Vanilla Masala Chai Coffee Cake

The perfect milky, moist, tender masala chai coffee cake.
Vanilla Masala Chai Coffee Cake - Mosi Tea

Vanilla Masala Chai Coffee Cake


  • Spiced Cinnamon Sugar Filling
  • Brown Sugar Crumb Cake Topping
    • 2/3 cup all purpose flour
    • 1/2 cup brown sugar
    • 6 tbsp. butter, cold
    • 3 tbsp. cinnamon sugar filling (from above)
  • Coffee Cake
    • 2 1/3 cups all purpose flour
    • 3/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 3 tsp baking powder
    • 3/4 tsp salt
    • 1/3 cup vegetable oil
    • 2 eggs
    • 1/4 cup milk
    • tbsp. sour cream
    • 2 tsp vanilla extract

Tools + Equipment

  • Mosi All-in-One infuser to combine all the ingredients easily
  • Measuring spoons
  • Measuring cup
  • Oven
  • Bowls to mix wet and dry ingredients


STEP 1: Fill the mini sieve with Mosi Masala Chai tea and secure it to the infuser lid.

STEP 2: Pour water (about 185 degrees which has small boiling bubbles) into your infuser through the spout.

STEP 3: Attach the lid, switch up the lock, and flip the infuser upside down for 10 minutes.⁠ Flip over and let the tea sit for 15 minutes or until it is cooled off.

STEP 4: Preheat oven to 350 degrees F. and grease a 9” springform pan (or a 9x9” pan). Set aside.

STEP 5: In a small bowl, mix granulated sugar, cinnamon, ginger, nutmeg, cloves, and all spice together. Set aside.

STEP 6: For the crumb cake topping, use 3 Tbsp. of the spiced cinnamon sugar (reserving the rest for the filling) and mix with flour and brown sugar. Using a pastry cutter or a fork, cut butter into the mixture. Work the butter into the mixture until all the dry ingredients have been incorporated and the mixture resembles coarse crumbs. Set aside.

STEP 7: In a bowl, mix flour, granulated sugar, brown sugar, baking powder, and salt together. Set aside.

STEP 8: In a separate bowl, mix vegetable oil, eggs, milk, and steeped tea together. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until combined.

STEP 9: Add in sour cream and vanilla extract. Stir until combined.

STEP 10: Pour half of the batter into the pan. Sprinkle spiced cinnamon sugar over the batter. Top with remaining batter.

STEP 11: Sprinkle the brown sugar crumb cake topping over the batter.

STEP 12: Bake for 40-45 minutes, or until a cake tester comes out clean. If needed, tent a piece of foil over the top of the coffee cake if the topping begins to brown too quickly. Allow to cool 10-15 minutes before serving. Enjoy!

Photo credit: Poetry & Pies,


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