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Vanilla Chai Bundt Cake

If you are looking for a dessert perfect for a cold winter afternoon, this Vanilla Chai Bundt Cake is it!
Recipe and photo submitted by the Seaside Baker

45-50 minutes


  • 1 cup hot milk
  • 3 Bigelow Vanilla Chai Tea Bags
  • 1 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon coriander
For glaze:
  • 1/4 cup hot milk
  • 1 Bigelow Vanilla Chai Tea bags
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 to 2 1/2 cups powdered sugar
  • Cinnamon for sprinkling.


Preheat oven to 350 degrees.

Generously spray 9-10 cup bundt cake pan with non-stick cooking spray.

Steep 3 Bigelow Vanilla Chai tea bags in hot milk for 5-10 minutes, set aside.

Beat butter and sugar until light and fluffy.  Add eggs, one at a time, throughly mixing before each addition.

Combine flour, salt, baking powder, baking soda, and spices in a bowl.

Remove tea bags from milk.

Alternatively and gradually add flour and milk into the butter/egg mixture and mix until just combined.  Pour batter into pan and tap gently to remove air bubbles.

Bake at 350 degrees for 45-50 minutes or until a knife is inserted and comes out clean.

Cool in pan for 5 minutes the invert onto a cooling rack to cool completely.

To make the glaze, steep one Bigelow Vanilla Chai tea bag in hot milk for 3-5 minutes then remove tea bag.

Beat butter, powdered sugar, vanilla, and milk until smooth.

Pour glaze over cooled cake.

Sprinkle with cinnamon (optional).

Slice and serve.

May we suggest English Teatime Case of 6 boxes - total of 120 teabags to pair with this recipe?
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