Name: Chai Spiced Cinnamon Swirl Bundt Cake That You'll Love
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ¼ cups granulated sugar; ½ cup unsalted butter, softened; ½ cup vegetable oil; 4 large eggs; 1 cup whole milk; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon vanilla extract; 2 teaspoons ground cinnamon; 1 teaspoon ground cardamom; 1 teaspoon ground ginger; ½ teaspoon ground cloves; ½ teaspoon ground nutmeg; ½ teaspoon salt; ½ cup light brown sugar (for swirl)

I Have to Tell You About This Cake

You know how some days the only thing that keeps you going is the promise of something sweet at the end? That’s me, usually a Tuesday, typically raining, only three socks found in the laundry. So, let me introduce you to my secret pick-me-up: the Chai Spiced Cinnamon Swirl Bundt Cake. The first time I made this, I accidentally used twice as much cinnamon (blame the true crime podcast), and you know what? It turned out incredible. Now I sort of do that on purpose. This cake has become my go-to for every birthday, work potluck, and 'Oh-just-because' moment. Fun fact: my neighbor once smelled it baking and invited himself over. So yeah, it's that good. Frankly, sometimes I just make it for the smell, then freeze half and forget about it (only to be delighted when I discover it a month later — but more on storage later!).

Why Do I Keep Making This?

I make this when my family starts to hover around the kitchen just like the cat does near the fridge light. My friends practically pester me for the recipe — which is sweet, but means I now have the instructions typed in my phone (after the third “can you text it to me again?”). People love it because you get that cozy, hug-in-a-teacup chai spice plus an almost gooey cinnamon swirl. If you’ve ever tried swirling things into batter with a fork and it just gets messy? Yeah, been there, done that. Turns out, messy swirls taste just as good (if not better!)

Oh, once I tried making this while on a video call and, trust me, multitasking is not my strong suit. Learned that the hard way — cake still disappeared in, like, an hour flat. It’s that forgiving.

What You’ll Need (And What Can Be Swapped)

2 ⅔ cups (about 350g) all-purpose flour (I sometimes sneak in half whole wheat if I’m feeling virtuous, but honestly, regular white works best here.)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt (My grandmother swore by that pink Himalayan stuff, but sea salt will do. If I’m out, I grab the shaker!)
⅔ cup unsalted butter, soft (Margarine in a pinch, but try to stick with butter. Makes it taste more like a holiday.)
1 ¾ cups white sugar
3 large eggs (Room temp if you remember, but in a rush I’ve used them straight form the fridge and it was fine.)
1 cup whole milk
½ cup plain yogurt or sour cream (Greek yogurt makes it richer. If I'm out, I add a splash more milk and hope for the best.)
1 tablespoon vanilla extract
2 teaspoon chai spice mix (See my go-to blend here. Or just use pumpkin pie spice + a pinch of ground black pepper.)
For the swirl: ⅓ cup brown sugar + 1.5 tablespoon ground cinnamon (I've subbed coconut sugar, but you lose some of that caramel note.)
Optional: a handful of chopped pecans or walnuts for crunch, or toss in a small handful of raisins (controversial, I know.)

Okay, Let's Get Baking (Directions)

Preheat your oven to 350°F/180°C. Grease your bundt pan — like, really get in those nooks. If you're out of spray, melted butter and a dusting of flour works almost as well. (This is the moment I always realize the pan was put away damp... sigh.)
In a big bowl, whisk together flour, baking powder, baking soda, salt, and chai spice. Now, do a little victory dance or yawn, whatever fits.
In another bowl (or your stand mixer — I love my old KitchenAid, but a hand mixer or, honestly, some elbow grease also works), cream the butter and sugar. Mix for about 3-4 minutes, until the mixture looks fluffy. I usually get distracted and let it run for five; no harm done.
Scrape down the bowl, then beat in the eggs, one at a time. Don’t worry if it looks a bit wonky after the second egg — it all balances out. Add vanilla.
Mix in the yogurt (or sour cream). If you forget to bring it to room temp, just throw it in — but you’ll get a slightly denser crumb. Not the end of the world.
Now, alternate adding flour mixture and milk, starting and ending with flour (so: flour, milk, flour, milk, flour). Try not to overmix. But if you do, just shrug and move on. It’s a forgiving batter.
Spoon half the batter into the bundt pan. Sprinkle the brown sugar and cinnamon liberally (there’s no such thing as too much — okay, maybe there is, but I’ve never reached it). Swirl with a butter knife (or a chopstick, which is my real trick).
Dollop in the rest of the batter. Repeat the swirl with remaining cinnamon sugar. Smooth the top — or don’t, really.
Bake for 50-60 minutes. I start checking at 48 (paranoia), since my oven runs hot. Insert a skewer: if it comes out with just a few moist crumbs, done.
Let cool in the pan for 15 minutes, then (here’s the dicey part) flip onto a rack. If it sticks, gently tap the pan. If it breaks, smush it together, drizzle icing, and call it 'rustic.' That’s what I do!

