Chai Latte Bundt Cake

This post was sponsored by Starbucks as part of an Influencer Activation. I received compensation and complimentary products to facilitate my review.  

In the midst of a busy day, I often dream of a sweet & spicy afternoon escape where I can enjoy a steaming cup of rich, creamy  TAZO® Chai Latte or a moist & delicious slice of Chai Latte Bundt Cake. Well, today I’m having both! Sitting quietly with my eyes closed, listening to an audio book, imagining that I am on an exotic vacation as I take in the aroma of cinnamon, cardamom and ginger from my cup of TAZO® Chai Latte… Aaahhhh, perfection!

Chai Latte Bundt Cake made with TAZO® Chai Latte K-Cup® pods brewed in my Keurig®

Chai Latte Bundt Cake

• 1 Box White Cake Mix
• 1 Stick Butter, Softened
• 3 Eggs, Beaten
• 1 Cup TAZO® Chai Latte, Cooled (do not use hot liquid!)
• 1 TSP Cinnamon

Preheat oven to 350 degrees.

First, review the ingredients required for your cake mix. Prepare as directed, BUT you will need to substitute the specified liquid (water or milk) in the directions and swap it out for cooled chai latte.

For example, the brand I used called for: 1 stick of softened butter, 1 cup of milk and 3 eggs. To create the Chai Latte Bundt Cake, I substituted the milk for a cup of chai latte, which I made using TAZO® Chai Latte K-Cup® pods in my Keurig® (Made from milk, tea leaves and spices). I also added some cinnamon. 

Once your cake batter is ready, grease and lightly flour a bundt pan. Bake according to directions included with the cake mix. The suggested baking time for the mix I used was 39-43 minutes for a bundt pan, but my cake was perfectly done at 38 minutes. Remove from oven and transfer cake to a cooling rack. Allow to cool completely before icing.

Cinnamon Icing

• 2 Cups Confectioners Sugar
• 1/4 Cup Brown Sugar
• 1/2 TSP Cinnamon
• 3 TBSP + 1 TSP Milk
• Few Drops Pure Vanilla Extract

Add 2 cups confectioners sugar, 1/4 cup brown sugar and 1/2 tsp cinnamon to a medium bowl. Next add the 3 TBSP of milk and combine with an electric mixer on low speed. Then add the vanilla. *If your icing is too thick, then add the additional 1 tsp of milk, otherwise skip it. Drizzle over cake, then place in refrigerator for 10 minutes for the icing to set. Enjoy! 

Keep any remaining portion of cake covered to prevent from drying out.

I have always loved TAZO® Chai and am thrilled they are now available in K-Cup® pods! Did you know that TAZO® has partnered with New York Times Bestselling author and host Padma Lakshmi to celebrate the release of the new K-Cup® pods? Tea and chai have always been a part of Padma’s heritage and she’s excited to celebrate the flavors of chai with TAZO® by creating recipes that pair perfectly with a cup of chai! You can find them by visiting TAZO.com/chai/pairings. You can find out where to purchase the TAZO® Chai Latte K-Cup® pods HERE. Padma’s recipes all look so delicious! My favorite is the Toast with Manchego Cheese & Spicy Jam! YUM! Which one is your favorite? Let me know in the comments!