Chai Latte Crumble Cake

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.