1-Getting started: Getting started with this chai tea crumb cake recipe is as easy as turning on your oven. First, preheat it to 350°F (175°C) and grease a 9×13-inch pan or two 9-inch round pans to ensure nothing sticks. Gather all your ingredients, like the milk and chai tea, to make the process smooth and fun for home cooks and busy parents alike.

2-Next: whip up the chai milk by heating 1 cup of milk in a saucepan until it’s bubbly around the edges, then remove from heat and add 1 tablespoon of loose chai tea or 2 chai tea bags. Let it steep for 15 minutes before straining this step infuses that warm, spicy essence into your cake batter. In a large bowl, beat ¾ cup of softened unsalted butter and 1 ⅔ cups of granulated sugar until light and fluffy, then mix in 3 large eggs one at a time, followed by 2 teaspoons of vanilla extract and ¾ cup of buttermilk.

3-Now, for the dry ingredients, whisk together 3 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, ¾ teaspoon of salt, and 3 teaspoons of chai spice blend in a separate bowl. Add this dry mix to your wet ingredients alternately with the strained chai milk, stirring just until combined to keep the batter tender. For more tips on mixing, check out our basic cake mixing guide to avoid common pitfalls.

4-Once your batter is ready, pour it into the prepared pan and sprinkle on that generous crumb topping made from 2 cups of flour, sugars, spices, and melted butter. Pop it in the oven and bake for 45-55 minutes, or until a toothpick comes out clean this timing works great for students or working professionals looking for a quick bake. Finally, whisk together the glaze with 1 cup powdered sugar, ½ teaspoon chai spice, and 2-3 teaspoons milk, then drizzle it over the cooled cake for a finishing touch.