Hazelnut Chai Spice Bundt Cake Recipe

Holy Guaca…bundt cake! If you’re looking for a dessert that feels like a warm hug by a fire in the fall, this. Is. It. Heather at Browned Butter Blondie (if you haven’t drooled over her desserts yet, get ready) baked up this Hazelnut Chai Spice Bundt Cake with a Browned Butter Glaze. Just the words make us drool! And it is already making its way onto our next dinner party menu. It would also be great for an alternative to pie (there’s always the person that doesn’t like pie) this Thanksgiving. If you’re going to indulge in one thing, let this be it.

Hazelnut Chai Spice Bundt Cake Recipe

Heather describes this cake in a few words….
It’s made with olive oil, but you’ll never guess it. This perfectly tender cake has the most light crumb texture, and you’ll fall in love with the chai spice and brown sugar flavors that we all crave this time of year. Topped with a smooth, browned butter glaze that will have you craving a second slice, this cake makes an ideal treat for a chilly, autumn afternoon or a cozy dessert by the fire.


For the cake:

3 large eggs, room temperature, lightly beaten
1 cup granulated sugar
1 cup light brown sugar
1 1/2 cups olive oil
1 1/2 cups whole milk
2 cups all purpose flour
1/2 cup almond flour
1/2 cup hazelnut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg

Hazelnut Chai Spice Bundt Cake Recipe

For the glaze:

8 TBSP (1 stick) unsalted butter
6 ounces cream cheese, room temperature
1/2 cup confectioners sugar, sifted
1/3 cup warm whole milk
1/3 cup chopped hazelnuts, toasted, for garnish

Hazelnut Chai Spice Bundt Cake Recipe


For the cake:

1. Preheat oven to 350 degrees

2. Generously grease a 10 inch bundt pan with nonstick cooking spray

3. In a large bowl or electric mixer, whisk together eggs, sugar, olive oil, and milk

4. In a separate bowl, sift together all purpose flour, baking soda, baking powder, salt and all spices

5. Mix the dry mixture into the wet mixture with a wooden spoon being careful not to over mix

6. Gently fold in the almond flour and hazelnut flour

7. Pour mixture into prepared pan and tap firmly on countertop to release all air bubbles

8. Bake on center rack for about an hour, checking oven often after baking for 45-50 minutes. If cake is browning too quickly after 50 minutes, cover top with foil to prevent burning

9. Remove from oven after toothpick inserted into center comes out clean. Cool 30 minutes on a baking rack

10. To remove cake from pan, invert pan onto large platter or plate and gently tap bottom of pan until cake releases

11. Cool completely before adding glaze or dusting of confectioners sugar

Hazelnut Chai Spice Bundt Cake Recipe

For the glaze:

1. Place butter in medium saucepan or skillet and cook over medium heat until butter melts and begins to foam and crackle

2. Continue cooking, stirring often, until golden brown specks begin to form at the bottom of the pan and the crackling sound subsides

3. Transfer the butter to a mixing bowl to cool until solid (about an hour)

4. Once the browned butter has cooled completely, add the cream cheese to the cooled browned butter

5. Using a stand mixer or handheld electric mixer on medium speed, beat the butter and cream cheese until fluffy.

6. Add sifted confectioners sugar and mix completely

7. Add 1/2 of the milk and mix well

8. Add the remaining milk slowly until the glaze is thick but pourable

9. Pour glaze over top of cake and garnish with toasted, chopped hazelnuts

Hazelnut Chai Spice Bundt Cake RecipeHazelnut Chai Spice Bundt Cake Recipe


Cake may be stored at room temperature, tightly covered, for up to 3 days.

To make cake gluten free, substitute 2 cups all purpose flour for 2 cups gluten free flour blend and 1 tsp xanthum gum.

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