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+ servings
a square slice of chai coffee cake on a small beige plate

Dirty Chai Coffee Cake

A tender yellow cake with an espresso filling, finished with a chai spiced streusel
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 9 slices
Calories 427kcal
Author Ella


  • 8x8 inch baking pan



  • 85 grams unsalted butter room temperature
  • 150 grams granulated sugar
  • 36 grams light brown sugar
  • ½ teaspoon kosher salt
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 227 grams all purpose flour
  • 85 ml sour cream
  • 141 grams milk


  • 71 grams light brown sugar
  • 2 teaspoon cinnamon
  • 2 teaspoon espresso powder


  • 100 grams granulated sugar
  • ¼ teaspoon kosher salt
  • 80 grams all purpose flour
  • 43 grams unsalted butter
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom


Prepare Filling

  • Mix together the brown sugar, espresso and cinnamon in a small bowl and set aside.

Prepare Streusel

  • Whisk sugar, salt flour and spices together in a bowl.
  • In a small saucepan, brown the butter. Cook it on medium and stir frequently, until you get small brown flecks at the bottom of the pan. As soon as you get those flecks, take it off the heat and pour over the filling mixture. Whisk it until it comes together, then keep it in the fridge.

Make cake

  • Preheat oven to 350°F/175°C. Grease a 8x8" pan with butter and parchment paper.
  • In a stand mixer, beat the butter, salt, sugars, baking powder and vanilla until smooth with a paddle attachment. Add the eggs one at a time, beating well after each addition.
  • In a jug, whisk the sour cream and milk together until combined.
  • Add ⅓ of flour to the stand mixer bowl, beating until well combined. Add ⅓ of the milk mixture. Repeat until everything is combined.
  • Pour half of the batter into the prepared pan. Sprinkle the filling on the batter, then pour the remaining batter on top. Sprinkle the streusel topping over the batter.
  • Bake until golden brown, 30-35 minutes. A toothpick inserted will come out clean


My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients.
Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Storage: Keep the cake wrapped up tightly and refrigerate for up to 2 days. 


Calories: 427kcal | Carbohydrates: 68g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 287mg | Potassium: 120mg | Fiber: 1g | Sugar: 41g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg