This snazzy bundt cake is a cream cheese pound cake on a chai high. It's amazing! The spices of chai are infused into a creamy and luscious butter cake. But that's not all! There is a soft cake crumb with a rich, crackly bundt crust that gets you all excited about dessert to the point you will be eating this for breakfast! That is how to sum up this chai bundt cake.
Preheat oven to 350 degrees. Butter up a 6 cup bundt pan and dust with flour. Set aside.
Make your chai spice mix.
With a hand mixer or stand mixer, cream your butter and cream cheese. Then add sugars and cream for a few minutes until pale and fluffy.
Then add eggs and vanilla and cream for a couple of minutes more.
Next, in a separate bowl, whisk together all of your dry ingredients and the chai spice mix.
Turn your mixer to the lowest setting before adding flour mixture. Whisk gently until it is just combined.
Then scoop the chai cake batter into the bundt pan. It will be very thick. It is supposed to be, so spoon it rather than trying to pour it out.
Lastly, bake it for about 45-55 minutes, until a toothpick inserted comes out clean.
Allow to cool in the pan for about 10-15 minutes before turning into a wire rack to finish cooling. Serve warm or at room temp. Sprinkle with a dusting of powdered sugar, if desired.