This soft and flavorful cake is filled with warm chai spices and topped with a delicious, homemade salted caramel and chopped pecans. It’s so easy to make and smells wonderful!
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Chai Spice Bundt Cake with Salted Caramel and Pecans
This soft and flavorful cake is filled with warm chai spices and topped with a delicious, homemade salted caramel and chopped pecans. It's so easy to make and smells wonderful!
Ingredients
Chai Spice Cake:
- ½ cup unsalted butter, at room temperature - 113 grams
- ½ cup canola or vegetable oil - 110 grams
- ¾ cup granulated sugar - 150 grams
- ½ cup light brown sugar - 100 grams
- 4 large eggs - at room temperature
- 2 teaspoons vanilla extract
- ¾ cup whole milk - at room temperature
- ¼ cup plain yogurt - 56 grams, at room temperature
- 2½ cups all purpose flour - 300 grams
- 1 tablespoon baking powder (=3 teaspoons)
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cardamom
- 2 teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- pinch of black pepper - optional
Toppings:
- 1 batch salted caramel for drizzling on top - click here for the recipe
- ½ cup roughly chopped pecans
Instructions
Marble Cake:
- Preheat the oven to 350°F (176°C). Butter (or use non stick spray) and flour a 9.5-inch Bundt cake pan. Tap out the excess flour.
- Whisk flour, baking powder, cinnamon, cardamom, nutmeg, clove, black pepper and salt into a small bowl.
- Add yogurt to the milk and use a spoon or fork to mix them together slightly. Set aside.
- In a large mixing bowl, add in butter, oil and sugars. With the paddle attachment, start beating on high speed for about 1 minute until light and fluffy.
- Reduce the speed to medium. Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
- Reduce the speed to low, mix in the dry ingredients in 3 parts, alternating with milk and yogurt mixture. Start and finish with the dry ingredients. Do not overmix.
- Pour the batter in the cake pan. Use a spatula to even out the top. Bake in the preheated oven for about 35-45 minutes or until a toothpick inserted in the center comes out clean. Make sure you don't over bake it or it will get dry.
- Let the cake cool down in the pan for 30 minutes. Then flip it onto a plate or cake stand.
- Drizzle salted caramel on top and decorate with chopped pecans. Enjoy!
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2 comments
Stunning! What a great change from the mundane bundt cake. I love your aesthetic!
Thank you so much!