My oldest son said he’d come home from university this weekend – and of course, I got overly excited. Chai latte is his favourite drink so I decided to turn that idea into a cake. To make it even more exciting, I created this Chai Latte Crumble Cake.
Just the thought of it made me smile – soft chai spiced cake layers with vanilla buttercream and a generous sprinkle of pecan and chai spice crumble for a bit of crunch and warmth. It’s the kind of cake that feels like a hug in every bite.
Although this recipe is part of my Christmas Bake Treats Collection, this Chai Latte Crumble Cake is also perfect for any chilly autumn or winter day. It’s fragrant, nutty and full of cosy spice – ideal for teatime or a festive gathering.
The chai latte sponge cake layers
This recipe is adapted from my Earl Grey Tea Cake but instead of Earl Grey, I use chai milk tea and a homemade chai spice blend to bring that signature warmth and aroma.
How to make chai milk tea
In a small saucepan, bring whole milk to just below simmering point, then remove from the heat. Add chai tea bags and let them steep for about 10 minutes. Gently squeeze the bags before discarding them to release all that flavour. Let the chai milk cool completely before adding it to your cake batter.
Homemade chai spice mix
Here’s my go-to mix – simple, aromatic and perfectly balanced:
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon allspice (or mixed spice)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Mix them together and set aside. You’ll use this both for the sponge and for the crumble topping.
Making the cake batter
In a stand mixer, beat unsalted butter (room temperature) with light brown sugar on medium-high speed for about five minutes, until pale and fluffy.
In a separate bowl, whisk together cake flour, baking powder, baking soda, salt and chai spice mix. I love using Shipton Mill cake flour for its soft, fine texture. If you’re using plain flour, replace 2 tablespoons per cup with cornflour to mimic cake flour.
With the mixer on low speed, add one egg at a time, alternating with the dry ingredients, mixing only until just combined. Finally pour in the cooled chai milk tea and give it a final short mix.
Divide the batter evenly between two or three greased and lined 8-inch tins. Bake at 150°C (fan) for:
- 20-25 minutes for thinner layers or
- 30-35 minutes for thicker ones
Let the cakes cool in the tins for 10 minutes before turning them out onto a rack to cool completely.
The pecan and chai spiced crumble
The crumble topping is what makes this Chai Latte Crumble Cake truly special. It adds texture, flavour and a lovely nutty bite.
Roughly chop the pecans or pulse them briefly in a blender. In a bowl, mix the chopped nuts with light brown sugar, plain flour, salt, chai spice mix and melted butter. Spread the mixture onto a baking tray lined with parchment and bake (or air-fry) at 200°C for 5-6 minutes, stirring halfway through.
Once cooled, the crumble should be crisp, aromatic and slightly spiced – the perfect contrast to the soft cake layers.
Brown sugar Swiss meringue buttercream
To complement the warmth of the chai sponge, I make a light vanilla Swiss meringue buttercream using light brown sugar instead of caster sugar. This adds a subtle caramel note and a soft beige tone that pairs beautifully with the cake.
In a heatproof bowl set over simmering water, whisk egg whites and light brown sugar until the mixture reaches about 70°C and the sugar dissolves. Transfer to a stand mixer and whisk until stiff peaks form and the bowl feels cool to touch.
Switch to a low speed and gradually add softened butter, a little at a time. If the mixture curdles, don’t panic! Keep mixing and it’ll come together into a smooth, creamy buttercream. Add a splash of milk for silkiness, then beat on low with a paddle attachment for another five minutes to remove air bubbles.
Assembling the Chai Latte Crumble Cake
Level the cooled cake layers. Place the first layer on a serving plate or cake stand, spread or pipe a layer of buttercream and sprinkle over some chai crumble.
Repeat with the remaining layers, finishing with a generous coating of buttercream on top and a final dusting of crumble. I love leaving this cake naked and rustic, so I don’t worry about perfect edges. It looks charmingly homemade and festive.
Every slice is a delightful mix of fluffy sponge, creamy frosting and crunchy crumble – fragrant, soft, spicy and beautifully balanced.
A perfect Christmas (or anytime) treat
This Chai Latte Crumble Cake is everything I love about baking in the colder months – warmth, spice, texture and comfort. It makes a wonderful Christmas dessert but it’s equally perfect for a cosy weekend bake with a cup of tea.
If you love chai or spiced bakes, this cake will quickly become your new favourite.
Chai Latte Crumble Cake
Description
This Chai Latte Crumble Cake combines everything you love about a cosy cup of chai — the warmth of cinnamon and cardamom, the sweetness of vanilla buttercream, and the nutty crunch of pecan crumble. It’s soft, spiced, and utterly comforting — a perfect bake for Christmas or any cool autumn day.
Ingredients
For the chai spice mix
For the chai milk tea
For the cake layers
For the pecan chai crumble
For the brown sugar Swiss meringue buttercream
Instructions
-
Make the chai milk tea
- Heat the milk until just about to simmer, then remove from heat.Â
- Add chai tea bags and steep for 10 minutes.Â
- Squeeze gently before discarding and leave to cool completely.Â
-
Prepare the chai spice mix
- Combine all the spices in a small bowl and set aside.Â
-
Make the sponge layers
- Cream butter and brown sugar until light and fluffy (about 5 minutes on medium-high speed).Â
- In a separate bowl, whisk together flour, baking powder, baking soda, salt and chai spice mix.Â
- Reduce the mixer to low-medium speed, add eggs to the butter mixture one at a time, alternating with spoonfuls of dry ingredients, mixing after each addition. Don't overmix.Â
- Pour in the cooled chai milk and mix until just combine.Â
- Divide evenly into 2-3 greased and lined 8'' tins and bake at 150°C (fan) for 20-25 minutes (if use 3 tins) or 30-35 minutes (if use 2 tins).Â
- Allow to cool completely.Â
-
Make the pecan chai crumble
- Combine chopped pecan, flour, sugar, salt, chai spice and melted butter.Â
- Spread on baking paper and bake or air-fry at 200°C for 5-6 minutes, stirring once. Cool completely.Â
-
Make the buttercream
- In a heatproof bowl, whisk egg whites and brown sugar over simmering water until sugar dissolves and mixture reaches about 70°C.Â
- Whisk in a stand mixer until stiff peaks and cool to room temperature.Â
- Gradually add butter, then vanilla and milk and beat until smooth and silky.Â
-
Assemble the cake
- Level each sponge layer.Â
- Place the first layer on a serving plate, spread or pipe buttercream and sprinkle crumble over.Â
- Repeat with remaining layers.Â
- Finish with buttercream on top and more crumble.Â
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 465.36kcal
- % Daily Value *
- Total Fat 32.11g50%
- Cholesterol 127.13mg43%
- Sodium 216.52mg10%
- Potassium 133.66mg4%
- Total Carbohydrate 41.07g14%
- Dietary Fiber 1.17g5%
- Sugars 25.62g
- Protein 5.3g11%
- Vitamin A 252.99 mcg
- Vitamin C 0.23 mg
- Calcium 115.24 mg
- Iron 2.33 mg
- Vitamin D 0.42 mcg
- Vitamin E 1.03 mg
- Vitamin K 7.49 mcg
- Vitamin B6 0.06 mg
- Vitamin B12 0.23 mcg
- Phosphorus 146.37 mg
- Magnesium 17.25 mg
- Zinc 0.64 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don't overmix the batter, a light touch keeps the sponge fluffy.
- The crumble can be made in advance, it stores well in an airtight container for up to a week.
- The cake tastes even better the next day one the spices deepen in flavour.
