Chai Spiced Cinnamon Swirl Bundt Cake

Soft, buttery, and perfectly spiced chai cinnamon swirl Bundt cake is delicious for dessert, brunch, or with your afternoon coffee. Add a generous drizzle of brown butter icing and this cake soars to new heights. It’s a giant cake, for sure, so invite a bunch of friends and family over to help gobble it up.

Ingredients

3 cups (375g) all-purpose flour (spooned & leveled)

2 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons salt

1 and 1/2 cups (340g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

5 large eggs, at room temperature

1/2 cup (120g) full fat sour cream, at room temperature

2 teaspoons pure vanilla extract

3/4 cup (180ml) milk, at room temperature

optional for topping: vanilla icing (see Note)

Chai Cinnamon Swirl

3/4 cup (150g) packed light or dark brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

1/2 teaspoon ground allspice