Chai Cinnamon Swirl Bundt Cake

Deliciously moist, soft, and buttery chai spice cinnamon bundt cake! Recipe on

I made this bundt cake 5 times in 1 month.

Do you know how much butter that is??

Don’t remind me.

Deliciously moist, soft, and buttery chai spice cinnamon bundt cake! Recipe on

I baked this chai cinnamon swirl bundt cake so often because I was testing the recipe to perfection. Not only this, I wanted to have slices frozen for when we have friends visiting little miss Noelle this fall. (Jude and Noelle are legit BFFs.) I’m a firm believer that you can never have too many baked goods in the freezer. Case in point.

But testing the recipe is the main reason this bundt cake was on repeat. Once I finally got the recipe right, I overbaked it. Forgot to set the oven timer, went upstairs, and came back down almost 2 hours later. Pregnancy brain, perhaps? My well done bundt cake (and patience) immediately went into the trash. I nearly gave up because the amount of butter I used in all this recipe testing was ridiculous. But I persevered! You might call it determination or perfectionism, but let’s call a spade a spade and refer to it as a serious addiction to all things cinnamon swirl.

Even better if that cinnamon swirl includes chai spices. Why choose a cinnamon swirl when you can have a CHAI cinnamon swirl? ♥ ↓ ♥ ↓ ♥ ↓ ♥

Deliciously moist, soft, and buttery chai spice cinnamon bundt cake! Recipe on

Here’s why this recipe works:

This bundt cake is buttery and thick with a tight crumb and a sticky sweet cinnamon-chai swirl. It’s dense, but not overly heavy. The base of this cinnamon swirl bundt cake is creamed butter + sugar. So there’s tons of buttery goodness at the heart of it. Instead of flavorless granulated sugar, I sweeten the cake with brown sugar. Tastes remarkable with the thick swirl of warm chai spice flavors. Since they’re quite large, bundt cakes have the tendency to be a little dry– so I add enough moisture to compensate. We’ll use 5 large eggs, sour cream, and milk. This trio of wet ingredients guarantees a super-moist, soft, and tender bundt cake.

Just don’t overbake it. You’ll sabotage all your efforts in keeping it moist. Trust me, I know from experience!

Now what about that swirl?! Hidden inside the cake is a generous blanket of brown sugar and chai spices including ginger, cardamom, allspice, and– of course– cinnamon! The same spices we enjoy in frosted chai snickerdoodles and baked chai spice donuts. (omg try those donuts ASAP.)

Simply layer in the chai spice mixture, like so:

Chai cinnamon swirl bundt cake on

Chai cinnamon swirl bundt cake on

Chai cinnamon swirl bundt cake on

Then bake!

(And, um, don’t forget your oven timer.)

Delicious chai cinnamon swirl bundt cake on

I don’t normally say this, but this cake is undeniably delish even without the chai spice swirl in the center. And without icing too! You know how I love my “stuff” in desserts, so this is truly saying something about the bundt cake itself. If you’re ever looking for a plain pound cake/bundt cake, this should be your go-to. I know I’ve mentioned it like 20x already, but this cake is soooo buttery and moist!

Regardless, I never pass up an opportunity for icing.

Brown butter icing on

*Brown butter icing* to be exact.

Equally yum: a drizzle of salted caramel or a shower of maple icing.

So after about 5 times baking this bundt cake, I can say with 100% confidence this is a recipe you HAVE to try. It’s a giant cake, for sure, so invite a bunch of friends and family over to help you gobble it up! You’ll fall in love with the chai spice flavor, one we often associate with this time of year. (It’s finally cooling down here on the east coast. Yay!)

Before you bundt:

  • I love this bundt cake pan. I’ve had it for 4 years and it’s the only bundt pan I use. It’s nonstick, but I still always add a little coat of butter or nonstick cooking spray to grease it. The bundt cake releases so easily. NEVER a crumb stuck. Plus, the shape is pretty.
  • The wet ingredients in the batter will look somewhat curdled before you add the dry ingredients; this is completely normal and due to the ranging temperatures of the ingredients. The butter may be warmer than the eggs, the sour cream may be colder than the butter, etc. Have no fear! It will all come together when the dry ingredients are added.

Chai Cinnamon Swirl Bundt Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 5 hours, 30 minutes
  • Yield: serves 12
  • Category: Cake
  • Method: Baking
  • Cuisine: American


This chai spice cinnamon bundt cake is deliciously moist, soft, and buttery. It’s perfect for dessert, brunch, or with your afternoon cup of coffee!


  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons salt
  • 1 and 1/2 cups (3 sticks; 345g) 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: brown butter icing, salted caramel, or maple icing

Chai Cinnamon Swirl

  • 3/4 cup (150g) packed light or brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice


  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
  2. For the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, and granulated sugar together until creamed, about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok– it will come together when you add the dry ingredients.
  3. Pour the dry ingredients into the wet ingredients, add the milk, and beat on medium speed it all until the batter is completely combined. Batter is thick, yet silky.
  4. For the chai cinnamon swirl: Mix the swirl ingredients together in a medium bowl.
  5. Pour half of the cake batter evenly into the prepared bundt pan. Sprinkle the swirl ingredients evenly on top– it will be a thick layer of swirl! Cover evenly with remaining cake batter.
  6. Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
  7. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely.
  8. As the cake cools, prepare the icing. Try my brown butter icing, salted caramel, or maple icing. I used the brown butter icing in these photos. Drizzle icing over cake before slicing and serving.
  9. Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
  2. Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | Bundt Pan | Glass Mugs | Custom Stamped Fork
  3. Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
Deliciously moist, soft, and buttery chai spice cinnamon bundt cake! Recipe on


  1. Thanks Sally! I made this for my work mates on a night shift recently (emergency nurse!) It was a very welcome treat at 4am and was devoured in minutes!! I plan on baking my way through your amazing cakes, and night shift is the perfect excuse to do so. xx

    1. That was so nice of you – I can imagine how appreciated it was on night shift! Can’t wait to hear what you bake next 🙂

  2. If you omitted the chai spices would you need to up the amount of cinnamon? I would like to just so the cinnamon and sugar. Thanks so much Sally!!

  3. This looks amazing! Would love to make it this weekend.. I was wondering if I can use a different shape pan (don’t currently have a bundt pan)? Would that work?

  4. I’ve made 2 chai cakes in the past 3 days and have had the same result trying to get the cake out of the pan. It breaks apart at the chai filling. I waited the 2 hours and greased the pan well. I love the cake, but it’s got to come out of the pan!!

    1. Yes I agree. I had the same problem when I last made this cake. though it was still devoured my co workers it did not look as pretty! Sally Help us!

      1. So sorry about the trouble! I’m just seeing these comments/questions now. It’s the sugary chai spice layer that’s sticking to the pan and tearing up the cake when you’re trying to release it. Next time, to avoid this, make sure that the layer does NOT touch the sides of the pan. When adding it, sprinkle it only in the very center, leaving a good inch of batter on both sides. This way it hopefully won’t be touching the sides at all. Hope this helps!

      1. Hello! These make great muffins. I halved the recipe and used 2 eggs. Was the perfect amount for 12 muffins! Baked according to the master muffin directions.

  5. Hi Sally. I’ve been wondering if you ever bake with stoneware? I only have a stone bundt pan, the chai cinnamon swirl cake baked in about 50 minutes. The couple bites I had seemed dry. I am thinking of buying a normal bundt pan, which do you suggest?

  6. I just made this. Thanks Sally! I was craving a chai swirl cake but thought it might be too indulgent to make for no occasion but your idea to freeze slices sold me.
    I’m a bundt cake novice as I rarely bake bundts and my mistake was I used oil to grease my pan and it stuck 🙁 but that is my error and I know next time I will use butter and flour. My aim was to slice the cake, so not too big a deal. I love the flavours and my Mum loved it too – it is divine on it’s own like you said. But I also wanted to ice half of it – so I made half batch of your browned butter icing, and to offset the sweetness and up the chai taste I mixed up a half batch of your chai spice mix (1 tsp Cinnamon, 1/2 tsp Ginger and Cardamon, 1/4 tsp Allspice) and added 1tsp to the BB icing and then added an extra 1/4tsp to my taste – definitely reccomend that too!

    Next time I want to make this as a loaf pan cake – do you think half the recipe will have enough batter – I read approximately a bundt cake is 12 cups whereas a loaf pan holds approx 8 cups so 6 cups might be too shallow?
    Also I might adapt a coffee cake recipe to add a layer of chai spice mix. Thanks again Sally!

    1. I don’t find it necessary on this particular recipe – the cake is already so moist and buttery! I do use it on some other recipes, and it’s always a nice trick to use it to save a cake that is over-baked and too dry!

  7. This is one of the best recipes I have ever tried. It came out perfectly. I made it with the browned butter icing and it was divine. I always come to Sally’s website any time I need a baking recipe!

    1. This would be too much batter for a 9X9 pan, but it will likely work in two loaf pans – I haven’t tested it this way so I’m unsure of the bake times. Let me know if you try it!

  8. I just made this beautiful cake. SMELLS SO AMAZING. Came together so quickly. Thank you Sally. Can’t wait to try this….2 hours is a long time to wait ( . :

  9. My apartment smells amazing as this is baking! We have a bridal shower breakfast tomorrow morning and have to wait to know how it tastes…or pre-slice it so I can try a nibble! It is a loooong bake though!

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