How to Make a Brown Butter Chai Bundt Cake

Looking for a sweet treat for brunch? My brown butter chai bundt cake is topped with a sweet and creamy pecan glaze – perfect for the holidays. I love to serve it with coffee and tea!

Brown Butter Chai Bundt Cake Recipe

What makes this dessert special? Well, Bundt cakes are the perfect excuse for serving cake for breakfast! And my Brown Butter Chai Bundt Cake is the perfect combination of warm, spicy & sweet flavors!

INGREDIENTS

FOR THE CAKE:

• 1/2 cup unsalted butter room temperature
• 1/2 cup browned butter 
• 1 cup granulated sugar
• 3/4 cup light brown sugar 
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 4 tsp chai spice 
• 1 tsp salt
• 4 eggs (room temperature)
• 1/2 can sweetened condensed milk (7oz can)
• 1/2 cup sour cream (room temperature)
• 2 tsp vanilla extract

FOR THE GLAZE:

• 1/2 can sweetened condensed milk (the other half)
• 1/2 cup salted butter
• 1 cup light brown sugar firmly packed
• 1/4 cup sifted confectioners sugar
• 2 teaspoons vanilla extract
• 2 cups chopped roasted pecans 

MAKE YOUR OWN CHAI SPICE:

• 2 tsp cardamom
• 1 tsp all spice
• 2 tsp nutmeg
• 4 tsp cinnamon
• 2 tsp cloves
• 6 tsp ginger

DIRECTIONS

1. Start by browning the butter in a saucepan. Melt on medium heat for 3-4 min. As it melts, it with begin to foam and brown speckles will appear. Remove from heat and let cool. 
2. Preheat the oven to 350F. Prep a 12 cup bundt pan by spraying cooking spray. I also recommend dusting the pan with an even layer of flour.
3. Whisk the flour, chai spice, baking powder and salt in a medium bowl.
4. In a separate bowl, beat the butters and sugars on medium speed for 3 minutes, it should be light and fluffy. 
5. In a separate bowl whisk the sour cream, eggs, vanilla and sweetened condensed milk. Combine with the butter and sugar mixture on medium speed for 2 more minutes.
6. Add the dry ingredients and mix on low speed until just combined – you don’t want to over mix it.
7. Pour the batter into the prepared pan and bake for about 1 hour (use a toothpick to test).
8. Allow the cake to cool off for 15-20 minutes in the pan before turning the pan upside down to release. Cool for another 30 minutes before glazing.
9. To make the glaze, heat the sweetened condensed milk, butter & brown sugar over medium heat and bring to a boil. Start to stir (don’t stop) for about 3 minutes. Remove from heat and stir in vanilla and confectioners sugar. Pour glaze over the bundt cake – optional, sprinkle with chopped pecans. Slice and serve!

Brown Butter Chai Bundt Cake

Servings: 8

Ingredients

CAKE

• 1/2 CUP UNSALTED BUTTER ROOM TEMPERATURE
• 1/2 CUP BROWNED BUTTER
• 1 CUP GRANULATED SUGAR
• 3/4 CUP LIGHT BROWN SUGAR
• 2 1/2 CUPS ALL-PURPOSE FLOUR
• 2 TSP BAKING POWDER
• 4 TSP CHAI SPICE
• 1 TSP SALT
• 4 EGGS ROOM TEMPERATURE
• 1/2 CAN SWEETENED CONDENSED MILK 7OZ CAN
• 1/2 CUP SOUR CREAM ROOM TEMPERATURE
• 2 TSP VANILLA EXTRACT

GLAZE

• 1/2 CAN SWEETENED CONDENSED MILK THE OTHER HALF
• 1/2 CUP SALTED BUTTER
• 1 CUP LIGHT BROWN SUGAR FIRMLY PACKED
• 1/4 CUP SIFTED CONFECTIONERS SUGAR
• 2 TEASPOONS VANILLA EXTRACT
• 2 CUPS CHOPPED ROASTED PECANS

Instructions

• START BY BROWNING THE BUTTER IN A SAUCEPAN. MELT ON MEDIUM HEAT FOR 3-4 MIN. AS IT MELTS, IT WITH BEGIN TO FOAM AND BROWN SPECKLES WILL APPEAR. REMOVE FROM HEAT AND LET COOL.
• PREHEAT THE OVEN TO 350F. PREP A 12 CUP BUNDT PAN BY SPRAYING COOKING SPRAY. I ALSO RECOMMEND DUSTING THE PAN WITH AN EVEN LAYER OF FLOUR.
• WHISK THE FLOUR, CHAI SPICE, BAKING POWDER AND SALT IN A MEDIUM BOWL.
• IN A SEPARATE BOWL, BEAT THE BUTTERS AND SUGARS ON MEDIUM SPEED FOR 3 MINUTES, IT SHOULD BE LIGHT AND FLUFFY.
• IN A SEPARATE BOWL WHISK THE SOUR CREAM, EGGS, VANILLA AND SWEETENED CONDENSED MILK. COMBINE WITH THE BUTTER AND SUGAR MIXTURE ON MEDIUM SPEED FOR 2 MORE MINUTES.
• ADD THE DRY INGREDIENTS AND MIX ON LOW SPEED UNTIL JUST COMBINED – YOU DON’T WANT TO OVER MIX IT.
• POUR THE BATTER INTO THE PREPARED PAN AND BAKE FOR ABOUT 1 HOUR (USE A TOOTHPICK TO TEST).
• ALLOW THE CAKE TO COOL OFF FOR 15-20 MINUTES IN THE PAN BEFORE TURNING THE PAN UPSIDE DOWN TO RELEASE. COOL FOR ANOTHER 30 MINUTES BEFORE GLAZING.
• TO MAKE THE GLAZE, HEAT THE SWEETENED CONDENSED MILK, BUTTER & BROWN SUGAR OVER MEDIUM HEAT AND BRING TO A BOIL. START TO STIR (DON’T STOP) FOR ABOUT 3 MINUTES. REMOVE FROM HEAT AND STIR IN VANILLA AND CONFECTIONERS SUGAR. POUR GLAZE OVER THE BUNDT CAKE – OPTIONAL, SPRINKLE WITH CHOPPED PECANS. SLICE AND SERVE!

WANT MORE? TRY MY MAPLE GLAZED CINNAMON SWIRL MUFFINS!