Vanilla and warm chai spices come together beautifully in this delicious pound cake recipe. Baked in our festive Pine Forest Bundt, this cake will make a wonderful holiday centerpiece or enjoy with a hot cup of coffee or tea in the cold winter months.
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup low fat buttermilk
- Confectioners’ sugar for dusting, if desired
Preheat oven to 350°F. Prepare Pine Forest Bundt pan with baking spray and use a pastry brush to evenly coat the details of the pan. Whisk the flour, baking powder, baking soda, spices, salt and black pepper in a medium bowl and set aside.
In the bowl of a stand mixer, cream the butter and sugars on medium speed until light and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Add the dry ingredients alternately with the buttermilk. Mix on low until just combined, scraping down bowl as necessary.
Add batter to the prepared pan, filling only ¾ full and spreading evenly with a spatula. Gently tap pan on towel-covered countertop to remove any air bubbles. Put pan on a baking sheet and place in oven. Bake 50- 55 minutes until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then invert onto a cooling rack. When cake is completely cooled and ready to serve, dust with Confectioners’ sugar if desired.
Posted by Logan
Very Tasty!! I made it in the stadium bunt pan. I only needed 35 min. Came out perfect! Sweet but not too sweet.
Posted by Anne
Very tasty and light bundt cake. I made mine in a different pan, so I added a glaze. With the added sweetness of the glaze, I think I’d reduce the sugar a bit in the cake next time.
Posted by Mary Julia
I made this for Thanksgiving and it was a huge hit! I can’t have dairy, so I used vegan butter and almond milk + lemon juice for buttermilk, and it worked perfectly.
Posted by Emily
I made the cake exactly as instructed, and it came out perfectly. Thank you for a delicious recipe.
Posted by Karen Forbes Thompson
Made this recipe in an older Christmas tree pan. Dusted with power sugar. Looks beautiful and the taste was amazing. Found a recipe on the internet to make the chai spice mixture will definitely add this cake to my favorite cake list. ♥️
Posted by Tine Tilkin
This cake is delicious, easy to make.
One question: it is a very thick batter. It had a lot of air bubbles when baked.
I did the tapping-trick. Is there any other way to prevent the bubbles with thick batter?
Posted by Nordic Ware
Hi, thank you for reaching out! For this type of recipe, be sure not to overmix the batter as that is one way to add more air bubbles. Use a paddle attachment on a mixer and mix until just combined. When prepping the pan, ,make sure there are not clumps of baking spray or flour. If using baking spray, use a pastry brush to evenly coat the details of the pan. Tapping the pan is still important once you fill the pan, but you can also let the batter sit in the pan for 10-15 minutes before placing in the oven. We have found that this can help the batter settle even more into the crevices and details. Hope this helps and please reach out to info@nordicware.com if you have any more questions! Thanks.