chai tea latte bundt cakes with vanilla glaze
Prep time
Cook time
Total time
Recipe type: Cakes
Serves: 6
  • 1 cup granulated sugar
  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup {1/2 stick} unsalted butter, softened
  • 2 eggs
  • ⅓ cup sour cream
  • ¼ cup vegetable oil
  • 1 tbsp vanilla extract
  • ⅔ cup whole milk
  • 3 tea bags finely ground chai tea
  • *for the glaze*
  • 2 cups powdered sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  1. Preheat the oven to 350F, and spray a 6-cavity mini bundt pan very well with baking spray. You can also use a 12-cavity cupcake pan. Set aside.
  2. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, sugar, and chai tea. Add in the butter, and beat on low until it's incorporated and has a sandy texture.
  3. In a small bowl, whisk together the oil, eggs, sour cream, and vanilla, and add them to the dry ingredients. Mix until combined.
  4. Finally, pour in the milk, and beat on medium-low until smooth and creamy.
  5. Divide the batter evenly between the cakes, and bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs, 20-25 min. Set aside to cool completely.
  6. To make the glaze, pour the powdered sugar in a medium bowl. Add in the vanilla, then add in the heavy cream, a little at a time, until a thick glaze forms. You may not need all the cream.
  7. Pour the glaze on top of the cooled chai tea latte bundt cakes, and enjoy!
Recipe by The Baking Fairy at