This Black Tea Cake with Honey Buttercream recipe transforms the comforting essence of a cup of black tea into a delightful pastry. Imagine the rich, aromatic flavors of your favorite tea, now in cake form, perfectly complemented by a sweet and delicate honey buttercream. This is not just a cake; it’s an experience, tailor-made for tea enthusiasts and anyone looking for a unique and flavorful dessert to accompany their afternoon brew.
This black tea cake distinguishes itself by directly infusing the tea leaves into the cake batter. By steeping black tea bags in warm milk, we extract the full depth of flavor, which then permeates every crumb of the cake. You’ll notice the beautiful hue of the batter, flecked with tea leaves – a visual promise of the tea-infused delight to come. Baking this cake fills your kitchen with a warm, inviting aroma that hints at the exquisite taste that awaits.
The honey buttercream frosting is the ideal crowning touch. It provides a smooth, creamy texture and a touch of sweetness that enhances, rather than overpowers, the subtle tea notes in the cake. The honey adds a layer of complexity, creating a balanced flavor profile that is both comforting and sophisticated. This frosting is crafted to be less intensely sweet, ensuring that the delicate tea flavor remains the star of this Pastry Served With Tea.
Whether you’re hosting an afternoon tea party, seeking a special dessert to pair with your evening tea, or simply craving a unique baked treat, this Black Tea Cake with Honey Buttercream is an exceptional choice. It’s more than just a cake recipe; it’s an invitation to experience tea in a brand new, delectable way.
Black Tea Cake Recipe
Yields: 9-inch cake (or two 5-inch cakes, or 18 cupcakes)
Ingredients for Black Tea Cake:
- 1 cup (235ml) milk
- 3 tablespoons black tea (or 3 black tea bags)
- 1/4 cup (55g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups (175g) cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions for Black Tea Cake:
- Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan.
- Warm the milk in a saucepan or microwave until it’s just about to boil. Remove from heat and add the black tea bags (or loose tea leaves). Let the tea steep in the milk as it cools.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vegetable oil and vanilla extract until combined.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the tea-infused milk, including the tea leaves, mixing until the batter is smooth and uniform.
- Pour the batter into the prepared cake pan and bake for 30-40 minutes (or 18-22 minutes for cupcakes), or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely before frosting.
Ingredients for Honey Buttercream Frosting:
- 1/2 cup (110g) unsalted butter, softened
- 3 tablespoons honey
- 2 cups (250g) powdered sugar
- Pinch of salt
Instructions for Honey Buttercream Frosting:
- In a large mixing bowl, beat the softened butter and honey together until smooth and well combined.
- Gradually add the powdered sugar and salt to the butter-honey mixture.
- Continue to beat until the frosting is smooth and reaches your desired consistency. If it’s too thick, add a tiny splash of milk or more honey. If it’s too thin, add more powdered sugar. Adjust sweetness with a pinch more salt if needed.
Once the cake is completely cooled, generously spread or pipe the honey buttercream frosting over the top. Slice and serve this delightful pastry served with tea, and enjoy the harmonious blend of flavors.
