Recipe: Chai-Masala and Coffee Drizzle Cake

Preeti Deo

This festive season, bake a chai-masala flavoured cake and drizzle it with coffee to make a cinnamon-gingery accompaniment with your cuppa brew and get into the Christmas spirit!

Chai-masala coffee drizzle cake

Here’s the recipe:

First make the Streusel – the crumbly butter-sugar topping

Ingredients required for making the streusel:

Flour 175g

Butter 100g

Soft brown sugar 100g

Chai spices 1 tbsp (blend of cinnamon, pepper, cloves, fennel, star anise, dried ginger)


Mix all these ingredients till coarse and crumbly. Set this aside.

Next, bake a normal base cake.


Plain flour 220g

Soft Brown Sugar 220g

Butter 220g

Eggs 3

Baking powder 1.5 tsp

Baking Soda 1/2 tsp

Greek Yoghurt 3/4 cup

As we are making a coffee drizzle cake, we can add coffee extract


Sieve the flour with the raising agent. Keep aside.

Cream the butter and sugar. Add the eggs, one at a time. Beat.

Add in a part of yoghurt followed by the sieved flour spoonful at a time and fold.

To the finished mix add the coffee extract.

Preheat the oven at 180 degrees.

In a greased pan, add in half of the batter. Top this with a part of streusel. Spread the rest of the cake batter on the streusel. Finally, spread the rest of the streusel and bake the cake at 180 degrees for an hour.

Cool on a cooling rack.

To give final touches to your Chai-masala coffee drizzle cake, brew a tablespoon of coffee and mix with 1/2 cup of icing sugar. Drizzle on the cooled cake.

Enjoy it with any beverage you love....this cake with warm spices is apt for the freezing temperatures during the festive season!!


Preeti Deo, India News Bulletin’s food expert, works in a Special Needs School and is passionate about cooking and experimenting with traditional Maharashtrian recipes.

Recently she has started a project whereby she is cooking up dishes following the recipes from the traditional Marathi cookbook Ruchira by late Kamalabai Ogale. 

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