Little Notes (From My Kitchen to Yours)

This cake always takes longer to cool than I think. Don’t try to ice it while warm unless you want icing rivers (some days, I actually do!)
About that cinnamon swirl: sometimes the sugar pools at the base. It’s still delicious, but if you want to avoid this, mix a spoonful of flour into the swirl filling.
If you use Greek yogurt, it gets extra moist, almost pudding-like. I’ve learned to love it (on second thought... maybe use a fork, it can get sticky!)

Variations and My Cake Experiments Gone Wrong

I’ve tried swapping in almond extract for vanilla, and it added a nice twist, but the chai really loves vanilla best.
I experimented with apple chunks folded in once. Look, apples are great and all, but the texture just went a bit weird. Wouldn’t recommend, unless you like mushy bits.
Cardamom fans: double it in your chai spice blend. My mum swears by it. My kids, less enthused.
Sometimes I skip the nuts (my youngest hates 'bits,' as she calls them) and no one complains.

What If I Don’t Have a Bundt Pan?

Okay, so technically a Bundt pan gives you those pretty ridges and all, but in a pinch, I’ve used two loaf pans or even a deep round cake tin (lined well) and just watched the bake time. The edges are a bit different but equally yummy. If you want a great Bundt pan recommendation, check out this sturdy pan I adore, but no stress if you’re lacking one — honestly, cake is cake.

Chai Spiced Cinnamon Swirl Bundt Cake That You'll Love

How to Store (Though Mine Never Lasts That Long)

Technically, you can keep it wrapped in foil at room temp for 2-3 days, or pop it in the fridge if you must (but I think it gets a bit firm). If I actually need it to last, I slice and freeze wedges — grab and go for late night snacks or emergency tea guests! But truly, I don’t know the upper limit because the cake magically disappears in less than a day around here.

How to Serve (Or, My Favorite Way)

I adore slicing it thick, serving with hot milky chai, or if I’m feeling American(ish), a scoop of vanilla ice cream. Sometimes we sprinkle extra cinnamon sugar on top and fight over the corner bits. For birthdays: candles, silly songs, the works.

My Hard-Earned Bundt Wisdom (AKA Pro Tips)

I once tried rushing the cooling and ended up with finger indentations and a wonky glaze — don’t do that, trust me!
Measure spices with your nose. If it doesn’t smell right, add a pinch more. Under-season = boring cake, over-season? Well, at least it’s memorable!
If you want picture-perfect slices, chill before cutting. But who honestly waits for that?

FAQ: You Asked, I Answered

Can I freeze it? Absolutely! I wrap slices in parchment and pop 'em in freezer bags. Sometimes I forget they're in there and discover cake when I least expect it — best surprise ever.
Do I have to use all those spices? Not at all. If you’re missing something (like cardamom — which I seem to run out of just when I need it), use what you have. The blend is flexible.
Why is my cake dense? Could be overmixing, or maybe your baking powder is from the Pleistocene era (honestly, check those dates!). But sometimes a denser slice is nice, especially dunked in tea.
Can I make this dairy free? I think so! I’ve used oat milk and vegan butter once, and it came out pretty tasty. Didn’t last long enough for second opinions, though.
Is this very sweet? It’s sweet, yes — but you can cut the sugar by a quarter cup if you like things a bit less punchy. I usually don’t, but hey, you do you.
What’s a good chai spice blend? I use Sally’s Baking Addiction blend (link) or improvise. Just be sure you get the black pepper in there for the proper kick.

If you give this a go, I’d love to know how it turns out. Send me your wonky slices or beautiful Bundt portraits — or just tell me if it cheered up your rainy Tuesday. Life’s too short for boring cake.

Chai Spiced Cinnamon Swirl Bundt Cake That You'll Love