Recipes / Premix recipes
Chai spiced Bundt with cream cheese frosting
Ingredients
For the cake
- 1 Chai cake premix
- ¾ cup unsalted butter room temperature
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk
For the frosting
- ½ cup unsalted butter room temperature
- 113 g cream cheese room temperature
- 3 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
For the cake
- Preheat oven to 160°C. Properly grease a Bundt tin Set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.
- Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.
- Alternate folding in the premix and the buttermilk, mixing only until combined.
- Pour batter evenly into prepared Bundt tin. Bake for 60 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.
For the frosting
- With an electric mixer, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, vanilla extract, and salt and whip to combine, about 1 minute more. *Optional: Add a bit of milk to make the cream cheese frosting runnier
- Place the Bundt on a plate, then pour over the frosting. Garnish with flowers, chopped nuts or anything of your choice
