Spiced Chai Pumpkin Bundt Cake

This Spiced chai pumpkin bundt cake features a tender, spiced chai pound cake smothered in an irresistibly buttery chai glaze.

This Spiced Chai Pumpkin Bundt Cake is everything you love about fall wrapped into one rich, tender cake. Deep pumpkin flavour meets a bold blend of chai spices – cinnamon, ginger, cardamom, nutmeg, and clove – creating a beautifully fragrant pound cake that feels cozy and indulgent.

Finished with a buttery chai glaze that seeps into every curve of the bundt, this cake is perfect for Thanksgiving, holiday gatherings, or a quiet afternoon with a hot cup of tea. It’s simple enough to make just because, yet impressive enough to serve to guests.

If you love pumpkin desserts with real depth of flavour, this one belongs on repeat all season long.

Tips for Best Results

• Use room temperature ingredients – Butter, eggs, and pumpkin blend more smoothly when not cold, creating a lighter, more even crumb.
• Measure flour correctly – Spoon and level the flour rather than scooping directly from the bag to avoid a dense cake.
• Cream butter and sugar properly – Beat until light and fluffy to incorporate air, which helps give the cake its tender texture.
• Don’t overmix after adding flour – Mix just until combined to keep the cake soft and prevent toughness.
• Grease the bundt pan thoroughly – Make sure to coat every curve and crevice to prevent sticking. A baking spray with flour works especially well.
• Let the cake cool before glazing – If the cake is too warm, the glaze will melt and slide off instead of setting beautifully.

Can I Bake This as a Loaf Instead of a Bundt?

Yes. This chai pumpkin cake can be baked in a 9-inch bundt pan as directed, or divided evenly between two standard loaf pans.

If using loaf pans, prepare them the same way you would the bundt pan — grease well or use baking spray. The bake time will be approximately the same, but begin checking for doneness around the 55-minute mark. The cakes are ready when a toothpick inserted into the center comes out clean.

Allow the cakes to cool before glazing.

How to Store Spiced Chai Pumpkin Bundt Cake

Store the cake in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 3 days. If your kitchen is warm, or if you prefer a firmer glaze, store it in the refrigerator for up to 5 days.

For longer storage, you can freeze the cake (unglazed or glazed). Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

For best texture and flavour, allow refrigerated cake to come to room temperature before slicing.

Looking for more Fall Dessert Recipes?

Check out some of my favourite recipes for fall desserts:

These Classic Chocolate Walnut Brownies are perfectly rich & dense. They are quick and easy to make and taste so much better than boxed mix!

These Apple Pie Cupcakes feature a fluffy vanilla cinnamon cupcake filled with luscious apple pie filling all topped off with a vanilla cinnamon buttercream and even more apple filling! It’s apple pie in cupcake form!

Soft and spiced pumpkin oatmeal whoopie pies sandwiched together with a buttery marshmallow filling. This fall cookie goes beyond your typical pumpkin spice cookie!

Spiced Chai Pumpkin Bundt Cake

Yield: 1 (9-inch) bundt cake | Prep time: 20 minutes | Cook time: 60-70 minutes

Ingredients

For the Cake

• 1 cup unsalted sweet cream butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
• 1 teaspoon ground nutmeg
• 1 teaspoon ground clove
• 1 teaspoon ground coriander

For the Chai Glaze

• 1 teaspoon reserved chai spice mix
• ½ cup unsalted butter
• 1 teaspoon pure vanilla extract
• 1 tablespoon whole milk
• 1 cup powdered sugar

Directions

1. Preheat oven to 350°F. Generously grease a 9-inch bundt pan with baking spray or butter and flour.
2. In a medium bowl, whisk together the cinnamon, ginger, cardamom, nutmeg, clove, and coriander. Set aside.
3. In a separate bowl, whisk together the flour, baking powder, and baking soda. Set aside.
4. In a large mixing bowl, beat the butter and sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the pumpkin puree and vanilla extract until fully combined.
7. Gradually add the dry flour mixture, mixing just until combined. Do not overmix.
8. Scoop out 1 tablespoon of the spice mixture and set aside for the glaze. Stir the remaining spice mix into the cake batter until evenly incorporated.
9. Pour the batter evenly into the prepared bundt pan.
10. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.

Make the Glaze

12. In a medium saucepan, melt the butter over medium heat.
13. Whisk in the vanilla extract and milk.
14. Gradually whisk in the powdered sugar and the reserved chai spice mix until smooth and combined.
15. Pour the glaze over the cooled bundt cake and allow it to set for about 30 minutes before slicing.

Slice, serve, and enjoy!