Vanilla Chai Latte Cake, Fig Jam, Brown Butter Soak and Honey Whipped Cream

Like a vanilla chai latte in dessert form; warmly spiced, delicately sweet, and rich with brown butter, figs, and a pillowy honeyed cream.

Warm, spiced, and irresistibly aromatic, infused with toasty, spiced brown butter richness on top. It’s the kind of sweet that comforts without overwhelming, making it a refreshing change from heavier, overly rich cakes.

If you’re new to chai, it’s a spiced tea with roots in South Asia: a blend of black tea brewed with warming spices like cardamom, cinnamon, ginger, nutmeg and more. Over time, through trade and cultural exchange, chai has taken on many forms, from India’s masala chai to the ‘karak’ or ‘karak chai’ you’ll find served across every street the Middle East today.

This cake draws from that same rich tradition. The sponge is soft and tender from the oil and greek yoghurt combo; and is deeply fragrant, infused with the same traditional chai spices. Each layer is brushed with brown butter for extra depth and nuttiness. cloud of honey whipped cream, this cake is sweet, spiced, buttery, and just the right amount of indulgent.

For the filling, I used a jar of St Dalfour’s 100% fig jam, part of a collaboration with their fruit spreads. The fig adds a natural sweetness and floral richness that pairs beautifully with the spice. You can use a good-quality store-brought fig jam, or you can scroll down for a simple homemade version I’ve written for you!

Let’s begin…