Chai Spice Cake Recipe

A slice of crumb-topped coffee cake dusted with powdered sugar on a white plate.

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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.

Prep Time20

Cook Time40

Course: Cake

Cuisine: American

Keyword: blueberry breakfast cake, chai spice, coffee cake

Servings: servings

Author: Aimee Shugarman

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.

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