Kentucky Curated in Louisville, KY

Bluegrass Bee is now Seek&Bee

We’re glad you found us! We’ve got a new name, but our products are still the ones you know and love.

Got It

Chai Spiced Honey Cake

Makes 1 – 10 inch bundt cake

This is a delightful cake. The original version comes from King Arthur flour. Just the right amount of density and spice – and even if you don’t care for chai tea, like my husband, you will most likely enjoy this cake, like my husband! I chose to make a boiled cider glaze, but you could serve it plain or dusted with cinnamon sugar, or even with a simple lemon glaze.


  • 16 tablespoons (1 cup) unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • ¼ cup honey
  • 2 large eggs
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 2 teaspoons cardamom
  • 1½ teaspoons allspice
  • ½ teaspoon black pepper
  • 2 cups all purpose flour
  • 1 cup sour cream or yogurt, full-fat preferred
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350°F.
  2. In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
  3. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
  4. Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).
  5. Measure the flour by gently spooning it into a cup, then sweeping off any excess.
    ​​Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour.
  6. ​​Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
  7. Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.​​Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage. Enjoy!

Share this article