Save A festive and aromatic loaf cake combining the warmth of chai spices with colorful funfetti sprinkles, layered with crunchy biscuits for a delightful texture (perfect for celebrations or afternoon tea).
I made this Funfetti Chai Biscuit Cake Loaf for my daughter's birthday party, and the bright sprinkles combined with the spiced aroma made it an instant favorite among both kids and adults.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1 ½ tsp
- Ground ginger: ½ tsp
- Ground cardamom: ¼ tsp
- Ground cloves: ⅛ tsp
- Ground nutmeg: ⅛ tsp
- Rainbow sprinkles (funfetti): ⅓ cup (60 g), plus more for topping
- Unsalted butter (softened): ½ cup (115 g)
- Granulated sugar: 1 cup (200 g)
- Eggs (large, at room temperature): 2
- Vanilla extract: 1 tsp
- Whole milk (at room temperature): ¾ cup (180 ml)
- Sour cream or plain Greek yogurt: ½ cup (120 g)
- Plain tea biscuits (Marie or digestive, roughly broken): 1 cup (about 100 g)
- Unsalted butter (for greasing): 1 tbsp
- Rainbow sprinkles (for garnish): 2 tbsp
Instructions
- Prepare pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Combine dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and sprinkles. Set aside.
- Cream butter and sugar:
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3 minutes).
- Add eggs and vanilla:
- Beat in the eggs, one at a time, mixing well after each. Stir in vanilla extract.
- Add sour cream/yogurt:
- Mix in the sour cream or yogurt.
- Combine wet and dry mixtures:
- Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined (do not overmix).
- Fold in biscuits:
- Gently fold in the broken tea biscuits, making sure they are evenly distributed but not crushed further.
- Bake:
- Pour batter into prepared pan and smooth the top. Sprinkle with extra rainbow sprinkles.
- Bake and cool:
- Bake for 45–55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Save Sharing slices of this loaf always brings back memories of cozy weekend baking sessions with my children, when we would layer biscuits and sprinkle rainbows together in the kitchen.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, rubber spatula, wire rack, and a 9x5-inch loaf pan are needed to prepare and bake this recipe.
Allergen Information
Recipe contains gluten and dairy. Biscuits and sprinkles may have traces of nuts or soy. Always verify labels if allergies are a concern.
Nutritional Information
Each slice (1/10th of loaf) provides approximately 275 calories, 10 g total fat, 41 g carbohydrates, and 4 g protein.
Save This cheerful loaf makes any gathering brighter and tastes fantastic paired with a cup of chai or cold milk.
Recipe Help & FAQs
- → Which biscuits work best for the loaf?
Plain tea biscuits like Marie or digestive offer a neutral crunch that complements chai spices and sprinkles.
- → Can I make this loaf ahead of time?
Yes, the loaf keeps well for up to 3 days if stored in an airtight container at room temperature.
- → Is it possible to reduce the sugar content?
You may use less sugar, but sweetness and texture may vary. Adjust additional sprinkles for best results.
- → How should I serve this loaf?
Slices pair well with chai tea, cold milk, or a drizzle of vanilla glaze for extra indulgence.
- → Can I substitute whole wheat flour?
Replace up to half the all-purpose flour for a nuttier crumb and hearty taste while maintaining soft texture.
- → Are there allergy considerations?
The loaf contains wheat/gluten, dairy, and eggs; check biscuit and sprinkle labels for potential nut or soy traces.