This pumpkin chai bundt cake is the perfect dessert to whip up for fall. This moist pumpkin chai bundt cake has a delicious pumpkin flavor, is filled with warm spices, and is topped with a drizzle of sweet glaze. Perfect to share with your friends and family – it’s the perfect dessert for fall.

I’m not gonna lie, before I tried pumpkin spice, Chai was my ultimate favorite flavor during this time of year. Yes, I’ve made countless pumpkin-spiced desserts, so I wanted to switch it up a bit. I wanted to use something that still used spice and still gave us that warm fall feeling – Chai was the answer to that. But, if you would prefer using pumpkin spice, go for it! No pressure here.

Ingredient notes

• Chai spice – You can easily make your own chai masala spice mix, or you can buy premade chai spice. However, if you don’t want to use chai, you can absolutely use pumpkin spice as well!
• Potato starch – Combining starches like this will help soften the proteins in the flour, resulting in a light and chewy dessert!
• Pumpkin puree – The best brand I’ve used for any pumpkin recipe is Libby’s Pumpkin Puree. However, do not mistake this for pumpkin pie filling, they are not the same. The ingredients should only be pure pumpkin.

How to make pumpkin chai bundt cake

Preheat the oven. Depending on the color of your pan, the temperatures will differ.

Liberally grease the bundt pan with spray oil, and make sure you get in every crevice!

Combine the dairy-free milk, vinegar, and vanilla extract. Set aside for 5 minutes to allow the milk to curdle.

Whisk the flour, baking powder, chai masala spice, and potato starch, and set aside.

Once your milk has curled, add in the oil and pumpkin puree and add in the brown and granulated sugar. Whisk until the sugars have dissolved.

Add in ⅓ of the wet ingredients to the dry ingredients, and using the electric hand mixer, mix on low until it comes together. Continue adding the remaining wet ingredients in batches, and mix until you have a smooth batter.

Pour the batter into the greased bundt pan and carefully tap the bottom of the pan on a work surface. This will ensure that the batter settles into the crevices of the pan.

Run a chopstick, skewer, or butter knife through the cake batter after you’ve poured it into the pan to release any air bubbles and to help further settle the cake into the pan.

Bake for about 50-55 minutes. The cake will be done when an inserted toothpick or skewer comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes.

Carefully turn out the cake onto a wire cooling rack, and allow it to cool completely.

Make your royal icing and pour it over the completely cooled cake, and serve!

Tips and tricks

• Measure your flour properly. My recipes are 100% tested in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
• If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
• Mix dry and wet ingredients separately, then combine. By doing this, you give yourself the best chance of evenly distributing all the dry ingredients in the batter.
• Add the dry ingredients in batches. This will ensure that the batter is evenly mixed and as a result a smoother texture.
• Run a chopstick through the batter, and tap the bundt pan. Once your batter is in the bundt pan, you want to run a chopstick or something similar through the batter to release any air bubbles and to help settle the batter into the pan.
• Different colored pans, different bake times. If you are using a darker-colored pan you will want to bake your cake at a low temperature, for a longer time. If it’s a lighter-colored pan, you’ll bake it at a slightly higher temperature, for a shorter amount of time.

Frequently Asked Questions

• Can I make this gluten-free?
  Although I haven’t tried it myself, I believe you can use a 1-to-1 gluten-free all-purpose flour.
• How long does this pumpkin chai bundt cake?
  This cake will keep in the fridge for up to 5 days. I recommend getting an airtight bundt cake keeper for the best results.
• Why did my bundt cake stick to the pan or break when I remove it?
  The most common reason could be the pan or the non-stick spray you are using. You want to make sure you are using a vegetable oil-based spray, and liberally grease your pan, get into those crevices.
• Do I need to use an electric hand mixer? 
  It’s not necessary, but I find that I can get a smoother cake batter using it than when I whisk it by hand!
• What if I have a smaller bundt pan? 
  That’s easy, simply cut the recipe in half! 

If you enjoyed this pumpkin chai bundt cake recipe, check these out

• Pumpkin Chai Scones
• Chai Latte Cupcakes
• Pumpkin Whoopie Pies

So, if you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!

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