Skip to main content

Dirty Chai Mini Bundts #BundtBakers


Here we are in March with the monthly post for the baking group called Bundt Bakers. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Rebekah of Making Miracles is hosting March's Bundt Bakers group. When I read her prompt - "Did you know that March is "National Caffeine Awareness Month"? What better excuse to pull out your favorite caffeinated beverage and incorporate it into a delicious cake! Use anything from tea, coffee, soda, to espresso, etc." - I immediately thought of my favorite coffeehouse drink. I'll get to that. But here's what the #BundtBakers are sharing...

Dirty Chai in My Cup

Back in our pre-COVID world - can you remember that far back?!? - I would indulge in a dirty chai latte whenever we'd stop for a coffee and a pastry before a hike. I mean it's the best of all things - it's spicy and it's got a shot of espresso in it! 

If you are not familiar with chai, I have shared my own Masala Chai Spice Blend; I have made Mysterious Masala Chai and Marigold Masala Chai; and I even used it to make Chai Latte Gummy Bears! But, basically, chai means 'tea' and masala means 'spiced.'

So, what's a dirty chai, you ask? It's chai with milk and a shot of coffee or espresso! 

Dirty Chai in My Oven

I figured a dirty chai was a great starting point for a caffeinated bundt cake. I only have one mini bundt cake pan, so I made that plus nine regular-sized muffins.

makes one mini bundt cake plus nine regular-sized muffins or a dozen regular-sized muffins
  • 1/2 cup olive oil
  • 3/4 cup ginger syrup (or you can also use honey or molasses)
  • 3 cups flour 
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons instant coffee or espresso
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1" knob of fresh ginger, peeled and grated
  • 1/2 cup organic dark brown sugar, lightly packed
  • 1 large egg
  • 1 cup buttermilk
  • optional: organic powdered sugar for dusting, melted chocolate for drizzling


Preheat oven to 425 degrees Fahrenheit. Generously grease a mini bundt pan and muffin hollows and set aside. You can also use paper liners for the muffins if you wish.

Place all of the ingredients together in a large mixing bowl.

Stir with a spatula or wooden spoon until everything is moistened and just combined.

Divide the batter into the mini bundt and muffin pan. Place the pans in the oven.

Bake at 425 degrees Fahrenheit for 5 minutes. Then reduce the temperature to 350 degrees Fahrenheit and bake until the tops are cracked and the centers set, approximately 16 to 18 minutes. A toothpick inserted into the center should come out clean.

Allow to cook in the pans for 10 minutes before inverting the bundt pan and the muffins. You can serve these warm - that's how we like it - or room temperature.


And, I know that dirty chai don't usually include chocolate, but the cake looked a little naked with only powdered sugar. So I drizzled it with melted chocolate.

I will be hosting the group in April with blooming bundts. So, any bundt that incorporate flowers, floral extract, or are just decorated with, say, buttercream blossoms. Stay tuned...


  1. I love the flavor profile of this - it sounds DELICIOUS! And no... I do not remember pre-quarantine... or coffee houses... and now I might go cry. Or eat more cake.

  2. I have never had a dirty chai....I'll have to rectify that.

    1. Oh, my goodness. Yes! You need a dirty chai in your life.

    2. Ohhh ... what a delicious recipe ...
      I've never had dirty chai ...
      I have to do it soon!

  3. What an excellent idea! I love the flavors of the cake. Also very much interested in checking the chai recipes too.

  4. Yummy!!! It looks so delicious!!! XOXO

  5. Could I have one please Camilla.. these are delicious!!

  6. This one is packed with flavor, what great flavors!! The dusting of powdered sugar and the chocolate glaze are wonderful extras. I'm looking forward to next month's bake.

  7. Ooooh, ginger syrup! I made some a while back to make homemade ginger ale. Happy to have another use for it!

  8. Chai is one of my favorite spice blends, and a drink I order quite often at the coffee shop. I actually have a jar of ginger syrup in my pantry so I know what I will be baking next weekend.

  9. This comment has been removed by a blog administrator.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce