Cake is probably the most universal of all desserts, used to celebrate special occasions like birthdays, baby showers, bridal showers, weddings, anniversaries, promotions, graduations, retirements, and just about anything you can think of to celebrate. Cake is comfort food of the most loved kind. Cake makes us smile, lifts our spirits, helps us forget our worries, and brings us together. There are almost as many varieties of cakes as there are taste buds. If you like the taste of a hot cup of black tea, enjoy cooking with tea, and love the idea of making tea infused desserts, you're sure to fall in love with the idea and taste of baking a tea cake the next time you need to make a dessert for a special occasion. Or, just to enjoy a delicious piece of cake! Thanks to our friends at Pastry Affair for this recipe for Black Tea Cake with Honey Buttercream frosting.
How to Make Black Tea Cake
Enjoy your black tea cake with (what else?) a steaming cup of hot tea or an iced tea latte, but remember the words of one of Britain's most famous Prime Ministers, William Ewart Gladstone; "If you are cold, tea will warm you, if you are too heated, it will cool you, if you are depressed, it will cheer you, if you are excited, it will calm you."
Ingredients
- 1 cup (235 ml) milk
- 3 tablespoons black tea (or contents of 3 tea bags)
- 1/4 cup (55 grams) butter, room temperature
- 1 cup (225 grams) granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups (175 grams) cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (110 grams) butter (for frosting)
- 3 tablespoons honey (for frosting)
- 2 cups (250 grams) powdered sugar (for frosting)
- Pinch of salt (for frosting)
- Honey Buttercream
- 1/2 cup (110 grams) butter, room temperature
- 3 tablespoons honey
- 2 cups (250 grams) powdered sugar
- Pinch of salt
Preparation
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch round cake pan.
- Warm the milk until near boiling on the stove or in the microwave. Cut open the tea bags and add the tea directly into the milk. Allow to cool.
- Transfer batter to prepared pan and bake for 30-40 minutes (18-22 minutes for cupcakes), or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting or serving. Yields one 9-inch cake (2 5-inch cakes or 18 cupcakes)
- In a large mixing bowl, beat the butter and honey until smooth.
- Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.
- Spread or pipe the honey buttercream onto the cooled cake and serve.
