the milk. Mix together on a medium speed until the two mixtures come together. The batter will look very thick, but smooth.
- Make the swirl. Combine the spices in a small bowl and set aside.
- In the prepared pan, add half of the batter. Sprinkle the spice mixture evenly in the middle of the batter forming a new layer. Use all of the spices and don't be afraid to add more! Cover the spice mixture with the remaining batter.
- Bake the cake for about 55-65 minutes. A toothpick will come out clean when the cake is done. Let the cake cool in the pan for about 2 hours. Once the cake is completely cool, invert the cake onto a wire rack. If the cake seems stuck, run a knife around the base of the cake to give it a little push.
- Once the cake is cool, add the drizzle. The drizzle can be made ahead and can be added on to the cake right before serving.
- Make the drizzle. In a small bowl, add the confectioners' sugar, milk, and vanilla. Slowly stir until the drizzle reaches the desired thickness. Add more milk if needed.
This recipe was inspired by Sally’s Baking Addiction.