Dirty Chai Latte Bundt Cakes

Dirty Chai Cake:

• 3 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 tsp cinnamon
• 5 tsp cardamom
• 1 tsp ginger
• ½ tsp nutmeg
• 1/8 tsp black pepper
• 5 cups dark brown sugar
• 16 tbsp unsalted butter, softened
• 3 eggs
• 2 tsp vanilla extract
• ½ cup hot coffee
• ½ cup milk
• 1 cup buttermilk

Milky Glaze:

• 3/4 cup confectioner’s sugar, sifted
• 1 tsp cinnamon spice
• 2 tsp milk (+ more if needed)
• Optional: 1/2 tsp instant espresso dissolved in 1 tsp. hot water

Cakes:

Preheat oven to 350°F. Prepare Classic Bundt Duet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, and black pepper. Set aside.

In the bowl of a stand mixer, cream the softened butter and dark brown sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. After eggs are all incorporated, scrap down bowl and add vanilla extract. In a glass measuring cup, combine coffee and milk. Once combined and slightly cooled, add buttermilk. On low speed, beginning and ending with flour mixture, mix in flour alternating with the buttermilk mixture into the butter and sugar mixture until just incorporated.

Pour batter into prepared pan filling ¾ full and tap pan gently on a towel covered counter to settle batter and remove air bubbles. Bake 25-30 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack to finish cooling. Clean pan, prepare with baking spray and bake the remaining batter.

Glaze:

While cake cools, prepare glaze. In a small bowl, whisk all glaze ingredients until smooth. Add more milk if necessary for desired consistency. Once ready to serve, pour glaze over cooled cake, slice and enjoy!

Additional Serving Option:

For additional spice flavor, brush the cooled cakes with melted butter and roll in a cinnamon sugar mixture instead of glazing.