Bundt cakes · Cakes

White Chocolate Chai Spice Bundt Cake

White chocolate chai spice bundt cake – moist, spicy cake covered in a to-die-for white chocolate chai ganache that will have you licking your plate and begging for more.

A medium brown Bundt cake sits on a white plate. Most of the cake is covered in a lighter brown white chocolate chai spice glaze. The glaze drips down the sides of the cake and puddles at the base. White chocolate sprinkles decorate the top of the cake.

I don’t know about your kids but mine are not great about eating left overs. They’ll eat warmed up turkey and gravy but the rest of our Thanksgiving feast better get eaten at the table or I’m the one to eat it.

I always make mashed potatoes and I keep mine pretty plain so everyone can doctor them up the way they want at the table. My oldest son and I smother ours with gravy.

My younger two just like some butter, salt and pepper. The good thing about this is plain mashed potatoes can be used to make a White Chocolate Chai Spice Bundt Cake.

In the bottom left corner of the photo a slice of white chocolate chai bundt cake sits on a white plate with a lacey edge. The slice is a golden color on the inside with a medium brown crust. The lighter brown white chocolate chai ganache covers the slice which is also decorated with white chocolate sprinkles. The corner of the slice is broken off an sits on a fork which rests on the plate in front of the slice. The rest of the cake sits on a white plate in the upper left corner of the photo.

I wanted to try a potato cake in part because Dreamfarm sent me some fun gadgets to try. Dream Farm is a very creative, family-owned company that has some of the funnest gadgets around.

They are Australian but you can find them in specialty stores in the US. I saw their levoons in a local hardware store here in Austin.

For this recipe, I used their Smood, and garject. The smood is a bouncy potato smasher and scraper. It made quick work of my boiled potatoes. I could see young children loving using this device to help out at Thanksgiving.

The top view of a white chocolate chai bundt cake. The cake sits on a white plate with petal edges and a blue checked table cloth. The cake had a medium brown crust topped with a lighter brown white chocolate chai spice ganache and white chocolate sprinkles.

I used the garject to rice my white chocolate. This is one heavy duty kitchen tool.

The chocolate needs to be soft and you need some muscle strength to force it through (don’t try this with dark chocolate) but you get pretty little chocolate noodles. I used mine in the cake and as decorative topping on top.

I love the spices in this white chocolate chai spice bundt cake. It’s great with my  morning caffeine (which is always tea) and it makes an easy breakfast for the day after thanksgiving.

Yield: 1 cake

White chocolate chai spice bundt cake

A medium brown Bundt cake sits on a white plate. Most of the cake is covered in a lighter brown white chocolate chai spice glaze. The glaze drips down the sides of the cake and puddles at the base. White chocolate sprinkles decorate the top of the cake.
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Additional Time 1 hour
Total Time 3 hours 15 minutes


  • ½ lb butter
  • 2 cups sugar
  • 4 eggs
  • ½ cup grated white chocolate (I used my garject)
  • 1 cup cooked mashed potato (2-3 small potatoes)
  • 1 tsp ground cinnamon
  • 1 tablespoon minced crystallized ginger or ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamon
  • 1/16 teaspoon ground pepper (a small pinch - be conservative)
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup milk

White chocolate chai ganache

  • ½ cup white chocolate chips
  • ¼ cup whipping cream
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cardamon



  1. Preheat the oven to 350° F. Grease and flour a bundt pan.
  2. Grate the chocolate on a fine grater, or pulse in a food processor, or press through garject to get small pieces.
  3. Mix flour and baking powder together and set aside.
  4. Cream the butter with the sugar until light and fluffy.
  5. Separate the eggs. Add the yolks, one at a time, to the creamed mixture, beating well after each one. Add potatoes and mix until combined. Add salt, spices and white chocolate and mix until combined.
  6. Add the flour mixture alternately with the milk, beating gently until smooth after each addition.
  7. When this process is complete, whip the egg whites until stiff but not dry. Fold the whipped egg whites carefully into the cake mixture.
  8. Spoon into the prepared Bundt tap gently once on the counter to settle. Bake for 1 ¾ hours. Test for doneness with a toothpick or skewer at the end of this time: bake for another 15 minutes if needed.
  9. Remove from the oven and allow to rest in the pan for at least twenty minutes before removing from the pan: then cool on a rack.
  10. To finish, drizzle white chocolate chai ganache over the top, or dust with confectioners' sugar / icing sugar.

White Chocolate Chai Ganache

Put white chocolate chips and cream in a bowl and microwave on high for 20 seconds. Stir and repeat until the chocolate is just melted.

Mix in spices. Drizzle on cake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 338Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 84mgSodium: 311mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 4g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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