This Chai Spice Cake is soft, warmly spiced, and topped with a buttery streusel. This easy homemade breakfast coffee cake is perfectly flavored and disappears fast.
Aimee’s Recipe Notes
Chai has always been a slow-down flavor to me. The kind you notice, but don’t rush. When we moved to WNC this year I found a restaurant that serves the best chai.
If you’ve never had chai before let me start by saying it tastes a little different. It starts with cinnamon first, then a hint of ginger, then something deeper and pepper-y to finish. It just works.
When I first started testing this Chai Spice Cake I wanted to recreate that same flavor in a dessert. Balance is key, but I realized I needed enough spice mix to achieve that flavor, so don’t be shy!
xo,
Chai Cake Ingredients
With this recipe, there’s no frosting, layering, or special equipment. The perfect everyday, reliable cake I love to share. Scroll down to the recipe card below for measurements.
- Chai Spice Mix- I make a delicious, fresh chai spice mix, but you can buy a blend of Chai Masala at the store too.
- Full Fat Sour Cream- Using sour cream keeps the cake moist, without making it dense.
- Butter- You’ll need unsalted butter for the cake and the streusel. Use good quality butter (not margarine) for best results.
Tools: Before baking, you’ll need to prep a 9-inch square baking dish with baking spray or use my homemade cake release.
How to Make Chai Coffee Cake
I used my delicious sour cream coffee cake recipe as a base for this chai cake. The base and process will be very familiar.
Make the batter. Layer half of the batter in the bottom of the baking dish.
Mix up the streusel ingredients. Layer half the streusel on the batter, then repeat both layers.
Bake until lightly browned. Sprinkle with powdered sugar for a sweet finish.
You could also add a drizzle of vanilla icing if you want a prettier presentation that adds sweetness too!
Tips and Tricks
- Be sure to soften butter for the cake batter for a smooth texture. Use my guide on how to soften butter quickly if you forgot to take it out.
- Don’t overmix the batter once you’ve added the flour.
- Layer streusel by hand, so that you can ensure an even distribution.
- For best flavor, this cake tastes amazing completely cooled. Don’t let the idea of warm cake fool you.
More Chai Recipes
Make a double batch of my chai spice so you can enjoy some of these delicious treats.
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Chai Spice Cake Recipe
Ingredients
For the Streusel
- 1 ⅓ cup all-purpose flour
- ¾ cup light brown sugar, packed
- 1 Tablespoon chai spice mix, see notes
- ¾ cup unsalted butter, melted
For the Cake
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 ½ Tablespoons chai spice mix, see notes
- ½ cup sour cream
For the Topping
- 1 Tablespoon powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray an 8 or 9-inch square baking dish with baking spray and set it aside.
- If you haven't done so already, make your chai spice mix. See notes below.
- In a bowl, combine the streusel ingredients and mix with a fork until thick and blended. Set aside.
- In a large mixing bowl, beat butter with granulated sugar until light and fluffy (about 2 minutes). Add in eggs and vanilla extract. Beat until fluffy.
- Add in flour, baking powder, and chai spice to the batter. Fold in the sour cream until fully combined.
- Pour half the batter (it will be a thin layer) to the bottom of the prepared baking dish Sprinkle half of the streusel filling over the batter (I use my hands). Add remaining batter and finish with the remaining streusel.
- Bake cake in a preheated oven for about 40 minutes, until lightly browned. Cool completely, then sprinkle with a dusting of powdered sugar.
Notes
- I use a homemade chai spice mix to add flavor to today’s recipe. You’ll need cinnamon, ginger, cardamom, nutmeg, cloves, and black pepper.
- For best flavor, allow the cake to cool completely. This lets the chai flavor melt perfectly into the cake.
- Store cake in an airtight container (or cover with plastic wrap) for up to one week.
- Freeze cake in an airtight freezer container for up to 3 months. Thaw cake on counter overnight.
