Chai Spice Cake with Maple Cream Cheese Glaze

Step 1

Preheat the oven to 350 degrees F. Spray a 9-cup Bundt pan with baking spray, being sure to get all crevices. Set aside.

Step 2

In a medium bowl, mix the cake flour, baking powder, spices and salt together and set aside.

Step 3

In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy. (Beat on high approximately 3-5 minutes to break down the sugar crystals.)

Step 4

Once the butter and sugar are well creamed. Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs one at time, incorporating after each addition. Add vanilla and mix until incorporated.

Step 5

Scrape the bowl again. Turn the mixer back on low and alternate adding the flour mixture and buttermilk until both are well combined. Turn off the mixer.

Step 6

Pour the batter into the prepared pan. Bake on the middle rack, undisturbed for 45 minutes.

Step 7

Check the cake by inserting a skewer near the center. If it comes out clean, take the cake out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.

Step 8

Allow the cakes to cool 10 minutes in the pan. Then carefully flip the cake out on a cooling rack to cool completely.

Step 9

Beat cream cheese in medium bowl with an electric hand mixer until creamy.

Step 10

Beat in powdered sugar and maple syrup. Stir in vanilla extract and 2 tablespoons of milk. Add more milk until desired consistency is reached and glaze can be drizzled easily with a spoon.

Step 11

Drizzle glaze over top of completely cooled cake with a spoon and allow to run down sides. Slice and enjoy!