Chai Spice Coffee Cake

There’s something magical about the aroma of chai spices wafting through your kitchen, isn’t there?

It feels warm, cozy, and inviting—like a hug in dessert form!

This Chai Spice Coffee Cake is one of my absolute favorite family-friendly treats.

It’s soft, buttery, and has the perfect balance of chai spices like cinnamon, cardamom, and ginger.

Plus, there’s a crumbly, buttery streusel topping that makes every bite irresistibly good.

It’s a great dessert for holiday mornings, brunches, or just because you need something sweet with your coffee or tea.

This recipe is super simple and kid-approved.

My kids love helping with the streusel—it’s basically just squishing butter and flour together with their little fingers!

Trust me, this cake will become a regular in your home, especially when the weather gets chilly.

What You’ll Need

For the Cake:

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground ginger
½ tsp ground cloves
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 cup sour cream
2 tsp vanilla extract

For the Streusel Topping:

1 cup all-purpose flour
½ cup light brown sugar
1 tsp ground cinnamon
½ cup cold unsalted butter, cubed

Pro Tips

Measure your spices carefully! Chai spices can be bold, so a little goes a long way.
Use room-temperature butter and eggs. This helps the cake batter mix smoothly and makes the cake light and fluffy.
Don’t overmix the batter. Overmixing can make the cake dense—just stir until combined.
Keep an eye on the streusel. If it’s browning too quickly, you can tent the cake with foil in the oven.
Want a more intense chai flavor? Add a pinch more cardamom—it’s the secret to the perfect chai spice kick!

Tools You’ll Need

Mixing bowls
Measuring cups and spoons
Hand mixer or stand mixer
Rubber spatula
9×9-inch baking pan
Small whisk or fork (for the streusel)

Substitutions & Variations

No sour cream? Use plain Greek yogurt instead—it works just as well!
Don’t have all the spices? You can use a pre-made chai spice blend or even pumpkin pie spice in a pinch.
Gluten-free? Swap out the all-purpose flour for a 1:1 gluten-free flour blend.
Add nuts! Mix chopped pecans or walnuts into the streusel topping for a crunchy twist.

Make-Ahead Tips

You can bake this coffee cake a day ahead and keep it covered at room temperature. The flavors actually get even better as it sits overnight. You can also prepare the streusel topping in advance and keep it in the fridge for up to 3 days.

How to Make Chai Spice Coffee Cake

Step 1: Make the Streusel

In a small bowl, mix together 1 cup flour, ½ cup brown sugar, and 1 tsp cinnamon. Add the cold butter cubes and use your fingers or a fork to crumble it into a sandy texture. Set aside.

Step 2: Prep the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.

Step 4: Combine Wet and Dry Ingredients

Add half the dry ingredients to the creamed butter mixture, followed by half the sour cream. Repeat until everything is just combined.

Step 5: Assemble the Cake

Pour half the batter into a greased 9×9-inch pan. Sprinkle half the streusel on top. Add the remaining batter and finish with the rest of the streusel.

Step 6: Bake

Bake in a preheated 350°F oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.

Leftovers & Storage

Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze the coffee cake for up to 2 months—just wrap it tightly in plastic wrap and foil before freezing.